How to Fail a Kitchen Inspection

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  • Опубликовано: 23 дек 2024

Комментарии • 741

  • @2WaterGuns
    @2WaterGuns Год назад +1056

    1:10 If you're wondering why 98 is a bad score in NYC, it's because they (apparently) start at 0 and count up for violations, instead of 100 and counting down.

    • @jacktattersall9457
      @jacktattersall9457 Год назад +67

      So a score of 2 is good in NY? In Toronto we do a three-colour system: PASS green meaning good, YELLOW some problems to be fixed but you can remain open, and RED fail shut down immediately or else.

  • @TheDarkbluerock
    @TheDarkbluerock Год назад +3192

    I remember a Kitchen Nightmares episode, where Gordon Ramsay found a pidgeon in the food storage. Now I know that's worth 11 points...

    • @MichaelOnines
      @MichaelOnines Год назад +156

      10 points for Gryffindor!

    • @nekomasteryoutube3232
      @nekomasteryoutube3232 Год назад +207

      THATS NOT A FAIL! The pidgeon works there, his name is Geoff

    • @crackedemerald4930
      @crackedemerald4930 Год назад +61

      Freshest meat

    • @RaccoonHenry
      @RaccoonHenry Год назад +6

      I remember that! I almost threw up...

    • @SofosProject
      @SofosProject Год назад +106

      ​@@nekomasteryoutube3232Geoff wasn't wearing clothing, and employees working in the nude is generally not permitted.

  • @BonkedByAScout
    @BonkedByAScout Год назад +921

    I worked at a Papa Johns years ago as a manager, one time a manager from another store came back into our prep area with a cockatiel on her shoulder. I told her like 5 times to get it out, she kept insisting it was fine, then it pooped on her shoulder.

    • @karazu121
      @karazu121 Год назад +38

      bruh

    • @rugerredhawk9065
      @rugerredhawk9065 Год назад +182

      If your store shuts down hers gets more business, brilliant move on her part

    • @adog3129
      @adog3129 Год назад +2

      haha, drugs

    • @hamza-chaudhry
      @hamza-chaudhry Год назад +30

      She wanted to get rid of the competition or lower the standards

    • @RubbrChickn
      @RubbrChickn Год назад +42

      I had a manager get fired from papa gino's bc he picked up a mouse he found outside while on smoke break and tried to bring it inside. The mouse jumped out of his pocket before he actually got inside

  • @busterbeagle2167
    @busterbeagle2167 Год назад +4908

    someone that’s been in the industry for 25 years you should be doing a video on how to pass one because failing one is easy

    • @zer00rdie
      @zer00rdie Год назад +190

      That's cheating!
      There's nothing like watching a newbie sweat their souls out during an inspection they're ment to handle for the first time.

    • @ASaltyAcc
      @ASaltyAcc Год назад +145

      No they’re supposed to know what to do so they don’t fuckin turn my stomach into a shit gatling again.

    • @leonguyen896
      @leonguyen896 Год назад +203

      Passing one is also easy. My former manager somehow always knows when an inspector is coming. We always score a perfect 100 from both the county and a thrid party one hired by corporate.
      My manager takes pride in being one of the most profitable locations in the district. His "innovative practices from over 3 decades of experience" include serving customers food that fell on the floor, covering up spoiled food with heavy sauces, and not washing vegetables. We use mystery liquids from the dollar store in our 3 component sink and only bust out the official stuff on inspection days. Same goes for our dissolvable date labels. I often get yelled at for "wasting company time" by insisting I wash my hands after going to the bathroom. Twice a month, the 2 shift supervisors forge temp logs with different colored pens and switch up their handwriting style.
      It's true that working in a restaurant makes you never want to eat in one again.

    • @UpperCumberlandGamers
      @UpperCumberlandGamers Год назад +24

      ​@@ASaltyAccthat comment is making me laugh so hard. Thank you

    • @BingusDingusLingus
      @BingusDingusLingus Год назад +26

      @@ASaltyAcca scat-ling gun

  • @CaptainMarvelsSon
    @CaptainMarvelsSon Год назад +1139

    There was this little bowling ally snack bar that served lunches once a week. The place got a C rating, had to shut down for two weeks to get their act together, and when the inspector came back, he gave them a D. How they managed to make things _worse_ I have no idea.

    • @RaccoonHenry
      @RaccoonHenry Год назад +180

      they clearly didn't understand bribery

    • @richardbarrell4043
      @richardbarrell4043 Год назад +136

      Maybe the inspector found some stuff that they didn't even notice on the first visit? D:

    • @VitalVampyr
      @VitalVampyr Год назад +125

      Since the kitchen was shut down someone thought it would be the perfect place for their pet bird.

    • @westrim
      @westrim Год назад

      I hear lots of people get the D and play with balls in bowling alleys

    • @johnladuke6475
      @johnladuke6475 Год назад +77

      Probably something that was so caked with filth that it was completely rotted away, but that wasn't visible because of the filth. They scrubbed all the gunk away from the base of the faucet and broke it off because it was rusted through, and then the kitchen didn't have a working sink. Or something equally bad, that just disintegrated when they tried to clean it.

  • @JoeBleasdaleReal
    @JoeBleasdaleReal Год назад +1267

    I thought the US food safety system just consisted of Gordon Ramsay throwing containers around and calling you a “panini head” and a “pillock”

    • @wta1518
      @wta1518 Год назад +116

      No, that's the UK's food safety system.

    • @adog3129
      @adog3129 Год назад +42

      this is true. i used to work in a bakery and once he came to inspect it. he called me mental and my boss a wanker then he gave us an a- and left

    • @Edgemaster72
      @Edgemaster72 Год назад +29

      @@wta1518 ​ Nah, just like with his TV shows, Gordon really plays up the drama for the American inspections. His UK inspections are much more level headed and include far fewer (but not 0) insults.

    • @stylesrj
      @stylesrj Год назад +10

      @@adog3129
      Did he grab a bread roll, split it into two and place it on your boss's ears and scream "WHAT ARE YOU!?"

  • @iainballas
    @iainballas Год назад +147

    The soup kitchen my parents ran for 20 years had to get health inspections, and when they took over it never got anything less than a perfect score. Every single time, an absolutely perfect score. One time, there was a single problem (hot stuff going into the fridge before being cooled down), but dad went right down to the store, bought the thing they said to get, and they still gave us the perfect score. People have tried to get them shut down because they don't like poor and homeless people in the area, and restaurants don't like us giving out free food.
    Then one day, two months ago, they came in and there was a seagull in the kitchen. The city ordered us shut down. They'd been waiting for years for an excuse, and said we were 'vermin infested'. They refused to re-issue the permit to operate, and when they were closing it down, almost 60 people turned out to cheer as they put up the 'closed' sign for the last time, and yell at them.
    20 years of perfect scores, but people thought the filthy subway two blocks away was a cornerstone of the community, despite all the drug deals going on in the parking lot.

