How to Clean Up Your Commercial Refrigeration and Nail that ‘A’ Grade
If you own or manage a restaurant in New York City, you probably have nightmares about the health inspector. You know the one we mean, where he comes in wearing a diabolical grin and slaps a C grade on your front window.
Seriously, even if he comes in smiling pleasantly, your stomach probably does flip-flops. Having the health inspector turn up can be even scarier than having your chef call in sick. You immediately remember all the maintenance tasks you’ve been meaning to take care of, like the low-boy on your cooking line that’s been running too warm. Then you imagine the potentially catastrophic violations that could come as a total surprise: like having to throw out everything in your blast chiller because the temperature is too high. You might even face the closing of your restaurant because of a Condition V critical violation.
Some of the most damaging violations you can receive in an inspection come from food being stored or held at the wrong temperature.
Here’s how poor restaurant HVAC refrigeration service leads to dangerous temperature variations: