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Thought lukewarm holding was fine until a health inspector in Dayton read my log at 5pm
Watched him trace a pan of chicken from the walk-in to the line and my 2 hour window didn't match the times I actually wrote, so now I take the temp and jot it right when it happens instead of guessing at close, anyone else have a log that got picked apart?
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pat_murray164d ago
Imagine actually writing fake times and thinking a health inspector wouldn't notice.
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