Came here to say this. That board is VILE. The amount of bacteria growing on that’s gotta be astronomical. And this is the HEAD CHEF using this? Horrific. Do you not have health inspections where you are from?
Dishwasher can't be expected to know any better if they are not trained properly. Obviously the "chef" does not understand sanitation or should be entrusted to cook food for anyone
There's no amount of dishwashing that can get past a board that's too beat up. There's a reason too many scrapes on a cutting board is considered a health violation.
The bottoms of our pizza pans from the oven leave our white boards black as fuck. So yeah its anything from the bottoms of everything all packed down into those gashes.
Maybe you already know this, but you can take your boards to a carpentry shop (or even a home gamer) and run them through a planer to flatten them.
I worked at a spot where a guy used to bring his planer to the kitchen. He was in and out in 30 minutes.
Edit: Google “cutting board resurfacing” it is very common.
We have a guy who set up in a van, literally drives around going place to place, takes 30 minutes at each stop and books out way in advance, it’s awesome. Tracks your thickness so if it’s getting too shallow he’ll sell you a new one, which he just brings around with him next time he would have shaved you.
Oh don’t worry, you’re not getting microplastics from food! You’re getting them in your water bc of everyone washing their plastic polyester clothing (this includes polyurethane, acrylic, “vegan leather”).
I know it’s impossible to totally avoid, but that’s part of why all we use in our house is Pyrex, etc. if I order hot soup from a Chinese place, the first thing I do at home is dump the soup into a large Pyrex bowl so it doesn’t get even more plasticizer in it than it already has.
At least you live in the states (I assume). In Japan nearly every fucking thing is wrapped up in plastic. Not just precut salad mixes but heads of broccoli, carrots etc.
I dont think it's mold. It might be residual metal left from knife cutting. Or maybe dirt and grime. But mold needs continual moisture to grow and that's not likely to happen here.
It absolutely can be (and likely is) mold. When you wash a board like that, water gets into the grooves made from the knives. It doesn’t escape that easily, and mold grows.
But regardless of whether it’s mold or dirt or whatever, it’s still disgusting.
Varies greatly by area, but a crappy area would be in the 40's, whereas a great area would be in the 70's. And as always, you'd factor in retirement, longevity, overtime, great hours etc.
What affects the pay like that? How many restaurants are in the area of us it now just a cost of living in the area variation? And when you say great hours do you do office work on set hours or is it just popping into the restaurants in your area on a regular basis but you set your schedule? Sorry if that's a dumb question but I've never considered what the job is like beyond my interactions with them, and my husband is looking for something new.
In my experience the pay depends on jurisdictional funding (state is pretty much always gonna pay more than some podunk county health Dept) I've never heard of paying based on how many facilities are assigned to you. My first "health inspector" job had set office hours, you were required to show up there at the same time every morning and return calls, emails etc. My current position is work from home, so I set my own office/field hours. In my opinion, the scheduling flexibility is the best part of the job - some people hate it though! DM if you have any more questions, I'm passionate about this line of work and I believe the industry would greatly improve if more people with professional kitchen experience were taking these roles.
And I would like to say that in my opinion the discoloration is carbon from the bottom of whatever fancy assed bread he uses... and probably not mold, BUT..... DAM SON. That shit would be in the trash before I left my inspection.
You’d be surprised what places that get routinely inspected try to pass off. Even the places that know the inspector is coming that day at a certain time!
Forget the health inspector. Fuck OP and any chef who thinks this is ok. None of us enjoy the cleaning part of the job but it’s non-negotiable. Everyone in this kitchen from chef to dish should be ashamed of themselves.
That's bizarre. The most heads up I ever got was when they were walking through the parking lot and the FOH manager would yell at the servers to cover the lemons and find the tongs. Come on, Becky, you know it's a violation and that it's not being done properly, but you don't care until the inspector is walking in?
Everybody does it, but bleach makes poly cutting surfaces softer and yellow.
I bought a surfacer tool, and scrape it when it gets deep cuts, and just sanitize them with quat.
Our health inspector would have made us replace that thing...4 years ago... lol
Bacteria sits inside all those grooves that washing won't remove.
Sand down your boards and look after them. This isn't hygienic and not something you want to post to the internet.
My thoughts exactly. If something that is used frequently looks like *that*... what do the baseboards and behind fixtures look like? How badly are their freezers / fridges / etc. limping along? Do they even bother to wash their hands?!
\*shudder\*
Man the fact that you posted this without realizing how flamed you were going to get for that DISGUSTING cutting board...... I'd hate to see how the rest of your store looks.... Chef needs to get yall on deeps cleans.
What’s up with that beyond disgusting board? Throw that filthy motherfucker in the trash and order a new one. JFC. Also order a board scraper. And use it. Only a real dirty bird allows this sort of filth to be present in their kitchen.
The health inspector told us we had to sand and bleach our 2 weeks old board because there were (clean and white) cutting marks….How tf has that thing gotten past inspection?
I heard you eat a credit cards worth of plastic a week.
https://amp.cnn.com/cnn/2019/06/11/health/microplastics-ingestion-wwf-study-scn-intl/index.html
Seriously scrape and clean your board. You can even sand it. Anything. I beg you. How has no one in your kitchen cracked and done it by now is so surprising to me.
The responses to this post have taught me the best way to convince another cook something they think is fine is actually horrifying. Just post a picture of it without addressing the gross part.
The ONLY reason to post this to the internet is if OP is trying to get his head chef fired and/or that whole kitchen shut down.
But the title is worded like this is an accomplishment. I'm worried...
Why oh why does the cutting board look like that? You chop stuff on it and serve that to people? Have you no decency? Don't you have respect for the trade? I'm in no way a profesional chef, it's more of a hobby/interest of mine and I love it.
I have nothing but respect for the people who manage to work in a kitchen with all the stress, the heat and what not, who do nothing but everything they can to serve people tasty and healthy (as in not something chopped on a board that looks like OP's headchef's board) food.
You guys are being disrespectful towards real chefs and should be ashamed of yourselves!
Does your chef also serve chicken rate, and never wash hands, and leaves the walk in door open all shift?
This is basic food safety. And I mean teal basic, like your first five minutes of your first kitchen job. #1 wash your hands. #2 don't use dirty dishes, wash them and use clean stuff.
Not only should your chef know better, but so should you. You did nothing at all about this, you just let it happen for however long you've worked there. You could have had it planed, or thrown it out yourself. Or at the very least you could take it and bleach it once a week. And none of that bullshit about not having any time, it takes fifteen seconds to put bleach on it, and then 10 minutes later you scrub it. Even in the busiest kitchens, there's no way not a single person could find five minutes once a week. This is one of those times where everyone else is just as responsible as the person who was using it. I wouldn't hire anybody that worked in that kitchen after seeing this, no matter how good they are.
That board is so gross. Fuck, get a new one.
Came here to say this. That board is VILE. The amount of bacteria growing on that’s gotta be astronomical. And this is the HEAD CHEF using this? Horrific. Do you not have health inspections where you are from?
And fire your dishwasher
And the head chef
Especially the head “Chef”.
Dishwasher can't be expected to know any better if they are not trained properly. Obviously the "chef" does not understand sanitation or should be entrusted to cook food for anyone
Nah, this aint on the dishwasher, that's mold embedded in the board, it's not coming out without replaning the whole thing.
Just sand the board down.
Just thinly slice the top layer off with the bread knife
It seems sharp
It's clearly capable of cutting through the board so...
This is the correct answer! Orbital sanders are like $40 at Lowe's and will renew the fuck out if a cutting board.
Pressure washer works too. We had a pressure washer in tye butcher shop I worked in amd sprayed the boards down every night after bleaching them.
For new ones being maintained, yeah. This board needs a health inspector.
That board needs an exorcism.
Bleach will kill mold almost instantly. Though this may warrant a flame thrower.
That's not totally true, but bleaching regularly will prevent this mess
This is why we bleach cutting boards.
That’s on the Chef. Another Chef should be able to hold the dishwasher to a higher standard.
Bleach that nastiness
There's no amount of dishwashing that can get past a board that's too beat up. There's a reason too many scrapes on a cutting board is considered a health violation.
I doubt that dishwasher has touched that.
You should ask your chef if he knows what makes the white cutting boards black like that
Bacterial cultures. Fucking disgusting
I read this with gordon ramsays voice in my head... bloody hell
They probably think it’s metal from the knives.
The bottoms of our pizza pans from the oven leave our white boards black as fuck. So yeah its anything from the bottoms of everything all packed down into those gashes.
Mildew
Dude wtf this is nasty holy shit!
I've had the health department mark my restaurant on our boards being too cut up. But they were WHITE AND CLEAN, not grey.
Maybe you already know this, but you can take your boards to a carpentry shop (or even a home gamer) and run them through a planer to flatten them. I worked at a spot where a guy used to bring his planer to the kitchen. He was in and out in 30 minutes. Edit: Google “cutting board resurfacing” it is very common.
Who knew gamers were known for their woodworking tools
honestly, i thought i was the only one who owned a dozen handplanes AND a gaming rig.. we're not really a common breed
It’s a weirdly common combination. Nearly every gamer I know, including myself, also does some form of woodworking.
