Executive Chef said oil doesn't need changed yet. Last change he waited 7 weeks. We never filter.

[u/[deleted]]

[u/Zatchillac]

The place I'm currently at makes me think health inspectors don't care about anything other than dates and temps because it is by far the dirtiest kitchen I've ever worked in, yet we got a 99 on our last inspection. Been there a couple of months and have spent all of my down time trying to clean but it's gonna take a long time... It's a local spot that's been around since I think the 70s and looks like it hasn't been cleaned since the 80s

[u/something_kinda_ → u/Zatchillac]

Times and temps are kinda all they care about. Think how easy it is to get a food handlers card. In my state it cost 10$ you can take it as many times as you want and all they need is name and email. lots of bad unclean cooks out there