This is what we found when we opened our marinara sauce from Trappers today. Yumm 
Trapper’s Smokehouse
- Thread starter Zachary
- Start date
Is that frozen?This is what we found when we opened our marinara sauce from Trappers today. Yumm
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I will actually defend this one a little. When you are storing food commercially you are required to keep it at 40 degrees or lower this is checked by both staff and is on your health departmentinspection and yes it'sthe internal item temp not the cool air that is checked. Obviously with freezing occurring at 32 degrees that doesn't leave to much room. As a guess this was stored with thicker items and the temp on the chiller was turned up to ensure those items were at the right temp sadly small items like this getting icy is not uncommon.This is what we found when we opened our marinara sauce from Trappers today. Yumm
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Oh, Thank God it’s only frozen. I thought I was looking at mold. 
It was fury white mold, I took it back they gave me a new one, but I think I will be skipping the Marinara from now on. It was over 90 degrees yesterday if it were frost it would have melted within the 15 minutes it had been sitting on my tray.
Maybe I'm in the dark over here, but why would a smokehouse have marinara?
That limits the holding time. You can keep things that are cold for a longer time period. 100 degrees is in the middle of the danger zone where dangerous bacteria grows at a rapid pace. Food should be held above 135 degrees or below 40 degrees. Anything in between should be avoided and only for a very limited time
Right, so hold it at 140. Cold marinara is garbage.
Oh wow yeah that is totally unacceptable and I have no idea how that would even possibly have gotten through.It was mold
Holding that small amount of Marinara at 140 is REALLY hard. So what you usually do is prepackaged it like that and store it cold then heat it as you put it out. Also as mentioned above you lose storage life once you heat it you are usually down to 2-4 hours imstead of 3-5 DAYS depending on company policy before it's trash. That seems like a lot when you are talking about one cup with the mozzarella sticks but when you are talking about all that backup to keep filled then it's not that long before you are tossing stuff. That doesn't even get into monitoring the hot temp to insure it's above 140 at all times while keeping it from burning and also insuring that those sticks are above 140 as they won't hold as easily as the sauce.
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Still can't be held for as long as cold can. Plus cheese sticks should have come marinara
Which should NEVER be allowed to not happen so it's a major goof not just by the prep person but by the supervisor that should be checking fir that at both open and close of shift. Even without the mold undated product is a huge NO NO for many reasons not least amongst them this.