Critical: TCS foods were not being held at the proper temperature. Multiple pizzas in display are 122-126F which could support pathogen growth. To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. Store hot TCS foods at or above 135F to inhibit pathogens
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