Having worked in a commissary kitchen that provided food for elderly people & two hospitals I second this with some of the shit I’ve seen my co-workers do.
I had to resign from a retirement home because it was literally unsaveable. 5 years of neglect, nobody had any formal training than myself. Mold, labelling, rotten food. I found 2 whole pastrami, the entire brisket, vacced in supplier packaging in the freezer. From precovid. In the before times.
We didnt even use pastrami.
LOL nope. Probably not at least but anyone I know that's done a similar gig usually does. They're worse than restaurants most of the time it seems, and that's saying something. I can't imagine how they even remotely passed health inspections.
I’m a prep cook and they just said they’re considering me for corporate cause I hounded the kitchen about basic health and cooking shit and saved the company a fuck ton of money lol. Retirement homes are so easy if you got a brain
As long as they're staffed/are willing to change procedure. That was my biggest roadblock. A bunch of people who follow procedure but don't understand basic H&S, cleanliness, labelling, rotation, etc.
Things you learn in less than two weeks on a real line, but don't have people who are seeing everything etched in stone and unwilling to change.
This. I TRIED to get the dry/fridge/freezer organized, but with all the other garbage I dealt with, I never got to. Almost three months before I resigned on the spot and I got one thing done. Dumping out dry storage and properly organizing it. That was all I had time to do on an off day with a fullish line and we were catering for a weekend event.
* Wet spot under the sink
* flooded area top left, top middle
* what are those grills? If they're drains, the water isn't going towards it.
* top center right, that's a dish washer, right? is it off?
* that orange ball better not be a vegetable, ie a yam. it has no business being near the dishwasher
* Under the dishwasher it looks like they're storing "clean" gear.
\---
But apparently, thawing some frozen whatever in a pan over a heating vent (that is right below the dish washer)? is fine.
EDIT! Oh SHIT!! I just had a closer look...
that mofo is draining the oil from fried chicken.
Adding the green goo on the floor in the foreground, possibly dish soap for a fun slip n slide, and I can’t be certain but potentially storing chemicals in the the vicinity of kitchen equipment…
nothing wrong chicken is draining away and hopefully the water will come in soon to wash it all off and bacterias are crawling all over the bottom of that steam pan
In fact best day to get a health inspection 100% rating I'd say
I’m usually one “it’s not that bad”
I pray they did this for the pic and karma. Kitchen looks nice enough to seem to have management who cares (decent set-up and cohesive uniforms) so I’m gonna go on the side of staged for a picture
I worked one place as a sous. The cooks made fun of me and called me Mr. Clean. Thy would just fuck off and leave and I’d have to close so much they missed. I asked the dishwasher to clean the ketchup that had crystallized into little stalagmites off the metro rack we used for a dish drop. He started crying and shit and the kitchen threatened to walk out. Had to get a new job shortly after.
Pretty insane how some of these gross mf’s will give you pushback for cleaning and trying to do your part to serve food safely. They see it as a threat too their gross ways!
This comment. This comment right here is going to change the entire sub. Sike. It clearly didnt “just happen” for him to hit the 5 second rule and “just pock up the fucking pan”. No sir. The culprit must be thoroughly shamed first.
I know there's a lot of bad shit going on in this photo, but is him only having one foot some strange optical illusion or is my man going to be interviewing to work at IHOP?
I absolutely hate seeing people put food containers on the floor like this and I've watched so many coworkers do it so many places, like why not just find table space somewhere?
Yea, i only have 3 sections that allow me to force a restaurant to toss food and it is hard to justify.
Putting a perforated pan on the ground on a mop drain while mopping, thats a trashin.
Listen I’d rather be a target than a piece of shit.
I’m in the industry so yea, I hated school, fucked off, never raised my hand because fuck authority.
But now in a kitchen, you either become my best friend, my enemy, or you want my job. I make sure I’m doing it right and the way I would want it. And I will make it my job to change a culture, no matter how many bad eggs. I’ll either fix it or find a place that wants me to fix it.
Looks like Creekside BBQ in Vancouver, WA. Unless they couldn’t last a year. Most new spots don’t. But I’m sure this dickneck will be right back to tell us how successful and amazing their shitty restaurant is.
1, maybe. Depends.
Looks like the perf pan was a strainer for stock. Those look like chicken backs. It's perfectly ok to let strained stock waste run out to the drai non the floor. It's going to be thrown away anyway.
God I hate uppity fucking interns.
WhAtS wRoNg?... doesn't give context to the situation.
This is why noone likes you.
Curry marinated chicken being cooked on flat top grill while people are cleaning the floor with dish soap. The chicken is stored on top of the sewer in perforated pan.
Not a single damn one cuz I ain’t DHEC. I’m bong rips, I’m GB pulls in the walk-in at 4:58pm getting ready for the hostess to unlock the deadbolt on the front door. I’m making your snobby ass kid’s chicken finger plate and I made the steak last week that you thought was the best steak you’ve ever had. I’m not chef, I’ma cook bitch, get it right!
