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Emergency · Procedures · 5 min read

Restaurant walk-in lost temperature overnight: first 15 minutes

You just arrived to a 52°F walk-in and $8,000 of product. Here is what to do before you touch anything else.

Section 01

Minute 0–2 — document

Photograph the digital thermostat, door, and product placement before moving anything. Insurance and DBPR will ask.

Section 02

Minute 2–5 — call your refrigeration contractor

Even before triaging product. Dispatch lead time matters more than your in-kitchen decision in the next 10 minutes.

Section 03

Minute 5–10 — triage product

Anything at 41°F or below is savable. Anything above — segregate, do not serve.

Section 04

Minute 10–15 — contain further loss

Cover open product with plastic, close the door, reduce foot traffic. Do not crank the thermostat lower — you will ice the coil.

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