This is my nightmare, and why I triple check everything before I leave.
PhucYoCouch
Toss it and give the closer a rash of shit
Human_Reference_1708
The bounce back open fridge, a cooks worst enemy
Fantastic-Vacation78
Yes. Chuck it
EducationalBobcat920
either the dumpster eats good or a lot of toilets will
OneBlueEyeGuy
I’m so sorry. Yeah dude if it’s over 40 for more than 2 hours bacteria can start. If you haven’t put it back by the 4 hour mark bacteria is officially set in. It’s bad.
ndpugs
yobruhh
I would always touch every fridge door and burner knob before I left to make sure 😂
Sonikku_a
It gets tossed.
It sucks to be sure but it’s not a risk you can take.
For sure you gotta give the closer hell, but if it’s a first time mistake of that level from an otherwise decent employee you gotta let it go afterwards with the understanding that it can’t happen again.
Slay_the_burgers
LivingCamel3326
Document everything
nikki_jayyy
We had a similar issue two weeks ago: 2/3 coolers were temping high and the food was too warm overnight.
We threw it all out and reprepped/stocked what was needed.
It sucks and it really made me appreciate a previous kitchen where we would unload the lowboys every night and put it all in the walk-in.
eatswiftly
It’s way more expensive to damage your reputation because to those you potentially get sick you have lost them for life
bird9066
There’s a lot that can be said about Walmart. But when I was working the deli they didn’t play with this shit.
There was one fuck off…the kinda guy who would hit an extra thirty minutes on the rotisserie until he went home. Leaving second shift with a line of customers, two employees and near burnt chickens to deal with
They finally fired him for leaving pallets of cooler goods on the floor for over an hour. $2000 in the dumpster.
pchandler45
It’s gotta go
ZombiejesusX
Yup, toss it all. Show the manager this so it can get properly accounted for.
Justa_Lil_Guy
In my experience, this is why it’s a good idea to clear out the lowboys and fridge units on the line every night. Walk in is more reliable than the little station cooler 10 times out of 10. Sorry for the product you loss, this sucks. But it probably won’t be the last time.
PandorasFlame1
The closers made sure your store stayed closed today.
Lonzero1
Olives should be ok, others too risky.
Familiar-Memory-943
What were you told to do? Curious to know if your workplace believes in not making customers sick.
Important_Recover401
I dunno what yall talking about . 4 degrees is tots fine!
edit: it is 64 degrees and freedom units . At this temp its not even up for questioning ! Throw it out imediatly!
i_take_shits
Edit: Managers made the right call. And we’re tossing everything.
Withafloof
Not only toss it, but also give the whole thing a good scrub just in case. You never know what decided to move in overnight.
Classic-Exchange-511
Damn, I’ve never made this mistake but also feel like it’s easily possible I will at some point.
ArtisanArdisson
Technically, yes. Spiritually, yes. Ethically, yes. But will management approve the loss? Ehhhhh, we’ll see.
sucobe
Why is this even being entertained as an option? Did you not take a food handlers course?
27 Comments
Your local dumpster diver is in for a treat
This is my nightmare, and why I triple check everything before I leave.
Toss it and give the closer a rash of shit
The bounce back open fridge, a cooks worst enemy
Yes. Chuck it
either the dumpster eats good or a lot of toilets will
I’m so sorry. Yeah dude if it’s over 40 for more than 2 hours bacteria can start. If you haven’t put it back by the 4 hour mark bacteria is officially set in. It’s bad.
I would always touch every fridge door and burner knob before I left to make sure 😂
It gets tossed.
It sucks to be sure but it’s not a risk you can take.
For sure you gotta give the closer hell, but if it’s a first time mistake of that level from an otherwise decent employee you gotta let it go afterwards with the understanding that it can’t happen again.
Document everything
We had a similar issue two weeks ago: 2/3 coolers were temping high and the food was too warm overnight.
We threw it all out and reprepped/stocked what was needed.
It sucks and it really made me appreciate a previous kitchen where we would unload the lowboys every night and put it all in the walk-in.
It’s way more expensive to damage your reputation because to those you potentially get sick you have lost them for life
There’s a lot that can be said about Walmart. But when I was working the deli they didn’t play with this shit.
There was one fuck off…the kinda guy who would hit an extra thirty minutes on the rotisserie until he went home. Leaving second shift with a line of customers, two employees and near burnt chickens to deal with
They finally fired him for leaving pallets of cooler goods on the floor for over an hour. $2000 in the dumpster.
It’s gotta go
Yup, toss it all. Show the manager this so it can get properly accounted for.
In my experience, this is why it’s a good idea to clear out the lowboys and fridge units on the line every night. Walk in is more reliable than the little station cooler 10 times out of 10. Sorry for the product you loss, this sucks. But it probably won’t be the last time.
The closers made sure your store stayed closed today.
Olives should be ok, others too risky.
What were you told to do? Curious to know if your workplace believes in not making customers sick.
I dunno what yall talking about . 4 degrees is tots fine!
edit: it is 64 degrees and freedom units . At this temp its not even up for questioning ! Throw it out imediatly!
Edit: Managers made the right call. And we’re tossing everything.
Not only toss it, but also give the whole thing a good scrub just in case. You never know what decided to move in overnight.
Damn, I’ve never made this mistake but also feel like it’s easily possible I will at some point.
Technically, yes. Spiritually, yes. Ethically, yes. But will management approve the loss? Ehhhhh, we’ll see.
Why is this even being entertained as an option? Did you not take a food handlers course?