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The health inspector's thermometer caught what my nose missed for 6 years
I run a busy line at a spot in Portland, and last Thursday the inspector did a routine check on our lowboy cooler. She stuck a probe into a pan of hollandaise I had sitting on the pass, and it read 118 degrees. I always thought holding it near the heat lamp kept it fine, but she showed me the chart on her tablet, and anything under 135 for over 4 hours is a breeding ground. That sauce had been out since 10am, so it was basically a science experiment by 2pm. I felt sick because I've tasted that same sauce every day for 6 years and never had a problem, but I was one bad egg away from a lawsuit. She gave me a violation but no fine since I dumped it on the spot and scrubbed the pan. We now keep a probe on the pass and rotate smaller batches every 90 minutes. Anyone else ever trust their gut over a thermometer and pay for it?
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