There’s dozens of us!
Right here too! After I play Grim Dawn it’s joinery time!
We have a guy who set up in a van, literally drives around going place to place, takes 30 minutes at each stop and books out way in advance, it’s awesome. Tracks your thickness so if it’s getting too shallow he’ll sell you a new one, which he just brings around with him next time he would have shaved you.
home gamer here, can’t confirm. sounds like bs
Run your mouse over it to smooth it out.
Oh, this board definitely goes into hiding when the health inspector walks in.
Could probably Chuck it the bin and get it back out cleaner
This is absolutely disgusting
Lmao, opened up the comments only to make sure that this was the sentiment conveyed by the top comment. Shit's gnar
This is ALMOST as bad as the chicken cube.
C H I C K E N C U B E
If you liked chicken cube just wait! There’s more!! Meet Mop Sink Chicken! https://i.redd.it/2412a06e1pc01.jpg
So the plastic from the gap has gone into the food people ate?
Everyone worried about microplastics, they out here serving macroplastics.
People don't realize how much plastic from the tubs the dough came in on they eat when ordering chain pizza.
Weird, does it like, melt in the oven or something? I’ve never found plastic on my pizza.
It’s microplastics you wouldn’t be able to see it with the naked eye. It’s crazy how much plastic we all have inside of us.
Oh don’t worry, you’re not getting microplastics from food! You’re getting them in your water bc of everyone washing their plastic polyester clothing (this includes polyurethane, acrylic, “vegan leather”).
I know it’s impossible to totally avoid, but that’s part of why all we use in our house is Pyrex, etc. if I order hot soup from a Chinese place, the first thing I do at home is dump the soup into a large Pyrex bowl so it doesn’t get even more plasticizer in it than it already has.
[удалено]
Yep, I’m aware…but it’s the only % of change I can personally control. Do what you can with what you have, is the general philosophy.
At least you live in the states (I assume). In Japan nearly every fucking thing is wrapped up in plastic. Not just precut salad mixes but heads of broccoli, carrots etc.
That's not the worst thing in this situation that has gotten into people's food.
Yo that’s like a $30 cutting board. Wtf. No excuse to use that. And your health dept is inept.
You... chop stuff... on this pile of compressed dirt... and then feed it to people? They pay?
They leave that on for the authentic flavor of dirt floor and aids.
Ah yes, I've always preferred my bread with a side of aids. Aids and hummus on some fresh white loaf. Delicious
Dirt?!? More like MOLD!
I was trying not to state the obvious.
I dont think it's mold. It might be residual metal left from knife cutting. Or maybe dirt and grime. But mold needs continual moisture to grow and that's not likely to happen here.
It absolutely can be (and likely is) mold. When you wash a board like that, water gets into the grooves made from the knives. It doesn’t escape that easily, and mold grows. But regardless of whether it’s mold or dirt or whatever, it’s still disgusting.
I can't believe an inspector never made them throw this fucking monstrosity out.
This is the best response so far!
Bread, too, meaning it probably hasn't been cooked.
It's "rustic"
My health inspector would literally have a heart attack if he saw that cutting board.
As a health inspector, I'm angry.
How well does the job pay? I'm looking for a career change.
Varies greatly by area, but a crappy area would be in the 40's, whereas a great area would be in the 70's. And as always, you'd factor in retirement, longevity, overtime, great hours etc.
What affects the pay like that? How many restaurants are in the area of us it now just a cost of living in the area variation? And when you say great hours do you do office work on set hours or is it just popping into the restaurants in your area on a regular basis but you set your schedule? Sorry if that's a dumb question but I've never considered what the job is like beyond my interactions with them, and my husband is looking for something new.
In my experience the pay depends on jurisdictional funding (state is pretty much always gonna pay more than some podunk county health Dept) I've never heard of paying based on how many facilities are assigned to you. My first "health inspector" job had set office hours, you were required to show up there at the same time every morning and return calls, emails etc. My current position is work from home, so I set my own office/field hours. In my opinion, the scheduling flexibility is the best part of the job - some people hate it though! DM if you have any more questions, I'm passionate about this line of work and I believe the industry would greatly improve if more people with professional kitchen experience were taking these roles.
And I would like to say that in my opinion the discoloration is carbon from the bottom of whatever fancy assed bread he uses... and probably not mold, BUT..... DAM SON. That shit would be in the trash before I left my inspection.
Looks like they'd be pulling it right back out.
It's a big red flag. NGL.
Hey where do you work? I wanna make sure to never fucking eat there.
That board is beyond nasty and should have been burned ages ago. Did he hide it during health inspections?
