Management & HACCPQuestion 259 of 320
An inspector documents that hot-held gravy is sitting at 118°F, a critical violation. What is the manager's best immediate response?
a.Argue that the thermometer is wrong and refuse to change anything
b.Correct the violation on the spot by reheating to 165°F or discarding, and address the root cause
c.Wait until the inspector leaves to reheat it
d.Ignore it because it is only a few degrees low
Explanation
For a critical violation like an unsafe holding temperature, the manager should correct it immediately, typically by reheating the food to 165°F within the allowed time or discarding it, and then fix why it happened, such as adjusting the steam table. Correcting on the spot demonstrates active managerial control and reduces risk. Arguing or delaying leaves food in the danger zone.
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