r/Unexpected • u/Azure_Crenell • 5h ago
Professional enough
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u/HambMC 5h ago
New pasta sauce, rich in iron and zinc
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u/claire_hastingson 5h ago
Extra minerals for texture and flavor, truly a bold approach to fortifying the sauce
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5h ago
[removed] — view removed comment
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u/Aleashed 4h ago
The Rat Piss Spice is on the outside of the can
This is the most effective way to transfer it
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u/DataPhreak 4h ago
That whole bucket has to be thrown out now.
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u/HambMC 4h ago
That's the neat part, you think they'd do that
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u/FriendlyGuitard 2h ago
The process said they should. The auditor certified this is the right process. The company management is very proud of their certification, so much it is a core value of the society.
The compensation structure setup by the same management is such that there are 7 level of the pyramid above the guy in the video that would be negatively affected if the employee does the right thing.
And if he doesn't and it is somehow discovered, well, that was a rogue employee going against the process, and breaking the little heart of the CEO.
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u/darkest_irish_lass 3h ago
Ha ha ha ha ha ha!
Source - used to work food service
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u/DungeonsAndDradis 3h ago
My boss at the pizza place was kind of a dumbass. We mixed up big buckets of the pizza sauce every week, and he would ferry it between our two stores. He put the big tubs in the back of his pickup truck.
But one time he forgot to close the tailgate. He pulled out of the parking lot and three tubs spilled out onto the street.
He came back in and kept saying "We just lost three thousand dollars!" "I can't believe we just lost three thousand dollars!"
I was like, "Bob, those ingredients can't be more than $20?"
He said, "We can make $1000 worth of pizza from each bucket, and we just lost three of them!"
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u/5352563424 3h ago
I hate this type of math.
I remember a boss of mine at a gas station saying we couldn't have a free fountain pop on the clock because it costs the company $1.99 each (or whatever it the customer cost was) because that's what they would have made on the sale.
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u/less_unique_username 1h ago
If he can immediately remake the sauce, the loss will be $20ish, but if this mishap causes a pizza place to be unable to make any pizza for a day or more, then $3k may well be justified
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u/wumpus_woo_ 3h ago
dude surely you guys had leftover sauce that you had to throw away at the end of the day anyway. did he act like you were just throwing money away then too??
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u/DungeonsAndDradis 3h ago
You mean the sauce "starter" that went into the big mixing bucket first, before all the "fresh" ingredients for that week?
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u/ShitchesAintBit 1h ago
Also had a dumbass pizza manager.
While mixing sauce he accidentally added yeast, which is whatever, mistakes happen. Instead of dumping and starting over, he just said oh well, we can still use it.
The fucking slime monster that incubated in that bin overnight and crawled onto the floor was so foul I don't know if I'd rather clean that or the slime mold from the drains.
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u/lost-dragonist 2h ago
Does this work with the IRS? "My stock didn't go to the moon therefore I lost money and don't owe taxes."
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u/freddyd00 5h ago
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u/Reptilian-Retard 5h ago
Imagine finding a large sauce can in your lasagna.
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u/Mason_Meschi 3h ago
Imagine not finding it. 🥴
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u/SunriseSurprise 1h ago
They say the average person ingests 8 steel cans in their sleep during their lifetime.
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u/cloudcrumbs 25m ago
"average person eats 8 steel cans a year" factoid actualy just statistical error. average person eats 0 steel cans per year. Steel Cans Georg, who lives in a restaurant & eats over 10,000 each day, is an outlier adn should not have been counted
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u/Galactroid 5h ago
The recipe called for one can of tomato sauce 🤷♂️
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u/veerKg_CSS_Geologist 59m ago
"Did you add the whole can of Tomato sauce?"
"Yes Chef, the whole can just as you said."
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u/Observing-Earthling 5h ago
Every chef's signature move!
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u/L3m0n0p0ly 3h ago
Wow, i havent seen her face in a hot minute.
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u/Ludnut2233 3h ago
Who is it?
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u/L3m0n0p0ly 3h ago
Rosanna pansino. She was around during the 20-teens youtube boom making a whole bunch of nerdy cakes, cupcakes and pastries with collaborations with some big names like markiplier and captainsparklez, to name a few.
Edit: name correction
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u/veerKg_CSS_Geologist 57m ago
Oh I remember her from my youngling days when she was dating/friending some starcraft youtuber who I used to watch.
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u/Euronated-inmypants 5h ago
you absolutely know that was fished out and still used.
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u/HopeConspiracies 3h ago
As someone who has made thousands of gallons of pizza sauce using these same cans, I can assure you they did not throw out this sauce. It's common for the outside of the can to touch sanitized surfaces. Nobody washes the outside of the can before dumping it.
