The Horror of Cross-Contamination: A Kitchen Nightmare

As I walked into the kitchen, I couldn't help but feel a sense of dread wash over me. The chef, Mitch, was frantically trying to reheat what appeared to be frozen, cooked, and raw meat all on the same shelf. I asked him how long they had been stored in the fridge, and he replied that they were only 2 days old, which seemed suspiciously young for such a drastic mix of states. "How are you going to recook them?" I asked, my voice laced with skepticism. Mitch's response was to ask if we could just "fry it twice" – a notion that sent shivers down my spine.

As I scanned the fridge, my eyes widened in horror at what I saw. Raw meat and cooked meat were stored on the same shelf, right next to each other. This was a blatant disregard for basic food safety guidelines. "Rule number one when learning to cook is you cannot store raw meat and cooked meat on the same shelf in the same fridge," I explained to Mitch, trying to keep my tone firm but gentle. "The whole thing has got cross-contamination." It was clear that no one had been paying attention to this crucial step.

I asked Mitch if he knew when the last time was that someone had gone through the fridge and cleaned it out. He hesitated before admitting that he hadn't checked in days. I couldn't believe what I was hearing. "Sorry, Chief," Mitch said, turning to our head chef, who stood nearby looking equally perplexed. "I swear to God there's one thing the grasshopper hasn't got is a leader." It seemed like everyone involved in this kitchen knew that something was amiss, but no one had taken responsibility for fixing it.

As I continued my exploration of the fridge, I stumbled upon what looked like chicken tenders that had been sitting out for an alarmingly long time. They were bubbly and slimy to the touch, a clear sign that they had been left out too long. "This is where your money's going," I muttered under my breath, feeling frustrated with the lack of attention to detail in this kitchen.

Despite my growing disgust, I couldn't help but feel a sense of empathy for Mitch. He seemed genuinely perplexed by the state of his fridge and was desperate to find a solution. "We're not serving anything like this," he promised me. "It's absolute waste." And in that moment, I could see that he wasn't just a careless cook – he was a victim of circumstance, overwhelmed by the demands of running a kitchen.

As I left the kitchen, I couldn't shake off the feeling that this was more than just a simple case of cross-contamination. It was a symptom of a larger problem – a lack of leadership and accountability in the kitchen. And as someone who had spent years learning about food safety, it broke my heart to see such blatant disregard for basic principles.

