Pro tip: When the health inspector showed up mid dinner rush I had to choose between tossing a full hotel pan of short ribs or serving them. I chose wrong.

Margaret Jackson · 2026-09-25T15:10:04.11108+00:00

So we do braised short ribs on Fridays. Sold out by 7 usually. Last Friday the inspector walks in at 6:40, dead center of the rush, clipboard and all. Our walk in was running 44 degrees. Not terrible, not great. Here's my choice. The ribs had been in there since 2pm. They were still cold to the touch, but the pan next to them was reading warm. I could either chuck 40 portions (that's like $280 of product on a Friday) or I could quick chill the pan in an ice bath and pray. I chose the ice bath. Inspector watched me do the whole thing. Didn't say a word. We passed with a 92. Then at 8pm my sous comes up and goes 'hey those ribs taste a little off.' And he was right. Something about the warm spot in the walk in. We served 11 plates before we caught it. Nobody got sick that I know of, but I can't think about it too hard or I don't sleep. Anyway my question is, what do you all do when the inspector hits at the worst possible time? Do you toss it or try to save it? I feel like I made the wrong call and I want to hear from people who've been there.

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Pro tip: When the health inspector showed up mid dinner rush I had to choose between tossing a full hotel pan of short ribs or serving them. I chose wrong. | Chefs - Talk Freely