Jul 2, 2023 #1 C Cooking4Fun Senior Cook Joined Jun 23, 2020 Messages 351 Location Buffalo Anyone work or have worked in a restaurant that does chicken wings in large enough amounts that precooking and reheating in fryer becomes necessary? If so, were were the wings stored before they were needed?
Anyone work or have worked in a restaurant that does chicken wings in large enough amounts that precooking and reheating in fryer becomes necessary? If so, were were the wings stored before they were needed?
Jul 6, 2023 #2 OP OP C Cooking4Fun Senior Cook Joined Jun 23, 2020 Messages 351 Location Buffalo At the place I work at they are stored in plastic bus tubs. I worry plastic chemicals will leach into the wings since they are still hot.
At the place I work at they are stored in plastic bus tubs. I worry plastic chemicals will leach into the wings since they are still hot.
Jul 6, 2023 #3 Aunt Bea Master Chef Joined Mar 14, 2011 Messages 9,304 Location near Mount Pilot Not all bus tubs are created equal. Some bus tubs are NSF-certified for food contact with a temperature range of -60°F to 230°F. It seems like the resto would be written up during a health inspection if they were not using acceptable food handling methods.
Not all bus tubs are created equal. Some bus tubs are NSF-certified for food contact with a temperature range of -60°F to 230°F. It seems like the resto would be written up during a health inspection if they were not using acceptable food handling methods.
Jul 6, 2023 #4 OP OP C Cooking4Fun Senior Cook Joined Jun 23, 2020 Messages 351 Location Buffalo I think the health inspector rarely comes in at a telling time. Lol.