Health Inspectors, what's the worst thing you've ever found when inspecting a restaurant?
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- Опубликовано: 25 окт 2023
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NO btw please don pin your comment it’s unfair
2:56 The stereotype just comes from racism. A lot of restaurants can be bad and while it can apply to chinese places believing the place would be dirty, unsanitary, unhygienic because yeah usually chinese places are like that is just coming from a racist mindset. A lot of people treat restaurants opened by poc like that.
I love how around the 16 minute mark they just retell the story of the Nasty Patty XD
Love the SpongeBob health inspector episode.
I came here to say this lol
Weird as it is, the Denny's story about the OP who got written up for not changing dates on expired food made me laugh a bit, and also annoyed me... because they handed him proof to get them in trouble and he didn't use it.
But it made me laugh because out here at a McDonald's a kid got written up for that exact reason, and he took the writeup straight to the health department and got it shut down. Writeups are official acknowledgements of policy - writing someone up for like that is actually an admission of wrongdoing.
As for the McD's itself, a new franchisee took it over later and its now the most well-run McD's location within 90 minutes of me.
"80% of cooking is cleaning" huh that explains a bit for me. Left food service because it was overwhelming, executive dysfunction sucks
The ethnic restaurant stereotype comes mostly from racism. As someone who’s worked in “nice” restaurants for over a decade I’d say it’s more the independent smaller spots that are non-corporate that tend to bend, disregard, or just be ignorant of food safety and sanitation guidelines. Label date changing for inspections is very common.
Vegan ones are the worst
Floret at the SeaTac airport is absolutely disgusting so has ever vegetarian place I’ve been
Ice cream…
in fridge
No
Thank you .. whatni was going to.say
Wtf 🤦🏽♀️
you are correct. I worked for Sodexo, a very very large multi-national, French hospitality company for 4 years. They have 400k employees across the globe and they serve most of the state colleges, oil rigs and Military bases in the US. I worked on a Marine base in a mess hall and then in one of the local Uni's.
Sodexo has its own inspectors/inspections and it runs all of its standards 5 degrees beyond code. So example if hot holding temps were 135, they ran 140. Doesn't matter what you learned in culinary school or through experience, that's what you did. Being a military base, there was a ton of red tape. The food programs were ran by the Army. It was a Marine base, so the Navy was also there. Then you had health department and Sodexo. All of these branches did inspections. Some did them 4 times a month. What resulted was being inspected 15 to 20 times a month, full health inspections too.
They achieved this by correcting you multiple times a day every day until you either got it or quit. We were also union so getting fired wasn't an option at least for that. They would tell you, nicely, over and over and over again what you were doing wrong. In no time, everyone learned just about EVERY rule the book had. You got so used to being inspected, you just worked like the inspectors weren't even there without even thinking. Your station was JUST SIMPLY TO CODE without even thinking about it. Clean drains, immaculate labeling, everything sanitized and done right the first time. All without thinking about it. Also, each mess hall had multiple ServSafe certificates under multiple mangers/head chefs. We served 2 to 3 thousand people a day over a 15 hour period in that mess hall alone.
When i got to the Uni, the two managers, head chef, and college kids didn't know how to handle it lol My station was always perfect, we got inspected twice a year, they lost their minds when i was throwing out brown lettuce and refused to use old food. I mean we had to chop cases of lettuce in short time by hand on base, so when they say that they didn't know what to do when i did a case in a few minutes when they expected at least an hour lol they quickly transferred me to the catering department and those guys were more on the level i was used too, higher pace then the food court.. Sodexo also ran that Uni. Was closer to home so i transferred there. Left there two years later, realized institutionalized food wasn't for me. I do miss that base though, fun times and you felt pretty safe lol Might go back soon.
Steve Harvey: "Name something a Health Inspector might see that would immediately warrant a shut-down."
Lemme finish the skit for ya…
“…uh… rats!”
“Survey says!” *#1*
“I can’t think of anything!”
“…You’re one lucky guy!”
