Failure to Maintain Hot Food Holding Temperatures During Meal Service
Penalty
Summary
During a meal service, staff failed to maintain required hot holding temperatures for certain food items. Specifically, while all hot foods initially measured above 165 degrees, the hashbrown patties were later found to be at 131 degrees and the peppers and onions at only 91 degrees after being served. The cheddarwursts remained above the required holding temperature of 135 degrees. The hashbrown patties were removed from the oven and placed on top of the stove, and the peppers and onions were served from a pan on the stove, with the oven doors left open during service. The Dietary Manager acknowledged difficulty in keeping foods hot, which led to serving directly from the oven rather than using the stove top. Facility policy requires all hot foods to be held at a minimum of 135 degrees.