Nearby on the cook line, Labalestra points to a thermometer on the refrigerated cabinets that are central to a busy kitchen. The units are running at 50 degrees Fahrenheit, nine degrees above the government-mandated maximum temperature. This, too, would look bad on an inspection report. But, Labalestra said, a degree or two higher than the 41-degree regulation won't make anyone sick. He was also confident that the food would be used long before any bacteria could grow at the elevated temperature.
Equipment is a constant struggle for restaurants.
Thermometers get smashed. Condensors stop working. On their own, or under prodding by government agencies, restaurants sometimes have to spend tens of thousands of dollars to upgrade. Cash-strapped owners who can't afford those overhauls struggle instead to keep the old equipment going. The other key to a safe restaurant is having informed, motivated employees.