32 Egg salad sandwiches are served at an offsite location without temperature control. The sandwiches are removed from cold holding
at 11 a. m. The temperature of the egg salad is checked at 1 p. m. and is found to be 55°F (13°C). At 3 p. m., the egg salad has reached
65°F (18°C). At 4 p. m., the egg salad has reached 71°F (22°C). At 5 p. m., the egg salad has reached 80°F (27°C). At what time should
the egg salad have been thrown out?