. We keep everything up to temperature until it is discarded. EVERYONE who works at Safeway has a food handlers permit, and we who are assigned to close the deli make sure prep surfaces and food cases are disinfected EVERY night! Our cook replenishes the case throughout the day starting at about 11am. At 7pm I start to break down the case and I make 1 entree 1 side dinners to sell at a discount. These dinners are made with hot food and stored in the other hot case right away to keep them up to holding temperature. While at this time you may get food that has been dried out a bit, I find it extremely unlikely that you contracted a food borne Illness.
Dang that's not good. Thanks for the heads up
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