    • @AsteriskDatBoi
      @AsteriskDatBoi Год назад +9

      So what happens next after that?

    • @iainballas
      @iainballas Год назад +45

      @@AsteriskDatBoi Soup kitchen is, as of tomorrow, closed for good. First time it won't have opened in about 70 years. Some police were there to make sure no one was trying to hand out meals to the 'transients', as they call them. The place I live on the oregon coast is a tourist town, and the city wants everything not perfect to be swept under the rug.

    • @AsteriskDatBoi
      @AsteriskDatBoi Год назад +7

      @@iainballas well, what is your job and your parents job now? Find any alternatives?

    • @iainballas
      @iainballas Год назад

      @@AsteriskDatBoi The soup kitchen was volunteer. Cost a lot of money to keep open, some was paid by donations or the church tithe. All the people there came in on days off or took time off work to come in, cook, clean, serve meals, and hand out clothes, blankets and the like to those in need.

    • @eragon78
      @eragon78 11 месяцев назад +43

      @@iainballas The way people and officials react to homeless people is honestly disgusting. They treat homeless and poor people as vermin rather than actual people.
      Its honestly heartbreaking to think about all the people who relied on that soup kitchen for food that will now have to find some alternative.....if they can that is.....
      People showing up to cheer your place being shut down is just sad....

  • @joaovitormatos8147
    @joaovitormatos8147 Год назад +718

    I'd probably watch a Wendover video about the Gulf Oyster incident that led to all those regulations

    • @spykillergames8402
      @spykillergames8402 Год назад +5

      XD you know theres a story pof lawsuits and maybe deaths....

    • @vibinwithivan
      @vibinwithivan Год назад +1

      It was a bacteria/all of the oil spills happening. It was established sometime in the 80s and since then tests have shown that gulf coast oysters are now fine to eat

    • @ezioaltairac
      @ezioaltairac Год назад +9

      @@spykillergames8402Great. Sam loves death and talking about it.

    • @battlesheep2552
      @battlesheep2552 Год назад

      Well if it's a California only regulation it probably contains one of those chemicals that only give Californians cancer.

    • @Br3ttM
      @Br3ttM Год назад +51

      I don't know about the gulf, but oysters are filter feeders, and if they live near the mouths of rivers, and untreated sewage ends up in the river, the oysters can pick up diseases like hepatitis A. It tends to be a problem with cities that have combined waste and storm water sewers, and during heavy rains, can get overwhelmed, and dump excess mixed sewage into rivers untreated.
      As for discovering the issue, if people go to the hospital for foodborne illness, it gets tracked, and they might get asked what and where they have eaten recently. If enough mention one food, it will be tested. In the case of shellfish and sewers, they can have preventative restrictions about which areas are allowed, or restrictions after heavy rains.

  • @SleepNeed
    @SleepNeed Год назад +74

    I remember when I was in high school, we went to a Chinese buffet for a team dinner. The first time I ever saw a "C" score posted in a window. Never going to forget a lineman saying "I'm not going to a restaurant with the same letter as my GPA." We went instead to a local diner.

  • @RJRJ
    @RJRJ Год назад +419

    In the UK the local council inspects and scores businesses from 1-5 which has to be displayed on their door and online e.g. uber eats. I havent had food poisoning in over a decade, the system really cleaned things up as many customers refused to shop at places

    • @adamheller7612
      @adamheller7612 Год назад +47

      It's not actually a requirement to display the score. It's just that most places score highly and so want to show it off.

    • @RJRJ
      @RJRJ Год назад +1

      ​​@@adamheller7612It seems the local council pushes it as though it's a strict requirement but nationally in England it's not a legal requirement. Almost all of them display it and you can Google it online in 30seconds

    • @Taversham
      @Taversham Год назад +78

      There's a chippy near me that proudly has their 1 in the front window 😂

    • @RK-cj4oc
      @RK-cj4oc Год назад +18

      ​@@TavershamBeasts

    • @owenfitzgerald5928
      @owenfitzgerald5928 Год назад +5

      My school got a 2 one time

  • @DavidCowie2022
    @DavidCowie2022 Год назад +240

    "You can tell a lot about a restaurant by the state of the toilets. It's a lot easier to keep a toilet clean than it is to keep a kitchen clean, and they let you *see* the toilets."
    -- "Kitchen Confidential" by Anthony Bourdain.

    • @kauske
      @kauske Год назад +30

      I dunno about that, usually drunk patrons don't waltz into the kitchen and diarrhea everywhere _except_ the toilet... Working in foodservice, once every 2 weeks minimum, someone will badly 'miss' the toilet and slink off without telling anyone. Patrons are filthy, disgusting animals sometimes.

    • @jessebrook1688
      @jessebrook1688 Год назад +10

      ​@@kauskebut you clean the toilets on a schedule. The kitchen is usually running all the time. That's why it's harder to keep clean.

    • @kauske
      @kauske Год назад +16

      @@jessebrook1688 Scheduled cleanings don't really help against vandalism, which is what pooping everywhere basically is.

    • @Kaiimei
      @Kaiimei Год назад +7

      That's why open-kitchen places are great, especially ones where you can watch them prepare your food. You can see the kitchen and not only assess the state of the food-prep area, but also how they handle the food and what precautions to food poisoning they take. If they are fairly lax and lazy, you can assume it's the same for keeping food stored at proper temperatures, cooking to the correct heats and other things.

    • @kauske
      @kauske Год назад +14

      @@Kaiimei Just because it looks clean doesn't mean much. You can give the illusion of cleanliness without actually being sanitary.
      Remember, dangerous foodborne illnesses are virtually undetectable by smell, taste or sight. If the don't use proper sanitizer, or keep good temperature discipline, you won't know until you get very ill.

  • @RaccoonHenry
    @RaccoonHenry Год назад +103

    Amy inspecting Half as Kitchen is exactly why I'm subscribed to this channel

    • @RaccoonHenry
      @RaccoonHenry Год назад +11

      the installation of compliant signage is what earns the video a like

    • @Yellowsam4145
      @Yellowsam4145 8 месяцев назад +1

      This needs to exist

  • @nathanapplegate5374
    @nathanapplegate5374 Год назад +41

    One thing you left out was the food prep sink. This is completely separate from hand washing and 3 part dish washing sinks. The food prep sink is used exclusively for food prep. There’s no soap in it. Can’t do that because that’s called chemical contamination. In the coolers, food has to be stored a certain way. Raw meats have to be stored on the bottom shelf because they can drip juices. Storing them on higher shelves above vegetables is called cross contamination. Not washing your hands after handling raw meat and then working on vegetables is called cross contamination.