*slams button*
SEX
*twelve seconds of laughter as Steve Harvey is silent*
ok the krusty krab one got me
"Please mr fish man"
Sounds like it belongs in a lovecraftian horror
I sent my then teenagers to a local drive through restaurant to get some lunch. They ordered, drove up to get the food, and the worker, who was pregnant, as I found out later, threw up out the window, then handed them the food. I called and spoke with the manager, and asked that they send her home for the day, but don't fire her. I know from experience that sometimes, you just can't make it.
Obligatory "Not a health inspector"!
Without giving too much out, just know that I have pretty decent connections to a reputable sanitation/pest elimination company.
There was a Marie Callendars in the area I grew up in, emphasis on WAS.
The place had cockroachs, or, it was more like the cockroaches had the place.
Whenever those bugs found or made a new hole in the wall, the business would just put a picture or a mirror over it. The people working there were always slow at fulfilling the proper requirements to get the place treated for bugs, if they met the requirements at all.
These people were so uncooperative, that eventually, it was like God themself had given up on them, because it wasn't long after they discontinued pest-elim services that the place BURNED DOWN.
Loved this one ngl
As someone who works in a place that.... is almost upscale, for Michigan atleast, i'm horrified by how low the standards are for clean dishes/pots/pans and general dishpit area. I came over here from washington, where I worked at a Golden Corral that had a team of 20 in the kitchen, with a FULL breakdown every night (scrubbing the walls, floors, vents, ceiling, etc etc every SINGLE INCH of the kitchen was scrubbed and disinfected), and this place which serves like, actually REALLY fucking good food..... has not done a full breakdown even once since I started working here. They do the floors, and clean the parts of the equipment that they actually use sure, but they never clean anything else unless one of the managers expressly tell them to which is like, once every 3-4 weeks at most.
It stresses me the fuck out. I'm kind of slow doing dishes, mostly because im meticulous, and we get to closing time and everyone finishes the floors and the surface of their stations and just leaves. Meanwhile I still got like 20+ loads of dishes to run through the crappy out of date hardly working dish machine, my part of the floors, disinfecting the pit. By the time i'm done with what im asked, im an hour late clocking out and look back at the pit in abstract horror. the dish machine is covered in lime, dust, grease etc on the outside (I clean the fuck out of the inside even if they tell me to clockout i'll do it for free), the walls have hardened food and splashed foodwater all over it that I know just drips down onto shit when the days starts again.
According to the cooks, we are at the very least up to the osha MINIMUM which I kind of... no, HIGHLY doubt. I let the managers know and they said they are aware of it but there is nothing they can do, not enough labor dollars for everyone to stay behind to do it right, and im the first person to apply for weekends in the 6 months after their last guy quit (chefs took turns at the pit before me).
It's so sad. gonna have a stroke worrying about it
Edit: I just got to the story about one of the Golden Corrals in the video and holy mother of god I had to look up and see if that was the one I worked at because after I had left there they had to close down for renovations, thankfully it wasn't that one because I created a GU Leader position there for the guy I trained to keep standards up after I had left. I would have had words with management even though I don't live there anymore if that had happened, because our team was VERY thorough about everything that shit shined in the dark when we were done.
this is a really well-written comment but i need to say that i had to re-read the word "dishpit" several times to read it correctly lmao
Going from a low-end kitchen that did full deep cleans as a team every night to a high-end one where line cooks barely did their own stations and never stayed to help others (so it had a horrible infestation of both roaches and rats with mold and gunk everywhere) was what finally got me to throw in the culinary towel. Don't do work for free just cause it's disgusting and needs done, been there done that and no restaurant is worth the burn-out it causes; your rest and freetime are important too.
@@tengonadacluewhatsgutsprec1419 this is almost exactly what im going through, though we don't have any pests other than some flies thankfully. Even though we get our cleaning supplies from Ecolab, we don't get Orange so they just use the pot detergent on the floor. My favorite part is when the cooks decide to do the GU part of the floor to help speed things up, knowing full well that there is going to be more food and garbage and other nasty falling onto it before we are actually done and just wasting time
Seconded from my own experience.
