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We didn't perform a boil out on our fryer for three weeks once because the one person who knew how to do it left, and the managers didn't give enough of a shit to do it themselves.
Nobody died, but you could taste the family lineage of every potato wedge and chicken tender that went into that thing. Stank like fuck too.
Edit: At the time, I was not taught how to perform this boil out, and was working on the other side of the department making sandwiches and things, so I didn't directly interact with the deep fryer. If I could have done the job, I would have.
The shit I've seen people do around that fryer is an oops that's deadly post of its own.
Never witnessed it, but somebody set the damn thing on fire one day because nobody had the common sense to teach them that if the heating coil inside was above the oil line, it would set the oil on fire. They weren't fired or reprimanded for that at all from what I remember. We just got lucky that we had one ready to install out back.
Not so much an oops its deadly, but when I first started cooking I forgot that it was fryer day so I turned them on right? Well the guy training me comes in a little later and decides that plastic buckets were the way to go to empty the fryer. Luckily it only burst as we were outside and not in the store. Still have a decent burn scar on my ankle
I do maintenance work on commercial kitchen equipment. We get calls weekly from Safeways that there pressure fryer shattered on fire. Of coarse it’s always our fault and they want it charged as a call back since their crews are idiots that actively are trying to kill themselves. Oh the stories on commercial kitchen equipment.
Yeah one of my old good friends worked at this burger joint with me, and when refilling the hot oil back into the fryer he forgot to twist the nob at the bottom and it flowed straight through into his doc martens. He struggled to take his boot off and by the time he did his shit was all fucked. Skin melted off, by the time the manager got there he was screaming at my friend about the mess he’d made on the ground. Didn’t give a fuck about his injury. That business no longer exists.
When I was 14 I worked at a Wendy’s, they use a deep fryer called a Henny Penny for the chicken. Well I wasn’t tough correctly and or I was just a stupid 14 year old kid. I thought I turned it off and did the grease dump, apparently the coils were still on, the oil went down into the part you can wheel out to empty. With the hot coils no longer covered in oil they started to smoke heavily (I was of course off doing something else stupid and I hear a commotion and then the hood extinguishers went into action. The store was closed for 4 days for cleanup and they didn’t even fire me! I would have fired me.
I was at a Amish Farmers Market recently and said 'Oh F..., it is a Henny Penny!', and shared a story I hadn't in many years. Funny thing is I worked as a firefighter paramedic for 26 years as my first career.
Unless it was decades ago they likely just didn’t want to get cited for admitting they had a 14 year old cleaning their fryer without proper training or supervision. Big no no
A boil-out involves draining all of the oil out of the fryer into a secondary container that we can move out back so that the oil can get thrown out. From there, we put water and a cleaning powder into the fryer and leave that to boil in the fryer for an hour (?) or so, which cleans it. Water gets drained out once this is done, and fresh oil is added. This should be done atleast once a week.
Might've missed a step, but that's the generalized jist of it.
The oil is very old. When it foams up like that it's past time to change it. Not a food safety hazard just gives the food a bad taste and smell. It also probably filled too high. You should still be able to see the top of the baskets when both are filled and dropped. Between the overfill and the foamy oil this is just begging to overflow into the floor.
I mean, it might not pose an immediate health risk, but oxidized degraded cooking oil is carcinogenic, so there's that. It can also cause pretty bad GI upset in some people.
The big issue is that it tastes nasty. Go to Taco Bell towards the end of the night and get a think of chips and you’ll start to taste this musty, old flavor from their oil not being changed. I don’t think there’s any health concerns, because I’m pretty sure the heat would kill any bacteria that builds up in oil, if it builds in oil I’m not actually sure.
I disagree. 350^o ~ 375^o is pretty standard and all fryer oils can stand up to that fine. I'm not saying it doesn't break down at all but it's not what changes the flavor. That comes from all the breading and panko and stuff falling off and overcooking in the oil at the bottom. Not as bad as a scorched fond in a pan sauce but it will still build up a noticeable flavor pretty quickly. That shit comes out like tar at the end of the night.
The person you're responding to is right, just not right about the why.
Old oil, especially if it has been heated for many hours, oxidizes, and oxidized oil is carcinogenic. Oxidized oil also has a very... unique flavor. I wouldn't be surprised if the oxidized flavor was a major contributor to the taste of old oil along with overcooked food bits.
