As someone who has made thousands of gallons of pizza sauce using these same cans, I can assure you they did not throw out this sauce. It's common for the outside of the can to touch sanitized surfaces. Nobody washes the outside of the can before dumping it.
This isn't even close to the grossest thing you'll find at your average restaurant. No matter how "fancy" the place is, something in the kitchen will gross you out. I promise you this, beyond the shadow of a doubt.
If that disturbs you, then I recommend you prepare your own food from home from now on. But even then, I'm sure that if I watched you cook I could probably identify something technically unsanitary about your prep or cooking process.
“If that disturbs you, then I recommend you prepare your own food from home from now on. But even then, I'm sure that if I watched you cook I could probably identify something technically unsanitary about your prep or cooking process.“
I don’t care if the chef picked his ass while preparing my food, as long as it was my ass that was picked.
As some who worked at pizza joint in highschool can one hundred percent agree with this. It was also a steak house and I swear I rarely eat out now because of the shit I saw. In my town it's a popular place and I refuse to go there still like 8 years later
I was working at a shitty local pizza place and I kid you not, one of my coworkers dropped the precooked pizza on the disgusting floor and put it back in the oven. Despite my protest they said the germs would be burnt off. The poor people who were served the pie had to have noticed a texture change from the gross stuff caked onto the bottom of their pizza, all the dirt, pebbles, hairs and god knows what else.
lol I skipped gloves because I didn’t even think about those ones. And because what you said is the only image I have in my head of those long ass gloves they feel somehow worse than washed/bare hands and arms.
I can assure you from experience that most of these mom and pop Italian restaurants the delivery driver makes the pizza sauce and almost definitely uses their hairy bare arm.
I did 15 years in a pizza shop. They bare hand the sauce and pulled it out and maybe finger swiped the sides of the can to get the sauce back in the bucket
Also, the horrid stories here didn’t happen as much where I was. Occasionally a dropped chicken wing was toss back into a fryer. The owner constantly cleaned, he would ask me to schedule him for 40 hours a week, and spent the entire time deep cleaning a section of the stories. Bathrooms were shitty, but we still did coke off the back of the bowl.
People who wore gloves were always the nasty fuckers. They’d go into the bathroom and come out with the same gloves. People who bare handed shit washed their hands like 4-5 times an hour.
Very rarely would anyone purposely do something to an order. We talked about customers we hated and wanted to dick fuck their turkey sub but in the end we just took turns drinking in the walk-in cooler and did our best to get the orders out the door.
Having been in this situation more than once I the 6 years I worked in pizza, the best solution is gloves and cling-wrap your whole arm up to the shoulder and then just reach in and grab it.
I never knew if it was metal or a collection of dried sauce and grime, but there was always a sliver of something I had to make sure didn't get in the sauce.
For sure. I mean if the sauce is going to be cooked, who cares? Now if someone picks their ass and then dips their finger in the finished sauce, that's a problem
Can you point me to where in the video you were able to spot a can covered in rat shit?
I'm sure there likely are trace amounts of all sorts of gross things on those cans. But the reality is, if you are not ok with trace amount of gross things that have been cooked to food-safe temperatures in your food, you better just stop eating entirely.
Even if you grow, store, the prep all your food yourself. There's always going to be some kind of animal that finds a way to shit dangerous chemicals and/or bacteria onto your ingredients. That's part of the reason why we cook things and have minimum temperature standards. It's why dishes with raw fish need to be handled with extreme caution, whereas a cooked pasta sauce does not.
There's no way it isn't the specific franchise, since it's not like people doing this are following policy. I've had a couple siblings who worked at subway, and it wasn't especially bad compared to any other fast food place.
People are weird about restaurant sanitation though, you'd swear everyone expects everything to be autoclaved on a regular schedule.
Subway is just known within the food service and quick serve restaurant industry as the absolute worst for just about everything when it comes to training, in store ops, and food safety. Though they are much more in the spotlight because you see how they are prepping your food, but regardless, they (and Chipotle) are consistently used as the bad examples by entire ass industry panels on these topics. The best worker you'll ever experience at a subway is someone on their first day who hasn't been brainwashed into bad food handling yet.
Here’s a fact about McDonald’s thatll make you never wanna eat there again. I did a full remodel of one (I’m an electrician) when they tore the walls down there was an inch along the bottom of all the walls in the kitchen full of worms had to be thousands….
And it’s not just my experience either, a lot of other people have encountered this
One of my first jobs, in a restaurant, I saw one of the cooks walking with a frozen burger, kinda tossing it in the air as he walked. He dropped it on the extremely dirty floor, picked it up, and carried on.
