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.
To be fair, from a food-conservation standpoint, I’d expect cheese (and other materials) to be re-used. No need to throw it away just because it fell on a reasonably clean surface, especially prior to baking.
A large pizza chain, it costs about $1 to make a large cheese pizza. Cheese is re-used as much as possible.
How do you reuse cheese? That is concerning.
If it was poured on the pizza and fell off, it’s picked back up and put back in the bin if the health department allows it.
Just from clean sanitized surfaces? If so that I can get. Otherwise, icky 😬
Yes, saved in pans under them while they make them.
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
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!
Trash cheese 😋
To be fair it is less about the wage and more about maturity level. Which can sometimes, not always, correlate with age.
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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Cheese? You mean processed
diarydairy by-product?To be fair, from a food-conservation standpoint, I’d expect cheese (and other materials) to be re-used. No need to throw it away just because it fell on a reasonably clean surface, especially prior to baking.
That’s why I stopped eating. Too much reused cheese.
The extra is labor and the building? (And profit?)
Also food waste, which tends to be high with pizza delivery.
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