  • @KevinScottFries
    @KevinScottFries Год назад +448

    One important thing that wasn’t mentioned in this video is that restaurants often pay for for 3rd party inspections, usually from NSF. These inspections are far more stringent and thorough than the regular inspection from the Health Department.

    • @michaelkirschner7471
      @michaelkirschner7471 Год назад +34

      I work for a company that not only pays for a 3rd party to do inspections but that also has employees who are paid to do their own audits prior to the 3rd party inspections

    • @evilotto9200
      @evilotto9200 Год назад +53

      paying a 3rd party seems a bother
      we just paid the inspector

    • @bread8465
      @bread8465 Год назад +12

      I'm confused, why would they pay to undergo stricter inspections? Wouldn't they prefer the free inspection that's more likely to give them a high score?

    • @BryanJackson13
      @BryanJackson13 Год назад

      I work for Jolt and we make software for every one of the companies in the chain that is doing these assessments. Fun to see the niche problem we build software for get a video. @@michaelkirschner7471

    • @BryanJackson13
      @BryanJackson13 Год назад

      It's all about practice, If you consistently pass the internal inspections then you are more likely to pass the external assessment@@bread8465

  • @TobiNightcore
    @TobiNightcore Год назад +82

    Here in Denmark the health inspector checks a number of areas, and the establishment is rated for the lowest score (1-4) overall. Meaning if you score 1 in one thing and 4 in everything else, you're rated 1. Additionally, if the establishment gets top score 12 months in a row, they get an elite grade.
    Also, when the establishment gets a poor result, the *establishment* has to pay the follow-up inspection

    • @lewis_base
      @lewis_base Год назад +5

      If I got a poor result, I would also pay the follow-up inspector.

    • @Yellowsam4145
      @Yellowsam4145 8 месяцев назад +2

      ​@@lewis_baseI would always pay em

  • @jolly1559
    @jolly1559 Год назад +1135

    I worked for a major fast food chain, and the most disgusting thing I ever witnessed was the health inspector stopping counting when we were 1 point shy of being shut down. He came back 3 days later and gave us the same score.

    • @DominicMV
      @DominicMV Год назад +154

      Honestly I've seen this. I don't think private companies are willing to fail large chains.

    • @RAD6150
      @RAD6150 Год назад +436

      @@DominicMV Health departments are general run by the county, not private companies. I was a private consultant that went into hundreds of restaurants... I didn't want them to fail, but I wasn't going to pretend they passed when they didn't. I was in one that got a couple minor marks by the health inspector. While they were writing up their report, I started my assessment - they failed within 30 seconds due to cockroach activity. There was significant cockroach and rodent activity as well as sewage leaking by their paper products... none of this was on the health report.

    • @linguini1517
      @linguini1517 Год назад +3

      wendy's

    • @DominicMV
      @DominicMV Год назад +69

      @@RAD6150 Generally but not all. I've been in management at enough restaurants to know that depending on the county, and other factors, the county will sublet the health inspections to private companies. More then once Steritech was the only "health inspector" that came in. And since they were our "Heath Guys" I've seen things that should have been major points just glazed over.

    • @RAD6150
      @RAD6150 Год назад +12

      @@DominicMV Where is this? I have never heard of Steritech being subcontracted for government inspections. I have heard of places where health departments don't do their required inspections and Steritech or Ecosure are the only inspections they get... but they are still paid by the restaurant, not the county.

  • @SodawarsGaming
    @SodawarsGaming Год назад +53

    Fun fact, most fast food companies you regularly eat at also have regular surprise inspections from companies they hire. At Chipotle we had audits from EcoSure, who in my experience were extremely thorough, and then occasional inspections by Chipotle's corporate Safety, Security, and Risk team (SSR), who were even more thorough and also looked at things outside of food safety, like building security, backup systems, cash handling, etc. Most restaurants score far lower on those third party and corporate inspections, and those are the ones the CEOs are looking at because, honestly, if your restaurant is decently run, it should be easy to pass a city health inspection.

    • @BryanJackson13
      @BryanJackson13 Год назад +5

      100% At Jolt we have entire software products dedicated to helping restaurant operators efficiently go through the food safetly process.

  • @rwolfheart6580
    @rwolfheart6580 Год назад +791

    Would my home kitchen lose 11 points for having cats in it, 22 because there's two of them, or 0 because cats aren't explicitly listed?

    • @DominicMV
      @DominicMV Год назад +200

      Other animals, and no just 11 points

    • @sammiemmett9899
      @sammiemmett9899 Год назад +102

      No points. They're effective rodent control!

    • @thefrub
      @thefrub Год назад +72

      This is going to spark a debate, but if you let cats on your counter, you're nasty. "They just go everywhere!" Yeah if you're too lazy to train them

    • @nos9784
      @nos9784 Год назад

      ​@@sammiemmett9899
      in this society, the cats are gonna need a pest control diploma from an accredited training institution to satisfy the gods of bureaucracy.

    • @MonkeyJedi99
      @MonkeyJedi99 Год назад +35

      @@thefrub Right? That kitchen sink has a sprayer hose for a reason! Use it to instill a modicum of control over your feline overlords!!!

  • @chughes7993
    @chughes7993 Год назад +80

    As someone who works as a food safety specialist (someone who goes into kitchens and audits them ahead of time to prevent them from failing the health inspection), I appreciate the amount of information packed into your standard format. The only thing that was missing was how to calibrate the food thermometer.

    • @aidanquiett668
      @aidanquiett668 Год назад +4

      Have to do that myself. And while not difficult, stirring a thermometer around in a cup of ice water without letting it touch the sides is extremely annoying

    • @Meton2526
      @Meton2526 Год назад +10

      Also explaining the difference between calibrating and validating. Putting the probe into ice water or boiling water isn't calibrating, it's validating. Changing the set points so that ice water is 32f 0c and boiling is 212f 100c is calibrating. Very few modern thermometers need calibrating since they're digital thermocouples, not analog bimetalic coils.

    • @CatFish107
      @CatFish107 Год назад +2

      ​@Meton2526 Or if it's an alcohol bulb thermometer, you're looking at deriving an error curve from 2 data points, to correct your readings.
      *note* this is according to vague memories of organic chem class 20 years ago. Opinion may contain significant errors.

