These are horrifying.
Im not a health inspector but still relevant. The company that my restaurant is under does mandatory health inspections monthly and in extreme cases every 3 days. Anyway, my restaurant was known for having excellent scores for years. A couple of the head honchos from corporate shot me an email about a month ago asking for a meeting. I'm thinking "hell yeah, I'm getting a promotion! ". Fast forward to the meeting, they ask me to takeover this other restaurant that has been having major issues with safety and sanitation. I agree because I'm seeing a big fat bonus and promotion for fixing this place. Fast forward to 2 weeks ago. I walk in the back entrance to my new restaurant and immediately smell rotting food with a hint of vomit. I was going to do an inspection after I met the crew but after that snell, I decided to begin immediately. I take a walk to the dish room and find dirty dishes mixed with clean dishes, mold growing on the walls behind the dish rack, and a broken sanitizer dispenser. I continue my walk into the walk-in, find mold growing in the walk in, food expired weeks ago, raw food sitting above cooked food, food stuck in the the cracks of the tile. I found about 4 inches of ice build up in the freezer, gluten free bread sitting on whole wheat. I'm f_cking beyond pissed upon leaving the walk-ins and head straight to the kitchen. This is where I lost my sh_t. Nobody wearing gloves, the once white walls are covered in weeks of food build up, the can opener is rusted, the prep sink drain has maggots in it, raw food was just sitting at a prep station with no worker present and without a time label, cutting boards were broken and still being used (incorrectly might I add), temperatures weren't being recorded, cold rail was a f*cking disgusting mess, and I could go on. I called the head honchos and told them I wanted to close the location for at least a week to clean and fix this place. They gave me 3 days to do it. So I closed the restaurant that same day before we opened and tore them a new asshole. We ended up spending all three days working 12-15 hours a day deep cleaning everything. Currently, the restaurant is in a lot better shape and can actually pass a health audit. I'm still working on teaching the crew good habits." (Source)