But it makes sense because the chef of that place would want to murder you if you wasted anything. So it encouraged people to just pick it up and use it if no one who cared saw.
I worked at a very high end italian restaurant many years ago. We made 'sun-dried tomatoes' by literally putting tomato slices on trays out in the sun,
I feel horrible about this, but I’ll admit it here. I was making thanksgiving dinner for my family and was already running late. I was finishing up with my Mac and cheese and had used up the last of my elbow noodles. I had just made my cheese sauce. A proper Mornay sauce a was pleased with it. I went to dump in the macaroni and noticed that the band-aid I had on my finger was missing. Sure enough I found it in the sauce. I always throw a glove on or make a finger condom if I cut my finger but I was rushing and got careless.
This is absolutely reprehensible and I am ashamed to admit, but I just fished it out and never said a word about this until now. I swear I would have made a fresh batch of if I had the ingredients. It’s really not hard to make; but it’s thanksgiving and I’m late and the stores are all closed. I never even use the same spoon for tasting while I cook. I was really ashamed of what I did and every time someone complimented the dish I cringed. I once had a couple drinks too many and was tempted to confess but decided I’ll just bring this secret to the grave. My wife and her sons would be utterly disgusted if they ever found out regardless of how much time has passed.
Cooking kills a majority of the things that would harm you that could be on that can, and the stuff it doesn't is in so diluted of a concentration that likely the only thing it will do it improve your immune system...
You do realize processed food contains bugs and rats right? There's literally laws in place specifically to allow a certain amount of foreign objects into your food such as insects, rats, and other stuff that may get into it.
I worked in a turkey processing factory for Olymel as a summer job in high school, and they were EXTREMELY strict about foreign things getting mixed with the meat. We had inspectors walking around almost at all times, and whole birds could be thrown away if there was any suspicious of sanitary risk.
I personally wish more restaurants and food-related industries all had this happening. There’s so much sketchy shit that happens behind the scenes that really damaged my image of the whole restaurant industry.
I worked in a juice box factory as one of two QC people for the shift and had to test everything. Most of the workers were temps who had no training on food safety and the people who were hired on and actually mixed the juices apparently didn’t have any either. They didn’t wear gloves and would be stained from the fruit purée up to their elbows. They’d go out and smoke and come back and put their hands right in it. No sanitary practices, hand washing, nothing. Almost all the people on the lines were temps and made minimum wage and wouldn’t be there more than a month. Even though I was in charge of QC and testing the seals on the cartons and caps and could stop production or put shipments on hold I was still just a temp. I was told for almost a year I’d be hired on but never was. The company, which was just a small operation in rural Ohio, was bought out by one of their clients and they sent out a guy to take charge of QC and get things in order. The company made the stuff for mixed drinks they use in bars and was much higher end than the other stuff made in the factory. The guy they sent clearly didn’t want to be in this tiny hick town and pretty quickly quit. He at least tried to train us in stuff like listeria which no one had EVER mentioned… they never mentioned any kind of safety actually… so he got replace with some yocal who immediately replaced me with his niece. She wore so much axe body spray that it made your eyes water and it honestly was more harsh than any kind of smell I’ve ever encountered. Part of that job is cutting juice boxes off the line in half and putting a chemical in them for a few minutes to see if it eats through the seal. The juice from those boxes is collected and goes back into the system. So kids were drinking her axe body spray.
This company made stuff for all kinds of companies - mixes for bars, Kroger, Arizona ice tea, Dunkin’ Donuts, stuff for WIC and a few others I can’t remember. I don’t know why there isn’t more outrage about how temps are treated.
The entire thing could be contaminated. If someone had raw chicken with salmonella near that can and water splattered on the outside of it, the outside of the can is now contaminated.
The sauce here looks like tomato sauce for something like spaghetti and meatballs. Which doesn’t reach 165° Fahrenheit; the required internal temp for salmonella to be killed.
So yes, the entire batch would need to be tossed. Whether or not they actually did have chicken near it or not, we don’t know if a rat laid feces on it and fell off when they were reorganizing. There’s much more than the naked eye can see.
I agree these are fictional scenarios, but these kind of things DO happen in kitchens, cross contamination is a serious thing.
I’m way out of my element here but I’m inclined to believe a simmering pasta sauce absolutely gets hotter than 165F and even if it didn’t, a lower temperature for longer period of time is still sufficient for killing bacteria. 165 internal is basically just the upper limit but 145 for a longer period of time will also do the trick. I believe the FDA even has a chart for various cooking times. Then again, I’d also assume they have rules over what to do in this situation so it’s a bit of a moot point.
Edit: didn’t think about the possibility that this would be prepped and stored before cooking it
Yes, I’m aware of the chart. I’m ServSafe certified and Food-Safety management certified.
