The Unbelievable State of This Restaurant's Kitchen

Chef Ramsay's Inspection Reveals a Catastrophic Lack of Hygiene and Quality Control

As Chef Ramsay walked into the kitchen, his eyes widened in shock at the state he found before him. The lasagna, which was supposed to be a freshly cooked dish, had been sitting out for an entire week, with no signs of refrigeration or proper handling. "When was the lasagna made last Thursday?" Chef Ramsay asked, staring at the offending dish in disgust. His team's responses only added to his frustration.

"Last Thursday," one team member replied, "and today is Thursday." The implication was clear: the restaurant had been serving cooked food that had been sitting out for an entire week, with no signs of refrigeration or proper handling. Chef Ramsay was appalled. "This is a bad thing, lasagna," he exclaimed. "It's all done fresh, cooked, and wrapped up separately to be frozen." He shook his head in disgust. "You're going to get the worst lasagna this special has ever seen."

As Chef Ramsay continued his inspection, his team members seemed oblivious to the disaster unfolding before them. "This is a good product," one of them said, trying to defend their actions. But Chef Ramsay was having none of it. He pulled out a list of ingredients and began to question each one, including mascarpone cheese, ricotta cheese, American guanciale (a type of cured pork jowl), and skimmed cheese dipped in fried ravioli. "What does that even mean?" he asked, incredulous.

He moved on to the next station, where he found a plate of overcooked chicken that was literally still frozen solid. "Dead decomposed soft dead," Chef Ramsay muttered, his voice dripping with disgust. He spotted snails on the counter and a raw lobster in the refrigerator, all of which had been there for hours or even days. The kitchen was a disaster zone, with no signs of proper sanitation or food safety.

Chef Ramsay's team members looked around in horror as he called out their names. "Michael Balbina and Jerry," one of them replied, unaware of the chaos they were about to face. Chef Ramsay turned to them and said, "Who in the hell buys this produce here? Who is responsible for that?" The air was thick with tension as he asked his team members if anyone knew what had gone wrong.

As the inspection continued, Chef Ramsay's anger only grew. He found a bag of chicken carcasses on one counter, raw chicken cooked pork on another, and lamb bones in yet another station. The kitchen was a mess, with no signs of organization or competence. "You haven't got a head chef," Chef Ramsay said, his voice rising in frustration. "Jimmy is my head chef, but I didn't confirm him as such until now." He shook his head in disappointment.

The team members seemed stunned and defensive, unsure of how to respond to the accusations being leveled against them. One of them tried to calm Chef Ramsay down, saying, "I'm sorry, Chef. This wasn't like this before you got here." But it was too late. The damage had been done. Chef Ramsay's inspection had revealed a catastrophic lack of hygiene and quality control in the kitchen.

As the team members looked on in horror, Chef Ramsay called out his final verdict: "You're all insane!" He stormed out of the kitchen, leaving behind a team that was reeling from the shock of the inspection. The restaurant was in trouble, and it was clear that major changes were needed to get their kitchen back on track.

The state of the refrigerator, which Chef Ramsay described as a "filthy mess," was particularly egregious. He pulled out several items, including lamb bones and snails, and held them up for inspection. The air was thick with tension as he called out his team members, saying, "Who in the hell buys this produce here? Who is responsible for that?" It was clear that someone had let things slide in the kitchen.

As Chef Ramsay continued his tour of the kitchen, he found even more disturbing signs of neglect and incompetence. He pulled out a plate of overcooked chicken, which was still frozen solid. "Dead decomposed soft dead," he muttered, shaking his head in disgust. The kitchen was a disaster zone, with no signs of proper sanitation or food safety.

The lamb bones on the counter were another sign of chaos. Chef Ramsay couldn't believe that anyone would let them sit there for hours without cleaning them up. He pulled out the phone and started dialing, saying, "I'm going to go talk to Rico. This has nothing to do with me." The kitchen was a mess, and it was clear that someone needed to take responsibility.

