Is the cabbage getting cooked to at least 165ºF before the expiration date of the chicken?
Rued_possible
Why is your raw chicken(poison basically) improperly stored in the first place. That shit goes as far down as possible on the shelves, aka everything thing else goes above raw chicken.
Another option that is still incredibly incorrect if kept on the same location on the shelf, but would have helped here maybe, I say maybe bc I can imagine the other violations in this kitchen, is putting sheet trays under the boxes. Or maybe putting the chicken into a lexan or other storage tub. But the real answers is, in lowest to highest position is, things that fly, things that run and have been ground, things that run and are not ground and then things that swim. Flys, Runs, Swims, or really in order of logical minimum cook temp. Chicken and poultry 165-160, ground beef 165-160, whole cuts of beef or pork 145, fish 135, and then your veggies above that.
lolidcwhatev
the cabbage case being upside down just ties it all together
ranting_chef
Sounds good. Or you could cook it to 74°C for fifteen seconds. Or just throw it the fuck away. Option C sounds best to me but it sounds like your boss thinks it costs less than a case of cabbage to risk a salmonella outbreak.
Honestly, it’s been such a long time since I actually saw something like that in person, but if I did, the product just got tossed without question.
Independent-Sort6898
Time to get a new job asap and report to EHO.
alchemical_echo
you gotta report this, friend. y’all are gonna kill somebody.
AuxNimbus
Smell check and wash it. Yup, that kills the salmon-ella
FalloutSim
You have tangible proof your boss and restaurant are operating completely negligently. Please contact your EHO by any means and report these scumbags.
Beaver_Monday
“Boss, I have syphilis”
Boss: “Wash your balls”
FreedomSquatch
Time to find a new job
PlayaHatinIG-88
Servers put cut fruit for the bar on the meat shelf last night after I’ve been telling people not to do that for months. I thought I was going to have a freaking stroke.
big_chungy_bunggy
Over CABBAGE?? That cannot be that expensive to replace
Philly_ExecChef
“If yes wash it”
You should text back a link to Servsafe YouTube videos and your resignation
hipsterscallop
At first I thought that was a Rick roll.
ClevetUserName
“You got it, boss! Oops, I accidentally cc’ed the health inspector!”
Britori0
“Sorry, boss, I had already thrown it away. The text was just to let you know why.”
KN44Dynamo
Health department, and the cunt who put the chicken there, needs a fucking re-train.
iaminabox
No.
Eiffi
Trash. Now. I don’t care if the cabbage isn’t even contaminated, Treat it like it is and make sure you report your chef and start looking for a new job. Please do not serve this.
atluba
Oh boy. This ain’t good.
shackbleep
“Sir” was the first red flag.
Aggravating-Map-2599
Find a new job. They are gonna kill someone.
FoolishAnomaly
Hi can I know what restaurant this is so I can stay the fuck away from it?
737crispy
Call the health department
manchu4249
Wash it and then throw it in the trash. Technically, you did exactly what he asked.
CheffromNowhere
Oh hell no, OP.
As a business owber who sells a lot of cabbage, its in season and cheap right now. If he’s not a dick to his sales rep, they’ll run them out one the next day if its an emergency.
But you’d never catch me telling my staff to just nonchalantly poison my customers over the $18 I spent last Friday.
sucobe
Boss trying to save $30 up against ~~manslaughter~~ charges [Actually this would probably be 2nd degree murder]
LightOhhh
Due_Reality5903
It’s cabbage. Throw it out. Normalizing bad practices will make everyone follow suit and eventually someone will get sick.
ChipsTheKiwi
Report it before your boss gets a customer hospitalized or even killed
psychadellicatessent
You should play stupid, ask him how do you wash that off should I use the soap? Or run it through the dishwasher?
Get as much evidence against him if you can.
Just with that text, you hold the power.
Get more texts about his abhorrent behavior. And play dumb then just text and be like sorry man I dumped it, I’m not comfortable with someone’s death on my hands.
Document everything if he retaliates against you over that.
But I’m torn, good blackmail. Also good wrongful dismissal lawsuit and shit like that, you could fuck him with the health board, even potentially ruin his business.
You hold the power here man, it’s up to you what you choose to do with it.
Just please don’t take his advice and poison pple…
Izaul13
hello? health inspector?
I have something you might want to know
WalkerTR-17
I’m a chef, I’ll raise you an owner mad I threw out month old Cole slaw he apparently instructed the guy that cleans the cooler not to throw out
HndsDwnThBest
Next time, dont ask his opinion. Follow your gut feeling and kitchen rules.
If you see unsafe footh that’s contaminated, then toss it and log it, then let them know. If the owner or supervisor has an issue, then site the food and health regulations rules/laws.
And back up how and why it can get people very sick, which would be bad for business….. Which they would lose money and permits eventually.
mrpopenfresh
Can’t make money if you’re throwing good *checks notes* cabbage away
the3litemonkey
You could cut it up and wash it with that veggie antimicrobial wash stuff…..if ya have it. Other than that, it’s trash. But even washing it in that shit wouldn’t be 100%
elbichportucul
Throw it in the trash, he won’t fire you. You already got him by the balls with that text exchange.
aliennz
Man doesn’t even know what contamination is. Jesus
mmasusername
It’s posts like this that make me nervous to eat out lol
Legitlowkeykickback
Ffs risk killing someone to save $30 on cabbage…
Suspicious-Living683
You have to call them “Sir?” That’s the first problem right there. The rest writes itself, holy shit.