    • @Meton2526
      @Meton2526 Год назад +3

      @@CatFish107 That sounds right from my vague memories of chemistry classes, but probably outside the scope of what even a food service manager is going to be exposed to for their food safety licensing.

  • @Novous
    @Novous Год назад +25

    half the restaurants in nashville (you can look it up online) basically violated every single one at some point. One restaurant that cost $50 a plate we to, we looked it up later, the inspectors said "nobody there could comprehend the fundamentals of food safety" which given how normally dry and careful they are with what inspectors write in reports, means they were INCREDIBLY pissed. Cans of raid were found above the food table next to onions, for example.

  • @aidenc02
    @aidenc02 Год назад +23

    It's hilarious that you included a picture of Tom's Restaurant in NYC at the beginning- it's right by my college campus, and last year there was a whole thing where they got exposed for faking their sanitation rating grade. They had an A grade posted but had actually gotten either a B or C, I don't remember.

  • @sirwootalot
    @sirwootalot Год назад +24

    Keeping kitchens and pantries at 100% is what I do for a living! You hit most of the big points, but the huge one that gets missed the most often is keeping ice machines clean and sanitized. It's not easy to get all the way up inside some of the larger models.

    • @chughes7993
      @chughes7993 Год назад +2

      Yes, along with soda nozzles/bar guns. 6.6.5.

  • @Connie_cpu
    @Connie_cpu Год назад +78

    My county changed from a letter grading system to one that goes "Fail", "Needs Improvement", "Good", "Great", "Excellent". I guess they really wanted to convey that a restaurant that gets a C really is fine, but American schools have had so much grade inflation that we're all brain broken about what the letters are supposed to mean.

    • @sephikong8323
      @sephikong8323 Год назад +8

      This
      In my country our grading system is from 0-20 so there is no ambiguity possible, if you got 10 or above, you passed, under 10 and you know you failed. It's simple and easy to convey.
      Meanwhile the fact that the American system has now been so broken by affirmative action and whatnot that many people consider a B to be an average grade is mindboggling.
      Sure artificially inflating the results of the tests to make it seem like you are a great school by hiding the real level of your students and making it feel like you taught them good is a problem in many places (happens here too, when 90% of people graduate highschool and most of which go to college, you might think it's a sign of a good system, but once you go to college and see the level of the people there and how dumbed down a lot of courses get because of that, you realize that it's just that the entire system just swiped the issue under the rug to pretend like they did their job), but since the letter grading system lacks any sense of objective scaling, the scale itself ends up being corrupted by this false perception as well

    • @tommysmyth1210
      @tommysmyth1210 Год назад +8

      For me, it’s not as much that as it is that I don’t wanna risk it. Have you ever had a bad stomach virus/food poisoning?
      Definitely not worth the risk.

    • @MsSagittariusA
      @MsSagittariusA Год назад +5

      Is a c really okay. I see some stuff that will definitely make someone sick eventually since in my area losing 30 points is really high. I always look at the details to see what they got knocked for

    • @lordgarion514
      @lordgarion514 Год назад

      What a load of retarded that was.
      And we don't do a letter grade either. It's a number that has a letter associated with it.
      Just like in school when you get a letter grade, there's an actual number. You might have gotten an "A", but in the books, there's a 93 or above listed.
      Same with businesses and health inspections. There's a number, and many states, mine included, actually list the number on the sign with the letter.

    • @johnladuke6475
      @johnladuke6475 Год назад +2

      I've worked in kitchens and seen the kind of sketchy slime that can pass a health inspection, or simply not be noticed during the inspection. It doesn't matter what system you use to represent the grades (unless it's actually only pass/fail), I still wouldn't eat anyplace that isn't at the top of the score. A system that scores out of 20, and above 10 is a pass? Gross. They missed half the inspection and are still allowed to serve. I'd be looking for scores of 18 as a bare minimum. This is not a place to "try your best and that's good enough", it's food safety which means we are striving for perfection at all times.

  • @adamsmith-bg5wq
    @adamsmith-bg5wq Год назад +51

    One of my favorite restaurants got shut down temporarily due to failing an inspection. They posted the results of the test in the window and there was not a single item on the list that would've given me pause to eating there. Very few points were deducted on things would consider cleanliness related. It was mostly things about which direction the restroom door swings and where the entrance to the kitchen is.

    • @CatFish107
      @CatFish107 Год назад +7

      Things that may be an impediment to timely evacuation during an emergency? There are probably good reasons that may not be visible or apparent for those items to be on an inspection.

    • @johnladuke6475
      @johnladuke6475 Год назад +11

      The points you listed are actually somewhat important. For example, having your kitchen door too close to the bathroom door, the outside door, or a high-traffic customer area, are all just asking for contamination.

    • @DarkShard5728
      @DarkShard5728 7 месяцев назад

      ​@@johnladuke6475come on you can't say "pointS" and NOT explain why the rotation of the bathroom door is important

    • @johnladuke6475
      @johnladuke6475 6 месяцев назад

      @@DarkShard5728 Because both the pointS listed by OP are covered under that same cleanliness issue called "don't shit where you eat, or even in the room next door if you want to pass health inspection."

  • @MrGeekGamer
    @MrGeekGamer Год назад +7

    3:55 What a monstrous way of holding a pen.

  • @DOPES4MAGA
    @DOPES4MAGA Год назад +116

    Amy is becoming a celebrity in her own right. If Sam ever gives her some time off, she needs to be on Jet lag.

    • @juliegolick
      @juliegolick Год назад +16

      She had a guest role on this season of Jet Lag! She recorded trivia questions!

    • @cloudkitt
      @cloudkitt Год назад +5

      @@juliegolick I was about to ask if she actually existed or was simply an HAI character 😄

    • @baksatibi
      @baksatibi Год назад +10

      She has a great voice too. Would be a great host if Sam ever gets stuck in Antarctica for 6 months while filming Jet Lag of whatever.

    • @chrisg7059
      @chrisg7059 Год назад +1

      She could start a restaurant. Call it "Amy's Kitchen"

    • @vigilantcosmicpenguin8721
      @vigilantcosmicpenguin8721 Год назад +1

      @@cloudkitt I'm still half-convinced she's Ben in disguise.

  • @fredrikkirderf2907
    @fredrikkirderf2907 Год назад +13

    I remember the cafe I worked at they could never tell me which cake grabby thing was used was used for each purpose (gluten free, contains nuts etc). It was always just whatever you grabbed first. I was eternally terrified of someone with nut allergies being served with one that had nuts on it

    • @tessat338
      @tessat338 Год назад +2

      That's a valid concern!

