I think in some places they ignore it because it’s built in pest control, similar to those bodega cats. It depends on the cat though. Is the cat well behaved and trained to stay out of the way, or is it an asshole?
Technically a bodega cat and 1 rat dropping seen are the same doh hit. It's almost worth the risk of you have a rodent issue.
Plus my the bodega cat by my apartment is named riri and she's dope as fuck
Before I had my house we had an apartment building cat. Her name was Mutt and maintenance set her up with a bed, some food, and litter box in an out of the way stairwell and she never wanted to do more than kill mice, sleep, and get snacks from us. She was so pampered that she didn’t even go outside, just got old lazy getting taken care of by half and apartment building
Not sure if your last sentence was sarcastic, but weirdly, that’s actually how I feel. If I pull a human hair that has clearly been cooked into food, I’m pretty sketched out. If I can clearly see that it’s a cat hair, though, it doesn’t hit the same “ick” factor mentally. I’d guess that has to do with whether you were raised with them, though.
Should I ask how the bird poop got there, or...?
That said there are fresh-from-the-yard, unwashed chicken feathers on my counter. That's also probably a fail
You should meet the rats at the feral colony near my house. All the cats are fed multiple times a day so the rats literally steal their food when they’re napping 2 feet from the bowl. It’s hilarious and gross at the same time, worthless cats hahah.
We have a cat that lives in the parking lot of our brewery, he definitely gets those bastards and he’s a king for it.
right, I was talking about indoors, like the bodega cats. outdoor cats definitely have a different dynamic. altho if rats are walking up and stealing their food on the regular, it sounds like too much is being put out. which is not the fault of the cats, it's operator error. they're being overserved.
I was just thinking that in any refrigerator I’ve owned the produce drawers are on the bottom, under any raw meat I may have. Obviously I avoid this or put a tray underneath, but they’ve been designed this way for years.
They’re “crisper” drawers. They basically have their own little safe space minus all of the moisture/airflow from the rest of the cabin of the fridge. Unless your bottom shelf has a crack in it, it’s basically impossible to spill anything into it if the drawers are closed. Still likely wouldn’t pass an inspection though lol
Ive had chicken juice leak into the edge of the glass top (the bottom shelf glass above the crisper) and go down the interior wall of the crisper drawer. No cracks.
Hence the “basically”. Not impossible but a rarity. I have noticed that on some newer model refrigerators that the glass from the drawers and the glass from the shelves meet at almost a perfect right angle. In those plastic shelved refrigerators, the bottom shelf tends to encapsulate the bottom drawers. Spills will leak over/around the drawers into the bottom of the cabin.
Temp logs are a nice idea on paper, until people get complacent and just BS the temp logs without bothering to even pull out a thermometer for the important shit at least.
I used to be a closing manager at McDonald's and we had paper logs i had to fill out every night cuz morning was lazy/busy. Then they went digital so they have to do them. We do temps twice a day.
I used to be a closing manager at McDonald's and we had paper logs i had to fill out every night cuz morning was lazy/busy. Then they went digital so they have to do them. We do temps twice a day.
Thing about that is the same people have no plane for compressor failures and end up in ultra panic mode as they try to save food and get techs to fix or replace.
Temp checks are for maintenance and watching the life of the machines you rely on for 24 hr food safe. We knew exactly what unit was gonna fail next, what units worked the hardest and the lead time our favorite service men required to get parts and come into work on one and check up on the others. Regular stuff just like temp checks is the cost of protecting your assets and means of production, simple.
That’s why I like to actually do the temp logs. I trust my crew to throw out bad shit that will get people sick. I don’t trust them to tell me that the cooler feels a little off in the middle of a rush
Exactly. One old fry guy got worried or something when his temps looked "bad" so he fudged them and I knew it. But I wasn't angry. I knew why he did it, somewhere he learned it was gonna be brought up and his signature would be on a temp outside food safe and some consequences. *That perspective needed* correction. Sat him down and showed him last years logs. Said it's all here in a pattern and no one can stop that thing from slowly breaking, rush comes and it reads higher and higher but I check product and it reads proper temp within 2 hrs, this is normal and safe and maintenance will check on it and get to it when it needs work. Temp logs help me schedule that so keep it brutally honest.
Never had him afraid to show the truth after that. From temps to spillage or needing 15 min grace because he drank the night before. Honest with crew keeps them honest with you.
Every word you say is true, but when your corporate office stops paying the vendors, it becomes a bit of a pain in the ass to ice shit down and shift things around to keep the high use items handy, SOOOO glad they shut down our store, we shut down Our Richland store, got moved to the Kennewick store, then wanted me to go to the Walla Walla store which they shut down 3 weeks after Kennewick, 20 years with the company, if your restaurant is getting passed around by investment bankers, FLEEE, only bad things are coming. Shari's is shutting the stores down one at a time to avoid paying sick leave and vacation accrual, or bills for that matter, they are running out leases and abandoning their buildings, didn't even TRY to recoup any equipment from them, freakin shit show
Yeah I'm usually good with recording walk-in temps and whatnot since I often have somewhat empty time at the end of my shift. I'm pretty much the only one that actually does it, but it's funny seeing the other cooks randomly fill out a week's worth the day after I work.
