You're the F&B director. Two days before a scheduled health inspection, you discover a sous chef has been backfilling the walk-in cooler temperature logs to paper over a compressor failure last week. Product may have spent hours out of safe range. What do you do?

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Stay specific. One example, told well, beats three told fast. Make your decisions visible — what you chose between. End on what changed, for whom.

You're the F&B director. Two days before a scheduled health inspection, you discover a sous chef has been backfilling the walk-in cooler temperature logs to paper over a compressor failure last week. Product may have spent hours out of safe range. What do you do?

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