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Saw a line cook pull chicken at 150 degrees and our health inspector passed it
Worked a busy Saturday at a spot in Grand Rapids and watched our new guy pull breasts at 150 instead of 165, and the inspector who came through two days later said it was fine as long as it held for the right time. I had always been taught 165 and nothing else. Anyone else have a chef who runs lower temps and does the hold time math, or is that too risky for a busy line?
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sagek126d ago
We did the hold time thing at my old place and it worked fine.
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