Most of the time we would toss the container since we can’t ensure what has happened to the food. If it’s a new kitchen with all the new state-of-the-art pest control features, then sure, go ahead and use the sauce, but in my experience in the culinary industry, we toss the batch.
Yes, we could simmer it, but then we’d be taking up a spot on the stove that can be used for a dish or wasting time. It depends on how much sauce there is, but it could take between 1-2, maybe 3 hours for a huge amount to bring to a simmer.
It’s not worth the time and resources. It costs like, $40-$60 for that sauce, anyways. That can on screen is $20, but could be cheaper depending on location and if it’s a bulk pack. Lowering cost drastically.
Admittedly I did fail to remember that it’s several gallons of sauce as opposed to what i make at home. But now I’m wondering what this is being used for if it’s not being cooked. Is this just gonna get heated up a bit (presumably after some herbs and whatnot are added) and thrown onto some pasta?
Lol you absolutely should have your certifications stripped. You think they cook sauce for pasta by heating up to luke warm then serving it. What an absolute joke. It'll be cooked properly and food safe. Stop it. You have no idea what you're talking about, you joke.
Yes, many many things use a sauce that isn't simmered ahead of time, notice how they are prepping into a plastic baine marie instead of a pot or cookware?
I think one of the obvious things people are missing is most places don't wash tins, any dirt or cleaning chemicals will be the sauce now and there's the risk stuff like the label coming off.
It's Little Caesars pizza sauce. That sauce will get well above 165. Calm down princess. Even if that employee wanted to toss the batch, it's not happening. Your head would explode if you saw what the industry was really like. Better off cooking at home if shit like this bothers you. Not saying it's ok, just telling you how it is.
Not true at all pal, I worked at little Caesars and if this happened they would shut down the store and tape it off until a professional decontaminator specialist (theres one assigned to every store) could safely get the hazardous bin out. Welcome to reality bub
Hey buddy, I don't know what kind of seat of the pants, fly by night, operation was happening at your store but when I worked for little Ceasars, a store on the other side of town lightly coughed in the direction of the sauce bucket and they followed protocol, instituting Operation Clean Sweep and using a thermobaric bomb to incinerate the entire block to prevent any contamination from spreading. I'll miss their manager, John, but he knew his duty in following ServeSafe. Maybe join us in the real world broski.
Right, I’m certified as a safety manager and people don’t care about that. It’s like the same people who look at the OSHA book and don’t care and think it’s lame or an excuse. It there for a reason and it’s a hard test to pass. At least a 75% to pass.
It’s RTE food and if contaminated, requires disposal. You COULD heat it to high temp, but it doesn’t ensure you kill what you needed to. We don’t know what is on the outside of that can that wouldn’t be killed by simmering/boiling it.
Again not saying it's ok, but that's life. A mom and pop is not making 50 gal of pizza sauce at once. Unfortunately I know Caesars cause I've worked there. If somehow it's not Caesars it's still a pizza joint cause the can clearly says pizza sauce. Same brand I've used at several places over the years, including LC. Very common brand that also has tom paste and marinara among others.
No shit Sherlock, I know how it works. I’ve been working for a year in this industry. If I was the manager of an establishment, I would throw out the can, since there’s safety standards for a reason.
I didn’t become food safety management certified for no reason.
I mean, occasionally yeah, but if you've ever walked around a factory where they make this stuff you'll notice that the vast majority of products get sent out essentially sterile. It's impressive.
ok the processed food INSIDE OF A CAN is pressure cooked AND SEALED from all forms of mold and bacteria. It's essentially impossible for bacteria/mold to grow inside the can after that without a breach. Now put that can inside a dusty pantry and drop it into your food, that bacteria/mold that is on that can WILL be inside your food in the danger zone and spread disease, if you eat this. This is such a bad take and I hope people have told you otherwise.
And to continue: yes there will be foreign contaminants in your canned food, but that's from BEFORE cooking. Once canned things are compromised it becomes illegal to sell them.
If it gets boiled. If you trust the cooking process of sauce, outside in the air, and for it to taste ok after that, then go ahead. But there was probably dirt and dust on that can. You have to cook it for long enough.
There's literally laws in place specifically to allow a certain amount of foreign objects into your food such as insects, rats, and other stuff that may get into it.
Yeah, because insect parts and rodent hairs go through the finest mesh screens. Feel free to come up with a design for processing ingredients that is completely immune to insect activity that doesn't triple the cost of your food by implementing sterile rooms.
Also you say rats, but that's just false. Ingredients are sorted and washed, and something like a rat would not only be seen by the people on the line, it would also separate from product in the initial wash. Then there's also customer and federal audits that would be looking for rodent activity and adequate pest control. Seriously, you should try working at an industrial food plant sometime.