    • @hunterlawrence3573
      @hunterlawrence3573 7 месяцев назад

      Maybe they should’ve at least posted a sign informing patrons with nut allergies they couldn’t guarantee there’d be no cross contamination?

  • @zeppelinmage
    @zeppelinmage Год назад +161

    Great! Now do one on how so many commercial kitchens remain in business while violating the entire checklist.

    • @nicolethompson2399
      @nicolethompson2399 Год назад +14

      Because the schedule the inspector so they know the day they are coming so they clean that day before

    • @cameron126651
      @cameron126651 Год назад +23

      @@nicolethompson2399it would be nice if it were that simple. A lot of health inspectors form relationships with restaurants and let them do whatever the fuck they want while the inspector remains willfully ignorant (ie: they don’t look for violations and if they see them they ignore it) it’s not always this way but often is

    • @nicolethompson2399
      @nicolethompson2399 Год назад

      ​@@cameron126651I'm intimately aware unfortunately. I just wasn't going to go that deep into it. But yeah tagging along with some health inspectors, I was appalled at what they let slide

    • @User31129
      @User31129 Год назад +2

      Their friends Ben and Andrew help them out when things get tough with the inspectors.

    • @BryanJackson13
      @BryanJackson13 Год назад +2

      He didnt go into this, but a lot of chains use software to perform self assesments each day to make sure they are good. I work at Jolt a company that builds that software. Really interesting stuff.

  • @chucksgarlicbread7774
    @chucksgarlicbread7774 Год назад +72

    Where I work in the UK we had an inspector give us 5 stars but just a few weeks later we had maggots dropping out of the espresso machine lol. Had to put an anonymous call out to EHO because we couldn't get permission to stop service 😂

  • @JRandomHacker
    @JRandomHacker Год назад +6

    There was a restaurant where I went to college that only ever existed in two states: "So busy they had a line out the door" and "Shut down to fix health code violations". The exact day that they would re-open, they'd be jam-packed again.

  • @BrilliantDesignOnline
    @BrilliantDesignOnline Год назад +49

    This was VERY interesting and having Amy do the similar check at home was eye opening.

  • @CatFish107
    @CatFish107 Год назад +14

    Having worked in fast food in my youth, then later in life doing a lot more food safety training, I'm happy to realise that the teenage goofballs that I worked with, as well as management actually cared about not making people sick. Apparently this is anomalous? We may have tried deep frying every food item in the place, and held contests to see which of the kitchen staff could eat the biggest burg, but we made sure the food was properly cooked, and clean.

  • @forger343
    @forger343 Год назад +18

    Watching this on break at my job at Panera, it's pretty accurate.

    • @chughes7993
      @chughes7993 Год назад

      But yall also have a private company that comes in to help make sure yall don't fail the inspections.

  • @Gary_Harlow
    @Gary_Harlow Год назад +44

    If i ever open a resturant im just gonna go ham with a flamethrower when the health inspector comes. Take that, germs!

    • @Sirikiller
      @Sirikiller Год назад +7

      that went into a different direction real fast

    • @adog3129
      @adog3129 Год назад +4

      then when the fire inspector comes you wash everything

    • @lindalandrum9232
      @lindalandrum9232 Год назад +4

      Yeah, you do that and you'll get points off for carbon buildup and visible dirt, aka ashes.

  • @Ryan50Ryan
    @Ryan50Ryan Год назад +8

    Amy is the MVP of on-site reporting.

  • @reddcube
    @reddcube Год назад +7

    Also large chain restaurant are so worried about Inspections, they will audit themselves. Every month a manager from a different store comes to do a mock inspection.

  • @caseymurray7722
    @caseymurray7722 Год назад +6

    With concerns to labling its kinda cool. They actually make water solubule lables so theres no need for sticky notes. I'm tempted to get some since it makes meal prep a lot easier.

    • @lindalandrum9232
      @lindalandrum9232 Год назад +3

      Would not recommend the water soluble labels. We stopped using them at work because condensation and cooler humidity make the ink in the labels run; they also rub off very easily. We instead use dry erase markers directly on the containers or permanent markers on disposable containers.

  • @Hudute
    @Hudute Год назад +3

    I am on the board of supervisors for an organization that used to have a kitchen (until 2021) where almost none of these rules were followed. The trick? The kitchen had been serving thousands a day since 1946. Gotta love loopholes for existing arrangements that were legal at the time of opening.

    • @johnladuke6475
      @johnladuke6475 Год назад

      Why do you sound proud to have contributed to unsanitary conditions?

  • @lukassnakeman
    @lukassnakeman Год назад +89

    How was the video about food safety health inspection not sponsernd by a meal kit delivery service? The segways write themselves

    • @rooky102
      @rooky102 Год назад +13

      The Segways Ride themselves, you mean! (btw, segue is the word I think you're looking for; Segways are those stand up scooters haha)

    • @BryanJackson13
      @BryanJackson13 Год назад +1

      I legit told the marketing guy at our company that we should run adds on this video. We build software that helps restarants with food safety processes. Labeling, Temprature sensors, Digital safty checklists. The works.

  • @PhillyMotoXTS
    @PhillyMotoXTS Год назад +21

    Big shout out to Amy (or Aimee/Amie/etc) for being such a great sport in all of these videos! You've made them at least twice as funny since you've started!

    • @scottanos9981
      @scottanos9981 Год назад +5

      These alternate spellings make me cry 😢

    • @Nazuiko
      @Nazuiko Год назад +1

      Its Amy, you can see her name on the form where it says "Half as Kitchen"

    • @AshworthMild
      @AshworthMild Год назад +1

      It's Amy. It's in the description.

    • @MonkeyJedi99
      @MonkeyJedi99 Год назад +2

      It's "Hey_me", the H is silent

    • @DarkShard5728
      @DarkShard5728 7 месяцев назад

      if you name your child aimee you do not deserve children

  • @peterjones701
    @peterjones701 Год назад +5

    As someone who used to work in a kitchen for a hospital and let me tell ya it was a little bit stressful to make sure everything was kept up to cleanliness standards.

  • @juliegolick
    @juliegolick Год назад +7

    "If the health inspectors are fully staffed" is doing a lot of heavy lifting here...

  • @stormbob
    @stormbob Год назад +56

    This video should be titled "Kitchen Inspections: How the system is SUPPOSED to work." In reality there's a reason every chain restaurant employee who posts a TikTok from their restaurant kitchen gets fired by corporate, and it's because *you don't want to know* what goes on in there. After the videos I've seen from Domino's kitchens I'm never eating at one again.