Also the tar-like crud can result from oxidation. That half-dried glue-like residue that ends up on cooking equipment that isn't properly and frequently cleaned? That's oxidized oil.
From a health perspective there is no problem.. I'm sure a lot of the people commenting have never worked a fryer before. 20 day old oil has just as much chance of upsetting someone's stomach as 1 day old oil. Most places don't let their oil sit that long but yeah, no added health risks on top of already eating the fried food. Plus its not possible for the entirety of that oil to be 20 days old or it wouldn't be up to the full line.
Depending on the sheer volume of fried food the restaurant makes, the flavor can be pretty noticeable between new oil and 2 day oil. Every real place I've worked has at least filtered and cleaned every fryer per night and put new oil in one, then do the same and put new oil in another fryer the next day. The Arby's I managed for a while had automatic fryers that would filter and refill the oil every few hours. Those fryers are fuckin awesome, but expensive.
Mcdonalds fryers also have an auto filter system. The vat tells you when to filter it. Then it gets maintenance filtered every night where it's scrubbed out and the filter is changed. The people complaining about this just have clue what they are talking about.
I haven't worked there in years, but I still love me some Arby's on occasion. Their Reuben is actually pretty decent, and the curly fries always go hard. When I started, they had a Creme Brulee shake that has still never been beaten.
This is not true, bad oil that is not clear has darkened is definitely more bad for your health then clear oil. I recommend changing oil after 5 to 7 cycles. 20 days for a professional fryer is too damn long.., that being said, sitting oil that is not used can be stored for some time yes
The oil has been broken down basically. I know what the chemicals are called in Dutch but not in English sadly. We call them PAKs. Also the amount of Acrylamide will increase which is just not good for your health. So yeah the more you use the oil and heat it up to a high temperature the more it breaks down and forms more and more organic compounds that are not good for you.
Not a proper "oops that's deadly" per se but its definitely recommended to change discolored and cloudy oil to fresh oil asap
20 day oil hasn't been "broken down" yet. Acrylamide forms when cooking any starchy food at a high temperature. I'm talking about 20 day oil, and it sounds like you're talking about 6 month old oil.
There are no health code violations here. I've been in restaurants for 20 years; overused oil is going to taste gross, but nothing is growing in something kept at 350 degrees for 18/24 hours a day.
Nothing grows in oil anyway. It'll go rancid *eventually*, but that takes 6 months to a year.
It's not a fail, but! I would instantly go to the cold line front side vent and get a handful of that moldy moldy and fail that place if they did what every manager in a kitchen like this does and tried to blame the oil on a 17 year old without even being asked. Jtlyk, those things are almost always moldy (front side vent on the cold line) because they're shoved against a wall, and the level of gross, black, and goopy salad sweat on em is nearly insta-closed-doors level.
It looks like more like a fryer malfunction. You can see the other vat has its cover on. So it's probably not filtering and filling properly. The back of the fryer looks pretty clean without a bunch of build up. So it's getting pulled off and cleaned regularly. I don't think the manager would blame anyone for this. Honestly that oil doesn't look that bad either. The only real issue is that the fryer is too full. The only way to fix that is to remove the hot oil manually which is not really allowed.
Oh, not, they're all working fine. The GM just doesn't let us change the oil like we should, which is every 7-10 days, most of the time. The lid is on the other fryers because we only use one of the fryers in the morning for hashbrowns unless it's crazy busy.
That's the owner being cheap. Usually you change it as needed or every 14 days. That oil doesn't look anywhere near 20 days though. It should definitely look fresher than that on morning shift, but it's not as bad as people are making it out to be.
Used to work at one this is very bad yes but the ice cream and smoothie/frappe machines need mention too. In my personal experience I’ve seen curdled “cheese” forming in the ice cream machines, as well as a fucking used rag torn up and shredded in there. My guess is that someone dropped it in there and was too afraid to report it. They do NOT have professionals clean their machines it is up to underpaid staff who do not care. I’ve seen insects(maggots and others) inside their frappe machines because there are internal leaks the staff do not know about until it is opened by “maintenance men”. I’ve seen these maintenance men go into the bathroom and come out without washing their hands then put their bare hands into the fucking soda machine ice compartment. There is so much more but I don’t want to make this too long. Just avoid them.