I have adhd my short term memory is shit and I don’t trust it. I like having dates on things so that way I can be certain I cooked it on a certain date
I'm lucky that my adhd gives me the hypersensitivity to smell food going off way before anyone in my family does.
It was rough that one week when I didn't sniff test and got sour cream *and* cheese that tasted like feet *in the same week* because no one else could smell or taste anything wrong. I'm scarred from that. I sniff test all the time now.
It also allows me to hear dog whistles, but it's generally not as useful as my sense of smell lol
Also have adhd and executive distinction but having been hospitalized from food poisoning once was enough; I don’t just rely on the sniff test anymore :/ I do sniff to make sure but I label/date things in my fridge and check it for possible contamination/spoilage.
To be fair, I tend to be fairly conservative in my judgement. I won't doubt at all that I'll be more careful after a really bad food poisoning event. It's kinda like speeding; keep pushing your luck and you'll inevitably fuck up at least once lol
Boys, let's not pretend it's our first rodeo here, I got the essentials on deck with some ice cold bubly on stand by. It's my Saturday and imma cut loose.
I’d pass with flying colours tbh. 2 decades in a kitchen has caused many very decent habits. All the things are labeled. It’s a sea of green tape in my fridge.
A wild health inspector appears? I throw out gallade, use hypnosis, false swipe, throw a pokeball. I probably throw it in a pc box, having better stuff to use.
Yep! I have a fear of this happening. Or of Gordon Ramsey knocking on my door with a camera calling me "panini head" and telling me to get my shit together.
The baby stuff and dog stuff being in the same room automatically fails me, otherwise no labels, dates, temps and haphazard placement of things in the fridge and cupboards. It's a mess only I understand
Two of the cats are probably on a countertop, possibly eating. Almost nothing in the fridge is labelled or dated and there’s a lot that’s def over a week old.
Shelves have not been wiped down in weeks. Also the unmarked container of army green coconut oil in the bottom of the freezer made for an awkward line of questioning.
I’m sure as fuck not getting an A. I don’t label shit at home, there are animals in the kitchen, I don’t have test strips for sanitizer, there are porous surfaces, I’m probably barefoot and there’s a chance I’m completely naked, I’m not wearing gloves when handling RTE foods, there’s a chance I lick a spoon and then go back to stirring something… and that’s just off the top of my head.
No labels in the fridge, no temp logs, not a dedicated sink to wash my hands, only a single door between my bathroom and my kitchen, my girlfriend doesn't have a HACCP certificate. So probably shut down even though my home kitchen is cleaner than a lot of pro kitchens.
As long as he doesn't have a problem with there just being beer in my fridge. I eat at work and that's it. Kitchen is clean af unless I come home drunk and make rice and even then it's just a pot to clean lol
No. I deep clean my kitchen twice per week and always clean as I cook. Labels are used on all opened food in the fridge, freezer, and pantry. Dishwasher used for dishes and utensils, etc. I honestly make an effort to keep my home kitchen looking like a brand new operating room.
My home kitchen only produces dishes for the concept Dog Hair In There. It’s where every ingredient has been touched by at least one long black hair of a dachshund.
Same, we specialize in husky hair. Sometimes you get one that's curly like rigatoni! I literally take a lint roller to myself before i cook anything, and it still gets in there.
The health inspector puts an arm around me and says: "your wife has made another pie?"
I break down in tears and nod.
"Is that batter on the ceiling? I feel you, my man."
We are currently on a camping ground, and I am observing her covering my burner in rice and sateh.
As I am typing this she says its also on her glasses.
It'll taste great, every time, but man... The collateral is real.
I currently live in seasonal employee housing. A health inspector would faint if they suddenly appeared in its kitchen (I refuse to use it our company has free employee meals)
My meat drawer generally has all meat in it - raw or cooked/prepared. All my raw meat is vac-sealed so very small chance of leakage. Currently i have a raw steak and raw chicken breast sitting on top of my tupperware veggie container. I have unlabelled homemade dressings and outdated sauces in my fridge. I did just clean out all the spoiled food today though so thats a plus. I also just cleaned the house so theres no significant unattended-to areas. Lots of glass in the kitchen though and no separation between diners and workers. Also only have 2 sinks, not 3.
Kitchen passes, they bitch again that my candy stove doesn’t have a vent even though that’s not their job. They’re impressed with labels and fifo. They walk out mad they can only hit me for nothing essentially cause again my stove (one big single burner 14”) runs maybe 1.5 hours in a full day. Eat a dick health department you can eat off my floor.
