. AN I-TEAM INVESTIGATIONSHOWS RAW MEAT UNDER COVER VIDEO, EXPOSED TO SUMMER HEAT, NOT A COOLER IN SITE. AND THAT MEAT ENDS UP AT BOSTON AREA RESTAURANTS. WHY SMALL BUSINESSES ARE TAKING THE RISK. Reporter: IT IS ANOTHER SWELTERING SUMMER DAY AND THE I- TEAM IS UNDER COVER AT RESTAURANT DEPOT. STILL CLOSE TO 92 FOR HIGHS. YOU THINK MEMBERS WOULD BE EXTRA CAREFUL TO KEEP FOOD OUT OF THE HOT SUN, THIS RECORD SUMMER, THEY LOADED UP EGGS, RAW MEAT, ON CHAIRS OR ROASTING IN THE BEDS OF THE TRUNK. TIME AND TIME AGAIN WE SAW FOOD LOADED UP WITH NOTHING TO KEEP THE FOOD COLD. THE I-TEAM FOLLOWED TO SEE HOW LONG IT WAS EXPOSED. SOMETIMES WHEN THEY HIT TRIPLE DIGITS. THESE GUYS LOADED MEAT AND EGGS AND IT WAS CLOSE TO AN HOUR BEFORE THEY FINISHED UNLOADING. THIS MAN EMPTIES HIS CART AND WENT IN FOR ANOTHER ERRAND. THE MAN HAS BEEN SITTING IN THE TRUNK FOR 13 MINUTES AND THE CAR HASN’T PULLED IN THE LOT YET. THIS HAD LETTERING FROM RESTAURANT’S WHITE MOUNTAINS. WE KNOW AS THE TEMPERATURE GOES UP THE BACTERIA LOVES THE WARM TEMPERATURE AND MULTIPLY RAPIDLY. THEY REQUIRE HAZARDOUS FOOD LIKE MEAT TO BE 41 DEGREES OR BELOW. A DOCTOR OF NUTRITION TOLD US ANYTHING ABOVE THAT IS CONSIDERED THE DANGER ZONE. THE RULE OF THUMB THE FOOD SHOULD BE IN THE DANGER ZONE FOR NO MORE THAN 2 HOURS IF IT IS 90 DEGREES OR HIGHER OUTSIDE NO MORE THAN ONE HOUR. THE I-TEAM PLACED THIS GROUND BEEF WITH A TEMPERATURE CLOSE TO 90. BY THE TIME WE PUT THE MEAT IN THE TRUCK, AN HOUR LATER IT LOOKED LIKE IT WENT UP 20 DEGREES. THEY HOLD THAT TEMP FOR AN AWFUL LONG TIME. THAT MIGHT LOOK WORSE THAN IT IS. IT MIGHT LOOK WORSE THAN IT IS YES. SAID THEY ARE WELL AWARE OF THE RULES AND NOT JEOPARDIZE THEIR BUSINESSES. WITHOUT A SAFE FOOD ENVIRONMENT. WE STRONGLY ADVISE OUR CUSTOMERS TO USE KEEP IT COOL SOLUTIONS. THE RESTAURANT DEPOT HAS A HUGE KEEP IT COOL CAMPAIGN, GIVING AWAY MILLIONS OF FREE GELPACKS BUT WE NEVER SAW THEM USING THEM. HOW CONCERNED ARE YOU ABOUT TRANSPORTING THAT WHEN IT IS NOT IN A COOLER OR SOMETHING LIKE THAT? WE’RE ALWAYS VERY CONCERNED WE TAKE THE TEMPERATURE IN THE RESTAURANT IF I WANT HAS FALLEN OUT OF THE TEMPERATURE DANGER ZONE WE DISPOSE OF IT. THE SAFETY RISK IS THERE WE HAD NO WAY OF KNOWING THE EXACT TEMPERATURE OF THE FOOD WHEN WE SAW IT TRAVEL TO SOME OF THOSE DIFFERENT LOCATIONS WHICH WAS WHY WE DECIDED TO NOT IDENTIFY LOCAL RESTAURANTS OR WORKERS. THE DEPOT SPOKESPERSON TOLD US