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That time a health inspector shut down my prep station for something dumb
I was working a busy Saturday brunch shift in Portland last month when the health inspector walked in and pointed at my cutting board. Turns out I had it stored flat on the counter instead of propped up and they said that counts as a cross contamination risk. Has anyone else gotten dinged for a storage rule that feels more like common sense than actual danger?
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bennett.patricia8d ago
Read somewhere that Portland inspects are extra picky about board storage cause they consider flat surfaces a breeding ground. Seems wild for a busy brunch rush but I guess rules are rules.
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paulw877d ago
Yeah the "flat surfaces are a breeding ground" thing is real in a lot of places, not just Portland. I got dinged for it once in Seattle back when I was running a small cafe. It feels super nitpicky when you're in the middle of a rush and just trying to keep things moving, but I get why they care. Cutting boards can trap moisture and bacteria in those little knife grooves way easier than you'd think. It's a pain to change your habits around, but once you do it becomes second nature. Still, totally feel for you - getting hit with stuff like that in the middle of service is the worst.
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