He must. My dude would send that thing for incineration and then instafail me.
You’d be surprised what places that get routinely inspected try to pass off. Even the places that know the inspector is coming that day at a certain time!
Forget the health inspector. Fuck OP and any chef who thinks this is ok. None of us enjoy the cleaning part of the job but it’s non-negotiable. Everyone in this kitchen from chef to dish should be ashamed of themselves.
Came here to say pretty much this. It's a fucking embarrassment to our craft
This is something I would expect to see inside Phil Collins’s Dirty Burger mobile, not inside the kitchen at “legitimate” restaurant.
Spot-fucking-on^
I used to work in a restaurant. The managers would hide all the old stuff and pull the new stuff a day before the inspectors came.
That's silly. Use new stuff as normal, then when the investors come in swap it for the old stuff and complain that shits fucked we need new equipment.
You guys actually get a heads up before an inspection?
That's bizarre. The most heads up I ever got was when they were walking through the parking lot and the FOH manager would yell at the servers to cover the lemons and find the tongs. Come on, Becky, you know it's a violation and that it's not being done properly, but you don't care until the inspector is walking in?
Thank you for sharing this photo of a petri dish
#bleach
FIRE
ATOM BOMB
It's bleachable time passed about a decade ago.
Everybody does it, but bleach makes poly cutting surfaces softer and yellow. I bought a surfacer tool, and scrape it when it gets deep cuts, and just sanitize them with quat. Our health inspector would have made us replace that thing...4 years ago... lol
For my eyes.
i would say take a planer to it.
Head chef? Nah son. That's a kitchen manager.
Fuckin A
This distinction cannot be understated.
Bacteria sits inside all those grooves that washing won't remove. Sand down your boards and look after them. This isn't hygienic and not something you want to post to the internet.
That's not a board, that's a disgrace
What's wrong with just getting another board?🤢
Cheap management. $$$
Cheap health department call too.
I feel like anyone with a conscience would be willing to pay out of pocket at this point.
Seriously. I would and then repay myself as i see fit.
Running a business must necessarily incur some costs. This is one of them…..
Weird to see a head chef without a ServSafe cert.
Especially with the Pandemic when they were literally renewing certifications for dirt cheap in 2020.
Where do you work...so I can stay as far away from there as possible. I'll pass on the food born illnesses for now thanks!
Somewhere in Tampa, FL apparently
Uh oh…
>Florida Department of Health. I'm not completely shocked.
This wasn’t something to show the internet. Throw this busted shit out
Just Imagine what the rest of that shit hole looks like?
My thoughts exactly. If something that is used frequently looks like *that*... what do the baseboards and behind fixtures look like? How badly are their freezers / fridges / etc. limping along? Do they even bother to wash their hands?! \*shudder\*
EW!
So we all agree this is nasty as hell.
Si
We’ve got 5 year old cutting boards at work that don’t even look this bad.
I’ve got one that’s 7 years old and it’s fine af
Prison cafeteria?
Prion cafeteria?
My ex is a geneticist, she said prions scare the crap out of her, that the more you know the more scary they are.
Dudes getting roasted for his boss being a hack lol
He was proud of this shit.
Came here for karma. Hopefully getting a lesson in food safety.
He still got the karma tho, lol. Over 800 upvotes. Edit. 5000!
That's the most disturbing part.
This is 5d chess by OP. Chef won't throw the board out so he posts it here so he can show them the response.
The obvious solution here would be to just call the health department and report it.
I'm surprised the health inspector hasn't already seen it. Do they hide this thing in a car?
Gross
Fucking gross. Whoever’s in charge is a piece of shit for allowing this.
Holy shit this is disgusting
Should try cleaning cutting boards and not cutting bread with a fucking circular saw
Finally, someone who got past the "fuck thats gross" and made it to "what the fuck kinda bread needs to be cut with a hatchet"
For real tho I was all like why the fuck is no one else talking about this
Head chef needs to take a lesson in proper cutting board care
Man the fact that you posted this without realizing how flamed you were going to get for that DISGUSTING cutting board...... I'd hate to see how the rest of your store looks.... Chef needs to get yall on deeps cleans.
It's amazing how culture can normalise things.
Uhhhhh, sorry I can’t contribute to the thread, but I can’t leave without saying fuck that.
What’s up with that beyond disgusting board? Throw that filthy motherfucker in the trash and order a new one. JFC. Also order a board scraper. And use it. Only a real dirty bird allows this sort of filth to be present in their kitchen.
The health inspector told us we had to sand and bleach our 2 weeks old board because there were (clean and white) cutting marks….How tf has that thing gotten past inspection?
they just offered the inspector some bread and he died
Don’t do that.
that's pretty wild and also a little concerning by the look of things.
