Just back from a supplier visit out east, and I've got to ask

How are they getting away with such lax knife sterilization?

4 comments

4 Comments

Saw a similar setup at a distributor last fall where they just wiped blades on aprons. I got them to use a three-bin sink with proper sanitizer and color-coded timers for each step. @the_joseph has a point about inspections only catching big issues, so I had the manager do surprise checks during busy shifts. Their health score went up after that.

brianmartinez1d ago

and it's part of a bigger problem where people only follow the rules when someone is watching. They know the health inspector isn't there every day, so they get lazy and cut corners to save time or money. You see this everywhere now, not just in kitchens. Basic standards only matter when there's a threat of getting caught. It's why you can't trust that anything is done right unless you see it yourself.

the_joseph1d ago

Maybe inspections only check for obvious problems.

brooke4481d ago

Wait, what were they actually doing? Just rinsing them under lukewarm water or something? I saw a place once that just wiped the blades on a rag between uses, it made my skin crawl. How do these places even pass basic health checks?