When I broke down a dish sanitizer out of curiosity on a slow night, one that the pit was using to clean dishes in (not their purpose guys), and found a build up of white gunk inches thick... real eye opener. That wasn't even the situation that led us to quitting that place, but it was the one that led me to never eat at places like that ever again. Not only where they forcing dishes through this thing and putting it straight out, but they never taught us how to even clean the thing properly in the first place!
It seems the more 'classy' the place is, the more likely little oversights like these take place.
@@lostbutfreesoul luckily i know what to look for, and it seems SOMEONE is de-liming the machine atleast once evry 1-2 weeks on one of my days off. Its just baffling that they dont seem to think its a problem... we are a small kitchen and there is always atleadt 4 kitchen staff at the end of the night, why on earth are we not doing the minimum?
I got Norovirus from a Chinese place a few years ago. Not fun. REALLY not fun when you consider how it is spread...
Here in California they have a serve safe certification that managers and owners have to obtain before you can have a working kitchen. I managed a marina but we took over a yacht club that we rented for events. It had a full kitchen but zero food stored onsite...regardless we had to get a certification. I went in and took the test, passing the first time around. What I found troubling was how many restaurant and bar owners were taking the course for the 2nd and 3rd time because they had not passed previously. I didn't have anything to do with serving food and was able to pass. I was on good terms with the health inspector (since we had a kitchen with no food onsite) so I asked him once if there are any restaurants in town I should avoid . He said that he wasn't supposed to say but added that the owners of a local Mexican restaurant "never learn". I had never eaten there anyway from its outward appearance.
ServSafe is easy to pass. Passed it to work on Camp Pendelton in San Diego. For Sodexo. I agree lol im so meticulous about food now
that cat one is kinda adorable
Thank you for including the Krusty Krab story, that was great.
To answer the question of why chemicals wernt just stored on the floor, thats also a health code violation (at least where im from). Whether its food, chemicals, or containers all storage must be kept 6 inches or more from the floor.
Last summer I worked on the markets in France to sell fries, crepes and sausages. One day, my boyfriend (who was working with me for the same boss) trips and drops a lot of uncooked fries on the ground. Aka the street floor, as we were on a city parking. Our boss, clearly annoyed (and intoxicated) tells him he’s clumsy and orders me to pick up the fries FROM THE BLACK DIRTY PARKING FLOOR and to put them in a bucket. Floored, (pun intended) I asked why. « We’re going to wash them with the water hose and fry them so do it quick »
I couldn’t even speak. But because we were in the middle of the rush hour and I was so tired of his shit already I just did it, and put the bucket to the side so he could wash his dirty disgusting fries later. I then returned to my post behind the crepe station.
A little while later I hear the boss angrily asking my boyfriend « where are the fries ????!! » implying that he had thrown them out. We answered we didn’t know and he was like « sure of course they disappeared on their own !! » very agressive. But our coworker (who worked for him for like 20 years) calmly just said « they were disgusting so I just threw them out, what ? »
Our boss just shut his mouth and didn’t say a word until the end of the shift.
I can’t get my head around the fact that he was going to wash those fries. They were covered in filth, turned black !!! And tbo that wasn’t the first nor the last time I would discover something disgusting while working there lol. Thankfully, it’s over now 🙏
should've talked to a lawyer to see how much that lawsuit paycheck is going to be
As a person who has also worked in the food business (now out it for the past 2 years) there seriously needs to be more enforcement, fines, and more strict food regulations. The amount of times I have seen employees not wash their hands, rotting food in the corner of a walk in fridge, old grease falling from a vent falling into prepared food, mold growing on fruits, mold growing on the inside a 1950s wood? fridge, etc… has been utter absurd. Not to mention seeing fellow employees use the SAME RAG FOR A WEEK TO CLEAN A COUNTER WHERE PEOPLE EAT; I was LIVID to the point where I pointed it out to my manager only to be told that the employees rinse the rag with HOT WATER FROM THE TAP- “that should be good enough, right?” 🤢🤮🤮🤮 NO IT’S NOT YOU NUMBSKULL!!!
