An inspector documents that hot-held gravy is sitting at 118°F, a critical violation. What is the manager's best immediate response?
Explanation
For a critical violation such as an unsafe hot-holding temperature, the manager corrects it immediately, typically by reheating the food to 165°F within the allowed time or discarding it, and then fixes the reason it happened, such as a steam table set too low. At 118°F the gravy sits inside the 41°F to 135°F danger zone, not a safe margin below the minimum, so leaving it in the well keeps pathogens growing. Reheating for hot holding must reach 165°F, and a steam table is holding equipment, not reheating equipment, so bringing it back to 135°F on the table is not an adequate correction either.
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