Walk-In Temps 55°F+, Boss refused to throw anything out.
Im reconsidering my choice of work, should I even stay through my shift?
by A-Small-Mongolian-Ch
44 Comments
desperate4carbs
Fuck that clown. If you can afford to walk, walk.
heegos
Call the health department
abjsbgsj
Walk out, you don’t want to be responsible for making people sick
moranya1
It really would be a shame if the local health dept got ahold of those photos…
ugricicle
I absolutely agree that it’s bad and you should walk, but I have to give an obligatory “but none of those pictures show anything above 55”
Elweirdotheman
First call: Local Health Dept.
Second Call: Owner of business.
Third Cal: Local News
Not all heroes wear capes.
Gajax
Walking is better than killing someone. Contact HeathD for sure.
misslam2u2
1-800 Health Department
Impossible_Smoke1783
Is that a head of cabbage you used as an example?
Equivalent-Fan-1362
How often you guys going in and out? I know summer time the walk in can get up there but if you’re opening and the walk in is 55 yeaaaaa time to get out. May wanna check around for mold in there too lol
Lemurian_Lemur34
This deserves a Name and Shame
Randomized007
Is it the owner or manager?
CancerBee69
Do *not* serve anything that was held in that walk-in. If your boss wants to be responsible for a mass-poisoning, that’s on them. If it doesn’t fuck you completely, I’d seriously just leave. If they’re willing to risk the safety of your patrons, they will definitely cut corners when it comes to employee safety.
Fuck them.
canthandlethebooth
🎶 “…highway to the danger zone”🎶
MossGobbo
Not working that day because I won’t serve unsafe food intentionally.
godzillafire007
Walk-in is busted? That’s when you walk out!
CaptainCunnalingus
Ancient-Assistant187
This is fucked up
Ancient-Assistant187
I quit a dirty New England chain for shit like this 🤮
angryBubbleGum
Welp, time to make some phone calls!
Drehums1
Don’t walk out. Refuse to serve bad food. You leave, you quit. Make them fire you if that’s the case, collect your unemployment benefits for them being terrible people
ryanshields0118
It one hundred percent depends on how long those foods have been above 41 degrees
girasoles_de_fuego
Either the walk in goes or I do.
flashg240
For how long?
Foostini
If only there were a number of organizations specifically interested in this sort of information you could get a hold of.
Jdojcmm
Document and then rat his ass out. Never met an executive chef that cared about food safety. Too concerned with fucking the pastry chef.
khamir-ubitch
I wonder if they sell insurance for this sort of thing. I’d imagine that if you have a large enough walk-in or expensive enough amount of inventory that in the event of a power or equipment failure that you could make a claim. Having to re-stock/eat the price of inventory has to be tough. You’d have to essentially throw everything out and re-stock.
I recall when we had hurricaines and/or really bad weather, a lot of the local butcher shops and similar places would grill the meat and pass it out instead of throwing it away.
Sardinesarethebest
This explains so much about why I get food poisoning disproportionately in the summer…..
livinlife1974
For how long?
yrfrndnico
Its sad, most restaurants are so hard up for people they hire people with no Food Handler’s card or knowledge and they dont fix things like this because their profit/revenue margins are so thin, that throwing away produce & re-ordering it can fk up EVERYTHING.
Asian cultures do it right – SMALL SMALL SMALL. Or a street vendor thing with outside seats & tables. The biggest money pit for restaurants is the rent, electricity, etc etc. You dont need a 3000 sqr ft building for your restaurant in most places.
Expensive-View-8586
Why are broken walk ins so often about 55f, when broken is that just the temp they get to overnight before someone shows up?
bramletabercrombe
how is there not a temp gauge on the wall of the walk in?
want_chocolate
One of our fridges did that yesterday. My boss immediately pulled out our back up fridge, and then had everything in our simply to go/grab and go foods fridge thrown away. New stuff was made, and put in the backup fridge when it got down to temp.
A-Small-Mongolian-Ch
I quit.
pinkwar
That’s only a problem depending on how long it has been like that.
Food doesn’t instantly spoil just by reaching 55F.
Jimmy_LoMein
30 year health inspector. Definitely call your local HD
Commercial_Comfort41
Whare is this the health department would like to stop by
lanky714
Walk out, THEN call the health department.
PastyDoughboy
That’s nasty.
A_Balanced_Brekky
Don’t walk out! I can’t believe people are recommending that!
RUN.
Gebghis
When I was working as a dishwasher at a newly opened bar we had a similar-ish issue.
The kitchen manager was….he existed. Supposedly he was put in charge because people would come to support him and he’s a very good cook. Mind you, he really wasn’t. Terribly slow, his claim to fame recipe literally wasn’t his, and all he did was prep work.
Anyways, when the health inspector first came in, and somehow didn’t mention all of the improperly stored chemicals, he did flag the prep table.
I think I got the name right, refrigerated table with cabinets and top section and a cutting board. Basically one end of it wasn’t cold enough. He said hey, no big deal just dump anything that wasn’t put in today and get it fixed.
He came back over a month later and lo and behold, it was still running warm. The kitchen manager didn’t just not get it fixed….he never even told anyone it was broken.