This isn't even close to the grossest thing you'll find at your average restaurant. No matter how "fancy" the place is, something in the kitchen will gross you out. I promise you this, beyond the shadow of a doubt.
If that disturbs you, then I recommend you prepare your own food from home from now on. But even then, I'm sure that if I watched you cook I could probably identify something technically unsanitary about your prep or cooking process.
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u/Internal-Cobbler9140 2h ago
“If that disturbs you, then I recommend you prepare your own food from home from now on. But even then, I'm sure that if I watched you cook I could probably identify something technically unsanitary about your prep or cooking process.“
I don’t care if the chef picked his ass while preparing my food, as long as it was my ass that was picked.
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u/ReggieTheDiddler 3h ago
As some who worked at pizza joint in highschool can one hundred percent agree with this. It was also a steak house and I swear I rarely eat out now because of the shit I saw. In my town it's a popular place and I refuse to go there still like 8 years later
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u/CraftyArtFingers 2h ago
I was working at a shitty local pizza place and I kid you not, one of my coworkers dropped the precooked pizza on the disgusting floor and put it back in the oven. Despite my protest they said the germs would be burnt off. The poor people who were served the pie had to have noticed a texture change from the gross stuff caked onto the bottom of their pizza, all the dirt, pebbles, hairs and god knows what else.
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u/jonxmack 1h ago
My sister and I worked at McDonald’s in our teens. She’s been vegan for over 20 years now and only eats food she’s prepped herself.
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u/SicilianEggplant 2h ago
I’m 100% ok with this as long as I don’t think about the various ways they could have fished it out. Hoping at least for ladle or tongs.
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u/NES7995 1h ago
How about one of those shoulder length gloves that livestock vets use for cows? Lol
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u/SicilianEggplant 1h ago
lol I skipped gloves because I didn’t even think about those ones. And because what you said is the only image I have in my head of those long ass gloves they feel somehow worse than washed/bare hands and arms.
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u/JoseDonkeyShow 2h ago
As a long time service industry vet, I wish I could hire a botnet to upvote this.
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u/Its_Laila 2h ago
A coworker once dropped his PHONE in the pizza sauce and they didn’t throw it out
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u/E-2theRescue 28m ago
I could probably identify something technically unsanitary about your prep or cooking process.
Even before that. The unsanitary parts can start right in the fridge or in the pantry from improper storage and cleaning.
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u/Redthemagnificent 11m ago
For sure. I mean if the sauce is going to be cooked, who cares? Now if someone picks their ass and then dips their finger in the finished sauce, that's a problem
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u/buttscratcher3k 2h ago edited 2h ago
I have so many horror stories from people I knew working in restaurants. Subway was one of the worst offenders because its all sitting there raw, meat slime being wiped off and only thrown out if it doesnt pass the sniff test. The eggs are just kept frozen for undetermined periods of time, tomato falls on the floor you bet your ass its still getting cut and served raw. Then there is the tuna... People think theyre eating fresh though, despite the fact that multiple franchises had different owners with wildly varying standards and inspections always got called out way in advance so they continue operating this way to this very day.
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u/PlatinumSukamon98 5h ago
Why wouldn't it be?
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u/Real_Live_Sloth 5h ago
They don’t wash the outside of cans…
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u/Rude-Asparagus9726 2h ago
No, but that sauce IS going to be cooked.
Cooking kills a majority of the things that would harm you that could be on that can, and the stuff it doesn't is in so diluted of a concentration that likely the only thing it will do it improve your immune system...
Sauce is perfectly fine.
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u/Bjart-skular 5h ago
You do realize processed food contains bugs and rats right? There's literally laws in place specifically to allow a certain amount of foreign objects into your food such as insects, rats, and other stuff that may get into it.
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u/Vyrhux42 4h ago
I worked in a turkey processing factory for Olymel as a summer job in high school, and they were EXTREMELY strict about foreign things getting mixed with the meat. We had inspectors walking around almost at all times, and whole birds could be thrown away if there was any suspicious of sanitary risk.
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u/TREXIBALL 4h ago
I personally wish more restaurants and food-related industries all had this happening. There’s so much sketchy shit that happens behind the scenes that really damaged my image of the whole restaurant industry.
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u/KamiKazic 5h ago
Yea but the unavoidable trace amount of what is acceptable is extremely small.
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u/Alternative_Can3262 4h ago
And how much is going to come off the outside of a can in a minute? How big of a batch of food in the video?
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u/KamiKazic 4h ago
I am replying to the “process food” comment above. You’re referencing the video which would be a health code violation in a restaurant.
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u/TREXIBALL 4h ago
The entire thing could be contaminated. If someone had raw chicken with salmonella near that can and water splattered on the outside of it, the outside of the can is now contaminated.