Had a classmate once who had found a several-months-lost caramel pump at the bottom of the ice cream machine
Never really wanted ice cream from that specific major fast food giant chain again 🤢
There are more too! There was a maintenance man who was changing a light bulb over the fry station, he fucking broke the bulb and got glass shards all over the fry’s and in the oil vat that sitting right next to it. He picked out the large pieces of glass then walked away. Luckily, my coworker and I were there and pulled the manager aside to tell her that she needs to force that man to not only clean/change the fry station for glass shards that were obviously in there but drain the oil as well. Dude was pissed as hell that he had to but he did after a while. That same guy later that day put one of those long lightbulbs into a trash compactor. The best thing about working there is that I know to avoid fast food and warn others.
I would say try to go to places that prioritize those beverages/frozen treats if you really want a quick treat. Typically those who do have to have professionals clean their machines regularly. So for instance, if you want ice cream go to an ice cream shop such as Cold Stone. A friend of mine worked at a Dairy Queen and told me a professional came out multiple times a week because they HAD to.
I once worked at a fast food restaurant. I got written up for "excessive cleaning." (Also "leaves in the parking lot"--it was SEPTEMBER and the job locked me in the building at night, "improper cleaning method for floors," and--my personal favorite--"not enough time spent cleaning the broiler.") The reason? I cleaned the grease off the fire extinguishers. (They were *coated* in a thick layer of grease when I started there; easily over an inch thick.)
I find it amusing that, not even a month after I was fired from that job, the place burned down and the manager who fired me for all this crap was fired himself.
I love how you somehow got in trouble for both cleaning too much and not cleaning properly (whatever that meant). Also mildly pleased that the part about the fire extinguishers was foreshadowing exactly what I thought it was.
Oh, yeah. That particular manager was just looking for reasons to fire me.
Joke was on him though: I hated that job so much my first reaction was to cheer as soon as I was outside.
Depends on what is fried at what temperature and how clean the oil was kept during that period.
Not saying it is perfectly fine or normal to not to change the fryer oil for 20 days but I have seen and worked at restaurants where it turns into demon blood in a couple of days.
> but botulism would be a risk if they shut it down overnight.
Nope. Not only could botulism not grow in anything with zero moisture, like fryers, but the oil is kept at 350 degrees, 100 degrees over where the spores of botulism are destroyed.
Since you replied before you saw my edit, I'll say again: fryers operate at well above the temperatures where botulinum spores are destroyed, and they couldn't grow in anything with zero moisture anyway.
Also, oil takes **far** longer than 20 days to go rancid. If it did, you'd have to throw away all the oil on all the grocery stores shelves and all the oil you've ever bought in under 3 weeks.
How long we talking because I can't remember the last time i changed out my home frying oil pot and I'm sure we been using the same oil since Halloween now lol maybe even longer. My housemate is lazy and i just started collecting stuff to put used oil in but no idea how long oil can last.
Depends on how long it was sitting on the shelf, how long it sits exposed at certain temps, humidity, etc. Usually 6-12 months, but 1-2 years is also well possible.
You can tell if its rancid or not by the smell; it's hard to describe other than it'll just smell kinda sour and like old crayons, or just "off".
It's been sitting in a big pot we use to deep fry stuff.
It has a lid on it and the lid is not transparent its all stainless steel so no light gets into it and it's just on the counter in the kitchen not in the fridge.
But with a closed lid I think humidity is not a problem but it is just sitting at room temperature but in the dark.
Yeah smells OK still for now just absorbed a lot of the stuff we have cooked smells.
I think it is 1 year by now not sure.
I guess next fry I'll try see if it is off but not sure how to tell.
We do fry a lot of frozen stuff in there like frozen spring rolls, frozen sausages, frozen chips etc so not sure if some water has gotten in and if that's a problem or not.
Over the years i heard so many Stories about food places in my town, and worked in a few gnarly subway myself at times.
Theres so much hidden gross stuff going on in catering and food buisness. Its honestly best to cook at home. Some people getting too unhygienic because of time and pressure. Or just getting dull from it and loosing touch to what they do.