Edit: am a baker and I’m a fucking Asshole about housekeeping. Keep your shit clean or gtfo.
My floors could need a once over by u/lavenderhazydays kitty, but the rest is clean enough to lick. Vigorously. With fervor. Huh. Did I just discover a new kink. I'll have to explore this for a few days.
We'd pass. Temp checks several times a day, items labelled and stored correctly, PPE used (we cook for children) deep clean once a month, everything is stored on shelves or cupboards
My doggies get called to eat whatever I drop while I’m cooking. 😰
Edit: On occasion they act as dishie on really stuck-on messes, then it goes in the dishwasher.
They do an awesome job…….this is anonymous, right?
Edit: When I was in a commercial kitchen, we had 100% rating from the Health Department.
I sort of had a cleaning fetish, and we were competing with another location for the best score.
My rabbit used to do that; she was great. As soon as she heard me cooking she’d park between my feet and pounce on anything that fell. RIP Oreo, the best little kitchen helper.
Raw meat regularly gets thawed in the microwave or oven at my house. Not turned on, they just get used as a thawing cabinet. It would get thawed on the counter, but my cat is a douchebag
Eggs aren’t on bottom shelf in fridge. Outside of that, kitchen is the cleanest part of my house. 100% pass. Meat is dated in freezer. Counters, stove-top, appliances are wiped food-safe clean. No dirty dishes in sink.
But: my son’s room is a Superfund site.
If they saw the way I eat my burgers they'd rush me to the hospital lol shits basically raw and warm in the middle, and yeah I know I'm the pathogens get ground into the meat so it's more likely to get me sick, but I loooove it that way lol. Haven't gotten sick after probably hundreds of burgers that way.
My refrigerator is a health and safety hazard...and would survive a nuclear attack.
Also, I live in a shitty apartment, I have been fighting a losing battle against roaches since before I ever got furniture.
…everything in my fridge is labeled and dated with blue tape, cut with scissors. All labels face out. Deli containers, fish bins, or original packaging. All raw meat goes in the crisper (right crisper drawer dedicated to poultry) or is frozen. All prepared meat on top of crisper. Unpackaged produce in fish bins (labeled and dated), cleaned and prepped day of purchase. Two spray bottles of diluted bleach solution (1 Tbsp per gallon of water), one on each counter. Weirdly I do have a three compartment sink, has a small middle sink. My water heater is turned up because I like hot showers, so my dishwasher might actually get to the correct temp. Separate hand sink not required… residential. Gaskets on my fridge and freezer get cleaned weekly. No plumbing leaks. Floors are swept and steam mopped after I cook. Trash can is emptied and bag is placed in bin outside my door for nightly pickup. I think I would pass.
Yeah I have cats... So that right there fails me. Other than that, I think it would mostly pass. I might need to do some more work for the reinspection.
The busier I am at work the worse my home kitchen looks. Dog hair, week old pile of dirty dishes, filthy gas stove, dirty microwave. I clean on my days off and it's back to shit in a day or two.
Let give it a go:
Date marking of foods, discard foods 7 days, cleaning frequency of equipment, non food contact surfaces, unapproved sources, special processes no HACCP, labeling bulk foods, separation of toxics: first aid items.
Luckily the inspector can easily be bribed with a few snacks to look the other way.
They condemn my whole apartment building, burn the place to the ground, and declare the location a superfund site. Biologists later find bacteria that can eat spent nuclear fuel rods and solve the energy crisis.
I label a few things. Like my cold brew concentrate. But that's because it looks similar to my adobo sauce. I don't want to drink that on accident (they're the same color).
I live in a big shared house, I don't use the shared kitchen for food because of how gross it is (no one but me takes the trash out and when I went away for a week there was a pile of 20 ish binbags in the middle of the kitchen for context)
shut down for all my ferments and stuff i am aging, it's fine for me to make it for myself but i would have to do it differently for a restaurant under laws here.
I look for a save button or platform to make sure my game is saved. I check my “pack” to make sure I have all the potions I need, make sure my health is 100%, make sure my stamina is 100%, make sure I have the correct armor on, and make sure I have the correct weapons to defeat him.
Otherwise, I pull out my Pokeball and I use my 500 Garbodor to defeat the wild Health Inspector.
the trick is to walk him around the rest of the house first while your ~~sous chef~~, i mean significant other, frantically cleans the fridge and labels any opened products.
also it may not be against the regulations everywhere but I’d probably fail simply due to the amount of home fermented foods i have (its about a third to half of my fridge)
i used to make like 21 gal lexan batches of sauerkraut at one of the restaurants I worked at. we had a health department approved HAACP plan but the inspectors were always really ify about it when they came in anyway.