As Chef Ramsay continued his inspection, he found even more disturbing signs of neglect and incompetence. He pulled out a plate of overcooked chicken, which was still frozen solid. "Dead decomposed soft dead," he muttered, shaking his head in disgust. The kitchen was a disaster zone, with no signs of proper sanitation or food safety.

The team members looked on in horror as Chef Ramsay continued to call out their names. They seemed stunned and defensive, unsure of how to respond to the accusations being leveled against them. One of them tried to calm Chef Ramsay down, saying, "I'm sorry, Chef. This wasn't like this before you got here." But it was too late. The damage had been done.

Chef Ramsay's inspection had revealed a catastrophic lack of hygiene and quality control in the kitchen. It was clear that someone needed to take responsibility for the mess they had created. As the team members looked on, Chef Ramsay stormed out of the kitchen, leaving behind a trail of destruction and despair.

"WEBVTTKind: captionsLanguage: ennow I get what he's passionate about it finally something edible well that was quick lovely I can mismatch of bits of put together and brought to the ball and anemic gray meatballs in there how was your soup yeah that's their wedding soup has to get them in the mood to get married Jesus I'd rather get divorced oh my God and that's made fresh every day is it normally our soups last two days two days how could it be super the day when it's soup of yesterday hi hello how are you good how are you yeah well I think you're nice to see you what was your first name Janelle Janelle okay great let's get one thing right you do have tables inside right yeah okay great um and the drive-through why is that here normally people call in their order and then they pick it up so on average uh how many guests drive by a day maybe like one or two so I'm the one of the day yes wow well let's make this quick um let's see what the day is what uh it's chicken and wild rice that's of a um chicken and wild rice okay thanks though wow why are you making me do this mom Janelle stop what should I just do soup how we normally do in the yeah they're still like we normally do it let's see how quick they are very nerve-wracking she's gonna need a spoon I know Nelly don't forget to type the top I'm going to tape the top super frustrating Columbus to be over oh my God where'd he go oh that's my save thank you you're welcome wow my kitchen my best first it smells really good a drive through Italian restaurants hilarious he has an adorable accent yes he does from the adorable accent wow that's it that is it wow doesn't look very um appetizing and uh knife and fork a nice boat to eat my soup mind you it is actually thick enough to eat the soup before God to give him a spoon how's he supposed to eat a spoon to me trust me if you're gonna be in the drive-through business first of all you can give me a spoon and secondly you could at least fill my cup but this is pretty horrific 10 tip yeah nice for you because yeah why not do you think the girls deserve some tips tonight no they get hourly and so do you think if I win and asked every customer when I leave a tip that I go straight to the owner and not to the server do you think they'd be astounded let me ask that table there sir the tip that you left the young lady server the owner takes the tips no no no no no no don't with me yeah I will with you what the thing you are oh my God Sammy's going to hurt him I'm fed up I'm getting sick and tired of your but then answer my question then answer my question tell the customers they're going to get their tips no they don't they should be told that you're taking them because this service deserve them you want to speak with me yeah I want to with me then I will with you oh my God what a joke so this is Arch Archie and this is Terence Terrence yes sir good to see you back and this is Terrell come over let's talk and see you and this is Calvin rice oh another Chef come through Joe so who's the head chef does anyone know I don't do the cooking but no sir not the uh smoked meat something not quite right here what do you do here I'll smoke some meat was there anything that I tasted today that was smoked today this piece of here was smoked today no not today not today does that look appetizing sir that does not when was that cooked I believe on Saturday on Saturday so today's Tuesday do you honestly think that customers would walk through that door thinking that you're smoking Meats three four days before eating them how are you eating them the microwavable microwaving them come on it's disgusting for God's sake is there anything today that I ate that wasn't microwaved the sellers you donut of course you don't put a on it then it wasn't here guys I'm not laughing I'm seriously disappointed here is your Yucatan scallops oh here it is Sir here he is Wiley there you go cheers the man thank you wow it is absolutely gross wow dread no seasoning whatsoever and this is scallops are just hideous I gotta find out why this is called Yucatan because I don't want