I noticed a pattern that the only time I hear people mention Denny's is to say they got sick from eating there.. I feel vindicated
I used to work in a smoothie shop next door to a Thai Basil restaurant. We would get cockroaches not native to the region crawling through the wall on that side regularly. When my manager confronted the owner of that place about it he said he was intentionally bringing roaches in to "make sure his food was good". He believed that if he had roaches eating some of his food that meant it was really good. That place is still in business and has a few franchises, but I always tell people not to eat at that specific location.
Spark what kind of allergy do you have that you can’t eat at Denny’s? And does that also include other breakfast places like Waffle House and Cracker Barrel?
given its primarily a breakfast joint, i have to assume either eggs or wheat??
@@eightbitbrony Maybe gluten (such as wheat, barley and oats), eggs, milk, mustard, peanuts, sesame, soybeans, and maybe tree nuts (like almonds, hazelnuts, walnuts, cashews, pecans, pistachios, and macadamia nuts)?
@@MinionEnji damn there are a lot more specific allergies than i thought
NOT THE NASTY PATTY LMFAOOOOOOOOO
Not a food anything at the time, I was cutting trees and overgrown shrubs down at the back of a chinese takeaway. The back door flew open around 10am, " You fuckoffee" the little chinese guy Shouted. Puzzled and stunned I asked "Sorry?" he shouted again. This time I realised he had said "You for coffee". "No, I said tea please". Went just inside the back door to drink my tea, I left footprints in the grease on the floor and there were piles of half cooked food EVERYWHERE.
I have never bought food there...
Why am I more scared by this than the CPS stories? 😰
I Don't get Food Poisoning , I still miss my favorite Chinese Buffet.
I’m not a health inspector, but worked at least a decade in restaurants.
The absolute worst and most disgusting place I ever worked in was in SOHO in NYC. We had so many A-list actors come in! I guess one of the owners had once been a male model which is one reason the place brought in such people (or so I was told).
This place was a noodle and rice place, though the owner was just a white guy who was rarely there. The kitchen staff was from a variety of Asian countries, many from China. Also, we had an open kitchen, meaning that anyone sitting in the restaurant could watch them cook.
I can’t tell you how many times I was called over by a customer who just watched one of the cooks pick their nose, wipe it somewhere (or eat it🤮). We had to REPEATEDLY tell them that this wasn’t allowed in the US!
This place also struggled with HUGE cockroaches which would sometimes actually CRAWL across tables where customers where sitting!!
Separately, I lived for 2 years in Chinatown in NYC. Our loft was above a restaurant so we had to deal with the same huge cockroaches.
On two separate occasions,while in a market in Chinatown (two different markets), I saw some disgusting things that should not be happening. One- a woman was trying to buy a live eel for her dinner. Well, the eel got away and was flopping around on the floor! The workers were trying to bludgeon it with the handle of a net. Actually, that was mildly humorous.
The other time, at a different place, i watched a worker who was getting fresh salmon for a customer do so with a lit cigarette in the same hand he was picking up the salmon with. This cigarette had a good inch, inch and a half long ash balancing precariously on the tip of the cigarette! He also didn’t have gloves on and his hands were very clearly dirty.
I love your videos!
i work at a "chinese" fast food place (its not all chinese but all asian foods) and its a very well kept place and everyone works hard. the worst thing that happened there is during close when me and my co worker (im 16 and she is 15 so give us a little slack please 😭) went into the freezer to put away some sauses and we found the tub of wonton filling. its covered in like two or three layers of plastic wrap so we started poking it and it felt very cool, like a stress ball, and we evolved into slapping it. so far no harm, but after abt 5 minutes my co worker punched it making the tinniest of holes but we ran out of there before we could get in trouble.
The blood icecream one almost made me vomit, gonna watch another vid of yours lmao
I literally can't keep watching this. I'm just going to keep cooking at home.
All of our Chinese takeaways in the Area have at least 4/5 food health score and it's more likely to be 5/5, the food is also generally excellent.
