fr fr like when it’s busy i understand it can be hard to just relax and start putting stuff away and wiping off the counter but it’s like bro please

there are crème fraps too

that doesn’t mean that they *should* though

milk starts breeding bacteria within an hour of being at room temp

At 3 hours and 57 minutes, pour the milk into a saucepan on high...

??? Where are you that that's the case???

Because I my state we could only keep milks out in approved containers, aka those double walled carafes for a max of 2hr, switched out when they went out of proper temp. Bar milks are to be put back immediately after use and are not allowed to stay out and must be dumped once they get out of temp.

... after 4 hours at 42 degrees F, they start to grow a significant amount of harmful bacteria.

at exactly room temp, this process is MUCH faster. and to be accurate, behind the bar isn't room temp. it's even warmer.

so, at your logic, milk is out on the counter for 4 hours. when you put it back in the fridge, it doesn't instantly hit 41 degrees F (safe).

so not only is it growing bacteria faster than you think, but it's been growing bacteria for longer than 4 hours.

while it often won't make you violently sick, your stomach won't have a good time with it either. diarrhea, nausea, and gas being the most obvious symptoms.

To take it further! every time it leaves that fridge to pour a drink, it rises in temp. 1 time won't really do it. but if you make 20 drinks with that milk in 1 hour, putting it RIGHT back up every time, after that hour is over it's clearly above 41 degrees.

i've taken food safety training twice, and manager food safety training (basically the same) a 3rd time.

put that shit right back up, no exceptions. you have a lot of drinks? fill up several cups of milk in one go, but put that milk RIGHT back up. no excuses

food safety is any perishables cannot be out for longer than 2 hours... where are you getting 4 hours from

Please be annoying, We are all supposed to hold each other accountable. It doesn't matter if you're a barista and see a shift doing something wrong, kindly call them out. My store manager won't even work on bar anymore if I'm there because I call him out on so many things that he does wrong or out of standard. And I don't care, it's not hard to understand, like Look at all the disgusting stuff that touches the counter and you want to put your ice scoop or a spoon that goes into people's drinks into that mess?? How.

So next time she asks where her scooper is, tell her she set it on the counter so you threw it in the wash. Help her build that habit.

For an entire month, after several attempts at coaching went nowhere, I went around closing the ice bins loudly behind people and reminding them that they needed to do it and if they were open when EcoSure walked in we'd get criticals. Now they all do it. Was I annoying? Yes. Did it force them to build the habit? Yes.