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)
Dead mouse floating in a bucket of sauce?- closed! Rat droppings in a wholesale bakery on equipment and many live roaches - closed! Pus-filled cyst in a pork roast - nearly hurled. Under cooked turkey about to be served in a nursing home - food thrown away. After 25 years though, they run in together - the Chinese restaurants, tandoor places, the hispanic and the african places (did you hear about that kebab place in England where a worker died in the middle of the kitchen and the guy kept stepping over him making food until the police closed the place down?) I also want to mention good old american joints in the states that would pull guns on the inspectors years ago. Let's see - We had a Health Inspector get called into a crime scene by the police where there was blood all over the place. A robber shot the owners wife and the owner chopped him to death with a cleaver in the restaurant. When the police showed up the kitchen crew were eating pizza in the middle of it the mess. Not sure what the police wanted her to do that they couldn't do - it was a crime scene! Oh yeah, speaking of the police, working with them can be nice (security), but sometimes it takes you to some nasty (non-food) places. I've been to lap-dance and strip joint places where you can drink and perform a gynecological exam of the girl on stage at the same time. All the while, in this craziness we are trying to get the operators to be responsible for food safety and having them learn things like HACCP, and Active Managerial Control, and at least the danger zone and how to and when to wash their hands. I'm looking forward to retirement. (Source)
"Not a health inspector... or about me, but my mom has a related story. When she was in her late teens, she got a job working in a nice hotel's kitchen, mostly because she knew a guy who knew a guy (etc) who owned the building. One day, they were serving an expensive buffet for some kind of event. She never did the actual cooking, she just waited/cleaned tables, washed dishes, etc. But on this day, she goes back into the kitchen for something, and notices that the head chef is noticeably sick. His eyes are all red, he's sneezing and coughing, right on the food, and he's not even wearing gloves or anything. So she tells the manager or whatever about the chef. He basically tells her to ignore it because this is an important event and they're making a lot of money on it. So she goes to talk to the chef and he feels bad about it, but the manager said that if he didn't keep working, he'd lose his job. So she starts yelling at the manager, telling him that this is wrong and that everyone eating out there is gonna get sick. He tells her that if she says one more thing about it, she's fired, and to get back to work. So she spits in his face, tells him to go f_ck himself, walks out into the dining room and stands on top of a table and tells everyone to put down their silverware, because all the food is contaminated. Naturally, everyone got up and left and filed complaints with the hotel. She got fired, but she didn't give a f_ck. Apparently they lost thousands of dollars that day." (Source)
"I used to work at a deli years ago. When I first arrived there were chicken breasts covered with bright green scabs sitting, uncovered in the walk-in. I asked if I could throw them out and was told 'no.' Two weeks later when we ran out of chicken for our salads, I was told to go get the by-now fuzzy green chicken breasts, cut off the green parts and salvage the rest. I avoided doing it, stating I had no time and did other things. My boss did it instead. I threw them all out when I was working alone the next day and told her we sold them. I quit soon after." (Source)
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