to insult those people in Mexico Randy um I'd like to find out why it's called the Yucatan sea Club dish what's the relation the spice with the Chipotle peppers so why is it called yakutan because it's got Spice in it just the name did you just picked the name out of the Hat it Bears no relevance to the actual if it does or doesn't I'm not actually 100 sure are you kidding me okay I'm done with that thank you what uh what is that lasagna that's lasagna well that's a lasagna then I'm the Pope Jesus when was it made last Friday last Friday wow it's really weird foreign this weekend on Friday he made them on Friday yesterday and today is Tuesday yes it is Friday Saturday Sunday Monday Tuesday unbelievable we've been selling this size for 54 years yeah and and we couldn't possibly have this restaurant and have all the success if we didn't make a good sauce on a good meatball you are in denial no I'm not bullshitting me and blowing smoke up my ass telling me working there eight hours a day cleaning telling me that food is great people love it I am myself because she needed to wear diapers you shouldn't be on yourself are you okay yeah I'm fine you're just trying to act like a idiot to make yourself sound better not a idiot well then stop sounding one you sound like a idiot yourself I sound like an idiot you use the word yeah so I brought it back to you I think that's that's kind of yours unbelievable now I know the problem in this restaurant yeah I'm staring at it and I'm staring at it as well when was the lasagna made last Thursday last Thursday and today is Thursday right correct serving the stuff from a week ago help me to understand that uh that stupidity made the pan we didn't sell at all it's wrapped up proportions I thought that's a bad thing lasagna it's all done fresh cooked and uh we'll wrap the portions up separately we'll put them in the freezer it works best lasagna you're going to get is this special right yes it is okay so how the is that special in your tiny mind when it was cooked a week ago I'm telling you I have a tiny mind it can't be that special if you're going to stand here and tell me that especially the product is good carol runs his kitchen with 90 bravado and you know the other 10 he just Wings it this is a good product this is good food oh my God it's getting worse I checked on the cheeses for you uh mascarpone mascarpone ricotta ricotta also American guarana something called a cheeseway and culture blend where the is that from in Italy I have no idea where that's from oh and a uh skim cheese skimmed cheese in a fried ravioli what does that mean it's fat free cheese dipped in fat dipped in fact yeah just just feel that it's frozen it couldn't be well okay okay it should not be frozen okay well it is frozen no no no don't tell me okay okay another show no I've got to finish my sentence frozen solid disgusting overcooked chicken you're resisting it that's fine no no I'm trying to say it should not be frozen if they did it yesterday I understand okay but I just told you it is that pigeon oh my gosh it's never ending just when I think I've seen enough there's more look dead decomposed soft dead oh that's the snails what is that that is a raw dead Lobster that is disgusting it's two hours into Chef Ramsay's inspection Michael balbina and Jerry arrive unaware of what Chef Ramsay is doing and what he has uncovered morning good morning morning I just need you for two minutes who in the hell buys the produce here who who's responsible for that I am you are pigeon what I'm trying to look at are the profits the purchasing the thousands of dollars waste these here they came in yesterday that's dead let's have a little look around here Jerry please and you wonder why I don't like your sauce that is a dead Lobster freshest thing in this kitchen is that pigeon flying around and he's lucky he's still alive what's that in there oh my God I don't know oh my god oh no this is not good raw chicken that should never happen oh my God Chris is chicken against raw chicken it's it's hey Panini head are you listening to me yes you're gonna kill him someone I've eaten here have a look in there look at the state of what they're cooking out of have you any idea what's in what box uh what goes where over here now you've got a little bag of chicken carcasses on this one here you've got some raw chicken cooked pork there this is you with 30 years in the business yeah hold on it gets worse I don't know what that is well I think they're cheese or something but what is that there what is that what you lost the words the place is a filthy mess look what is that lamb bones who's organizing this you haven't got a head chef Jimmy is my head chef so we have a head chef before you weren't ready to confirm you was the head chef all of a sudden we discover a mess down here now disappointed I was talking to Rico has nothing to do with you it has nothing to do with me excuse me what do you think I'm doing I mean you're being a this wasn't like this it wasn't like this I don't run in the kitchen you're calling me a I am you stuck up