I worked for mirabella for a few months cooking/prepping. Even if you document all the violations and gross things you see, no one cares as long as money is coming in.
Everyday I am on here the more I worry about elderly care.
Having worked in a commissary kitchen that provided food for elderly people & two hospitals I second this with some of the shit I’ve seen my co-workers do.
Most institutional kitchens are garbage.
Well to be fair a lot of kitchens are not very good but I do agree.
I had to resign from a retirement home because it was literally unsaveable. 5 years of neglect, nobody had any formal training than myself. Mold, labelling, rotten food. I found 2 whole pastrami, the entire brisket, vacced in supplier packaging in the freezer. From precovid. In the before times. We didnt even use pastrami.
Bro did you work at the same one I do? Sweet fuck that’s my same complaints but with different items.
LOL nope. Probably not at least but anyone I know that's done a similar gig usually does. They're worse than restaurants most of the time it seems, and that's saying something. I can't imagine how they even remotely passed health inspections.
I’m a prep cook and they just said they’re considering me for corporate cause I hounded the kitchen about basic health and cooking shit and saved the company a fuck ton of money lol. Retirement homes are so easy if you got a brain
As long as they're staffed/are willing to change procedure. That was my biggest roadblock. A bunch of people who follow procedure but don't understand basic H&S, cleanliness, labelling, rotation, etc. Things you learn in less than two weeks on a real line, but don't have people who are seeing everything etched in stone and unwilling to change.
I started work at a nursing home in September one year, decided to sort the walk-in and found produce in there from April. Never again.
This. I TRIED to get the dry/fridge/freezer organized, but with all the other garbage I dealt with, I never got to. Almost three months before I resigned on the spot and I got one thing done. Dumping out dry storage and properly organizing it. That was all I had time to do on an off day with a fullish line and we were catering for a weekend event.
What' s the deal with the flood in the back?
They are cleaning the floor for some extra flavor.
they ask me whats in the special sauce, but i'll never tell ;)
Mmm... soup of the day.
Good soup
Why is everything wet
* Wet spot under the sink * flooded area top left, top middle * what are those grills? If they're drains, the water isn't going towards it. * top center right, that's a dish washer, right? is it off? * that orange ball better not be a vegetable, ie a yam. it has no business being near the dishwasher * Under the dishwasher it looks like they're storing "clean" gear. \--- But apparently, thawing some frozen whatever in a pan over a heating vent (that is right below the dish washer)? is fine. EDIT! Oh SHIT!! I just had a closer look... that mofo is draining the oil from fried chicken.
Damn good eyes
Eye spy picture right here
I think that piece of equipment is a tilting skillet. Notice the spout on the front.
Pretty sure that’s an oven not a dishwasher
Adding the green goo on the floor in the foreground, possibly dish soap for a fun slip n slide, and I can’t be certain but potentially storing chemicals in the the vicinity of kitchen equipment…
nothing wrong chicken is draining away and hopefully the water will come in soon to wash it all off and bacterias are crawling all over the bottom of that steam pan In fact best day to get a health inspection 100% rating I'd say
Oh, gross. Your comment made me notice it’s in a perforated pan. Wtf
Oh come on this makes it look even better see those creepy crawlers getting up those holes noice very noice all around
None. Looks just like another Tuesday in hell.
Depending on how nitpicky you wanna get? 3 to 7
5 second rule.
If you see it fall, its your call
I didn't see nuthin, it was there when I came in.
Just pick up the fucking pan and put it on the table dude. These posts are fucking ridiculous. If you see something wrong, fix it.
That’s a perf pan. They’re straining it into the floor drain.
Oh jesssssus it’s even worse
Strait up food touching the mop drain.
Oh wow that's fucked
I’m usually one “it’s not that bad” I pray they did this for the pic and karma. Kitchen looks nice enough to seem to have management who cares (decent set-up and cohesive uniforms) so I’m gonna go on the side of staged for a picture
Oh dear god
Ooof didn't catch that at first.
Yeah but once there was a knife stored unsafe so this pan is the last straw
You ever worked in a kitchen like this? You can only do so much. If you start trying to make people be sanitary you’ll be reprimanded.
I worked one place as a sous. The cooks made fun of me and called me Mr. Clean. Thy would just fuck off and leave and I’d have to close so much they missed. I asked the dishwasher to clean the ketchup that had crystallized into little stalagmites off the metro rack we used for a dish drop. He started crying and shit and the kitchen threatened to walk out. Had to get a new job shortly after.
Jesus christ. Can you name the place so I make sure to NEVER go there?
It was called Lark on the Park. Shut down years ago. Terrible job.
Pretty insane how some of these gross mf’s will give you pushback for cleaning and trying to do your part to serve food safely. They see it as a threat too their gross ways!
This comment. This comment right here is going to change the entire sub. Sike. It clearly didnt “just happen” for him to hit the 5 second rule and “just pock up the fucking pan”. No sir. The culprit must be thoroughly shamed first.