Not a health inspector but my mom used to work in a resturant that doubled as a gas station and had like a gas station store. The resturant closed and she Got a job in the gas station part. She Works night swifts. She goes around and cleans everything. Like everything. The bathrooms, the machines, The store front the shelves the floor and so on, She has to get a surgery and is out for a month and half or so. When she comes back she basically finds out she is the only person cleaning. There is now mold on the walls nothing is clean and everything looks disgusting. She was actually considering calling into the health departement and making an anonomous tip bc she went to School for that stuff and has had her own resturant so she knows how to clean everything Down properly! (Also her Mother my grandmother was a cleaning lady for some years) so my mom goes Down with stress. And ends up getting herself fired. Now she Works as a teacher and is happier :) but definetly in a cleaner place
Watching this while eating
The restaurant in story three was just implementing the WEF’s plan ahead of schedule!
This video made me strangely hungry
Oh no. Oh no. Meat should always, *always* be stored on the bottom of any fridge or freezer. Never on top of anything unless there’s a secure container for drippings to prevent cross contamination.
Also I hold three standards for when I am cooking:
family and friends without allergies? I wash my hands and avoid cross contamination
the times I worked at a restaurant? wash my hands, surfaces, and change whatever tool I need between every item prepped, or generally make sure that nothing ever drops.
anyone with an allergy: wash everything. Everything. *everything* must be washed before working and I wear gloves just in case I handled something that might trigger an allergy between having washed the dishes and counter and getting out the food.
There actually was an unlicensed real life krusty krab in the US somewhere. It did not do well, so that person is probably talking about that place 😅
7:24 that must've been quite the find
no no the black specks in your ice cream are just ground vanilla pods.....
At work i started to notice a bad smell in the staff crib room especially first thing in the morning. I happen to have a good nose, so I got suspicious and yep, the cleaner was using the same mop to clean the bathrooms before using it to clean the cribroom. The cleaner did not have a good excuse, as they had been trained and had colour coded equipment (including mops and buckets) which denoted which area it was to be used in. They were just being lazy, i reported it to the boss and they got to go through afew hours of retraining.
17:00 It took me a while but I’ve been sleeping a lot you talking about the crusty crab
People in Northern Ireland and donegal use say aye instead of yes
Watch the Fawlty Towers episode, Basil the Rat,, which has a health inspection and a pet rat asthe main themes. Comedy gold.
I think part of the reason for "ethnic" locations getting a bad reputation is that some of them come from a place where the common mentality is "if no one sees it, it's not illegal. I did not see this in restaurants myself, but I saw it quite a bit in the way people drive in certain communities I used to frequent.
That is NOT a Spongebob fanfiction lol. As others have pointed out, its the Nasty Patty episode
19:42 Ha… Your funny. Depending on the city and wether or not plumbers unions are involved you are talking between 3-7 days to get that repair done. An express repair would cost nearly 2-4x more. Why? It’s urgent that’s why! Plumbers delay scheduled appointments to do emergency calls so they charge you more to compensate. This is also why in the modern age if you want to make money become a tradesperson. You will get your money back….
16:57 story 16 is legit a SpongeBob episode. If you know, you know.
17:31 same Undersparked, same.
There is a sushi resturant in my local mall, I have always avoided. I know her who made their menus. and the owner was apparently rude, and had not anything handled. so I made my choice not to go there. I walked past in plenty times, always empty, its like everything els is full but that one is empty. and then through another friend, who had a friend working there I learn. the place was mega gross. They often re plated wasabi and ginger. so gross. and they often used days old rice, ever heard of reheated rice syndrome. a sickness with no cure. This is sushi raw fish. Cleanliness is a most.
17:27 knew it haha
i also have a lot of allergies. im very thankful that i cant eat at any restaurant.
(Sorry in advance!)
11:41 I believe it is spelled “emetophobia”
Don’t know about you, but I would have taken that 25k
how did I know the SpongeBob episode would be in here.