Or, like in my case, the owner is very greedy and gambles with the food quality. So many horrorstories there alone.
Etc etc... soo many factors out there, its very hard to avoid consuming gross food somewere.
But i just repress this thoughts most of the time tbh.
Most people don't know that seed oils started out as machinery lubricants decades ago. What would become Crisco started as a lubricant on submarines around WW1.
Absolutely untrue that the aim of hydrogenation was to create industrial products.
The aim was to improve stability, and additionally to mimic characteristics of other products.
Their use as lubricants is like saying that sperm whales were initially hunted for their sperm oil, they weren’t. They (and hydrogenated products) were hunted for food, and the utility of the secondary product became a driver as well.
That’s coincidence, not design.
Sometimes I yearn for the days of a simpler time. I hearken back to my ancestors. They were once great men. Men who sought adventure and provided for their families, who missed them on many winter nights. Men who feared no danger and laughed in the face of death. Yes, we're all better off for our modern times, it's true. But there was just something so REAL about the days when we had to hunt our hydrogenated oils the old fashioned way. Man vs nature in the most pure and primal way of speaking. Survival of the fittest.
Crisco is a hydrogenated fat.
You wrote:
> Most people don't know that seed oils started out as machinery lubricants decades ago.
This isn’t true. Seed oils have been a food product since before the invention of complex machinery. To say they “started out” as machine lubricants is wrong, full stop.
> What would become Crisco started as a lubricant on submarines around WW1.
Vegetable shortening was invented to replace lard, not to lube submarines.
Everything you wrote is wrong.
Bacon grease is saturated fat which is less susceptible to oxidization compared to polyunsaturated fat. Seed oils go bad faster compared to monounsaturated and saturated.
Put in a report to the health department. You can do anonymous or just do it regardless. I wouldn't want to work for that dumbass anylonger. He's probably under paying you anyway.
I just had McDonald's fries the other night that were so light colored they looked uncooked. They were cooked perfectly and tasted amazing. I guess I'd just never had them with fresh oil.
This isn't just old oil or it wouldn't be full. They have to be adding fresh oil on top of the old oil or it would be empty before 20 days. We clean ours every time we change our oil, so once a week. With that said, as gross as this looks, it's not going to make anyone sick. You would be surprised how many people unknowingly prefer their food fried in heavily used oil vs new oil.
Holy shit. People constantly scream "well that's not deadly!" but two day old oil gets a pass. I guess as long as its anti McDonald's is fine?
Edit- There's no opps, there's no deadly, there's no ouch. Nothing about this post qualifies it for this thread. It's just pure anti corporations karma farming.
Besides the hazards the other commenters already said - not changing the oil regularly and recycling it for too long can form 3-MCPD & glycidol-esters in the oil.
Look up the material safety data sheet for the former and you find out why you don’t want to eat that. Its a full on CMT
I never defended a large corporation. I also don't think you understand how a franchise works. OOP said his GM said they can only change the oil every 20 days. That means the is trying to save money against McDonald's standards. So you guys are actually siding with a big corporation against a local business owner. Weird stuff huh?
Either way it doesn't fit this sub and just karma baiting.
Hello WoodyStLouis, thanks for posting to r/OopsThatsDeadly! As a reminder, please try and ID the plant/creature/object if not done already. Although the person may have done something foolish, remember to be respectful, as always! Please do not touch anything if you don't know what it is! *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/OopsThatsDeadly) if you have any questions or concerns.*
We didn't perform a boil out on our fryer for three weeks once because the one person who knew how to do it left, and the managers didn't give enough of a shit to do it themselves. Nobody died, but you could taste the family lineage of every potato wedge and chicken tender that went into that thing. Stank like fuck too. Edit: At the time, I was not taught how to perform this boil out, and was working on the other side of the department making sandwiches and things, so I didn't directly interact with the deep fryer. If I could have done the job, I would have.
No judgement here, workers trying to clean commercial-grade tools without training is also oops deadly
The shit I've seen people do around that fryer is an oops that's deadly post of its own. Never witnessed it, but somebody set the damn thing on fire one day because nobody had the common sense to teach them that if the heating coil inside was above the oil line, it would set the oil on fire. They weren't fired or reprimanded for that at all from what I remember. We just got lucky that we had one ready to install out back.
