Ask Lemmy
A Fediverse community for open-ended, thought provoking questions
Please don't post about US Politics.
Rules: (interactive)
1) Be nice and; have fun
Doxxing, trolling, sealioning, racism, and toxicity are not welcomed in AskLemmy. Remember what your mother said: if you can't say something nice, don't say anything at all. In addition, the site-wide Lemmy.world terms of service also apply here. Please familiarize yourself with them
2) All posts must end with a '?'
This is sort of like Jeopardy. Please phrase all post titles in the form of a proper question ending with ?
3) No spam
Please do not flood the community with nonsense. Actual suspected spammers will be banned on site. No astroturfing.
4) NSFW is okay, within reason
Just remember to tag posts with either a content warning or a [NSFW] tag. Overtly sexual posts are not allowed, please direct them to either [email protected] or [email protected].
NSFW comments should be restricted to posts tagged [NSFW].
5) This is not a support community.
It is not a place for 'how do I?', type questions.
If you have any questions regarding the site itself or would like to report a community, please direct them to Lemmy.world Support or email [email protected]. For other questions check our partnered communities list, or use the search function.
Reminder: The terms of service apply here too.
Partnered Communities:
Logo design credit goes to: tubbadu
view the rest of the comments
How do you reuse cheese? That is concerning.
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.
Just from clean sanitized surfaces? If so that I can get. Otherwise, icky 😬
Yes, saved in pans under them while they make them.
Pfew, well that actually makes sense and is efficient. Picking it up off the floor probably is not worth the bending over luckily.
imo solid tabletops are much better for pizza making. i’ve worked at a few places and in practice those pans get ACTUALLY cleaned much less often than a regular ass table does.
Pans have the upside of being disinfected with gratuitous heat
(Ignore this. I just want to see what color comes after violet.)
.
.
I'm sure those minimum wage employees are doing their due diligence in regards to cleanliness
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
If lack of cleanliness bothers you, many take-out places are a no-go.
Many people's own kitchens would never pass a health inspection!
To be fair it is less about the wage and more about maturity level. Which can sometimes, not always, correlate with age.
Trash cheese 😋
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
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.
Pizza store experience person here... definitely didn't cover tables with plastic wrap.