During a lunch rush, a supervisor checks the steam table and finds rice at 128°F. Per NYC hot-holding rules, what should the supervisor do?
a.Nothing; 128°F is acceptable for hot holding
b.Lower the steam table setting to save energy
c.Reheat the rice rapidly to 165°F within 2 hours and correct the steam table so it holds at 140°F or above
d.Add more rice on top and keep serving
Explanation
Hot TCS food must be held at 140°F or above in NYC; 128°F is in the danger zone. The supervisor must reheat the rice quickly to 165°F within 2 hours (if within allowable time) and fix the equipment to maintain 140°F or higher. Adding more food or ignoring it lets bacteria multiply.
Law Reference: NYC Health Code Article 81This topic, taught in full in the NYC Food Protection Certificate guide. NYC Food Protection Certificate — Complete Study Guide (2026) — PDF + EPUB, $14.99 · 14-day refund →
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