With all the safety issues and inspections restaurants are faced with how do pizza stores get away with leaving cooked pizzas that have cooled to room temp (or were refrigerated from the day before) under a partially enclosed glass partition or out on a counter ?
I've probably eaten hundreds of slices and in the past I've told them not to heat them up several times and luckily never got sick.
22" WSM & Kettle
Former owner: Jambo, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, (2) 18" WSM's
Last edited by MilitantSquatter; 07-04-2008 at 08:43 PM..