I know that the restaurant inspectors that use EnvisionConnect ensure that restaurants keep food and beverages within a certain temperature range, but I really wish one of you would explain to me how that works with coffee.
Years ago, when McDonald's was being sued for allegedly boiling coffee, I didn't see what the fuss was about. The temperature of McDonald's coffee seemed okay to me. Sure, I might have to wait a minute or two, but then it was just right.
My experience was similar at Starbucks, Uncle Harry's Bagelry, and essentially any other coffee shop I happened into.
However...
My perspective changed drastically when I started drinking my coffee black. Now that I don't put any form of milk in my coffee, everyone's coffee is too hot—especially McDonald's, Starbucks, and Uncle Harry's.
Now, I have a couple of working theories regarding how this happened...
Maybe the person who decides the perfect temperature for fast-food coffee never drinks coffee without milk—or maybe his ex-wife drank black coffee, and he is out for revenge. Or maybe, the person who made this call did so during the Winter in Minnesota—never dreaming that the coffee would cool slower during the Summer—or anytime of the year in Fresno.
This is more than I can contemplate further without getting a caffeine headache.
Will an inspector please comment here, and let everyone know how this works?
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