FonzoLatrundo
A 50 lb case of cabbage is currently about $25 in the US. That’s the price of 1 entree in an average casual dining spot. The lawsuit that COULD occur from a confirmed case of food poisoning is not even comparable. Shameful situation for the “chef” to put you in.
therealishone
Cabbage is probably the least expensive ingredient in that walk-in. Big red flag for sure.
45 Comments
Move cabbage to another location (the garbage)
YO WHATTT
Is the cabbage getting cooked to at least 165ºF before the expiration date of the chicken?
Why is your raw chicken(poison basically) improperly stored in the first place. That shit goes as far down as possible on the shelves, aka everything thing else goes above raw chicken.
Another option that is still incredibly incorrect if kept on the same location on the shelf, but would have helped here maybe, I say maybe bc I can imagine the other violations in this kitchen, is putting sheet trays under the boxes. Or maybe putting the chicken into a lexan or other storage tub. But the real answers is, in lowest to highest position is, things that fly, things that run and have been ground, things that run and are not ground and then things that swim. Flys, Runs, Swims, or really in order of logical minimum cook temp. Chicken and poultry 165-160, ground beef 165-160, whole cuts of beef or pork 145, fish 135, and then your veggies above that.
the cabbage case being upside down just ties it all together
Sounds good. Or you could cook it to 74°C for fifteen seconds. Or just throw it the fuck away. Option C sounds best to me but it sounds like your boss thinks it costs less than a case of cabbage to risk a salmonella outbreak.
Honestly, it’s been such a long time since I actually saw something like that in person, but if I did, the product just got tossed without question.
Time to get a new job asap and report to EHO.
you gotta report this, friend. y’all are gonna kill somebody.
Smell check and wash it. Yup, that kills the salmon-ella
You have tangible proof your boss and restaurant are operating completely negligently. Please contact your EHO by any means and report these scumbags.
“Boss, I have syphilis”
Boss: “Wash your balls”
Time to find a new job
Servers put cut fruit for the bar on the meat shelf last night after I’ve been telling people not to do that for months. I thought I was going to have a freaking stroke.
Over CABBAGE?? That cannot be that expensive to replace
“If yes wash it”
You should text back a link to Servsafe YouTube videos and your resignation
At first I thought that was a Rick roll.
“You got it, boss! Oops, I accidentally cc’ed the health inspector!”
“Sorry, boss, I had already thrown it away. The text was just to let you know why.”
Health department, and the cunt who put the chicken there, needs a fucking re-train.
No.
Trash. Now. I don’t care if the cabbage isn’t even contaminated, Treat it like it is and make sure you report your chef and start looking for a new job. Please do not serve this.
Oh boy. This ain’t good.
“Sir” was the first red flag.
Find a new job. They are gonna kill someone.
Hi can I know what restaurant this is so I can stay the fuck away from it?
Call the health department
Wash it and then throw it in the trash. Technically, you did exactly what he asked.
Oh hell no, OP.
As a business owber who sells a lot of cabbage, its in season and cheap right now. If he’s not a dick to his sales rep, they’ll run them out one the next day if its an emergency.
But you’d never catch me telling my staff to just nonchalantly poison my customers over the $18 I spent last Friday.
Boss trying to save $30 up against ~~manslaughter~~ charges [Actually this would probably be 2nd degree murder]
It’s cabbage. Throw it out. Normalizing bad practices will make everyone follow suit and eventually someone will get sick.
Report it before your boss gets a customer hospitalized or even killed
You should play stupid, ask him how do you wash that off should I use the soap? Or run it through the dishwasher?
Get as much evidence against him if you can.
Just with that text, you hold the power.
Get more texts about his abhorrent behavior. And play dumb then just text and be like sorry man I dumped it, I’m not comfortable with someone’s death on my hands.
Document everything if he retaliates against you over that.
But I’m torn, good blackmail. Also good wrongful dismissal lawsuit and shit like that, you could fuck him with the health board, even potentially ruin his business.
You hold the power here man, it’s up to you what you choose to do with it.
Just please don’t take his advice and poison pple…
hello? health inspector?
I have something you might want to know
I’m a chef, I’ll raise you an owner mad I threw out month old Cole slaw he apparently instructed the guy that cleans the cooler not to throw out
Next time, dont ask his opinion. Follow your gut feeling and kitchen rules.
If you see unsafe footh that’s contaminated, then toss it and log it, then let them know. If the owner or supervisor has an issue, then site the food and health regulations rules/laws.
And back up how and why it can get people very sick, which would be bad for business….. Which they would lose money and permits eventually.
Can’t make money if you’re throwing good *checks notes* cabbage away
You could cut it up and wash it with that veggie antimicrobial wash stuff…..if ya have it. Other than that, it’s trash. But even washing it in that shit wouldn’t be 100%
Throw it in the trash, he won’t fire you. You already got him by the balls with that text exchange.
Man doesn’t even know what contamination is. Jesus
It’s posts like this that make me nervous to eat out lol
Ffs risk killing someone to save $30 on cabbage…
You have to call them “Sir?” That’s the first problem right there. The rest writes itself, holy shit.
A 50 lb case of cabbage is currently about $25 in the US. That’s the price of 1 entree in an average casual dining spot. The lawsuit that COULD occur from a confirmed case of food poisoning is not even comparable. Shameful situation for the “chef” to put you in.
Cabbage is probably the least expensive ingredient in that walk-in. Big red flag for sure.