this post was submitted on 09 Jul 2023
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[โ€“] [email protected] 40 points 1 year ago (1 children)

If it was poured on the pizza and fell off, it's picked back up and put back in the bin if the health department allows it.

[โ€“] [email protected] 31 points 1 year ago (5 children)

Just from clean sanitized surfaces? If so that I can get. Otherwise, icky ๐Ÿ˜ฌ

[โ€“] [email protected] 33 points 1 year ago (2 children)

Yes, saved in pans under them while they make them.

[โ€“] [email protected] 30 points 1 year ago

Pfew, well that actually makes sense and is efficient. Picking it up off the floor probably is not worth the bending over luckily.

[โ€“] [email protected] 2 points 1 year ago (1 children)

imo solid tabletops are much better for pizza making. iโ€™ve worked at a few places and in practice those pans get ACTUALLY cleaned much less often than a regular ass table does.

[โ€“] [email protected] 4 points 1 year ago (1 children)

Pans have the upside of being disinfected with gratuitous heat

[โ€“] [email protected] 1 points 1 year ago (1 children)

(Ignore this. I just want to see what color comes after violet.)

[โ€“] [email protected] 30 points 1 year ago (4 children)

I'm sure those minimum wage employees are doing their due diligence in regards to cleanliness

[โ€“] [email protected] 24 points 1 year ago

I mean the pizza is going into 500f,it'll be fine. I'm all for reuse instead of waste when possible.

Pizza is junk food anyway, so it's not like you're expecting gourmet cheese.

Less waste is good IMO

[โ€“] [email protected] 5 points 1 year ago (1 children)

If lack of cleanliness bothers you, many take-out places are a no-go.

[โ€“] [email protected] 1 points 1 year ago

Many people's own kitchens would never pass a health inspection!

[โ€“] [email protected] 2 points 1 year ago

To be fair it is less about the wage and more about maturity level. Which can sometimes, not always, correlate with age.

[โ€“] [email protected] 2 points 1 year ago

Trash cheese ๐Ÿ˜‹

[โ€“] [email protected] 6 points 1 year ago

Realize that "clean, sanitized surfaces" is a VERY relative term in foodservice. Also more times food is handled, more chance of cross contamination. The gloves/hands that put that cheese back in the have supply may have just handled sausage/deli meats or underwashed tomatoes containing listeria, now your cheese had extra "flavor" potentially. More of a risk in scenarios where the food isn't then reheated above temp that kills bacteria.

Basically, ideal path is ingredients prepped in sealed/clean factory process, handled once from safe storage into your meal with clean gloves

[โ€“] [email protected] 3 points 1 year ago* (last edited 1 year ago) (1 children)

From working at a pizza joint as a kid, I can tell you that most surfaces are sanitized at the end of the night and covered with plastic wrap so we could start fresh in the mornings.

[โ€“] [email protected] 0 points 1 year ago

Pizza store experience person here... definitely didn't cover tables with plastic wrap.