"WEBVTTKind: captionsLanguage: enis that what you use out of mind so that's what you cook my sculps from yeah are they frozen not he not frozen he was frozen they were frozen but they're not frozen now you got no chance of cooking that decent oh my gosh I was dying I was mortified it's not hidden it wasn't a secret you just have to go in and open a fridge door what's that in there I don't think anybody walked into the refrigerator or the walk-in box who inspect it at all Frozen everything's frozen that's what he's getting nothing's fresh hold on hold on Moren come over Mitch come over please what is that how old are they they're not that old that's 2 days old that's a funny two days how are you going to recook them help me what are we going to do fry you refry it so it's fried twice I want to throw up there's not enough liquor in that bar to get them inebriated enough to even attempt to eat that is there any control in here guys oh what is that M sticks and can you see that there blood blood from where from the meat blood from the meat on the mozzarella sticks come on guys thank God I didn't have the mozzarella SS look like a blood transfusion going on down there Mitch when was the last time you went through the fridge uh talk to me please I have not gone through this fridge I left it up to my staff right I knew I had a problem with Mitch as far as that supervision was involved but I didn't think it was as bad you know you've got raw meat here cooked meat salami blood in there come on please don't do this to yourself out let alone the customers rule number one when learning to cook you cannot store raw meat and cooked meat on the same shelf in the same fridge the whole thing has got a cross contamination Chief give me something like a Supervision in here where's the rest of the fridge okay this way that's what I need to see what's in there tend chicken tenders why is it all bubbly and slimy there the chicken come later the chicken comes like that look how slimy it is look how slimy it is look at it my God it's terrific it's totally embarrassing what is this how can you you serve that it's like it's been left out for days and it's been attacked by cats this is where your money's going irres where the customers aren't coming from but just from the base yeah absolute waste I know cuz I pay the bills let me just tell you now I would never never have put a spoon of anything in my mouth if I knew this was taking place sh shocking to see just the extent of cross-contamination there's no one checking sorry Chief you may be the chief but I swear to God there's one thing the grasshopper hasn't got is a leaderis that what you use out of mind so that's what you cook my sculps from yeah are they frozen not he not frozen he was frozen they were frozen but they're not frozen now you got no chance of cooking that decent oh my gosh I was dying I was mortified it's not hidden it wasn't a secret you just have to go in and open a fridge door what's that in there I don't think anybody walked into the refrigerator or the walk-in box who inspect it at all Frozen everything's frozen that's what he's getting nothing's fresh hold on hold on Moren come over Mitch come over please what is that how old are they they're not that old that's 2 days old that's a funny two days how are you going to recook them help me what are we going to do fry you refry it so it's fried twice I want to throw up there's not enough liquor in that bar to get them inebriated enough to even attempt to eat that is there any control in here guys oh what is that M sticks and can you see that there blood blood from where from the meat blood from the meat on the mozzarella sticks come on guys thank God I didn't have the mozzarella SS look like a blood transfusion going on down there Mitch when was the last time you went through the fridge uh talk to me please I have not gone through this fridge I left it up to my staff right I knew I had a problem with Mitch as far as that supervision was involved but I didn't think it was as bad you know you've got raw meat here cooked meat salami blood in there come on please don't do this to yourself out let alone the customers rule number one when learning to cook you cannot store raw meat and cooked meat on the same shelf in the same fridge the whole thing has got a cross contamination Chief give me something like a Supervision in here where's the rest of the fridge okay this way that's what I need to see what's in there tend chicken tenders why is it all bubbly and slimy there the chicken come later the chicken comes like that look how slimy it is look how slimy it is look at it my God it's terrific it's totally embarrassing what is this how can you you serve that it's like it's been left out for days and it's been attacked by cats this is where your money's going irres where the customers aren't coming from but just from the base yeah absolute waste I know cuz I pay the bills let me just tell you now I would never never have put a spoon of anything in my mouth if I knew this was taking place sh shocking to see just the extent of cross-contamination there's no one checking sorry Chief you may be the chief but I swear to God there's one thing the grasshopper hasn't got is a leaderis that what you use out of mind so that's what you cook my sculps from yeah are they frozen not he not frozen he was frozen they were frozen but they're not frozen now you got no chance of cooking that decent oh my gosh I was dying I was mortified it's not hidden it wasn't a secret you just have to go in and open a fridge door what's that in there I don't think anybody walked into the refrigerator or the walk-in box who inspect it at all Frozen everything's frozen that's what he's getting nothing's fresh hold on hold on Moren come over Mitch come over please what is that how old are they they're not that old that's 2 days old that's a funny two days how are you going to recook them help me what are we going to do fry you refry it so it's fried twice I want to throw up there's not enough liquor in that bar to get them inebriated enough to even attempt to eat that is there any control in here guys oh what is that M sticks and can you see that there blood blood from where from the meat blood from the meat on the mozzarella sticks come on guys thank God I didn't have the mozzarella SS look like a blood transfusion going on down there Mitch when was the last time you went through the fridge uh talk to me please I have not gone through this fridge I left it up to my staff right I knew I had a problem with Mitch as far as that supervision was involved but I didn't think it was as bad you know you've got raw meat here cooked meat salami blood in there come on please don't do this to yourself out let alone the customers rule number one when learning to cook you cannot store raw meat and cooked meat on the same shelf in the same fridge the whole thing has got a cross contamination Chief give me something like a Supervision in here where's the rest of the fridge okay this way that's what I need to see what's in there tend chicken tenders why is it all bubbly and slimy there the chicken come later the chicken comes like that look how slimy it is look how slimy it is look at it my God it's terrific it's totally embarrassing what is this how can you you serve that it's like it's been left out for days and it's been attacked by cats this is where your money's going irres where the customers aren't coming from but just from the base yeah absolute waste I know cuz I pay the bills let me just tell you now I would never never have put a spoon of anything in my mouth if I knew this was taking place sh shocking to see just the extent of cross-contamination there's no one checking sorry Chief you may be the chief but I swear to God there's one thing the grasshopper hasn't got is a leader\n"