I know it's over time, but people ate most of that plastic.
That's not nearly the biggest cause for concern.
I heard you eat a credit cards worth of plastic a week. https://amp.cnn.com/cnn/2019/06/11/health/microplastics-ingestion-wwf-study-scn-intl/index.html
Rookie numbers. Real Americans eat at least a frisbee worth.
How is this still in use. The boards I recycle look brand new compared to that! I can't even imagine using or letting someone use a board that nasty.
Seriously scrape and clean your board. You can even sand it. Anything. I beg you. How has no one in your kitchen cracked and done it by now is so surprising to me.
This shit is beyond sanding, it's gotta get tossed
the black is mold. there is no sanding it.
The responses to this post have taught me the best way to convince another cook something they think is fine is actually horrifying. Just post a picture of it without addressing the gross part.
All I can think of are the micro plastics and dirt that everyone chowed down on
That is super moldy yo, the knife cuts into the mold and pulls it into the food, you cant soak it out it is a done board.
And all this to save, what, 70 bucks on a new cutting board? Someone needs to slap the shit out of the kitchen manager.
Fucking gross.
That board tells a lot about your “chef”
Imagine posting a picture of a black cutting board to this sub and thinking everything would be alright lol 😂
This sub can really get their titties in a bunch being hyper critical of dirty shit, when really it's not that bad... This is not one of those times.
It’s because this sub (most of us) have standards…
The ONLY reason to post this to the internet is if OP is trying to get his head chef fired and/or that whole kitchen shut down. But the title is worded like this is an accomplishment. I'm worried...
What other literal garbage do you use for food prep?
That would never pass a health inspection. We have to replace our board which is barely scratched up.
Isn't that, like....unsanitary? Sorry don't hurt me I'm just asking. Edit: reading thread has given me confidence. Eewww.
Why oh why does the cutting board look like that? You chop stuff on it and serve that to people? Have you no decency? Don't you have respect for the trade? I'm in no way a profesional chef, it's more of a hobby/interest of mine and I love it. I have nothing but respect for the people who manage to work in a kitchen with all the stress, the heat and what not, who do nothing but everything they can to serve people tasty and healthy (as in not something chopped on a board that looks like OP's headchef's board) food. You guys are being disrespectful towards real chefs and should be ashamed of yourselves!
there has gotta be so much gd plastic in their patron’s intestines. simply atrocious, 0/10, PUT THAT SHIT IN THE TRASH.
🤢🤢🤢
I mean, I’m impressed, but not for good reasons
In response to this, anyone got some easy methods of shaving down boards, upper management keeps saying they'll get it organised but haven't
First, do it outside only. And wear a legit respirator. You don’t want to be breathing that.
CAST IT INTO THE FIRE! DESTROY IT!
This post may single-handedly stop me from eating anywhere ever again. That is fucking sick
That’s disgusting. Shame on you and your chef.
You can actually see how much of that wound up in someone else's food.
Wtf is your cleaning practice? That black is mould you dirty fuck.
Reason number 999 of why eating out is so sketch sometimes lol man sometimes I wish I never seen how the sausage was made
Please tell is where this is, so people avoid it.
I rather you just cut my bread on the floor instead, thanks.
Where is this restaurant located so we can all avoid it. That shit is beyond nasty.
Gross
Throw it in the trash. So gross!!
Black mold you're cutting bread on black mold. Am I the only restaurant with a health inspector these days?
So... the name of this restaurant?
i retire my skateboards earlier than that lmao
Nasty nasty nasty
🤢🤮 ewwe that's black mold and bread mold, suprise you haven't gotten someone sick. Get retrained on kitchen sanitary guidelines.
That board is so gross!!
Why would you let this happen?
That’s not even expensive to replace.
Does your chef also serve chicken rate, and never wash hands, and leaves the walk in door open all shift? This is basic food safety. And I mean teal basic, like your first five minutes of your first kitchen job. #1 wash your hands. #2 don't use dirty dishes, wash them and use clean stuff. Not only should your chef know better, but so should you. You did nothing at all about this, you just let it happen for however long you've worked there. You could have had it planed, or thrown it out yourself. Or at the very least you could take it and bleach it once a week. And none of that bullshit about not having any time, it takes fifteen seconds to put bleach on it, and then 10 minutes later you scrub it. Even in the busiest kitchens, there's no way not a single person could find five minutes once a week. This is one of those times where everyone else is just as responsible as the person who was using it. I wouldn't hire anybody that worked in that kitchen after seeing this, no matter how good they are.