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.
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.
Just from clean sanitized surfaces? If so that I can get. Otherwise, icky 😬
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.
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.)
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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.
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