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A health inspector in Toledo told me my grinder plate was the problem, not my cleaning
Had an inspection 3 weeks back and the guy pointed at my #12 grinder plate, said the burrs were holding fat and bacteria no matter how hard I scrubbed it. I told him I soak it in hot water and sanitizer each night, he said that's the issue, the heat warps the plate and opens up tiny gaps. He told me to stop soaking it and switch to a stiff nylon brush with cold rinse right after breaking down. I swapped out the plate for a new one and changed my whole routine, and my surface swabs have come back clean twice since. Anyone else had an inspector call out something you thought was totally fine?
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the_margaret4d ago
A #12 plate is usually stainless, so hot water alone won't warp it unless you're talking really hot, like above 180F, or tossing it in a dishwasher cycle. What actually happens is the fat and meat bits cool down and harden in the burr gaps, and sanitizer can't get through that layer to kill anything. Cold rinse right after breakdown makes sense because it keeps the fat from setting up in there. The new plate and brush routine working is probably more about the scrubbing and timing than the heat thing he told you. Still, if your swabs are clean, the guy got you to a good place either way.
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