Today, I FAILED.....the DOH Food Establishment Inspection.

Discussion in 'Professional Chefs' started by cook1st, Jun 2, 2016.

  1. cook1st

    cook1st

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    So...last week I failed my DOH inspection...I knew they were coming and was contemplating sending an anonymous tip that would trigger them to come sooner in order to gain more control of the situation. I never got around to it and then she came, she saw, and I got conquered...Risk category 3 sounds pretty bad...The offenses are below along with photos....Have any of you failed a DOH inspection?
    1. I didnt have a Food Protection Manager ID(later converted my prometric cert into the proper license, which was 5 min away)
    2. No employee health police for prevention of foodborne illnesses.
    3. No approved procedure for responding to a contamination event due to vomitting or diarrhea.
    4. Wait, the infractions are detailed below in the second photo....haha. Sorry

     
  2. jimyra

    jimyra

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    Many years ago I had a hand wash sink with a leaky faucet. I was using the shut off valve to turn the water off and on.  Inspector correctly put me down for a critical violation, improper hand washing sink.  I was given twenty four hours to fix it or close.  I found the time to fix it.  Lesson learned. 
     
  3. cook1st

    cook1st

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    That was your only violation? Hmm, I guess when it's a critical violation, all you need is one. Did you fix it or did you call someone out. Our GM seems always want to fix it himself and sometimes it works and sometimes it doesnt...but what I can count on is it taking forever to get resolved.
     
  4. chefbillyb

    chefbillyb

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    I don't get this quote ( I knew they were coming and was contemplating sending an anonymous tip that would trigger them to come sooner in order to gain more control of the situation. I never got around to it and then she came, she saw, and I got conquered.) What is it you would give a heads up about ??????? 
     
  5. cook1st

    cook1st

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    Send a few anonymous tips stating: people taking trash through the front, maybe seeing a few mice, i dont know --- I didnt really think it out nor was I going to do it, but i figured if a place gets enough complaints they will send someone out to do their inspection around that same time period the complaints were made....I know... I have ideas, but most of them are just not that great. 
     
  6. chefbillyb

    chefbillyb

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    You tell your GM the kitchen will be closed down if these aren't taken care of in three days. Case closed!!!!!!!  also my health dept always asked me if there was anything I wanted them to help me get fixed my talking with my client. In other words, if your having a hard time getting health dept infractions accomplished the health inspector can help you in this area. Make the health inspector your friend not your enemy........
     
  7. chef torrie

    chef torrie

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    You were really even contemplating this?

    I'm so, so, so confused.

    Cheers, T.
     
  8. jimyra

    jimyra

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    Until this instance and afterward all my inspections have been in the high nineties. I fixed it myself I think, it was almost forty years ago.  Chef Billy is correct.  If I were your GM and you had not brought to my attention problems with sanitation and food safety I would be upset.  If I found you had gone behind my back to the Health Department you would get the first of you three warnings.
     
  9. chefbillyb

    chefbillyb

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    Cook1st, I would have fired your ass for just thinking about calling the HD. I don't think I have ever see someone make such bad decisions. 
     
  10. jimyra

    jimyra

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    I was trying to be nice.  I think Cook1st may be in over his head.
     
  11. Iceman

    Iceman

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    Are You for real?!? The threads you have started suggest that maybe you should looking into some other profession. Maybe something like lawn care maintenance. 
     
    grande likes this.
  12. chefbillyb

    chefbillyb

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     that tough love is a ass kicker. I have had cooks try to screw me over the years thinking they were the smartest thing that ever happened. In most cases it didn't end real well. 
     
  13. spice77

    spice77

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    This.  Most aren't out to get you, just another group of people trying to do their job.
     
  14. kaiquekuisine

    kaiquekuisine

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    I´m not surprised, after seeing that video of your kitchen.... 

    Your kitchen is mad dirty and disorganized. There was mold in the ice machine...

    Come on seriously???

    Now why would you call the HD?? Are you nuts, high or dillusional??

    What were you gonna do put some rats in the kitchen and FOH, and lose your clientele just for the HD to come immediatly. 

    You should have taken control way before the HD came. In fact instead of developing some stupid scheme, you should have used the time to clean sh*t up. 

    Right now you are just demonstrating your inexperience.
     
    Last edited: Jun 3, 2016
  15. cook1st

    cook1st

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    It was a thought, I wouldn't have done it without letting my GM know...I know there's going to be a lot of ideas where I think it's the right decision, but I wont do it bc ultimately I know it's not the right move. And that's why when i type and convey my thoughts here, it's a stream of unconciousness. I know a lot of the things I say just sound ridiculous and will come back to bite me in the ass, but I'm using this Cheftalk platform as a confessional where others in my industry offer advice. I am here to learn and improve on my current skillset while seeking advice...will I take it? More than likely, no one will be able to convince me otherwise, but it doesn't mean I didnt extract one bit of data from what people are saying. 
     
  16. kaiquekuisine

    kaiquekuisine

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    Sounds like you need to be in a different profession, that or go back to dishwashing...

    So whats the point of advising you otherwise. 

    I almost feel like i´m being punked. Come on do you really think you are doing a good job??

    Not to be an a-hole, but how do you want to grow if you can´t even change your ways...
     
    Last edited: Jun 3, 2016
  17. cook1st

    cook1st

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    Oh, i think i worded that post poorly. If someone gives me advice, I may not resonate with advice so I dismiss it, but if it was good advice, I will eventually take it but it has to be on my own terms. I never worked dish, only 4 days when our dish guy took off. 