precious little bits let me tell you something boy here we go listen to me I'm not gonna listen you're in denial there you go click the bird that's your attitude and that's your partner I'm really sorry but this wasn't like this before I got here just eluded that woman you are insane you won't blame me all you want these excuses that you're insane I'm insane you're insane you can't even miss anything that refrigerator was not like that before you got here and you're in denial flip out again I've never allow that refrigerator and those phones The Moldy Lambos I don't even talk to my staff like this where would you go I would love you to go I will go you are so denial you need therapy himnow I get what he's passionate about it finally something edible well that was quick lovely I can mismatch of bits of put together and brought to the ball and anemic gray meatballs in there how was your soup yeah that's their wedding soup has to get them in the mood to get married Jesus I'd rather get divorced oh my God and that's made fresh every day is it normally our soups last two days two days how could it be super the day when it's soup of yesterday hi hello how are you good how are you yeah well I think you're nice to see you what was your first name Janelle Janelle okay great let's get one thing right you do have tables inside right yeah okay great um and the drive-through why is that here normally people call in their order and then they pick it up so on average uh how many guests drive by a day maybe like one or two so I'm the one of the day yes wow well let's make this quick um let's see what the day is what uh it's chicken and wild rice that's of a um chicken and wild rice okay thanks though wow why are you making me do this mom Janelle stop what should I just do soup how we normally do in the yeah they're still like we normally do it let's see how quick they are very nerve-wracking she's gonna need a spoon I know Nelly don't forget to type the top I'm going to tape the top super frustrating Columbus to be over oh my God where'd he go oh that's my save thank you you're welcome wow my kitchen my best first it smells really good a drive through Italian restaurants hilarious he has an adorable accent yes he does from the adorable accent wow that's it that is it wow doesn't look very um appetizing and uh knife and fork a nice boat to eat my soup mind you it is actually thick enough to eat the soup before God to give him a spoon how's he supposed to eat a spoon to me trust me if you're gonna be in the drive-through business first of all you can give me a spoon and secondly you could at least fill my cup but this is pretty horrific 10 tip yeah nice for you because yeah why not do you think the girls deserve some tips tonight no they get hourly and so do you think if I win and asked every customer when I leave a tip that I go straight to the owner and not to the server do you think they'd be astounded let me ask that table there sir the tip that you left the young lady server the owner takes the tips no no no no no no don't with me yeah I will with you what the thing you are oh my God Sammy's going to hurt him I'm fed up I'm getting sick and tired of your but then answer my question then answer my question tell the customers they're going to get their tips no they don't they should be told that you're taking them because this service deserve them you want to speak with me yeah I want to with me then I will with you oh my God what a joke so this is Arch Archie and this is Terence Terrence yes sir good to see you back and this is Terrell come over let's talk and see you and this is Calvin rice oh another Chef come through Joe so who's the head chef does anyone know I don't do the cooking but no sir not the uh smoked meat something not quite right here what do you do here I'll smoke some meat was there anything that I tasted today that was smoked today this piece of here was smoked today no not today not today does that look appetizing sir that does not when was that cooked I believe on Saturday on Saturday so today's Tuesday do you honestly think that customers would walk through that door thinking that you're smoking Meats three four days before eating them how are you eating them the microwavable microwaving them come on it's disgusting for God's sake is there anything today that I ate that wasn't microwaved the sellers you donut of course you don't put a on it then it wasn't here guys I'm not laughing I'm seriously disappointed here is your Yucatan scallops oh here it is Sir here he is Wiley there you go cheers the man thank you wow it is absolutely gross wow dread no seasoning whatsoever and this is scallops are just hideous I gotta find out why this is called Yucatan because I don't want to insult those people in Mexico Randy um I'd like to find out why it's called the Yucatan sea Club dish what's the relation the spice with the Chipotle peppers so why is it called yakutan because it's got Spice in it just the name did you just picked the name out of the Hat it Bears no relevance to the actual if it does or doesn't I'm not