Originally Posted by Professor Salt
I believe there's a four hour window where food can be held "safely" in the danger zone before being rethermed above 165F, or thrown out.
If a health department inspector comes, how can they prove it was left at room temp for more than 4 hours? It seems to me a difficult thing to cite.
You make a very valid point.
Actually only 2 hours before it must get below 70. Then another 4 to below 40.
I guess I can see it not being a problem. As long as they are selling pizza and moving through product. OK, I'll have one of those slices as long as it looks like one of the fresh ones. Yumms.
And I love cold pizza in the morning.