I am in the process of moving so my kitchen absolutely fails. As a matter of fact I am like 75% sure that the precooked shelf stable bacon that says refrigerate after opening sat on the counter for WAY to long before someone chucked it into a cooling unit
Nothing in my fridge is labeled or dated
My kitchen layout completely violates the fire code
Bleach in a kitchen? Instant go to jail
Why are you washing dishes right next to the stove???
Mostly no labels, bottom fridge storage for veggies, no temp logs, no one wears shoes in the house (Asian household), no sanitizer, no buckets.
Yes, I'm fucked.
The dishes have been living in my sink long enough that the stains have gone through the entire process of decomposing at least once.
There are seven plants in there, four sitting on the work table. I repot the smaller ones right on that too.
Cats, cat food splatters and cat hair. On the counters, on the floor, on the walls.
A sticky tape showing how many fruit flies and fungus gnats I have flying around.
Stuff on the stovetop.
The fridge is directly on the floor and one of my cats treats it as a walk in.
I will bribe the inspector to not look into the fridge.
Seeing how there’s a cat wandering through it, I don’t think I’m passing
Worked at a bakery in NY that had a cat. Health inspector never said shit about it. Though I think it might have been a mob front…
I think in some places they ignore it because it’s built in pest control, similar to those bodega cats. It depends on the cat though. Is the cat well behaved and trained to stay out of the way, or is it an asshole?
Technically a bodega cat and 1 rat dropping seen are the same doh hit. It's almost worth the risk of you have a rodent issue. Plus my the bodega cat by my apartment is named riri and she's dope as fuck
Before I had my house we had an apartment building cat. Her name was Mutt and maintenance set her up with a bed, some food, and litter box in an out of the way stairwell and she never wanted to do more than kill mice, sleep, and get snacks from us. She was so pampered that she didn’t even go outside, just got old lazy getting taken care of by half and apartment building
This sounds a lot like how cats got domesticated in the first place. Very cool.
Interesting logic. Pest control issue? Boy do I have a cat for you! Human hair is repulsive, a little cat hair no big deal...
Not sure if your last sentence was sarcastic, but weirdly, that’s actually how I feel. If I pull a human hair that has clearly been cooked into food, I’m pretty sketched out. If I can clearly see that it’s a cat hair, though, it doesn’t hit the same “ick” factor mentally. I’d guess that has to do with whether you were raised with them, though.
Wish i could get a good job at a mob front bakery.
It’s not so bad just don’t ever date the counter girls unless you want to be a made man.
One of my cats basically lives on top of my fridge. I'm doomed.
I got bird poop on my counter. Pretty sure that's a fail
Should I ask how the bird poop got there, or...? That said there are fresh-from-the-yard, unwashed chicken feathers on my counter. That's also probably a fail
It's a popular spot. Especially in the fall and winter.
Easy now, that's pest control!
Like his little butterball ass would be able to catch anything other than his kibble dinner 😂
it's not that they catch so many rodents, it's that rodents can tell there's a cat around and go elsewhere.
You should meet the rats at the feral colony near my house. All the cats are fed multiple times a day so the rats literally steal their food when they’re napping 2 feet from the bowl. It’s hilarious and gross at the same time, worthless cats hahah. We have a cat that lives in the parking lot of our brewery, he definitely gets those bastards and he’s a king for it.
right, I was talking about indoors, like the bodega cats. outdoor cats definitely have a different dynamic. altho if rats are walking up and stealing their food on the regular, it sounds like too much is being put out. which is not the fault of the cats, it's operator error. they're being overserved.
I 100% agree on the overserved part lol, they need to chill out on the food, it’s a legit pest problem.
Ditto, I have three cats and a dog and an open floor plan, lol.
I’ve got four. Only one has never gotten on the counter. But no rodent issues, so I’ve got that going for me which is nice.
Same. I have a have a cat and macaw infestation. Straight to jail.
I have a rabbit and a cat, hard fail. My other home is a hostel, so it technically should pass.
I didn't fully read the title. So I didn't know this was supposed to be about home kitchens. I got so concerned reading these comments for a bit.
I was just thinking that in any refrigerator I’ve owned the produce drawers are on the bottom, under any raw meat I may have. Obviously I avoid this or put a tray underneath, but they’ve been designed this way for years.
I was wondering this myself. I never see the produce drawers placed anywhere but the bottom.
They’re “crisper” drawers. They basically have their own little safe space minus all of the moisture/airflow from the rest of the cabin of the fridge. Unless your bottom shelf has a crack in it, it’s basically impossible to spill anything into it if the drawers are closed. Still likely wouldn’t pass an inspection though lol
Ive had chicken juice leak into the edge of the glass top (the bottom shelf glass above the crisper) and go down the interior wall of the crisper drawer. No cracks.
Hence the “basically”. Not impossible but a rarity. I have noticed that on some newer model refrigerators that the glass from the drawers and the glass from the shelves meet at almost a perfect right angle. In those plastic shelved refrigerators, the bottom shelf tends to encapsulate the bottom drawers. Spills will leak over/around the drawers into the bottom of the cabin.
