Chef asked me to clean our tilt-skillet. It needs to be used tomorrow.
Chef asked me to clean our tilt-skillet. It needs to be used tomorrow.
by HadesUndead
35 Comments
AdventurousAd3435
Why are you on reddit then? Get scrubbin’!
kateuptonsvibrator
So clean it today.
KTFnVision
I mean, it needs to be cleaned, sure. Why didn’t the last person who… *squints at picture* caramelized the dry outer layers of the onions clean it several weeks ago? Do you serve caramelized onions daily?
s33n_
This is fucking disgusting. I can only imagine the amount of mold spores floating around there.
I’d fire whoever left that
Hour_Type_5506
Power tools
Optimisticatlover
Spray some bleach , some hot water , let it sit for 15 mins , scrub with soap and voila
Fathergonz
30-45 mins to make that spotless if you aren’t an idiot. Get to work.
ADtotheHD
Take pictures, send them to the health dept in your town, quit immediately.
HoratioButterbuns
Chef’s a dumbass. But that’s an easy fix. Plenty of bleach first to kill the mold (DILUTE IT). Then lots of green scrubbies and detergent. Easy peasy.
EDIT: AND YES WEAR A MASK. DONT BREATHE THAT SHIT
kurtbrussel24
How the fuck does it get like this?? Does he wipe his butt after pooping either?? Gross
Dazzling-Country-137
Why the fuck wasn’t this cleaned last time it was used? You a new chef
MortChateau
Caustic would chew through that in no time. On the brewing side we would occasionally find a tank that had been drained and rinsed but forgotten to be washed post brew.
We usually wouldn’t find out till around an hour before needing to move fresh beer into it during inspection. 20 mins of soaking in 150F caustic wash would turn anything solid into a liquid and sparkling shiny stainless.
Showed chef how it could take the old grease off the exhaust in a spray and swipe. No scrubbing. They took a gallon for the kitchen.
It’s usually a specialty brewing chemical and needs extra safety equipment, but it’s great. Same stuff you see in crime shows dissolving bodies. Ive used it to clear the hide off deer skulls.
BakaBanane
Does this one not have an integrated spray hose? Bc it’s so easy to clean with this on the fly I dont get it
elwood_west
you gotta get a job somewhere else. fuck that. not cuz you were asked to clean it….cuz that exist
dead end
guiltycitizen
This is probably very telling of what the rest of that place looks like. I can’t believe how dangerously unacceptable this is. Even if that guy was my boss, there’s no way I’d let him go unchecked. Maybe I’m overreacting by assuming the worst, but my god, that is at least 4 or 5 days of neglect. You have to be a lazy mother fucker to not be able to clean a tilt skillet well
Adventurous-Start874
Some people don’t deserve a tilt skillet
Just_call_me_Neon
Is there still water in there?! Looks wet.
PorchettaDiTesta
Boil it out. Next problem?
spinachguy14
I believe in you
satchmo-mcwigwam
Leave quick
drjuj
It’s literally not safe for work
Signal-Round681
Flavor spots, those are expensive.
1crps_warrior
Your boss is no chef if he leaves shit like that. Fuckin hack…
Roboticpoultry
Shut it down! Shut it down *now*!
cheesedandconfused
What the fuck
Swazec59
That tilt skillet and tile with floor drain looks similar to somewhere I used to work it was an Olympic training center but uh with less mold haha
CardiologistFine5771
Straight to jail
BadassBokoblinPsycho
That’s fucking disgusting. wtf dude
Morall_tach
A local bodyshop can sandblast that for you. It’s the only way to be sure.
Fergus_Manergus
You shouldn’t clean that, you should just walk out.
branston2010
That is objectively disgusting, BUT as it is a tilt skillet, it is an easy fix. Heat cure it at high temp (200°c) for at least 10 minutes, and you will kill mold spores. Mold spores die at temperatures over 117°c so you can make this cooking unit safe. That being said, I would never again trust sanitation standards in that kitchen and would look for a new job ASAP.
