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Hot take: the walk-in at my buddy's spot in Tulsa was at 52 degrees and he had no idea
Stopped by his kitchen Saturday to drop off some parts and the second I opened the walk-in I could feel it, warm air hitting me in the face. He grabbed his thermometer and sure enough, 52 degrees, and all his proteins had been sitting in there since Friday night service. How often are you guys actually logging your cooler temps, or is it just me who got lazy about it until something like this happens?
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