I would never use it in a restaurant setting-too much chance for big problems. As for home use-that would depend. If I wasn't going to cook it up and serve that day, I would probably toss it. Not necessarily because I would be concerned about a foodborne illness, but because I think the quality would start deteriorating quickly, overnight. But if I was cooking it for myself, that same day, I would probably use it.
5/19/14 at 10:13am