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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.


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Old 10-19-2012, 08:35 PM   #1
sunrise
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Join Date: 10-04-10
Location: Ventura CA.
Default keeping food hot

At an inspection yesterday at the farmers market we do, I was hit on using a Cambro to keep my cooked food hot after cooking waiting to put in the trays to serve. The EHD inspector said the Cambro was only for transporting and not to be used for what I was. I keep racks of ribs, tri tip & some pulled pork in it. Problem is what do I use not to keep the food hot, while waiting, and not have it keep cooking? Any sugustions as to what to do or use?
Thanks for the ideas on the grilled bologna sandwichs, unfortunatly out hre they didnt go, the folks in California, arent used to that type of fine eating....
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Old 10-19-2012, 08:50 PM   #2
landarc
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You have a non-heated Cambro, right? There are heated food warmers, that are really meant to be holding cabinets, they have the thermometer, thermostat etc...needed to hold food safely. Although, someone was having a bad day, I have never heard a Cambro was not acceptable for a farmer's market out here.

And I love grilled bologna sandwiches, although, I am told I will die if I keep eating them.
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Old 10-19-2012, 08:51 PM   #3
landarc
somebody shut me the fark up.

 
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Look for a used one, they are pricey.
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Old 10-19-2012, 11:21 PM   #4
The Cosmic Pig
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Join Date: 10-09-09
Location: Maryville, TN
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[QUOTE=landarc;2249486]You have a non-heated Cambro, right? There are heated food warmers, that are really meant to be holding cabinets, they have the thermometer, thermostat etc...needed to hold food safely. Although, someone was having a bad day, I have never heard a Cambro was not acceptable for a farmer's market out here.
[QUOTE]

Yeah, if it's keeping the food at an acceptable - read legal - temperature, what's the violation? I agree with the "bad day."
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Old 10-20-2012, 06:10 AM   #5
Dr_KY
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Contact Cambro and have the official paperwork on hand for the holding spec Cambro list. OR have him spend a few hours monitoring the Cambro of yours with a remote thermo. One probe in the product and the other in the unit itself just as if you were smoking.

I did a test run this way using the ETI BlueTherm Duo and iPad in mine.
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Old 10-20-2012, 07:04 AM   #6
JimmyDAL
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Get your hands on a used Cres-Cor holding cabinet and use your Cambro in conjunction with it.
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