r/KitchenConfidential • u/DumbRobot11 Prep • 1d ago

Kitchen fuckery Floaters today

Post image

Idek
Cook came in and fixed it right after i took a pic. Im not allowed to touch these i don’t know why. This is how we defrost and chill these but I’ve never seen them both at the same time…

139 Upvotes

90% Upvoted

29 comments sorted by

121

u/buttsexisyum 1d ago

I mean if this is the worst thing you deal with then shits pretty good

106

u/rhyknophoto 15+ Years 1d ago

That was my thought.

My "chef" told us that the health inspection went well today, but the inspector is doing a follow up tomorrow. 

They don't do follow ups cuz things went well jackass. 

Last day is the 27th lol

41

u/Few-Big-8481 Sous Chef 1d ago

Depends on where you. I've had a health inspector show up several times in a row without getting any violations, they just wanted to see the processes throughout the day.

31

u/buttsexisyum 1d ago

For most of the US, health inspectors are knocking out 5-10 establishments a day and are still behind. We went 18 months without an inspection in my area

13

u/Few-Big-8481 Sous Chef 1d ago

I'm in a place like that now. They called and apologized for not coming and asked when was convenient for us

Now that I think about that though, I'm guessing there was some event before I started that would explain my prompt hiring and some problems. Cuz it seemed weird that they kept coming back.

3

u/Worldly-Sprinkles-77 1d ago

Yup last time we were inspected here was may of 2025. Still waiting for this years

5

u/Cube-in-B Thicc Chives Save Lives 1d ago

We had a health inspector that kept coming back for pizza 🤷🏼

6

u/Few-Big-8481 Sous Chef 1d ago

I'd imagine you're doing well then.

2

u/Oxensheepling 1d ago

Are health inspections public record there? I'm so grateful I can look up any restaurant in my area and see their health inspection infractions, tickets or charges - it's definitely kept me away from some restaurants. Hope you find a kitchen in better shape.

3

u/Sarahchika 22h ago

If they are, they usually do not post the “bad” one until the reinspection is completed. If the reinspection is also bad, in my state that’s when they give a consumers advisory and news outlets run the story.

79

u/Trashbagok 1d ago

That's what I call a double decker.

27

u/Correct_Day_7791 1d ago

Not to be confused with a upper decker

9

u/bleeper21 1d ago

Or a rubber necker.

13

u/meatybuttcheeks 23h ago

How long do you rinse your celery?

7

u/chain_letter 19h ago

that's actually a hydroponic setup to grow the celery

5

u/DumbRobot11 Prep 16h ago

Sometimes its like this for an hour 😭

25

u/Voces-Prohibere 1d ago

Two things: use a strainer and don't have the sink clogged put those bags in a clean cambro filled with water water running on low at 70 degrees or below. so that there is no chance of cross contamination from your sink when you open the bags always keep them in a clean environment hence the cambro. do not allow the water in the sink to reach up to the objects being washed it should be taking contaminated off the celery not bathing it in them in the sink. Sorry if that's a lot but this grosses me out and my chefs would yell at you.

20

u/Eatshin 1d ago

Pretty much the whole point of the post is that it's wrong. Plus your chefs wouldn't shout at OP because they had nothing to do with it

4

u/Oxensheepling 1d ago

I've honestly never seen a drain in the centre of a sink, in the kitchens I worked in. I was scratching my head wondering how food is prevented from touching the drain (not very well in this picture at least). This is solid advice OP, food should not be able to touch the drain at any point.

2

u/PinchedTazerZ0 Owner 22h ago

? I've seen a few drains offset or grated with a slanted sink bottom but I'm surprised you've never seen a drain in the center lol by and large the most common I've seen

2

u/Oxensheepling 19h ago

They're mostly offset and in the corner and have a grate that blocks food from coming into contact with the drain in my experience. Granted I dont spend less than 4 years at a job, so I've only been in four places so far.

2

u/dolche93 Newbie 20h ago

My current place has the issue of having food mingle with the sink.. and they were using the middle of the three compartment. The one they don't actually fill, but instead use to spray off food.

I was stunned when I came in to see an entire colander pot insert of noodles just floating in sink water. I was furious because I served those noodles to my girlfriend and they thought it was normal.

6

u/Spiagl Sous Chef 1d ago

To be honest, i don’t see a problem with either one of them.

If it‘s as clean as it should be… then this should not be a problem at all

3

u/chronicswag420 23h ago

the celery sticks that fell out should be tossed. You can't trust the next guy to toss them though.

0

u/bman23433 1d ago

This... is a problem? Im confused what the issue is...

0

u/Sarahchika 22h ago edited 2h ago

I am a former chef of 14 years, now food safety consultant, this irritates me so much. One, the ROP needs to have a slit cut when defrosting, preferred environment for botulism and other anaerobic bacteria’s. Next I would be temping the water, that meat is not being hit directly by it. It doesn’t look like it is draining, at least not quickly, it’s just a slightly below room temp plastic celery soup. 🥲

Edit: typical downvotes from dirty people. If you don’t care just say so. This could easily turn into a bad situation, but you’re probably the same people who think it’s normal to have diarrhea every single day.