    Am i doing a good job? Hmm, seems like a loaded question...I say yes and people will call me delusional or in denial or i say no and people will say"why not take a step back and hire a chef."

    Personally I think I'm doing a ok job given the circumstances, but these shitty circumstances are only here bc I am and I havent done anything to resolve it bc I dont have the experience to do so. Damn, this question of if I think I'm doing a good job has really got me thinking...
     
  18. chef torrie

    chef torrie

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    Wow man. You make me say wow more I ever have on this messageboard. I really don't know what your motives are man. Seriously. Sometimes I think they are pure, and right now I am thinking almost anything but. Somebody else said they almost feel like they are being punked. And that's kind of how I feel this moment. You have me saying things in your other threads like "good luck man, I really and truly feel for you and wish you the best of luck". And right now u really don't want to know what I want to say man. But are you kidding? Your making me want to be done with anything you f'ing post dude. You come here, post more threads over a 2 week span than I've ever seen, have myself, as well as others , especially chefwriter and many others pouring themselves into page long responses trying to f'ing help guide u in the right direction and then say your not going to take most of what is said, unless it rings in your head. And what you are going to take is on your own terms? Your own terms suck man. Have you not figured this out. 90 percent of what has been said SHOULD RING IN YOUR HEAD. Why are you even here man? Seriously . Is it a joke? Seriously. We have fun, but we take this $hit serious dude. This is our lives. This is what we love. This is what we pour our hearts and souls into everyday. We eat sleep and breath this industry. And you just aren't taking this serious enough man.

    When you started your threads I felt for you. Figured you were a good guy trying to do the right thing and were in a really difficult place. Then I started getting annoyed, didn't think you took the profession we take so serious, serious at all. Walking out. Not showing on a Saturday. "Stress test" whatever. What. Ever. Then I started feeling for u again(probably because I'm kind of a softie, and have been in rough spots in my career myself), you started becoming transparent, and I felt you were starting to come around and we're really trying. And then this thread. Wow. I've lost a good chunk of respect.
    I thought @IceMan may have been a little harsh with some of the things he said in one of your other threads. But one thing about iceman, is right or wrong, he says what he thinks based on his opinion on the information given. And I'm starting to think he was totally correct with what he said . While I was typing pages and pages on my phone of possible advice and guidance to what I thought was a fellow culinarian, he saw right through you. I'm with him . Get a new profession. Stop making us look bad. Stop wasting our time. Stop cluttering our forum, if this is how your going to act.

    T.
     
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  19. kaiquekuisine

    kaiquekuisine

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    I just saw your last post on a previous thread @Chef Torrie  and i agree. 

    I usually try to always help out and give advice and try to be positive especially since i don´t have physical contact with anyone here, but come on...

    I think the OP needs to start taking the advice offered on this forum seriously. 

    I think you started completely wrong in this industry. In no way could you have accepeted this executive chef job with the experience you have. 

    16 months, never worked with food before then and now executive chef. The title got to your head. You didn´t need to work for it like so many other people on this forum. 

    You don´t have the idea of what any of us had to go through to learn and acquire our experience and skillset. You were just given a position by people that had no idea what they were doing. 

    I don´t blame you i blame these partners and elitists that give someone with no experience a position of such responsability when the person can´t pull it off. The odds were against you the entire time. 

    ALL I CAN SAY IS: 

    Quit, go find another job and start at the bottom. Swallow your pride and forget you worked at this place, Start clean, start as a prep cook, work your way up, take some years to learn and train and acquire a skillset. 

    Learn how to butcher, cook, grind curries, make dough, make pasta, clean fish, make rice idk, learn more then what you already know, because right now you really don´t know much. Start at the bottom and take 5-10 years to earn that title and not have it handed down to you because of the lack of options. 

    Right now i don´t see any light at the end of the tunnel. Honestly i don´t know how you are keeping this job, because after the first day you walked off service i would have fired you on the spot....

    Im just being honest, you don´t have the experience, the skillset, the knowledge or even the back bone to be a chef right now. Stepdown from the pedstal and go grind in a real kitchen with real chefs, that have real talented sous chefs and good line cooks, just go work anywhere where you can learn something. 

    Put this experience behind you, and don´t mention to other chefs that you were a chef (by default).

    Forget the 30 day notice, you shouldnt be the chef, right now i wouldn´t even have you working the line. You are too inexperienced, to green and you don´t have what it takes. 

    Im questioning whether you have what it takes to be in a kitchen in general. 

    Do as you like,  those are just my 0.02 cents....
     
    Last edited: Jun 4, 2016
  20. grande

    grande

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    Damn. These folks are laying it on you and I have to largely agree. A couple of questions I think you should ask yourself. Forgive me if I missed something you already said in one of these threads.
    1) If you aren't a partner why are you doing this to yourself? I've done this job well, and it's stressful, frustrating, and HARD. I can't imagine how it feels tohave such a bad start.
    2) Why are you doing this to the partners? I can't imagine you are making them money, since my impression is that you're barely keeping the place upto code. Is there a reason you have this job other than being available and giving a $hit?
    3) Why are you doing this to your staff? Things run well= happy staff. Things run poorly= sad staff.
    4) Are you getting paid for this? They always tell chefs not to work out their hourly, but do it and see if you can't make more money bagging groceries.