Taken from a recent dietary forum....
I am in survey currently. We are being questioned about temperatures because
we had a holding temp for fish of 138 degrees (our P&P is above 135 degrees).
By the time the fish reached the unit it was temped at 128 degrees. We
unfortunately did have a resident complain the food was cold. Is there any
reference or resource I can pull out to reference that there is not a
regulation as to service temp and only one resident complained it was not
Any resources/references to use? Do I have any leg to stand on to fight a