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Left 40 lbs of pork butt in the walk-in overnight and found it at 6am sitting at 61 degrees
So last Friday at the shop on Grand Ave I got distracted breaking down a whole hog and forgot to shut the walk-in door all the way, just left it cracked about two inches. Came in Saturday at 6am and the thermometer read 61 degrees, whole shelf of butts just sitting there warm. I panicked and almost tossed $120 worth of meat but my boss walked over, poked one, and goes "that's still cold to the touch, you're fine." We iced them down in the chest freezer for 45 minutes, temp dropped back to 38, and sold every pound that weekend. Anyone else ever had a close call with the cooler door or am I the only one who does this once a year?
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miawalker24d ago
My buddy Dave did the same thing at his deli on 9th, left the door cracked during a rush and came back to 58 degrees on a whole case of chicken salad. His boss made him temp it every hour and it stayed under 41 after they iced it down, so they sold it all and nobody got sick. Stuff like that happens more than people admit, the door just doesn't latch all the way when you're moving fast.
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