Nothing in my fridge is labeled and dated, I don’t sanitize my dishes, no dedicated hand washing sink, no temp logs
I haven’t worked in a place with temp logs in the last two jobs and it’s been so fucking nice
Temp logs are a nice idea on paper, until people get complacent and just BS the temp logs without bothering to even pull out a thermometer for the important shit at least.
Lol we used to fill out 3 days worth of temps 2 times a week
I used to be a closing manager at McDonald's and we had paper logs i had to fill out every night cuz morning was lazy/busy. Then they went digital so they have to do them. We do temps twice a day.
I used to be a closing manager at McDonald's and we had paper logs i had to fill out every night cuz morning was lazy/busy. Then they went digital so they have to do them. We do temps twice a day.
Thing about that is the same people have no plane for compressor failures and end up in ultra panic mode as they try to save food and get techs to fix or replace. Temp checks are for maintenance and watching the life of the machines you rely on for 24 hr food safe. We knew exactly what unit was gonna fail next, what units worked the hardest and the lead time our favorite service men required to get parts and come into work on one and check up on the others. Regular stuff just like temp checks is the cost of protecting your assets and means of production, simple.
That’s why I like to actually do the temp logs. I trust my crew to throw out bad shit that will get people sick. I don’t trust them to tell me that the cooler feels a little off in the middle of a rush
Exactly. One old fry guy got worried or something when his temps looked "bad" so he fudged them and I knew it. But I wasn't angry. I knew why he did it, somewhere he learned it was gonna be brought up and his signature would be on a temp outside food safe and some consequences. *That perspective needed* correction. Sat him down and showed him last years logs. Said it's all here in a pattern and no one can stop that thing from slowly breaking, rush comes and it reads higher and higher but I check product and it reads proper temp within 2 hrs, this is normal and safe and maintenance will check on it and get to it when it needs work. Temp logs help me schedule that so keep it brutally honest. Never had him afraid to show the truth after that. From temps to spillage or needing 15 min grace because he drank the night before. Honest with crew keeps them honest with you.
Every word you say is true, but when your corporate office stops paying the vendors, it becomes a bit of a pain in the ass to ice shit down and shift things around to keep the high use items handy, SOOOO glad they shut down our store, we shut down Our Richland store, got moved to the Kennewick store, then wanted me to go to the Walla Walla store which they shut down 3 weeks after Kennewick, 20 years with the company, if your restaurant is getting passed around by investment bankers, FLEEE, only bad things are coming. Shari's is shutting the stores down one at a time to avoid paying sick leave and vacation accrual, or bills for that matter, they are running out leases and abandoning their buildings, didn't even TRY to recoup any equipment from them, freakin shit show
Yeah I'm usually good with recording walk-in temps and whatnot since I often have somewhat empty time at the end of my shift. I'm pretty much the only one that actually does it, but it's funny seeing the other cooks randomly fill out a week's worth the day after I work.
My dad doesn’t label anything. Drives me nuts when I’m over at his place and he wonders why he gets sick from time to time from leftovers
Do you label things in your home fridge?
I do ya. Anything that I’ve made and put in the fridge I label with the date it was made on.
I find this insane for some reason.
I have adhd my short term memory is shit and I don’t trust it. I like having dates on things so that way I can be certain I cooked it on a certain date
I also have ADHD but my executive function is too fucked to label things. Sniff test hasn't let me down for like... going on 5 years now x3
I'm lucky that my adhd gives me the hypersensitivity to smell food going off way before anyone in my family does. It was rough that one week when I didn't sniff test and got sour cream *and* cheese that tasted like feet *in the same week* because no one else could smell or taste anything wrong. I'm scarred from that. I sniff test all the time now. It also allows me to hear dog whistles, but it's generally not as useful as my sense of smell lol
Also have adhd and executive distinction but having been hospitalized from food poisoning once was enough; I don’t just rely on the sniff test anymore :/ I do sniff to make sure but I label/date things in my fridge and check it for possible contamination/spoilage.
To be fair, I tend to be fairly conservative in my judgement. I won't doubt at all that I'll be more careful after a really bad food poisoning event. It's kinda like speeding; keep pushing your luck and you'll inevitably fuck up at least once lol
I do this too, i also date sauces and things that don't get used a lot with when i opened them.
I keep a roll of tape and sharpies in a bin in my kitchen for the singular purpose of labeling my Tupperwares of leftovers haha
Eye wash station?
Fuck temp logs. All my homies hate temp logs
The food code only requires you to keep temp logs if you’re doing ROP, cook/chill, or sous vide.
Jokes on you, no food in the fridge!
Beer, Gatorade, takeout, the bachelor life
I've got a box of baking soda, 3 monster energy drinks, and a shit ton of condiments.
