If the internal temperature of beef is 150°, what should you do?

The correct action when the internal temperature of beef is 150° is to discard all patties. This is because the recommended safe minimum internal cooking temperature for ground beef is 160°. Cooking at lower temperatures can allow harmful bacteria to survive, posing a risk to customer health. By discarding the patties, you ensure that only food that meets safety standards is served to customers, protecting both them and the restaurant from foodborne illness.

In this scenario, keeping patties warm may lead to further risks if they are held at unsafe temperatures. Cooking additional patties would not be appropriate since the initial batch does not meet the safety requirements. Monitoring the temperature does not address the already unsafe patties and would not resolve the immediate concern. Therefore, the most responsible action is to discard patties that do not meet the necessary cooking standards.