Boston Pizza

Sauces at the pasta station and various chopped vegetables in the kitchen prep coolers were measured at 4.5–9 C using a probe thermometer., , Ensure high-risk foods are kept at a temperature below 4C or above 60C at all times. Discard high-risk foods that have been held between 4C and 60C for more than two hours. Do not overfill coolers; fill cooler compartments only up to the designated fill line. , , The operator reduced the quantity of food in the compartments and added ice around the compartments. Food was then measured at or below 4C.