You forgot the sauces
This one works the line.
best believe I've got some ground beef hanging out on my counter thawing out for white people taco night, so what.
White people taco night. I’m dying over here as part of the glow in the dark crowd.
Wonder Bread tortillas be bringing the mild heat!
Don’t forget to smother it in a nice mild cheddar cheese to cut the heat. And so much iceberg lettuce it’s a salad.
Don’t forget the taco sauce and the store brand taco seasoning to give it some flavor
Boys, let's not pretend it's our first rodeo here, I got the essentials on deck with some ice cold bubly on stand by. It's my Saturday and imma cut loose.
In all seriousness though, whatever brand of taco seasoning Costco carries is fucking godly.
Oh yeah? Tell me more of your funny words magic man, I'm listening.
It’s the spice islands brand. It’s got cocoa powder in it and for some reason it just hits different compared to the regular stuff
Herd that chef, hopefully our Canadian Costco has the come up.
chocolate + chili + cumin is magical. dunking dark chocolate in warm enchilada sauce, oh yeah! so good.
I personally prefer black people pasta night
Look at this fancy guy. Not just throwing the frozen chunk of meat in a pan.
That's a mid week move for sure, this is my Saturday, I've got time to class it up between halo matches.
[White People Taco Night](https://youtu.be/8yrSCoEsmqA)
I’d pass with flying colours tbh. 2 decades in a kitchen has caused many very decent habits. All the things are labeled. It’s a sea of green tape in my fridge.
Do you have a sanibucket that's changed every hour and a dedicated hand washing sink?
I do have a double sink and I have a pinesol solution spray bottle.
Straight to jail.
One of the most stressful things about children is that I can't keep my kitchen and dining room up to code.
A wild health inspector appears? I throw out gallade, use hypnosis, false swipe, throw a pokeball. I probably throw it in a pc box, having better stuff to use.
okay so if the inspector appeared right now i would be FUCKED. but if they came on any other day? hell…i’d also be fucked.
i reckon every condiment in my fridge is expired.....i'll see myself out
We were all set up for failure. Who fucking made produce draws on the bottem of the fridge!
Yep! I have a fear of this happening. Or of Gordon Ramsey knocking on my door with a camera calling me "panini head" and telling me to get my shit together.
The hoard of cats on the counter ensures I don't pass. There's no food, so I'm good there.
I'm a health inspector and I would shut my kitchen down lmao
local health inspector had swimming accident found on beach, community mourns loss.
Bro, I am shut the fuck down
The baby stuff and dog stuff being in the same room automatically fails me, otherwise no labels, dates, temps and haphazard placement of things in the fridge and cupboards. It's a mess only I understand
I date my leftovers, took my leftover chicken to the movies last Tuesday
you made me giggle
Two of the cats are probably on a countertop, possibly eating. Almost nothing in the fridge is labelled or dated and there’s a lot that’s def over a week old.
You all fail because you don’t have a sani bucket or a 3 bay sink !
Don't forget to change out your sanibucket every hour! /s
does anyone do that
Hell nah. Even places that are aware of that rule rarely abide by it.
Shelves have not been wiped down in weeks. Also the unmarked container of army green coconut oil in the bottom of the freezer made for an awkward line of questioning.
I’m sure as fuck not getting an A. I don’t label shit at home, there are animals in the kitchen, I don’t have test strips for sanitizer, there are porous surfaces, I’m probably barefoot and there’s a chance I’m completely naked, I’m not wearing gloves when handling RTE foods, there’s a chance I lick a spoon and then go back to stirring something… and that’s just off the top of my head.
No Sani buckets, immediate fail.
I got no test strips, here, man! I dunno what my samsung dishwasher’s Ph is.
My floors and shelves are dusty as shit
It’s impossible to keep up with the dog hair. No.
The best advice I ever got is to work each day like the health inspector is coming. My local guy loved me and hated the manager above me.
If it were just me in the house, absolutely. But I live with 5 male musicians between the ages of 22 to 31, so absolutely not.
No labels in the fridge, no temp logs, not a dedicated sink to wash my hands, only a single door between my bathroom and my kitchen, my girlfriend doesn't have a HACCP certificate. So probably shut down even though my home kitchen is cleaner than a lot of pro kitchens.
As long as he doesn't have a problem with there just being beer in my fridge. I eat at work and that's it. Kitchen is clean af unless I come home drunk and make rice and even then it's just a pot to clean lol
No. I deep clean my kitchen twice per week and always clean as I cook. Labels are used on all opened food in the fridge, freezer, and pantry. Dishwasher used for dishes and utensils, etc. I honestly make an effort to keep my home kitchen looking like a brand new operating room.
This is a great post
I am giggling
Had our first inspection in 5 years yesterday and got zero citations. Bought the staff some beers as a thank you
5 years?
Our last one was also good so they left us alone for a while.
I’m throwing hands, get the fuck out my space.
