In most NY style pizza places, they have a glass counter and sell by the slice. A whole pie is cooked to 80%, and put on display for slice sales, normally at room temperature. Regarding health codes, is there not a requirement for pizza to sit in a holding case above 140* and/or refrigerated if not being consumed immediately?
Some places I've been to have a dozen or more pizza's on display for slices, which means a longer time at room temp. I'd like to understand
how this works, legally.