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PPriority · FDA Food Code 3-501.16(A)(1) · 24-72 hours (Priority)

How to fix: Hot-Hold Temperature Violation — Food Below 135°F

Hot food held at a steam table, heat lamp, or holding unit was found below 135°F.

What this violation means

FDA Food Code 3-501.16(A)(1) requires all potentially hazardous hot foods to be maintained at 135°F or above during hot holding. Foods that fall below this temperature enter the danger zone where pathogens multiply. Common causes include steam tables set too low, lids left off too long, overcrowded holding pans, or equipment that is not preheated before food is added.

Step-by-step: how to fix this before re-inspection

1Immediately reheat any food that has been below 135°F for under 2 hours to 165°F, or discard
2Repair or replace malfunctioning hot-hold equipment before re-inspection
3Preheat steam tables and holding units before placing food in them
4Train staff to stir foods and check temperatures every 30–60 minutes
5Bring hot-hold temperature logs to the re-inspection

What the inspector rechecks at re-inspection

WHAT THE INSPECTOR CHECKS

Inspectors do not just look at the surface. For this violation, expect them to verify:

☐Probes foods at multiple points in each hot-hold unit
☐Checks steam table water level and temperature setting
☐Reviews whether foods are covered and how often they are stirred
☐Looks for hot-hold temperature logs since the original inspection
☐Checks if heat lamps are positioned correctly and working

How to prevent this violation from recurring

Log hot-hold temperatures every 2 hours during service
Set a minimum temperature threshold reminder for staff at steam tables
Include hot-hold checks on opening and line-check checklists

Related violations to check

Cold-Hold Temperature Violation — Food Above 41°F→Improper Cooling of Cooked Food→Employee Handwashing — Improper Procedure→
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This document is for informational purposes only. It is not legal advice and does not guarantee a passing re-inspection score. Always verify requirements with your local health department. Fix steps are based on FDA Food Code 3-501.16(A)(1); individual jurisdictions may have additional requirements.

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