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My walk-in went down to 55 degrees during Friday dinner rush and I had to make a call I still feel sick about
Compressor on our main walk-in died at 6:40pm on a Friday, right in the middle of a 180 cover night in Providence. I had three full sheet pans of portioned halibut and about $600 worth of dry aged strip in there, so I grabbed the probe thermometer and everything was already at 48. I made the call to 86 the halibut special and serve the steaks within the hour instead of tossing them, and I still don't know if that was the right move. We got the tech out by 9 and he said the coil was shot and it was probably creeping up for two days before it finally quit. Anybody got a temp log system they actually trust, or am I just supposed to walk in and stick my hand in the air like an idiot every service?
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michael8951mo ago
Tossed the halibut, sure, but serving steaks at 48 was fine if you cooked them through.
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