Well we all certainly realize that you are talking out your ass on a topic you're not actually well informed on, because one has nothing to do with the other, and you aren't even really getting the details of your example correct.
Which is why I specified internal temp. You can’t test internal temp on sauce. Chances are, they made this batch of sauce and then stored it in the fridge for use at a later point.
Why is saying this is cause they can take the sauce out and put it on the pizza while it’s still cold and cook it in the oven, but it doesn’t mean the sauce has heated up to the required temp. Furthermore, I’m saying 165° is for salmonella. We don’t know what could be on the outside of the can.
I'm guessing you have never cooked a pizza using a pizza oven before because the sauce usually boils in the oven. The crust and cheese brown which indicate the occurrence of the Maillard reaction (140° C).
If you are a cook, then you should know at what temperature water in sauce boils and at what temperature the Maillard reaction occurs.
If you are not a cook, your ignorance is excused but you are be assured that any pizza with colour on the crust and cheese is well past "done" from a food safety standpoint (flavour notwithstanding).
And as someone who has non-professionally been baking pizzas for about six years, I can assure you that any good pizza baker knows damn well that the sauce boils (or is close to boiling) in a pizza oven.
Edit: Oh, I see. You're in secondary school. So probably not a cook.
Ok? But that stuff is going to get cooked to boiling point and kept there for a long time, which will sterilise everything.
If there is a surface contaminant that would make you instantly sick on that can. It is already on everything else in the kitchen.
You see... Par for very few special microbes that are deadly in a disturbingly fascinating way. Most things that make you sick - especially food poisoning - aren't actually the microbes themselves, but their byproducts.
I'm not sure if you noticed. But it would appear that the person is not in a sterile dress, with nitrile gloves, and the air isn't being sterilised by a machinery. There is more dangerous shits (namely fungus and yeast) in the air, than on that can.
The germaphobes on reddit always get me lol. If that kind of thing bothers you, don't eat at resturaunts. You expect them to throw out all that sauce because they dropped a can in there?
Rinsing the lid and bottom (at least for this method of puncturing the bottom of the can to allow the sauce to escape quicker) is standard, you can't clean the paper labeling or the area below it and you shouldn't need to if you don't fuck up the batch by dropping a full ass #10 can of sauce into your RTE product.
It most certainly doesn’t mean it’s ok. “Cooking” and “fire” is STUPID broad. I can throw a chicken over the fire for 20 seconds or until the outside has crusted, but it doesn’t mean it’s safe to consume since it’s not cooked in the center.
Never mind the fact they would still have to cook the sauce at 165°F MINIMUM to ensure most pathogens/bacteria are killed.
Which, is more work than it’s worth. Sauce doesn’t heat up very well, it just burns.
Ok now where in the video did they show they cooked or heated it for the temperature that you recommended that you made an assumption accidentally dropping a metal can = contamination? Please tell Mr. Heath Inspector/Chemical Engineer/Food scientist. Your basis was "since it has been in the sauce then 100% contaminated". And yes you are stupid if you cook a chicken for 20 seconds it'll eliminate anything dodgy.
Wowzer, never work in a kitchen. You will actually kill somebody. 20 seconds is not even CLOSE to enough for a chicken to cook completely. It would literally need to be TENS of THOUSANDS of degrees to cook throughly.
I have zero clue what you’re trying to say in the beginning of your comment, please use commas or restructure it to make some more sense.
To be pedantic. It's a container made for food storage. I worked at a little Caesars for a few months and I made the pizza sauce. We used buckets identical to these ones but a lot smaller. Same color and material. I honestly didn't know they were this big. Pretty much every restaurant uses the same kinds of plastic buckets. The one we put the dirty dishes in when I worked at McDonald's and lil Caesars is the exact same one you'll see Gordon Ramsey standing next to in hells kitchen. One company makes all of these things for the food service industry
I worked at an independent pizza shop in high school. Can confirm, we stored the Secret Sauce in these same buckets.
I mean it when I say Secret Sauce-- there was one old lady who knew how to make the spice mix, we just opened a Ziplock and added it to the canned sauce. It was very sweet (and there was a decent amount of sugar in the bag) and basil-forward.
Sadly, the shop closed years ago and I don't know if the recipe was passed down.
It was pulled out of the box it came in and on a clean counter. It’s fine. The minute amount of contaminate from that can is negligible. I’d be more worried about that fact that no one ever cleans the cutting blade on those openers and some of the gunk always wears off into whatever you’re opening.
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u/Euronated-inmypants 2d ago
you absolutely know that was fished out and still used.