Health department is great but also a pain. I work at a church and he would write us up for the most stupid things. Our bathroom paint was chipping slightly, someone dumped a cup of ice in the hand washing sink and the write us up. The best part was the write us up for not using the three tub wash sink correctly wash rinse sanitize is the correct order well the disposal is on the wash sink so we did rise wash sanitize 😂 we passed every time but they are so tough in Pittsburgh.
They’re a pain. But I can imagine a world in which health and sanitation is not regulate. And I’d rather not live in that 1880s world.
@@christianfournier6356 agree with that 😂
I totally agree that the whole ethnic stereotype that foreign cuisine restaurants are dirty is a load of bull crap. I’ve seen some HORRIBLE restaurants, and foreign ones have almost no difference.
HOWEVER, the worst restaurant I’ve ever been to was a foreign one. I was with my family at a generic “Chinese Cuisine” place. We had been a couple times, and while it wasn’t anything special it was cheap and fast. I think it was our 4th or 3rd time when we ordered some egg rolls. I grabbed one, took a big bite, and CRUNCH. I then proceeded to spit out a STEEL PELLOT. The manager was serving us (they were short staffed due to Covid), looked at the metal I found in his food, and proceeded to shrug and walk away.
We never went back, and the place was bought by someone else a few months later and closed to make someplace new. Good riddance.
Oh and Newsflash never order chicken in a restaurant. That advice came from by father who was a microbiologist.
HAHAHAHAHAH GORDAN RAMSEY
Sucks that people have to jam race into everything
Great video you sound sick hope you get better
Goodbar Seattle is Absolutely disgusting
Just gross..
damm 7 comments from 1 guy is crazy
Bro you got a dennys allergy?
Was the one story just the SpongeBob episode???
We had a Chinese food restaurant that was owned and run by a white family and got shut down because of the fails from the health inspectors
i to ate at the krusty krab before the employees are good i just dont like the cashier the food is a 10/10 and when ever i eat there some small green guy starts a fight with the owner
ai im eating right now haha, but got no problem cuz im in germany and our rules here are a little diffrent ;)
Story 5: 🤢🤮🤢🤮 I work at a school in Texas and our health inspectors would never let us store thawed/thawing meat on a top shelf. They won’t even let eggs be up there. All meat and eggs have to be on the bottom shelf.
A lot of immigrants come from countries where food hygiene isn't as stringent, so they often have a resistance to higher levels of food bacteria and contamination than people in more developed countries. A lapse in western food safety standards isn't always just laziness or intentional.
why is bro rambling about ethnic restaurants 💀
Sometimes the shop near me would leave something like a single French fry or a chicken nugget under someplace were everyone can see, but hardly anyone cleans to see if anyone is actually doing their job. As far as I know the record was like, a year without being picked up. But they recently went under new management and got even more strict so I’m not sure anymore. They do this because night shift has nothing to do and sometimes dishes aren’t done or the freezer isn’t organized or something like that. But I’m also sure it’s to catch second shift workers. Logically everyon should have been responsible for cleaning their messes, but management at that time refused to pay you overtime if you went even a minute over your allotted time. So people did what was absolutely necessary and never went above and beyond lest they not get paid overtime. It’s really one of those rules that screws over an establishment over a large period of time due to luck rather than morality. Morally everyone is responsible for their own stuff, but when you don’t get paid equally and are actively told you could get fired for disclosing your pay let alone working too much overtime, it kind of screws over the establishment in the long run. Either they can’t find applicants fast enough or they manage to hire people who are lazy due to running out of applicants. Read between the lines on this one. Believe it or not, I’m still obligated to not speak fully on this even after quitting a long time ago due to a manager running me ragged so he could spend more time with my then girlfriend before I proposed. I had a little bit about the sanitary risks of ice from soda machines, but I think our RUclips overlords deleted that bit so I guess it’ll remain a secret. Hint; ice is dirty.
Who'd read something this long I didn't know I got a new book
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I hate stolen videos, and re-uploads re named
WHY AREN’T YOU COMMENTING
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Mannn these are all repeats
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