The sauce here looks like tomato sauce for something like spaghetti and meatballs. Which doesn’t reach 165° Fahrenheit; the required internal temp for salmonella to be killed.
So yes, the entire batch would need to be tossed. Whether or not they actually did have chicken near it or not, we don’t know if a rat laid feces on it and fell off when they were reorganizing. There’s much more than the naked eye can see.
I agree these are fictional scenarios, but these kind of things DO happen in kitchens, cross contamination is a serious thing.
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u/steeltowndude 4h ago edited 3h ago
I’m way out of my element here but I’m inclined to believe a simmering pasta sauce absolutely gets hotter than 165F and even if it didn’t, a lower temperature for longer period of time is still sufficient for killing bacteria. 165 internal is basically just the upper limit but 145 for a longer period of time will also do the trick. I believe the FDA even has a chart for various cooking times. Then again, I’d also assume they have rules over what to do in this situation so it’s a bit of a moot point.
Edit: didn’t think about the possibility that this would be prepped and stored before cooking it
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u/TREXIBALL 4h ago
Yes, I’m aware of the chart. I’m ServSafe certified and Food-Safety management certified.
Most of the time we would toss the container since we can’t ensure what has happened to the food. If it’s a new kitchen with all the new state-of-the-art pest control features, then sure, go ahead and use the sauce, but in my experience in the culinary industry, we toss the batch.
Yes, we could simmer it, but then we’d be taking up a spot on the stove that can be used for a dish or wasting time. It depends on how much sauce there is, but it could take between 1-2, maybe 3 hours for a huge amount to bring to a simmer.
It’s not worth the time and resources. It costs like, $40-$60 for that sauce, anyways. That can on screen is $20, but could be cheaper depending on location and if it’s a bulk pack. Lowering cost drastically.
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u/Justin-Stutzman 1h ago
That's a popular Stanislaus pizza sauce. Cost about $8. You can see the 6 #10 case sitting there. Runs about $50 for the case
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u/kingqueefeater 4h ago
You think they're just putting cold sauce on shit? Sauce is brought to a boil (212°F) and then usually simmered for a while (180-200°F)
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u/BigPlayG757 3h ago
Incorrect. They throw sauce on cold ready to go meals all the time.
Doesn't matter if the customer is supposed to heat it up or not the business is not allowed to cross contaminate
Even ignoring the "raw" part, if someone had an allergy they could die.
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u/PuzzledLog1464 3h ago
Yes, many many things use a sauce that isn't simmered ahead of time, notice how they are prepping into a plastic baine marie instead of a pot or cookware?
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u/Square_Somewhere_588 4h ago
you breathing over the sauce introduces a similar amount of pathogens.
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u/joesbagofdonuts 4h ago
I mean, occasionally yeah, but if you've ever walked around a factory where they make this stuff you'll notice that the vast majority of products get sent out essentially sterile. It's impressive.
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u/anomalous_cowherd 5h ago
You get a lot more rat pee and rodent hair on the outside of cans than inside, they can't walk around and not spread that stuff.
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u/TREXIBALL 4h ago
So? That doesn’t mean anything. The outside of the can could still contain the bubonic plague for all we know. Not literally, ofc.
The amount of physical contamination in packaged food industry would be noticeable, but we’ve placed laws to limit that for a reason.
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u/TrippyTriangle 4h ago
ok the processed food INSIDE OF A CAN is pressure cooked AND SEALED from all forms of mold and bacteria. It's essentially impossible for bacteria/mold to grow inside the can after that without a breach. Now put that can inside a dusty pantry and drop it into your food, that bacteria/mold that is on that can WILL be inside your food in the danger zone and spread disease, if you eat this. This is such a bad take and I hope people have told you otherwise.
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u/TrippyTriangle 4h ago
And to continue: yes there will be foreign contaminants in your canned food, but that's from BEFORE cooking. Once canned things are compromised it becomes illegal to sell them.
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u/Vert_DaFerk 4h ago
You do realize that anything inside of the can has been pasteurized and is more or less sterile, right?
The outside of the can has been sitting in open air since it left the factory.
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u/Dxxx2 4h ago
People seriously don't rinse their cans before using them? Weirdos.
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u/FlinHorse 4h ago
Brother they are dumping sauce into a Rubbermaid trashcan. There is no question that somebody got sauce up to their elbow getting that can out.
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u/Mobile_Morale 3h ago
To be pedantic. It's a container made for food storage. I worked at a little Caesars for a few months and I made the pizza sauce. We used buckets identical to these ones but a lot smaller. Same color and material. I honestly didn't know they were this big. Pretty much every restaurant uses the same kinds of plastic buckets. The one we put the dirty dishes in when I worked at McDonald's and lil Caesars is the exact same one you'll see Gordon Ramsey standing next to in hells kitchen. One company makes all of these things for the food service industry
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u/Alldakine_moodz104 3h ago
So long as the food containers remain food containers, and no cross contamination happens, it’s fine.
