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A line cook at my old spot in Cleveland told me to stop dating the walk-in temp log and it's been bugging me all week
So I ran into Marcus, this kid I worked the line with at a spot off W 25th back in like 2019, at a bar in Cleveland last Friday. He's sous now somewhere downtown and we got to talking about temp logs and he goes, quote, "nobody ever gets fired for the log, but everybody gets burned by the cooler they stopped checking." I asked what he meant and he said his crew was signing off on the walk-in sheet twice a shift without ever actually sticking the probe in anything, just copying yesterday's numbers. Two weeks later they lost a whole case of salmon and the health inspector found the hand sink blocked by a stack of sheet pans. It hit different because I did the exact same thing at my current gig for probably 6 months, just pencil-whipping that sheet at close when I was dead tired. Now I'm wondering how many kitchens are running on autopilot with paperwork that looks clean but means nothing. Anybody else caught their crew faking logs, and how'd you handle it without looking like the food safety narc?
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