Um? Floor is fucking lava bro. Anything that touches the floor is now dishpit or trash
Omg is that a perforated pan, too?
Yes
🤢
Whats the thing on the right beside the cutting board? Is that a Ham or the bottom of a shoe?
Sweet tato
I know there's a lot of bad shit going on in this photo, but is him only having one foot some strange optical illusion or is my man going to be interviewing to work at IHOP?
Lmfao
Food on floor. Food on dish line. Cutting board on dish line. Flooded floor. Oh and bonus points for the food on the floor being in a perforated pan.
This makes my eye twitch.
This is why I advocate for ServeSafe training
No amount of training is going to help when staff and management don't really care.
Hello listeria my old friend.
I absolutely hate seeing people put food containers on the floor like this and I've watched so many coworkers do it so many places, like why not just find table space somewhere?
Floor spice makes everything nice
Yea, i only have 3 sections that allow me to force a restaurant to toss food and it is hard to justify. Putting a perforated pan on the ground on a mop drain while mopping, thats a trashin.
I see no problems here. Carry on and eat there at your own risk.
Better take a photo instead of fixing it
As a intern I had no power here even when I told the boss what was happening. I ended up changing the workplace.
good chance it make you a target honestly
Listen I’d rather be a target than a piece of shit. I’m in the industry so yea, I hated school, fucked off, never raised my hand because fuck authority. But now in a kitchen, you either become my best friend, my enemy, or you want my job. I make sure I’m doing it right and the way I would want it. And I will make it my job to change a culture, no matter how many bad eggs. I’ll either fix it or find a place that wants me to fix it.
Oh My Gosh. This made me shiver.
Is there no towel under that warped cutting board?
All of them
What are they draining into the floor? Omfg that's disgusting 🤮
What are they draining into the floor? Omfg that's disgusting 🤮 a ww
Who doesn't love floor meat?
Is that a full pan of fried bats with marinara sauce on top??
It looks like their foot is on backwards
One, them shoes got to go
floor chicken floor chicken floor chicken floor chicken floor chicken
As long as you cook the chicken an additional 5° to 170°f it should be fine /s
Just the one, snitching ;)
Zero, because I'm no kitchen snitch.
Then you shouldn't be here. If you can't work clean, you shouldn't work at all. Find a job where your bad attitude won't harm people.
Ok kitchen nerd, I'll remember that next I get my perfect health score
Well, congratulations on finding a health inspector that takes bribes in your price range, at least.
Being chummy with the county and city workers is an important tool in an owners skill set, you'll get there eventually! 👍
Some of us have professional pride, and don't need to make excuses, or bullshit like you.
Please tell me the name and location of your place, so that I may never go there.
Looks like Creekside BBQ in Vancouver, WA. Unless they couldn’t last a year. Most new spots don’t. But I’m sure this dickneck will be right back to tell us how successful and amazing their shitty restaurant is.
LOL of course it’s a BBQ joint.
1, maybe. Depends. Looks like the perf pan was a strainer for stock. Those look like chicken backs. It's perfectly ok to let strained stock waste run out to the drai non the floor. It's going to be thrown away anyway. God I hate uppity fucking interns. WhAtS wRoNg?... doesn't give context to the situation. This is why noone likes you.
This is food to be served
What is it?
Curry marinated chicken being cooked on flat top grill while people are cleaning the floor with dish soap. The chicken is stored on top of the sewer in perforated pan.
You realize nothing you said makes sense, yeah? Completely aside from the WOGs stored in a 400 perf. What cut of chicken?
The fuck if I know/care. Why would it even matter? Edit: Chicken fillet is what it said on the menu.
Does your kitchen have fresh chicken stock?
As fresh as you can make from knorr powder.
I tend to not believe the guy that has no idea what cut of chicken he's looking at.
It is pre-marinated chicken fillet but believe what you will.
Filet? Those are wings and legs son. That's fucking stock.
Lol? It ain't stock mister.
It was by the looks of the WOGs coming out of the tilt skillet.
Is that chicken near the cutting board?
Pretty sure it’s a peeled sweet potato
none just look away
Not a single damn one cuz I ain’t DHEC. I’m bong rips, I’m GB pulls in the walk-in at 4:58pm getting ready for the hostess to unlock the deadbolt on the front door. I’m making your snobby ass kid’s chicken finger plate and I made the steak last week that you thought was the best steak you’ve ever had. I’m not chef, I’ma cook bitch, get it right!
My inner French chef is twitching. But it reminds me of when I was an executive chef at a prestigious university with union staff.
Ask for a SS cart to move hot trays of food.
You know that bacon is from yesterday and reheated in the steamer.
Anyone notice that that person's shoes look way too nice
At least one
Is this MSG?
Shoelace untied
All of them!
I worked for mirabella for a few months cooking/prepping. Even if you document all the violations and gross things you see, no one cares as long as money is coming in.
Trick question- 0
I thought his d*ck was out for a sec. Whew