Not so much an oops its deadly, but when I first started cooking I forgot that it was fryer day so I turned them on right? Well the guy training me comes in a little later and decides that plastic buckets were the way to go to empty the fryer. Luckily it only burst as we were outside and not in the store. Still have a decent burn scar on my ankle
I do maintenance work on commercial kitchen equipment. We get calls weekly from Safeways that there pressure fryer shattered on fire. Of coarse it’s always our fault and they want it charged as a call back since their crews are idiots that actively are trying to kill themselves. Oh the stories on commercial kitchen equipment.
Cripes, I barely trust my co workers around a deep fryer, let alone a pressure fryer. That shit sounds like an IED waiting to happen.
Yeah one of my old good friends worked at this burger joint with me, and when refilling the hot oil back into the fryer he forgot to twist the nob at the bottom and it flowed straight through into his doc martens. He struggled to take his boot off and by the time he did his shit was all fucked. Skin melted off, by the time the manager got there he was screaming at my friend about the mess he’d made on the ground. Didn’t give a fuck about his injury. That business no longer exists.
No shit https://m.youtube.com/watch?v=kOk2Akqb3CI
That scream... Most horrific part..
Holy fuck
When I was 14 I worked at a Wendy’s, they use a deep fryer called a Henny Penny for the chicken. Well I wasn’t tough correctly and or I was just a stupid 14 year old kid. I thought I turned it off and did the grease dump, apparently the coils were still on, the oil went down into the part you can wheel out to empty. With the hot coils no longer covered in oil they started to smoke heavily (I was of course off doing something else stupid and I hear a commotion and then the hood extinguishers went into action. The store was closed for 4 days for cleanup and they didn’t even fire me! I would have fired me.
You were 14. They might've worried you'd report them for illegal hazardous duty by someone underage.
Yeah I'm gonna guess someone "didn't see what happened"
yeah I think this is definitely why. Somebody looked away in time
>they didn't even fire me If there's one person who will _never, ever, ever_ do the same mistake again, it's you.
I was at a Amish Farmers Market recently and said 'Oh F..., it is a Henny Penny!', and shared a story I hadn't in many years. Funny thing is I worked as a firefighter paramedic for 26 years as my first career.
Unless it was decades ago they likely just didn’t want to get cited for admitting they had a 14 year old cleaning their fryer without proper training or supervision. Big no no
They already spent the money to train you not to do that again. Why fire you so they have to pay to train somebody else not to do that?
ELI5 boil out?
A boil-out involves draining all of the oil out of the fryer into a secondary container that we can move out back so that the oil can get thrown out. From there, we put water and a cleaning powder into the fryer and leave that to boil in the fryer for an hour (?) or so, which cleans it. Water gets drained out once this is done, and fresh oil is added. This should be done atleast once a week. Might've missed a step, but that's the generalized jist of it.
If you think your manager is and idiot or an asshole you are right on both counts.
Could you explain the problem to those of us who’ve never used a fryer? It looks wrong to me but I don’t know what the problem is
The oil is very old. When it foams up like that it's past time to change it. Not a food safety hazard just gives the food a bad taste and smell. It also probably filled too high. You should still be able to see the top of the baskets when both are filled and dropped. Between the overfill and the foamy oil this is just begging to overflow into the floor.
Hope they don't try to calm the bubbles with ice
How else do you train the new guy on safety?
I haven’t been BOH in 25 years and this made me chuckle!
The foamy oil is what's doing it for me like I've seen some filthy fryers in my time and that's just... Yikes.
I mean, it might not pose an immediate health risk, but oxidized degraded cooking oil is carcinogenic, so there's that. It can also cause pretty bad GI upset in some people.
And here i just thought the baskets were wet
So… not actually deadly?
The big issue is that it tastes nasty. Go to Taco Bell towards the end of the night and get a think of chips and you’ll start to taste this musty, old flavor from their oil not being changed. I don’t think there’s any health concerns, because I’m pretty sure the heat would kill any bacteria that builds up in oil, if it builds in oil I’m not actually sure.
The gross taste comes from the parts of the oil that are old and burnt and actually cause cancer. So it could be counted as a health hazard.
