Sauce at Room Temp


Curious if anybody believes there is a benefit and/or Health Department concern with leaving Red Sauce out at room temp. We currently keep our in the pizza prep table…but I keep seeing more & more shops keeping it out. Is there a benefit? Sure would be nice to have more space for 1/4 & 1/8 pans…

I wonder if it would help the crust cook or brown faster? A thin layer of sauce probably comes up to room temp pretty fast while you’re applying cheese and toppings though? I don’t know if it would make much of a difference. Would be fun to test out. They probably do it for extra pan space too. Best bet would be to ask your health inspector. I know here in NYS there is a form to fill out to request keeping certain foods at room temp.

We have always had ours out. Health department requires us to time label it with a 4 hour limit.

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What happens with it after 4 hours? refrigerate or trash.

You make sure you don’t have enough out that will last over four hours. If you do they will make you throw it out.

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In Wisconsin you would have to toss after 4 hours. After 2 hours you could refrigerate.

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