Hey friends I'm working for a small fast casual chain, and every 5 inspections or so (across 20 units) we are getting popped for the same thing: italian salsa verde at room temp. Some counties never care, some do. It's a basic recipe: fresh parsley & rosemary, washed, chopped EVO lemon juice garlic powder & red chili flake S&P I've tried to ask the stores to hold on an ice-bath at expo, but the EVO thickens the whole thing up when cold so it inevitably ends up just sitting on the counter. Hard to blame them. Hot-holding changes the dish, and just burns the flavor out in a day anyways. Takes at most 2 days to go through a 32 oz bottle, usually much less, so we're turning it over pretty quick. Scratching my head over here, I'm sure there's an easy answer. /img/vbsmilies/smilies/confused.gif Any thoughts on operational or even recipe tweaks that would appease the health inspector? Thanks!