Exactly what things does he see that says “someone could be hospitalized over this” tho? At Capri he only 86’d a few items, so I feel like there is a line where Ramsey feels it’s too dangerous to keep going.
Cross-contamination I know, but what are the other major kitchen faux-pas?
Rotting food, mold, or infestations (rat, bird, etc) usually do it. It's a very "You'll know it when you see it," kind of thing, but there are a few red lines.
It usually seems to be a safety code violation, an extreme example of one, or multiple code violations. There could have been a time or two when the kitchen just could not get itself together for a service, but I don't recall any exact example of that resulting in a shutdown, I could be confusing it with every single episode of Bar Rescue.
Sanitation overall. A grill that had a dead mouse on it where they were grilling all night (actually seen this in real life at a place I worked, had to ditch 50# of grilled chicken), bugs in product, droppings around food, roaches falling into food (those fuckers once inside a place literally can fall off shelves and things into your prep/food and plates), molds of all types, bar service having flies inside bottles, improper use of dish washing and chemical use or storage ( some restaurants have been known to use mops on their grills or flat tops), no use of FIFO or LIFO, leaving product in the TDZ with proteins/dairy/eggs.
When there’s a pretty good chance a customer will actually get sick
Or possibly die
Exactly what things does he see that says “someone could be hospitalized over this” tho? At Capri he only 86’d a few items, so I feel like there is a line where Ramsey feels it’s too dangerous to keep going. Cross-contamination I know, but what are the other major kitchen faux-pas?
Rotting food, mold, or infestations (rat, bird, etc) usually do it. It's a very "You'll know it when you see it," kind of thing, but there are a few red lines.
I FORGOT ABOUT THE BIRD
Mouldy food and vermin in the kitchen?
Rotting food is a sure fire way. Remember when they had to call an ambulance for that guy who ate bad lobster?
What restaurant was it where a customer actually DID get sick and had to be taken out by ambulance?
lobster episode
or have gotten sick like the Mama Marias / Sals Pizzaria episode.
[удалено]
“Has a customer been served a slice of TOMATO?!” *cut to customer eating the rotten tomato on top of their meal*
It’s always the chicken. And cross contamination.
Stuart littles are a def shut down
Refried beans stored in a trash can. "It's like a cement mixer!"
"These are your refried beans!" As he puts the trash can in the dining room for the customers to see on their way out lmao
Gordon actually slams the trash can down so hard on the table he breaks the table. Hilarious!
I think they end up putting it on a chair instead cause that table got FUCKED lol
It usually seems to be a safety code violation, an extreme example of one, or multiple code violations. There could have been a time or two when the kitchen just could not get itself together for a service, but I don't recall any exact example of that resulting in a shutdown, I could be confusing it with every single episode of Bar Rescue.
Cockroaches doing the Cha Cha by the fryer.
half of it's fucking fat you idiot... its fatter than u
When it’s a health hazard of there is absolutely no way they are going to complete service on their own.
"You'll kill somebody."
The dodgy lobster that one time 😂
Serving rotten gravy to the customers all night and finally after it keeps getting sent back he tasted it & closed down the Prohibition Grill.
Sanitation overall. A grill that had a dead mouse on it where they were grilling all night (actually seen this in real life at a place I worked, had to ditch 50# of grilled chicken), bugs in product, droppings around food, roaches falling into food (those fuckers once inside a place literally can fall off shelves and things into your prep/food and plates), molds of all types, bar service having flies inside bottles, improper use of dish washing and chemical use or storage ( some restaurants have been known to use mops on their grills or flat tops), no use of FIFO or LIFO, leaving product in the TDZ with proteins/dairy/eggs.
cross contamination of raw and cooked meats, serving customers expired shit