Had a health inspector show up at 6 PM on a Friday last month

I run a small scratch kitchen in Portland and this guy walked in right during dinner rush. He spent 45 minutes checking my walk-in temps and found a half pan of creme anglaise at 42 degrees instead of 40. Wrote me up for a critical violation and now I have to re-inspect in 2 weeks. I pull temp logs on every station now twice a shift and make my sous label everything with time and temp stickers. Has anyone else dealt with a late-night inspector who seems to enjoy ruining your weekend?

2 comments

2 Comments

faithbaker16d ago

That same thing happened to me three years ago with a 47-degree walk-in and I still remember every detail.

hugo_gonzalez6817d ago

Man, that's rough. A 2 degree difference for creme anglaise feels like they were just looking for something to ding you on. I'd be annoyed too, but you handled it right with the extra temp logs and labels.