    • @jackgibsxxx0750
      @jackgibsxxx0750 Год назад

      I have an A-hole BIL who use to work for DP for 10+ years. He was well known for being spiteful and revenge seeking. And had been known to do things with his body fluids to his own family. 2+2 and I have never been in a DP or ate DP pizza and never will.

    • @Eagle3302PL
      @Eagle3302PL Год назад +5

      On the other hand I've had various friends work in UK McDonald's in various cities and they say the places were clean and the food was safe.

    • @migueljoserivera9030
      @migueljoserivera9030 Год назад +4

      In every Domino's I've been to (all of them are in Spain) have visible kitchens from the counter. The least sanitary thing I ever saw them do was handing me a cup while having flour all over their hands.

    • @lindalandrum9232
      @lindalandrum9232 Год назад +2

      I work in a school kitchen and am ServSafe certified. You should see the pictures the health inspector shows us in our annual food safety retraining. She showed us a few recent restaurant pictures that were so disgusting, we asked what restaurant to avoid. On the bright side, she said that school cafeterias in our district tend to listen to health inspectors and correct their mistakes much more, to the point that she enjoys our inspections. Food safety tends to be much worse where there's high turnover.

    • @MonkeyJedi99
      @MonkeyJedi99 Год назад +1

      One night after an exhausting move to a new town, I took the people who helped me to a local pizza place.
      I really wish I had looked around BEFORE we placed our orders and handed over money.
      The floors were just a little greasy, the vents on the soda coolers were dusty, and everything over five feet tall had a 1/4" (or so) layer of dust.
      I have no idea if the lack of cleanliness extended to the kitchen, as it was behind a wall and there was not even a viewing window into it, but the guy who took orders and handled cash did not wash his hands before making salads at the visible salad station.

  • @kineticdeath
    @kineticdeath Год назад +6

    Half As Kitchen with Amy sounds like fun. Is that a new series/channel coming soon? Maybe to nebula. You realise i am pretty seriously considering joining right, get her on there doing her own show and im in. Done deal.

  • @randomations11
    @randomations11 Год назад +14

    I liked the part when you said the faucet needs to reach all three sinks, and then showed a faucet that only reaches the middle sink 😂

    • @johnladuke6475
      @johnladuke6475 Год назад +1

      The real ones tend to be shaped like that, but have a long flexible hose on them.

    • @randomations11
      @randomations11 Год назад

      @@johnladuke6475 yup I used to work in food service, I do not miss those hoses that got dishwasher everywhere!

  • @archonambroseus
    @archonambroseus Год назад +3

    Fun fact about the three-compartment sink: each compartment must be large enough to completely submerge anything you would wash in it. This leads to some very big sinks.

    • @chughes7993
      @chughes7993 Год назад

      Don't forget about contact time in the sanitizer! 😂

  • @tango976
    @tango976 Год назад +7

    i worked quite a bit of food service in canada, including places like mcdonalds
    every single place ive worked at, from low to middleclass establishments, all deserved to be shut down for health and safety violations
    every single one, but apparently they all passed, so its safe to say that system is bullshit in canada
    the only time ive ever heard of a place being temporarily shut down was a buffet that had numerous rats in the kitchen

    • @pmnt_
      @pmnt_ Год назад +3

      The food can't be that bad if the rats not only survive, but also procreate.

    • @johnladuke6475
      @johnladuke6475 Год назад +1

      The standards may be set by Health Canada, but every province gets to set its own laws about who enforces what and how. A responsibility that they usually download to the municipality. Anywhere that I've ever worked food service has been cleaner than your home kitchen, and I've seen plenty of Ontario restaurants shut down temporarily and permanently for health violations - often just improper practices or insufficient equipment, not even contamination or infestation.

    • @tango976
      @tango976 Год назад

      @@johnladuke6475 perhaps restaurants
      but not fast food
      having worked in mcdonalds in ontario, i can certainly say its not the case.
      ive found mummified burger patties.

  • @colindangelo997
    @colindangelo997 Год назад +13

    We need an interview with Amy

    • @philsharp758
      @philsharp758 Год назад +4

      And she needs to blink in morse code to indicate if she is being held hostage.

    • @colindangelo997
      @colindangelo997 Год назад

      @@philsharp758 I have been saying it all along. We need a welfare check on Amy.

  • @dpro34s
    @dpro34s Год назад +4

    I worked as a supervisor at a Supermarket for a while. I feared no corporate overlord or DM that might wander into the store on my shift (even treated the VP like anyone else), but the only visits I truly stressed over were from EcoLab and the County 😅

  • @Corneax
    @Corneax Год назад +2

    Thank you for the tutorial! The inspector is in for one hell of a ride

  • @BrianBorges-ez3ls
    @BrianBorges-ez3ls Год назад +2

    Hey! Great vid! Back in the Nineties, I worked as a busboy/dishwasher at a sit-down restaurant in a mall, and here in Ontario, it was top-notch on code. One day while I was filling a tray for the dishwasher, I saw movement out of the corner of my eye. I immediately took two trays and blocked off the doorway to the cafeteria-style service counter. The cashier said, "Umm, what are you doing?" I quietly told her there was a mouse in the kitchen. Luckily there was a crunchy granola girl on shift who coaxed it into a container and set it free in a grassy field outside.😂

    • @mzaite
      @mzaite Год назад +1

      If you see one, there's usually more.

    • @BrianBorges-ez3ls
      @BrianBorges-ez3ls Год назад +3

      @@mzaite Hey! I was waiting for this, I checked the baseboards for holes (none). But our back door into the concrete infrastructure labyrinth that all malls have was only 10 ft from the trash compactor, and 2 feet beyond that was a door to the outside that, in the early days of banned indoor smoking, was (against code?) propped open. I suspect it toddled in from there. ( 3 summers working there , no droppings, and no more rodents.)

  • @jeanchampelovier2323
    @jeanchampelovier2323 Год назад +9

    Nice map of the US annexing british Columbia at 00:29, hope to see you at bad as interesting next year

    • @peanut-sauce
      @peanut-sauce Год назад +1

      lol, it's probably a different projection

  • @toycarpgmr
    @toycarpgmr Год назад +3

    A - acceptable, B - bad, C - contagious, D - deadly, F - foreclosure

  • @alicecarter9672
    @alicecarter9672 Год назад +4

    Love the Amy one site segments!

  • @metrazol
    @metrazol Год назад +10

    Fun fact from California: You have to have a 3 basin sink, but you don't have to use it. It just has to be there, even if you just use the dishwasher. In the mid-Atlantic, every batch of oysters has to have the parasitology certificate with it. Lose the certificate, get in trouble. Serve an oyster that bursts out of someone's chest like 'Alien'? Eh, that's on the producer.

