Prior to the lunch rush, a grill cook is cooking hamburgers and then placing them in a covered container of water stored in a hot holding unit. The temperature of the hamburgers is 140°F (60°C) prior to being placed in the water. The cook is precooking the burgers and plans to finish cooking them to an internal temperature of 155°F (68°C) as they are ordered. The lunch rush is 1 hour, so time control is not an issue. What violation has the grill cook committed?
1) The cook failed to cook the hamburgers to an internal temperature of 155°F (68°C) for 15 seconds.
2) Time-temperature abuse has occurred.
3) Cross-contamination has occurred on an incorrectly cooked product.
4) None; cooking the hamburgers to the final temperature of 155°F (68°C) is permissible within the hour time frame.