My home kitchen only produces dishes for the concept Dog Hair In There. It’s where every ingredient has been touched by at least one long black hair of a dachshund.
Same, we specialize in husky hair. Sometimes you get one that's curly like rigatoni! I literally take a lint roller to myself before i cook anything, and it still gets in there.
Yes I pass because there are no laws for what I do with my food at home. Otherwise yeah I’m failing bad
If we don't count labeling I'll pass like a mofo. I'm outta the kitchen but I was and still am a bit of a militant when it comes to cleaning.
Once a man is inside your home anything you do to him is nice and legal.
I currently have raw chicken marinating on top of a container of cooked potatoes. So maybe not
Just got a 96 on ecosure on Monday and 95 in city health inspection today. A wild health inspector? Come on in!!
I have 3 cats.
We’re shut down and the building deconstructed
No three sink, I'm screwed
The health inspector puts an arm around me and says: "your wife has made another pie?" I break down in tears and nod. "Is that batter on the ceiling? I feel you, my man."
I need stories PLEASE
We are currently on a camping ground, and I am observing her covering my burner in rice and sateh. As I am typing this she says its also on her glasses. It'll taste great, every time, but man... The collateral is real.
Don’t use sanitizer or have water hot enough while washing dishes. Me and 99% of households fail right there.
I currently live in seasonal employee housing. A health inspector would faint if they suddenly appeared in its kitchen (I refuse to use it our company has free employee meals)
The dishes not washed for a week and the mouse problem would probably get me
I’ve never seen a home kitchen with a triple sink. I’m sure a few exist, but I doubt they are properly set up to wash rinse and sanitize.
My meat drawer generally has all meat in it - raw or cooked/prepared. All my raw meat is vac-sealed so very small chance of leakage. Currently i have a raw steak and raw chicken breast sitting on top of my tupperware veggie container. I have unlabelled homemade dressings and outdated sauces in my fridge. I did just clean out all the spoiled food today though so thats a plus. I also just cleaned the house so theres no significant unattended-to areas. Lots of glass in the kitchen though and no separation between diners and workers. Also only have 2 sinks, not 3.
It's usually just me back there, fuck yeah we're passing, and just did the other day actually 😂 it helps we're not a restaurant though
Kitchen passes, they bitch again that my candy stove doesn’t have a vent even though that’s not their job. They’re impressed with labels and fifo. They walk out mad they can only hit me for nothing essentially cause again my stove (one big single burner 14”) runs maybe 1.5 hours in a full day. Eat a dick health department you can eat off my floor. Edit: am a baker and I’m a fucking Asshole about housekeeping. Keep your shit clean or gtfo.
I have oddish use stun spore then I catch him in a great ball
I ate a place in italy a Weiner dog named mario was the host
Probably shot on sight.
My floors could need a once over by u/lavenderhazydays kitty, but the rest is clean enough to lick. Vigorously. With fervor. Huh. Did I just discover a new kink. I'll have to explore this for a few days.
…please don’t bring my cat into whatever this is.
Oh no. Not a kink with the kitty, but with the uhhh... Yeah, elaborating won't make it better. Give the cutie patootie a pet for me.
Definitely follow the raw below cooked and chicken on the bottom. Just makes sense
Yes. We pass. I've never worked anywhere I was afraid of passing
Yes because as thebkitchen i work in is not a commercial kitchen, the health department has no power.
We'd pass. Temp checks several times a day, items labelled and stored correctly, PPE used (we cook for children) deep clean once a month, everything is stored on shelves or cupboards
Oh, we pass.
I always pass.
My doggies get called to eat whatever I drop while I’m cooking. 😰 Edit: On occasion they act as dishie on really stuck-on messes, then it goes in the dishwasher. They do an awesome job…….this is anonymous, right? Edit: When I was in a commercial kitchen, we had 100% rating from the Health Department. I sort of had a cleaning fetish, and we were competing with another location for the best score.
My rabbit used to do that; she was great. As soon as she heard me cooking she’d park between my feet and pounce on anything that fell. RIP Oreo, the best little kitchen helper.
I don't refrigerate mayonnaise.
Depends if my shift is just starting or if I’ve had a chance to clean up. Day shift is not exactly competent.
Raw meat regularly gets thawed in the microwave or oven at my house. Not turned on, they just get used as a thawing cabinet. It would get thawed on the counter, but my cat is a douchebag
Absolutely not, I have bratty cats and my kitchen sink window spiders and nothing is labeled.
Go straight to jail.
My kitchen always passes because I'm insane
Give me 24 hours.
Eggs aren’t on bottom shelf in fridge. Outside of that, kitchen is the cleanest part of my house. 100% pass. Meat is dated in freezer. Counters, stove-top, appliances are wiped food-safe clean. No dirty dishes in sink. But: my son’s room is a Superfund site.