CastIronPots
He’s not a bad chef for asking you to do it, he’s a bad chef for allowing it to ever happen. Thanks “Chef”
Sckillgan
Fill it with gas and light it on fire…
Don’t do that. But damn that is disgusting and disgraceful.
I am always will to let some things slide for a second, but only a rare sometimes. Looks like that slid for a week.
Your boss should not be in his job. He deserves fines placed on him and be removed from this field.
Elweirdotheman
Let me guess.
Chef is drunk all the time?
jack_seven
At that point I’d definitely rat them out to the heath inspector
35 Comments
Why are you on reddit then? Get scrubbin’!
So clean it today.
I mean, it needs to be cleaned, sure. Why didn’t the last person who… *squints at picture* caramelized the dry outer layers of the onions clean it several weeks ago? Do you serve caramelized onions daily?
This is fucking disgusting. I can only imagine the amount of mold spores floating around there.
I’d fire whoever left that
Power tools
Spray some bleach , some hot water , let it sit for 15 mins , scrub with soap and voila
30-45 mins to make that spotless if you aren’t an idiot. Get to work.
Take pictures, send them to the health dept in your town, quit immediately.
Chef’s a dumbass. But that’s an easy fix. Plenty of bleach first to kill the mold (DILUTE IT). Then lots of green scrubbies and detergent. Easy peasy.
EDIT: AND YES WEAR A MASK. DONT BREATHE THAT SHIT
How the fuck does it get like this?? Does he wipe his butt after pooping either?? Gross
Why the fuck wasn’t this cleaned last time it was used? You a new chef
Caustic would chew through that in no time. On the brewing side we would occasionally find a tank that had been drained and rinsed but forgotten to be washed post brew.
We usually wouldn’t find out till around an hour before needing to move fresh beer into it during inspection. 20 mins of soaking in 150F caustic wash would turn anything solid into a liquid and sparkling shiny stainless.
Showed chef how it could take the old grease off the exhaust in a spray and swipe. No scrubbing. They took a gallon for the kitchen.
It’s usually a specialty brewing chemical and needs extra safety equipment, but it’s great. Same stuff you see in crime shows dissolving bodies. Ive used it to clear the hide off deer skulls.
Does this one not have an integrated spray hose? Bc it’s so easy to clean with this on the fly I dont get it
you gotta get a job somewhere else. fuck that. not cuz you were asked to clean it….cuz that exist
dead end
This is probably very telling of what the rest of that place looks like. I can’t believe how dangerously unacceptable this is. Even if that guy was my boss, there’s no way I’d let him go unchecked. Maybe I’m overreacting by assuming the worst, but my god, that is at least 4 or 5 days of neglect. You have to be a lazy mother fucker to not be able to clean a tilt skillet well
Some people don’t deserve a tilt skillet
Is there still water in there?! Looks wet.
Boil it out. Next problem?
I believe in you
Leave quick
It’s literally not safe for work
Flavor spots, those are expensive.
Your boss is no chef if he leaves shit like that. Fuckin hack…
Shut it down! Shut it down *now*!
What the fuck
That tilt skillet and tile with floor drain looks similar to somewhere I used to work it was an Olympic training center but uh with less mold haha
Straight to jail
That’s fucking disgusting. wtf dude
A local bodyshop can sandblast that for you. It’s the only way to be sure.
You shouldn’t clean that, you should just walk out.
That is objectively disgusting, BUT as it is a tilt skillet, it is an easy fix. Heat cure it at high temp (200°c) for at least 10 minutes, and you will kill mold spores. Mold spores die at temperatures over 117°c so you can make this cooking unit safe. That being said, I would never again trust sanitation standards in that kitchen and would look for a new job ASAP.
He’s not a bad chef for asking you to do it, he’s a bad chef for allowing it to ever happen. Thanks “Chef”
Fill it with gas and light it on fire…
Don’t do that. But damn that is disgusting and disgraceful.
I am always will to let some things slide for a second, but only a rare sometimes. Looks like that slid for a week.
Your boss should not be in his job. He deserves fines placed on him and be removed from this field.
Let me guess.
Chef is drunk all the time?
At that point I’d definitely rat them out to the heath inspector