actually 100 sure are you kidding me okay I'm done with that thank you what uh what is that lasagna that's lasagna well that's a lasagna then I'm the Pope Jesus when was it made last Friday last Friday wow it's really weird foreign this weekend on Friday he made them on Friday yesterday and today is Tuesday yes it is Friday Saturday Sunday Monday Tuesday unbelievable we've been selling this size for 54 years yeah and and we couldn't possibly have this restaurant and have all the success if we didn't make a good sauce on a good meatball you are in denial no I'm not bullshitting me and blowing smoke up my ass telling me working there eight hours a day cleaning telling me that food is great people love it I am myself because she needed to wear diapers you shouldn't be on yourself are you okay yeah I'm fine you're just trying to act like a idiot to make yourself sound better not a idiot well then stop sounding one you sound like a idiot yourself I sound like an idiot you use the word yeah so I brought it back to you I think that's that's kind of yours unbelievable now I know the problem in this restaurant yeah I'm staring at it and I'm staring at it as well when was the lasagna made last Thursday last Thursday and today is Thursday right correct serving the stuff from a week ago help me to understand that uh that stupidity made the pan we didn't sell at all it's wrapped up proportions I thought that's a bad thing lasagna it's all done fresh cooked and uh we'll wrap the portions up separately we'll put them in the freezer it works best lasagna you're going to get is this special right yes it is okay so how the is that special in your tiny mind when it was cooked a week ago I'm telling you I have a tiny mind it can't be that special if you're going to stand here and tell me that especially the product is good carol runs his kitchen with 90 bravado and you know the other 10 he just Wings it this is a good product this is good food oh my God it's getting worse I checked on the cheeses for you uh mascarpone mascarpone ricotta ricotta also American guarana something called a cheeseway and culture blend where the is that from in Italy I have no idea where that's from oh and a uh skim cheese skimmed cheese in a fried ravioli what does that mean it's fat free cheese dipped in fat dipped in fact yeah just just feel that it's frozen it couldn't be well okay okay it should not be frozen okay well it is frozen no no no don't tell me okay okay another show no I've got to finish my sentence frozen solid disgusting overcooked chicken you're resisting it that's fine no no I'm trying to say it should not be frozen if they did it yesterday I understand okay but I just told you it is that pigeon oh my gosh it's never ending just when I think I've seen enough there's more look dead decomposed soft dead oh that's the snails what is that that is a raw dead Lobster that is disgusting it's two hours into Chef Ramsay's inspection Michael balbina and Jerry arrive unaware of what Chef Ramsay is doing and what he has uncovered morning good morning morning I just need you for two minutes who in the hell buys the produce here who who's responsible for that I am you are pigeon what I'm trying to look at are the profits the purchasing the thousands of dollars waste these here they came in yesterday that's dead let's have a little look around here Jerry please and you wonder why I don't like your sauce that is a dead Lobster freshest thing in this kitchen is that pigeon flying around and he's lucky he's still alive what's that in there oh my God I don't know oh my god oh no this is not good raw chicken that should never happen oh my God Chris is chicken against raw chicken it's it's hey Panini head are you listening to me yes you're gonna kill him someone I've eaten here have a look in there look at the state of what they're cooking out of have you any idea what's in what box uh what goes where over here now you've got a little bag of chicken carcasses on this one here you've got some raw chicken cooked pork there this is you with 30 years in the business yeah hold on it gets worse I don't know what that is well I think they're cheese or something but what is that there what is that what you lost the words the place is a filthy mess look what is that lamb bones who's organizing this you haven't got a head chef Jimmy is my head chef so we have a head chef before you weren't ready to confirm you was the head chef all of a sudden we discover a mess down here now disappointed I was talking to Rico has nothing to do with you it has nothing to do with me excuse me what do you think I'm doing I mean you're being a this wasn't like this it wasn't like this I don't run in the kitchen you're calling me a I am you stuck up precious little bits let me tell you something boy here we go listen to me I'm not gonna listen you're in denial there you go click the bird that's your attitude and that's your partner I'm really sorry but this wasn't like this before I got here just eluded that woman you are insane you won't blame me all you want these excuses that you're insane