    • @kauske
      @kauske Год назад +2

      The 3 basin is in case the machine breaks; and also for large objects and washing produce.

    • @codykillian7555
      @codykillian7555 Год назад +1

      ​@@kauskedefinitely not for produce. You need a separate sink for washing produce. It's a violation to use the 3 compartment sinks for anything but dishes.

    • @kauske
      @kauske Год назад +3

      @@codykillian7555Not true; it just has to be emptied out sanitized between dishes, and produce, and can't have one while the other is being done.
      Depending on your volume of production, the inspector may strongly advise you to have an additional produce sink, but it's not 100% required for the vast majority of food premises.
      Up until Covid, you didn't even need a separate hand-wash from the dish pit, you were allowed to wash in the rinse sink if the kitchen was small enough.
      I literally work in industry, and have to go over the health code consistently. The only place that forces tons of stuff that make it hard for small businesses is California, but no one cares what they do.

    • @codykillian7555
      @codykillian7555 Год назад +2

      @@kauske probably the case for other states then. For Idaho this is the rule. I run a BBQ food truck. If I want to cut my own cabbage I have to have a fifth sink in my truck along with a separate hand washing sink.
      I know Arizona is the same. Cousin can't cut lemons or limes for their drink truck unless they have a fifth produce sink.

    • @kauske
      @kauske Год назад

      @@codykillian7555 That's moronic; it's also double moronic to force a 3 basin sink, when you can use the 2 sink method.
      Do they also not allow central dish-pits for multi-kitchen facilities there? It's a lot of wasted space to have 3 compartment sinks in every kitchen when you're just going to cart dirties off to the main dish pit anyhow.
      On the same note, you don't have to have ware-wash on a per-kitchen basis in most places, so as long as you have a mother kitchen for your food truck, you can bin your dirties and wash later.
      IMO, don't listen to what the inspector says, review the code yourself and challenge them if they try and push things that go beyond it.

  • @tripleaffirmative5p
    @tripleaffirmative5p Год назад

    As someone who worked in a freezer meal prep kitchen where after the pandemic we just started mostly making the meals instead of just making the components so the customers could make it to their standards during "appointments" on the sales floor (more time and material cost effective) a lot of this stuff was... more or less followed? I was told to hand wave proper use of the 3 compartment sink to save on water since we very much did dishes in batches since there wasn't generally enough dish flow to actually justify having me on the clock constantly doing dishes instead of jumping between prep and dishes, so the dish water would have constantly gotten cold

  • @rppoker8541
    @rppoker8541 Год назад +2

    I have had dozens of restaurants and know of hundreds of restaurants from friends that nobody has ever shut down

  • @ForestFire369
    @ForestFire369 Год назад +4

    3:43 WHO TAUGHT YOU TO HOLD A PEN LIKE THAT

    • @Imotbro
      @Imotbro 7 месяцев назад +1

      School from Temu

  • @mr.nemesis6442
    @mr.nemesis6442 Год назад +1

    As someone who has worked in a kitchen I can confirm that health inspections are a pain in the ass. The supervisor really starts to crack down on the little things when it’s around health inspection time.

  • @DarkHarlequin
    @DarkHarlequin Год назад +27

    Am I the only one that kind of wanted to spend more time on the details of violations in Amy's kitchen? 😅

    • @screenwriterjohn
      @screenwriterjohn Год назад +2

      Amy doesn't want to talk about it.

    • @hariranormal5584
      @hariranormal5584 Год назад

      Is there content on violation for health safety? Are we talking about the one Gordon visited in his show or?

  • @Pillow_
    @Pillow_ Год назад +1

    5:54 I find it funny that he says "mastering" while using stock footage with an error in it.

  • @F6Pr5cqFQ7
    @F6Pr5cqFQ7 Год назад +3

    In Spain you don't have a mark. The equivalent to A in New York is what is called "Apto" which basically means aproved. If any restaurant obtains "No apto", is shutdown inmediatly. There are no better kitchens than others, all must be perfect.

  • @rundown132
    @rundown132 Год назад +1

    Thanks for the how-to video! Will keep this in mind

  • @patrickconrad396
    @patrickconrad396 Год назад +2

    Perfect! Exactly the information I needed. Off to fail my restaurant inspection now!

  • @thelittlehooer
    @thelittlehooer Год назад +1

    5:39 Greatest use of a silly stock photo ever

  • @HeisenbergFam
    @HeisenbergFam Год назад +2

    5:46 nothing more inspiring than doomscrolling while cooking rice

  • @BaNaNaK1n
    @BaNaNaK1n Год назад +27

    Fact: If you do the opposite, you can pass an inspection. Maybe. Idk, I don’t own a commercial kitchen.

  • @Jorge-lm4bg
    @Jorge-lm4bg Год назад +2

    I’ve managed to get two A’s at two different NYC cafes when I was in college. I think it’s kind of easy to pass a DOH examination. Whenever I see a restaurant with a B rating I have to really think twice before going in.

  • @Token_Nerd
    @Token_Nerd Год назад +1

    1:40 The last place I expected a daddy's belt stock footage clip was in an HAI video yet here we are...

  • @j.p.obregon1415
    @j.p.obregon1415 Год назад

    I have worked in the restaurant industry for 11 years, and this video felt extremely validating. I deal with virtually all of these issues on a daily basis. This was the first HAI video, where I actually knew all the obscure facts. LoL

  • @Psychedelic-giraffe
    @Psychedelic-giraffe Год назад +4

    I need someone to do a compilation of all the weird things amy has done in the name of hai

  • @Andrew-pd6ey
    @Andrew-pd6ey Год назад +1

    Speaking from dealing with UK laws, as long as the kitchen isn't lazy, getting 5 (best rating here) is really easy. Have the essentials, seperate sinks, tissue dispensers, pest control. Be diligent in cleaning your kitchen and keeping the food side and paper side organised for your, the customer, and the resturants benefit, the max score will get itself. I've never worked anywhere where it wasn't graded 5/5 at inspection just like the majority of British kitchens (this being said, you can still serve food out of a 0/5 establishment.)
    California seems to have a few more specific rules.

  • @tag180rotax
    @tag180rotax Год назад +1

    3:26 dented cans wouldn't be a botulism concern. If C bot got in, that means it's vented to atmosphere. If it's vented to atmosphere, it's aerobic. C bot doesn't produce toxins in aerobic environments so it wouldn't be a health risk. Other forms of spoilage (some pathogenic) can infect a vented can

    • @lindalandrum9232
      @lindalandrum9232 Год назад

      Dented cans, when dented at the rim is definitely a botulism risk among other pathogens. You seem to forget there are other things in the can besides air. I have opened dented cans of peaches that showed clear signs of botulism because the syrup prevents venting and creates an anaerobic environment. Sometimes things like labels can hide tiny holes in a dented can which causes spoilage in the can. You would not believe the smell.