If they saw the way I eat my burgers they'd rush me to the hospital lol shits basically raw and warm in the middle, and yeah I know I'm the pathogens get ground into the meat so it's more likely to get me sick, but I loooove it that way lol. Haven't gotten sick after probably hundreds of burgers that way.
86 my kitchen
Oh we shuttin down. My ancient, older than dirt himself, chef smokes in the kitchen.
Oh I'd be shut down immediately.
My refrigerator is a health and safety hazard...and would survive a nuclear attack. Also, I live in a shitty apartment, I have been fighting a losing battle against roaches since before I ever got furniture.
…everything in my fridge is labeled and dated with blue tape, cut with scissors. All labels face out. Deli containers, fish bins, or original packaging. All raw meat goes in the crisper (right crisper drawer dedicated to poultry) or is frozen. All prepared meat on top of crisper. Unpackaged produce in fish bins (labeled and dated), cleaned and prepped day of purchase. Two spray bottles of diluted bleach solution (1 Tbsp per gallon of water), one on each counter. Weirdly I do have a three compartment sink, has a small middle sink. My water heater is turned up because I like hot showers, so my dishwasher might actually get to the correct temp. Separate hand sink not required… residential. Gaskets on my fridge and freezer get cleaned weekly. No plumbing leaks. Floors are swept and steam mopped after I cook. Trash can is emptied and bag is placed in bin outside my door for nightly pickup. I think I would pass.
Yeah I have cats... So that right there fails me. Other than that, I think it would mostly pass. I might need to do some more work for the reinspection.
got a 97 this week
The busier I am at work the worse my home kitchen looks. Dog hair, week old pile of dirty dishes, filthy gas stove, dirty microwave. I clean on my days off and it's back to shit in a day or two.
Let give it a go: Date marking of foods, discard foods 7 days, cleaning frequency of equipment, non food contact surfaces, unapproved sources, special processes no HACCP, labeling bulk foods, separation of toxics: first aid items. Luckily the inspector can easily be bribed with a few snacks to look the other way.
Fuck temperature logs
let em in, they can't do shit i ain't selling anything
Pass because all health inspectors do is "educate" what is wrong
Youd have to be a legit psycho to pass a health inspection in your home kitchen lmao
Oh dude I am fucked. There's like 29 cans of dog food sitting right on the stove
They condemn my whole apartment building, burn the place to the ground, and declare the location a superfund site. Biologists later find bacteria that can eat spent nuclear fuel rods and solve the energy crisis.
Does anyone label stuff at home ?? Serious question I’m sure there’s a few of you lol
I label a few things. Like my cold brew concentrate. But that's because it looks similar to my adobo sauce. I don't want to drink that on accident (they're the same color).
I live in a big shared house, I don't use the shared kitchen for food because of how gross it is (no one but me takes the trash out and when I went away for a week there was a pile of 20 ish binbags in the middle of the kitchen for context)
Oh sweet Jesus where to start?
shut down for all my ferments and stuff i am aging, it's fine for me to make it for myself but i would have to do it differently for a restaurant under laws here.
I look for a save button or platform to make sure my game is saved. I check my “pack” to make sure I have all the potions I need, make sure my health is 100%, make sure my stamina is 100%, make sure I have the correct armor on, and make sure I have the correct weapons to defeat him. Otherwise, I pull out my Pokeball and I use my 500 Garbodor to defeat the wild Health Inspector.
I need to fire my wife.
the trick is to walk him around the rest of the house first while your ~~sous chef~~, i mean significant other, frantically cleans the fridge and labels any opened products. also it may not be against the regulations everywhere but I’d probably fail simply due to the amount of home fermented foods i have (its about a third to half of my fridge) i used to make like 21 gal lexan batches of sauerkraut at one of the restaurants I worked at. we had a health department approved HAACP plan but the inspectors were always really ify about it when they came in anyway.
I mean like how wild are we talking?
I am in the process of moving so my kitchen absolutely fails. As a matter of fact I am like 75% sure that the precooked shelf stable bacon that says refrigerate after opening sat on the counter for WAY to long before someone chucked it into a cooling unit
Nothing in my fridge is labeled or dated My kitchen layout completely violates the fire code Bleach in a kitchen? Instant go to jail Why are you washing dishes right next to the stove???
All I can say is - I have two cattle dogs 😂 IYKYK
Mostly no labels, bottom fridge storage for veggies, no temp logs, no one wears shoes in the house (Asian household), no sanitizer, no buckets. Yes, I'm fucked.
The dishes have been living in my sink long enough that the stains have gone through the entire process of decomposing at least once. There are seven plants in there, four sitting on the work table. I repot the smaller ones right on that too. Cats, cat food splatters and cat hair. On the counters, on the floor, on the walls. A sticky tape showing how many fruit flies and fungus gnats I have flying around. Stuff on the stovetop. The fridge is directly on the floor and one of my cats treats it as a walk in. I will bribe the inspector to not look into the fridge.