I'm insane you're insane you can't even miss anything that refrigerator was not like that before you got here and you're in denial flip out again I've never allow that refrigerator and those phones The Moldy Lambos I don't even talk to my staff like this where would you go I would love you to go I will go you are so denial you need therapy himnow I get what he's passionate about it finally something edible well that was quick lovely I can mismatch of bits of put together and brought to the ball and anemic gray meatballs in there how was your soup yeah that's their wedding soup has to get them in the mood to get married Jesus I'd rather get divorced oh my God and that's made fresh every day is it normally our soups last two days two days how could it be super the day when it's soup of yesterday hi hello how are you good how are you yeah well I think you're nice to see you what was your first name Janelle Janelle okay great let's get one thing right you do have tables inside right yeah okay great um and the drive-through why is that here normally people call in their order and then they pick it up so on average uh how many guests drive by a day maybe like one or two so I'm the one of the day yes wow well let's make this quick um let's see what the day is what uh it's chicken and wild rice that's of a um chicken and wild rice okay thanks though wow why are you making me do this mom Janelle stop what should I just do soup how we normally do in the yeah they're still like we normally do it let's see how quick they are very nerve-wracking she's gonna need a spoon I know Nelly don't forget to type the top I'm going to tape the top super frustrating Columbus to be over oh my God where'd he go oh that's my save thank you you're welcome wow my kitchen my best first it smells really good a drive through Italian restaurants hilarious he has an adorable accent yes he does from the adorable accent wow that's it that is it wow doesn't look very um appetizing and uh knife and fork a nice boat to eat my soup mind you it is actually thick enough to eat the soup before God to give him a spoon how's he supposed to eat a spoon to me trust me if you're gonna be in the drive-through business first of all you can give me a spoon and secondly you could at least fill my cup but this is pretty horrific 10 tip yeah nice for you because yeah why not do you think the girls deserve some tips tonight no they get hourly and so do you think if I win and asked every customer when I leave a tip that I go straight to the owner and not to the server do you think they'd be astounded let me ask that table there sir the tip that you left the young lady server the owner takes the tips no no no no no no don't with me yeah I will with you what the thing you are oh my God Sammy's going to hurt him I'm fed up I'm getting sick and tired of your but then answer my question then answer my question tell the customers they're going to get their tips no they don't they should be told that you're taking them because this service deserve them you want to speak with me yeah I want to with me then I will with you oh my God what a joke so this is Arch Archie and this is Terence Terrence yes sir good to see you back and this is Terrell come over let's talk and see you and this is Calvin rice oh another Chef come through Joe so who's the head chef does anyone know I don't do the cooking but no sir not the uh smoked meat something not quite right here what do you do here I'll smoke some meat was there anything that I tasted today that was smoked today this piece of here was smoked today no not today not today does that look appetizing sir that does not when was that cooked I believe on Saturday on Saturday so today's Tuesday do you honestly think that customers would walk through that door thinking that you're smoking Meats three four days before eating them how are you eating them the microwavable microwaving them come on it's disgusting for God's sake is there anything today that I ate that wasn't microwaved the sellers you donut of course you don't put a on it then it wasn't here guys I'm not laughing I'm seriously disappointed here is your Yucatan scallops oh here it is Sir here he is Wiley there you go cheers the man thank you wow it is absolutely gross wow dread no seasoning whatsoever and this is scallops are just hideous I gotta find out why this is called Yucatan because I don't want to insult those people in Mexico Randy um I'd like to find out why it's called the Yucatan sea Club dish what's the relation the spice with the Chipotle peppers so why is it called yakutan because it's got Spice in it just the name did you just picked the name out of the Hat it Bears no relevance to the actual if it does or doesn't I'm not actually 100 sure are you kidding me okay I'm done with that thank you what uh what is that lasagna that's lasagna well that's a lasagna then I'm the Pope Jesus when was it made last Friday last Friday wow it's really weird foreign this weekend on Friday he made them on Friday yesterday and today is Tuesday yes it is Friday Saturday Sunday Monday