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Walked into the walk-in at my new spot in Boise and saw the thermometer reading 52
I was touring a kitchen in Boise for a possible sous job and the first thing I did was check their walk-in, which was sitting at 52 degrees with raw chicken on the middle shelf. The chef shrugged and said the door gets opened a lot during service, which tells me they have no idea how fast that turns into a ticket to the ER. Has anyone else walked away from a job because the kitchen was a food safety nightmare?
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