I’m very happy doing data entry
Ganjanonamous
A few years ago, employees at a local fast food restaurant walked out because they were serving out of a broken cooler my boss commented on the Facebook post that our company respects that kind of integrity and that if any of these people need a job they could come in to any of our 4 restaurants in the company. They got raises from what they were making, and we didn’t need to hire any more dishwashers that summer it was great. Some of them even moved up to cooking on the line. It was a win-win.
fd6944x
Yeah call the health department. I got food poisoning that kicked off an autoimmune disease. My life is forever changed now and it was entirely preventable. Those rules are there for a reason
44 Comments
Fuck that clown. If you can afford to walk, walk.
Call the health department
Walk out, you don’t want to be responsible for making people sick
It really would be a shame if the local health dept got ahold of those photos…
I absolutely agree that it’s bad and you should walk, but I have to give an obligatory “but none of those pictures show anything above 55”
First call: Local Health Dept.
Second Call: Owner of business.
Third Cal: Local News
Not all heroes wear capes.
Walking is better than killing someone. Contact HeathD for sure.
1-800 Health Department
Is that a head of cabbage you used as an example?
How often you guys going in and out? I know summer time the walk in can get up there but if you’re opening and the walk in is 55 yeaaaaa time to get out. May wanna check around for mold in there too lol
This deserves a Name and Shame
Is it the owner or manager?
Do *not* serve anything that was held in that walk-in. If your boss wants to be responsible for a mass-poisoning, that’s on them. If it doesn’t fuck you completely, I’d seriously just leave. If they’re willing to risk the safety of your patrons, they will definitely cut corners when it comes to employee safety.
Fuck them.
🎶 “…highway to the danger zone”🎶
Not working that day because I won’t serve unsafe food intentionally.
Walk-in is busted? That’s when you walk out!
This is fucked up
I quit a dirty New England chain for shit like this 🤮
Welp, time to make some phone calls!
Don’t walk out. Refuse to serve bad food. You leave, you quit. Make them fire you if that’s the case, collect your unemployment benefits for them being terrible people
It one hundred percent depends on how long those foods have been above 41 degrees
Either the walk in goes or I do.
For how long?
If only there were a number of organizations specifically interested in this sort of information you could get a hold of.
Document and then rat his ass out. Never met an executive chef that cared about food safety. Too concerned with fucking the pastry chef.
I wonder if they sell insurance for this sort of thing. I’d imagine that if you have a large enough walk-in or expensive enough amount of inventory that in the event of a power or equipment failure that you could make a claim. Having to re-stock/eat the price of inventory has to be tough. You’d have to essentially throw everything out and re-stock.
I recall when we had hurricaines and/or really bad weather, a lot of the local butcher shops and similar places would grill the meat and pass it out instead of throwing it away.
This explains so much about why I get food poisoning disproportionately in the summer…..
For how long?
Its sad, most restaurants are so hard up for people they hire people with no Food Handler’s card or knowledge and they dont fix things like this because their profit/revenue margins are so thin, that throwing away produce & re-ordering it can fk up EVERYTHING.
Asian cultures do it right – SMALL SMALL SMALL. Or a street vendor thing with outside seats & tables. The biggest money pit for restaurants is the rent, electricity, etc etc. You dont need a 3000 sqr ft building for your restaurant in most places.
Why are broken walk ins so often about 55f, when broken is that just the temp they get to overnight before someone shows up?
how is there not a temp gauge on the wall of the walk in?
One of our fridges did that yesterday. My boss immediately pulled out our back up fridge, and then had everything in our simply to go/grab and go foods fridge thrown away. New stuff was made, and put in the backup fridge when it got down to temp.
I quit.
That’s only a problem depending on how long it has been like that.
Food doesn’t instantly spoil just by reaching 55F.
30 year health inspector. Definitely call your local HD
Whare is this the health department would like to stop by
Walk out, THEN call the health department.
That’s nasty.
Don’t walk out! I can’t believe people are recommending that!
RUN.
When I was working as a dishwasher at a newly opened bar we had a similar-ish issue.
The kitchen manager was….he existed. Supposedly he was put in charge because people would come to support him and he’s a very good cook. Mind you, he really wasn’t. Terribly slow, his claim to fame recipe literally wasn’t his, and all he did was prep work.
Anyways, when the health inspector first came in, and somehow didn’t mention all of the improperly stored chemicals, he did flag the prep table.
I think I got the name right, refrigerated table with cabinets and top section and a cutting board. Basically one end of it wasn’t cold enough. He said hey, no big deal just dump anything that wasn’t put in today and get it fixed.
He came back over a month later and lo and behold, it was still running warm. The kitchen manager didn’t just not get it fixed….he never even told anyone it was broken.
I’m very happy doing data entry
A few years ago, employees at a local fast food restaurant walked out because they were serving out of a broken cooler my boss commented on the Facebook post that our company respects that kind of integrity and that if any of these people need a job they could come in to any of our 4 restaurants in the company. They got raises from what they were making, and we didn’t need to hire any more dishwashers that summer it was great. Some of them even moved up to cooking on the line. It was a win-win.
Yeah call the health department. I got food poisoning that kicked off an autoimmune disease. My life is forever changed now and it was entirely preventable. Those rules are there for a reason
This is 12.7° Celsius for non-Americans