  • @ASHl33164
    @ASHl33164 Год назад

    0:59 that’s Tom’s Restaurant, the one they used for Monk’s Cafe in Seinfeld!

  • @corindolan1025
    @corindolan1025 Год назад +6

    Nice, love the channel, keep up the great work guys ❤

  • @voorachter2733
    @voorachter2733 Год назад +1

    The place I worked for was recently opened and we failed our first inspection because we had some wood shelves in the backroom where we stored non-edibles which were not treated.

  • @TS_Mind_Swept
    @TS_Mind_Swept Год назад

    4:49 lmbo, not the tortillas KEKWFacepalm
    (Also I loved the animations in that bit SuperVinlin )

  • @fairlyfactual451
    @fairlyfactual451 Год назад +2

    I love how the US map claims a massive chunk of Canada at the beginning

  • @minikretz1
    @minikretz1 Год назад +4

    Can't wait to eat at half as kitchen!

  • @nicholasharvey1232
    @nicholasharvey1232 5 месяцев назад

    In Mississippi we have three grades: A (no violations found), B (minor violations found, but corrected during inspection), and C (major violations found). A and B are passing grades; C is failing and will result in temporary closure of the establishment. The local newspaper frequently publishes lists of all area restaurants that have recently received C ratings.
    I got intensely ill for one day in 2011 after eating takeout from an Asian-style buffet that had a history of health violations and C grades, but took my chances with it because the food was so great there. I was in bed almost the entire day after waking up that morning with diarrhea so bad I was essentially pooping water, followed by a bout of vomiting. While this put me off from coming back for a while, I eventually started going back again until they closed down for good some time around 2021. I wonder if the health department made them close permanently due to continued repeated failed inspections.

  • @nWestie
    @nWestie Год назад +2

    Epic, just patiently waiting for our video all about gulf oyster regulations 🙂

  • @minicrushies
    @minicrushies Год назад

    I workmat a fast food place! :] I'm FOH, so I don't have to worry about the kitchen stuff- BUT I do, in fact, do morning FOH prep, which is prepping stuff for custard and making teas and stuff. We have a neat lil' machine for the labels...

  • @jac42421
    @jac42421 Месяц назад

    i worked as a kitchen lead at chick-fil-a, our corporate food safety walks were so hard to get a 100, that the city walks were an absolute breeze.
    we had a quarter where we had perfect scores on both food safety inspections, and corporate food quality inspection, i was very proud. the building layout, equipment, and procedures made it really easy to keep up, but it gives me a very different perspective now i’m a server at a different restaurant lol like bro an 88? that would be pretty upsetting to me if it was my kitchen.

  • @johndeaux8815
    @johndeaux8815 9 месяцев назад

    "There are birds in this kitchen, why on earth are there birds in this kitchen? that'll be 13 points."
    "Sir this is Popeyes."

  • @wmhfanatic
    @wmhfanatic Год назад +3

    Thanks for the tutorial, I definitely won’t be passing my next kitchen inspection!

  • @Neosilvium27
    @Neosilvium27 3 месяца назад

    1:17 Speaking of IHOP, I once saw a cockroach scurrying into the kitchen while eating their while in LA. I mean the pancakes were still fire though

  • @federicoc6839
    @federicoc6839 Год назад +2

    Can't wait to try it!

  • @leayana5429
    @leayana5429 Год назад +3

    i relate to Amy's shaky hand soo much

  • @Gaunerchen
    @Gaunerchen Год назад

    I worked at a big fair in the snack and fast food joints. They always knew when the inspectors came and told us to clean extra well a day before. but they would pass either way, it was very clean in general.

  • @denischen8196
    @denischen8196 Год назад +2

    If a restaurant has a score of 90, but it just happens so that the 10 points missed come from a combination of violations that make the food extremely unsafe, will the restaurant be able to get away with it until someone directly files a lawsuit for the harm it caused?

    • @modernkennnern
      @modernkennnern Год назад +1

      89, but it's inside a literal birdcage

  • @peterheinzo515
    @peterheinzo515 Год назад +1

    here in germany the inspections are more based on common sense than on strict guidelines, but on the other hand if you fail in some regard the inspector will tell you what you have to change and come back after a few days and check again.

  • @RionCaughman
    @RionCaughman Год назад +1

    Ironically, I work at a restaurant and an inspector came to our restaurant on the day this video came out.

  • @tessjuel
    @tessjuel Год назад

    In Norway there is no grading as such. A restaurant either passed the inspection with a perfect score or it's closed. A sign by the door displaying the result from the latest inspection is mandatory and instead of a score or grade it has a smiley face.

  • @FlameClone
    @FlameClone Год назад +2

    Used to work at McD. One day health inspector closed the restaurant because we had no hot water.

  • @MarieOgg
    @MarieOgg Год назад

    Jet Lag Wednesday: Sam gets Ratatouille card
    HAI Thursday: Sam makes Ratatouille joke

  • @davidGA殿
    @davidGA殿 4 месяца назад

    5:20 it’s errors on the Spanish translation are interesting, the substituted the “o” for the “u” correctly, but misspelled “muerte” (the word changes gender when it works as an adjective, here it’s being used as a noun) xd

  • @hamza-chaudhry
    @hamza-chaudhry Год назад +1

    3:15 Interesting how farenheit is in brackets

  • @cendicate9132
    @cendicate9132 Год назад +1

    Inspector found me wearing only vinyl gloves and not a cutting glove, he basically chewed me out and told me to sleep with my cutting glove from now on. But at least he didn't count it on the inspection

    • @Imthefake
      @Imthefake Год назад +4

      that's a personal safety thing, it doesn't affect food safety (unless your finger ends up in the soup)

    • @johnladuke6475
      @johnladuke6475 Год назад +1

      Also a competent kitchen worker has knife skills and generally doesn't cut their hands. If your fingers and the knife are oriented in a way that the sharp part is physically able to meet your flesh, you're doing it wrong.

  • @Nooticus
    @Nooticus Год назад

    This video was to me definitely one of the MOST interesting half as interestings! the Gulf Oyster poster regulations were hilarious

  • @Ultraempoleon
    @Ultraempoleon Год назад +1

    I remember at my old place they lightly hit us for having the utensils facing the wrong direction. So ya they're pretty thorough