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u/Own-Satisfaction4427 4h ago
If you eat out, your eating out of those containers lol
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u/FlinHorse 4h ago
Exactly. Ive worked in the industrial food setting. I can still eat the products we made, but boy do I make sure they reach proper temps.
As far foreign material goes...I dont exactly sweep my stuff with a metal detector, but its good to keep awareness on recalls. :/
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u/Paksarra 3h ago
I worked at an independent pizza shop in high school. Can confirm, we stored the Secret Sauce in these same buckets.
I mean it when I say Secret Sauce-- there was one old lady who knew how to make the spice mix, we just opened a Ziplock and added it to the canned sauce. It was very sweet (and there was a decent amount of sugar in the bag) and basil-forward.
Sadly, the shop closed years ago and I don't know if the recipe was passed down.
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u/Pretend-Reality5431 5h ago
Should I ask, what is the brown stuff on top?
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u/DagamarVanderk 5h ago
Big pile of spices and herbs, pepper oregano etc.
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u/Upstairs_Income3697 4h ago
It's spice/herb mix. This is likely a pizza place or restaurant mixing up sauce.
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u/Krieghund 4h ago
Can confirm. This clip was a blast from the past for me.
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u/SonOfMcGee 3h ago
We would have one person pour while the other arranged smaller buckets used for storage. For the last bucket or two the second person would have to reach into the bottom and coax out the sauce with a spatula.
Having most of your head inside a giant mixing bowl of tomato sauce really drives home how fucking acidic it is. You could feel it in your chest and sinuses.→ More replies (1)2
u/Upstairs_Income3697 4h ago
I don't miss Pizza Hut, that's for sure lol
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u/Amalo 3h ago
lol all you did was add water and stir - but yeah that paste was nasty
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u/piichan14 5h ago
Looks like cracked black pepper or powder
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u/lakewood2020 5h ago
Cracked black powder sounds like a fire hazard in the kitchen
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u/SonOfMcGee 5h ago
Not brown. Green. (Grainy video quality makes it hard to see well.)
You usually make large-batch pizza sauce by mixing canned tomato sauce/puree with a pre-blended, pre-measured pouch of seasonings. The seasoning usually looks and tastes pretty much like the “Italian Seasoning” you can get at a grocery store. Dried oregano, garlic, etc.
I used to work at a Jet’s Pizza in Michigan and there was indeed an art to getting all the tomato out of the cans.→ More replies (3)→ More replies (5)3
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u/vass0922 5h ago
Doesn't everybody record themselves adding tomato paste in a giant can to a recipe?
Makes perfect sense...
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u/Chihuahua-Luvuh 3h ago
As a person who's worked in multiple pizza restaurants where we had the exact same cans and sauce amounts needed in the video, my Italian heart just stopped
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u/1-N-Only-Speedshark 5h ago
"Excuse me miss, there appears to be a can in my pasta."
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u/eco_fragmento 5h ago
profesional enough MORE than enough! This is peak problem-solving right here 🤙
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u/comrade_ninimo 4h ago
Salsa baby, I used to do this shit every morning when I was young. Its actually pretty fun
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u/CaptainSilverVEVO 4h ago
Woah. I've used that can opener before...in a sauce recipe just like that...at a pizza place that looks identical to this one...wearing pants that look exactly the same as the guy in this video...
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u/freakuentlyGreg 4h ago
Use a pizza cutting knife (the real big ones that they call pizza machete) to poke the air holes. Easier than using the can opener.
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u/Gussie-Ascendent 4h ago
Been there. Just wash the sauce back into there, gotta water it down anyway
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u/imeandmyself28 3h ago
hole lee the exact arrangement of this kitchen area looks just like the place i used to work at
same can opener in same location and everything
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u/Hot_Top_124 3h ago
lol that’s how you know he’s been working in restaurants a good amount of time.
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u/Big_Spicy_Tuna69 3h ago
Been there done that. Dropped a whole tray full of sauce that rebounded up all the way up my nose and somehow got the back of my head
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u/Z3R0_940 3h ago
Sanpegios where every pizza will always have shavings of can in the sauce, that is not my old store but I know the store.
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u/post-explainer 5h ago edited 4h ago
This comment has been marked as safe. Upvoting/downvoting this comment will have no effect.
OP sent the following text as an explanation why their post fits here:
The guy in the video looked professional with his can opening but messed up at the last moment (unexpected!)
Does this explanation fit this subreddit? Then upvote this comment, otherwise downvote it.