NI Discussion....

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 hot enough? Any resources/references to use? Do I have any leg to stand on to fight a deficiency?