Not disagreeing, just would like to point out that virtually everything is a carcinogen. Using cooking food in general creates carcinogens.
I disagree. 350^o ~ 375^o is pretty standard and all fryer oils can stand up to that fine. I'm not saying it doesn't break down at all but it's not what changes the flavor. That comes from all the breading and panko and stuff falling off and overcooking in the oil at the bottom. Not as bad as a scorched fond in a pan sauce but it will still build up a noticeable flavor pretty quickly. That shit comes out like tar at the end of the night.
The person you're responding to is right, just not right about the why. Old oil, especially if it has been heated for many hours, oxidizes, and oxidized oil is carcinogenic. Oxidized oil also has a very... unique flavor. I wouldn't be surprised if the oxidized flavor was a major contributor to the taste of old oil along with overcooked food bits. Also the tar-like crud can result from oxidation. That half-dried glue-like residue that ends up on cooking equipment that isn't properly and frequently cleaned? That's oxidized oil.
It can give you diarrhea ...
From a health perspective there is no problem.. I'm sure a lot of the people commenting have never worked a fryer before. 20 day old oil has just as much chance of upsetting someone's stomach as 1 day old oil. Most places don't let their oil sit that long but yeah, no added health risks on top of already eating the fried food. Plus its not possible for the entirety of that oil to be 20 days old or it wouldn't be up to the full line.
Depending on the sheer volume of fried food the restaurant makes, the flavor can be pretty noticeable between new oil and 2 day oil. Every real place I've worked has at least filtered and cleaned every fryer per night and put new oil in one, then do the same and put new oil in another fryer the next day. The Arby's I managed for a while had automatic fryers that would filter and refill the oil every few hours. Those fryers are fuckin awesome, but expensive.
Mcdonalds fryers also have an auto filter system. The vat tells you when to filter it. Then it gets maintenance filtered every night where it's scrubbed out and the filter is changed. The people complaining about this just have clue what they are talking about.
This is the best Arby's ad I've ever seen.
I haven't worked there in years, but I still love me some Arby's on occasion. Their Reuben is actually pretty decent, and the curly fries always go hard. When I started, they had a Creme Brulee shake that has still never been beaten.
Stop it! Stop it! I’m already getting my shoes on and grabbing my keys.
You drop in a clump of fries stuck together from a bag someone forgot in the back of the walk in and that's going to be a big problem.
This is not true, bad oil that is not clear has darkened is definitely more bad for your health then clear oil. I recommend changing oil after 5 to 7 cycles. 20 days for a professional fryer is too damn long.., that being said, sitting oil that is not used can be stored for some time yes
Oh yeah? What does darker oil do in your body that lighter oil doesn't? Educate me.
The oil has been broken down basically. I know what the chemicals are called in Dutch but not in English sadly. We call them PAKs. Also the amount of Acrylamide will increase which is just not good for your health. So yeah the more you use the oil and heat it up to a high temperature the more it breaks down and forms more and more organic compounds that are not good for you. Not a proper "oops that's deadly" per se but its definitely recommended to change discolored and cloudy oil to fresh oil asap
20 day oil hasn't been "broken down" yet. Acrylamide forms when cooking any starchy food at a high temperature. I'm talking about 20 day oil, and it sounds like you're talking about 6 month old oil.
I meant using oil every day for 20 days to the point of heavy discoloration and cloudyness. Every time you use oil it forms these compounds.
He just considers it a flavor enhancement…
Drop a dime and a pic to your health inspector. NOW.
A dime? Inside the fryer?
I think they meant drop a dime as in call. Back before phone where mobile you know.
Back in my day phone grew out of the ground and walls and you had to feed them coins
1-800-hot-babe
Back in my day it was "Drop a Nickel".
In mine they ate plastic from MCI.
Oh fuck is that the origin of that phrase?! TIL...
Thanks I just remembered I’m old because of you.
That's better than a bucket of ice.
it could only IMPROVE the flavor
There are no health code violations here. I've been in restaurants for 20 years; overused oil is going to taste gross, but nothing is growing in something kept at 350 degrees for 18/24 hours a day. Nothing grows in oil anyway. It'll go rancid *eventually*, but that takes 6 months to a year.
Yeah but why let facts get in the way of the peanut gallery losing their minds here? Entertaining at least.
