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
The pizza is already on the filthy surface so you already lost out on that.
If it is a place with a small menu then it really isn’t THAT bad. It can get grodey over multiple days but hosing down the surface at the end of the day is generally a thing. Especially since that is getting tossed in a ripping hot oven shortly after being dusted.
The issue is when you start considering food allergies and dietary concerns. Two pizzas that go dough->sauce->cheese->other toppings isn’t THAT bad, unless you are dealing with allergies related to the different sauces. But if a place puts a dusting of cheese on top of the sausage or pepperoni and someone else got a vegetarian pizza? Or if someone has a pineapple allergy.
I would argue that anyone who would be deathly ill from even trace amounts shouldn’t be there in the first place. But it is still a dick move and can lead to that “something I ate” issue for mild/moderate reactions.
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 😬
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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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.
Trash cheese 😋
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
The pizza is already on the filthy surface so you already lost out on that.
If it is a place with a small menu then it really isn’t THAT bad. It can get grodey over multiple days but hosing down the surface at the end of the day is generally a thing. Especially since that is getting tossed in a ripping hot oven shortly after being dusted.
The issue is when you start considering food allergies and dietary concerns. Two pizzas that go dough->sauce->cheese->other toppings isn’t THAT bad, unless you are dealing with allergies related to the different sauces. But if a place puts a dusting of cheese on top of the sausage or pepperoni and someone else got a vegetarian pizza? Or if someone has a pineapple allergy.
I would argue that anyone who would be deathly ill from even trace amounts shouldn’t be there in the first place. But it is still a dick move and can lead to that “something I ate” issue for mild/moderate reactions.
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.