keeping food hot

At an inspection yesterday at the farmers market we do, I was hit on using a Cambro to keep my cooked food hot after cooking waiting to put in the trays to serve. The EHD inspector said the Cambro was only for transporting and not to be used for what I was. I keep racks of ribs, tri tip & some pulled pork in it. Problem is what do I use not to keep the food hot, while waiting, and not have it keep cooking? Any sugustions as to what to do or use?
Thanks for the ideas on the grilled bologna sandwichs, unfortunatly out hre they didnt go, the folks in California, arent used to that type of fine eating....