Home › Forums › Restaurant Professionals Forum › Restaurant Professionals Forum › Outlet question › Re:Outlet question
April 9, 2013 at 2:15 pm
#2649215
In that case, overkill is better then under kill. One thing I have learned, when you know you got picky inspectors, go over kill. They will walk in and see how far you went over kill and leave you alone for the most part.