David Metzger
Well-Known Member
- Joined
- Oct 14, 2011
- Messages
- 56
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I was just wondering what the current government policies are with non stainless knives (carbon) in restaurants and whether health inspectors care.
He suggested we keep them in a bucket full of water and sanitizer.
I would like to know if there are any rules about this aspect.
When I took the test for my Food Handler's card for the Sushi Bar I worked at(it was a new county), they had an extra section that was just about sushi. It pretty much was like "Don't use rice from yesterday, that's not allowed. Other than that, you just do your crazy thing and don't talk about it."
There are things that, given enough time, the regulators may realize don't matter at all. As I've said in a video before, something has gone terribly wrong with the health inspectors think this is a good place to prepare things people will put INSIDE their bodies:
(from a place I worked at, that got a Zero on Health Inspection)
And yet this is considered HAZARDOUS:
OMG! Carbon steel! Wood handle! End grain board! Machi on the knife! You murderer!
:rofl2:When I took the test for my Food Handler's card for the Sushi Bar I worked at(it was a new county), they had an extra section that was just about sushi. It pretty much was like "Don't use rice from yesterday, that's not allowed. Other than that, you just do your crazy thing and don't talk about it."...
When I took the test for my Food Handler's card for the Sushi Bar I worked at(it was a new county), they had an extra section that was just about sushi. It pretty much was like "Don't use rice from yesterday, that's not allowed. Other than that, you just do your crazy thing and don't talk about it."
There are things that, given enough time, the regulators may realize don't matter at all. As I've said in a video before, something has gone terribly wrong with the health inspectors think this is a good place to prepare things people will put INSIDE their bodies:
(from a place I worked at, that got a Zero on Health Inspection)
And yet this is considered HAZARDOUS:
OMG! Carbon steel! Wood handle! End grain board! Machi on the knife! You murderer!
Eamon, one difference might be those Dexters can go through the dish washer and the inspectors like that.?
-AJ
But what scares me the most though is how some people think that "don't leave your knives wet" means "don't wash your knives." We have gotten the smelliest knives in for sharpening, where there will be little pieces of food left on the blade or you can just touch the knife your hand will smell like fish for HOURS.
When I took the test for my Food Handler's card for the Sushi Bar I worked at(it was a new county), they had an extra section that was just about sushi. It pretty much was like "Don't use rice from yesterday, that's not allowed. Other than that, you just do your crazy thing and don't talk about it."
There are things that, given enough time, the regulators may realize don't matter at all. As I've said in a video before, something has gone terribly wrong with the health inspectors think this is a good place to prepare things people will put INSIDE their bodies:
(from a place I worked at, that got a Zero on Health Inspection)
And yet this is considered HAZARDOUS:
OMG! Carbon steel! Wood handle! End grain board! Machi on the knife! You murderer!
Things like washing veggies for salad in water that they just took raw chickens out of
Thats a risky way to add some umami to your salad.
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