Tuesday unbelievable we've been selling this size for 54 years yeah and and we couldn't possibly have this restaurant and have all the success if we didn't make a good sauce on a good meatball you are in denial no I'm not bullshitting me and blowing smoke up my ass telling me working there eight hours a day cleaning telling me that food is great people love it I am myself because she needed to wear diapers you shouldn't be on yourself are you okay yeah I'm fine you're just trying to act like a idiot to make yourself sound better not a idiot well then stop sounding one you sound like a idiot yourself I sound like an idiot you use the word yeah so I brought it back to you I think that's that's kind of yours unbelievable now I know the problem in this restaurant yeah I'm staring at it and I'm staring at it as well when was the lasagna made last Thursday last Thursday and today is Thursday right correct serving the stuff from a week ago help me to understand that uh that stupidity made the pan we didn't sell at all it's wrapped up proportions I thought that's a bad thing lasagna it's all done fresh cooked and uh we'll wrap the portions up separately we'll put them in the freezer it works best lasagna you're going to get is this special right yes it is okay so how the is that special in your tiny mind when it was cooked a week ago I'm telling you I have a tiny mind it can't be that special if you're going to stand here and tell me that especially the product is good carol runs his kitchen with 90 bravado and you know the other 10 he just Wings it this is a good product this is good food oh my God it's getting worse I checked on the cheeses for you uh mascarpone mascarpone ricotta ricotta also American guarana something called a cheeseway and culture blend where the is that from in Italy I have no idea where that's from oh and a uh skim cheese skimmed cheese in a fried ravioli what does that mean it's fat free cheese dipped in fat dipped in fact yeah just just feel that it's frozen it couldn't be well okay okay it should not be frozen okay well it is frozen no no no don't tell me okay okay another show no I've got to finish my sentence frozen solid disgusting overcooked chicken you're resisting it that's fine no no I'm trying to say it should not be frozen if they did it yesterday I understand okay but I just told you it is that pigeon oh my gosh it's never ending just when I think I've seen enough there's more look dead decomposed soft dead oh that's the snails what is that that is a raw dead Lobster that is disgusting it's two hours into Chef Ramsay's inspection Michael balbina and Jerry arrive unaware of what Chef Ramsay is doing and what he has uncovered morning good morning morning I just need you for two minutes who in the hell buys the produce here who who's responsible for that I am you are pigeon what I'm trying to look at are the profits the purchasing the thousands of dollars waste these here they came in yesterday that's dead let's have a little look around here Jerry please and you wonder why I don't like your sauce that is a dead Lobster freshest thing in this kitchen is that pigeon flying around and he's lucky he's still alive what's that in there oh my God I don't know oh my god oh no this is not good raw chicken that should never happen oh my God Chris is chicken against raw chicken it's it's hey Panini head are you listening to me yes you're gonna kill him someone I've eaten here have a look in there look at the state of what they're cooking out of have you any idea what's in what box uh what goes where over here now you've got a little bag of chicken carcasses on this one here you've got some raw chicken cooked pork there this is you with 30 years in the business yeah hold on it gets worse I don't know what that is well I think they're cheese or something but what is that there what is that what you lost the words the place is a filthy mess look what is that lamb bones who's organizing this you haven't got a head chef Jimmy is my head chef so we have a head chef before you weren't ready to confirm you was the head chef all of a sudden we discover a mess down here now disappointed I was talking to Rico has nothing to do with you it has nothing to do with me excuse me what do you think I'm doing I mean you're being a this wasn't like this it wasn't like this I don't run in the kitchen you're calling me a I am you stuck up precious little bits let me tell you something boy here we go listen to me I'm not gonna listen you're in denial there you go click the bird that's your attitude and that's your partner I'm really sorry but this wasn't like this before I got here just eluded that woman you are insane you won't blame me all you want these excuses that you're insane I'm insane you're insane you can't even miss anything that refrigerator was not like that before you got here and you're in denial flip out again I've never allow that refrigerator and those phones The Moldy Lambos I don't even talk to my staff like this where would you go I would love you to go I will go you are so denial you need therapy him\n"