Given the ongoing heat wave, it's not surprising that many eateries also struggled with keeping foods safe from illness-causing bacteria. Every time a refrigerator door is opened, cool air pours out and the heat rushes in. Smart business owners know to keep the coolers closed, especially when a health inspector arrives. But since inspectors usually drop in just before the peak of the lunch rush that's often impossible. Still, holding foods at temperatures outside of the safety zone - below 41 degrees or above 140 - is not enough cause for a health inspector to shutter an eatery.