Understood. However, per the county food safety site:
link to county food safety agency: Role of the Health Inspector
"1. Improper hot/cold holding temperatures of potentially hazardous food (TCS foods) -
Up to 90% of all food poisoning cases occur when potentially hazardous foods are not held at proper temperatures. Keep hot foods at 135°F or above and cold foods below 41°F. Your inspector will check your hot holding units and refrigeration.”
This should be more important to dealers and service centers than what I experienced.