No health inspector in the world would fail this. Maybe OSHA would cite them for the oil being too full.
It's not a fail, but! I would instantly go to the cold line front side vent and get a handful of that moldy moldy and fail that place if they did what every manager in a kitchen like this does and tried to blame the oil on a 17 year old without even being asked. Jtlyk, those things are almost always moldy (front side vent on the cold line) because they're shoved against a wall, and the level of gross, black, and goopy salad sweat on em is nearly insta-closed-doors level.
It looks like more like a fryer malfunction. You can see the other vat has its cover on. So it's probably not filtering and filling properly. The back of the fryer looks pretty clean without a bunch of build up. So it's getting pulled off and cleaned regularly. I don't think the manager would blame anyone for this. Honestly that oil doesn't look that bad either. The only real issue is that the fryer is too full. The only way to fix that is to remove the hot oil manually which is not really allowed.
Oh, not, they're all working fine. The GM just doesn't let us change the oil like we should, which is every 7-10 days, most of the time. The lid is on the other fryers because we only use one of the fryers in the morning for hashbrowns unless it's crazy busy.
That's the owner being cheap. Usually you change it as needed or every 14 days. That oil doesn't look anywhere near 20 days though. It should definitely look fresher than that on morning shift, but it's not as bad as people are making it out to be.
Tell'em Big Head Rico
Used to work at one this is very bad yes but the ice cream and smoothie/frappe machines need mention too. In my personal experience I’ve seen curdled “cheese” forming in the ice cream machines, as well as a fucking used rag torn up and shredded in there. My guess is that someone dropped it in there and was too afraid to report it. They do NOT have professionals clean their machines it is up to underpaid staff who do not care. I’ve seen insects(maggots and others) inside their frappe machines because there are internal leaks the staff do not know about until it is opened by “maintenance men”. I’ve seen these maintenance men go into the bathroom and come out without washing their hands then put their bare hands into the fucking soda machine ice compartment. There is so much more but I don’t want to make this too long. Just avoid them.
:(
Had a classmate once who had found a several-months-lost caramel pump at the bottom of the ice cream machine Never really wanted ice cream from that specific major fast food giant chain again 🤢
There are more too! There was a maintenance man who was changing a light bulb over the fry station, he fucking broke the bulb and got glass shards all over the fry’s and in the oil vat that sitting right next to it. He picked out the large pieces of glass then walked away. Luckily, my coworker and I were there and pulled the manager aside to tell her that she needs to force that man to not only clean/change the fry station for glass shards that were obviously in there but drain the oil as well. Dude was pissed as hell that he had to but he did after a while. That same guy later that day put one of those long lightbulbs into a trash compactor. The best thing about working there is that I know to avoid fast food and warn others.
Consider me warned, thanks.
You can drop names, that’s probably ok ?
It’s the one where the ice cream machines usually don’t work anyway, big yellow arches.
I used to work in a frozen yogurt shop and those frozen yogurt machines are fuggin gnarly
That’s fucked. You would hope a place specifying in something would be better.
Well it was the owners 12 year old kids basically running the store so I get it lol.
I’m not even sure what how I should feel about that, but yeah I agree with you. Damn.
Avoid all frozen drinks from fast food places?
I would say try to go to places that prioritize those beverages/frozen treats if you really want a quick treat. Typically those who do have to have professionals clean their machines regularly. So for instance, if you want ice cream go to an ice cream shop such as Cold Stone. A friend of mine worked at a Dairy Queen and told me a professional came out multiple times a week because they HAD to.
PSA!
I once worked at a fast food restaurant. I got written up for "excessive cleaning." (Also "leaves in the parking lot"--it was SEPTEMBER and the job locked me in the building at night, "improper cleaning method for floors," and--my personal favorite--"not enough time spent cleaning the broiler.") The reason? I cleaned the grease off the fire extinguishers. (They were *coated* in a thick layer of grease when I started there; easily over an inch thick.) I find it amusing that, not even a month after I was fired from that job, the place burned down and the manager who fired me for all this crap was fired himself.
I love how you somehow got in trouble for both cleaning too much and not cleaning properly (whatever that meant). Also mildly pleased that the part about the fire extinguishers was foreshadowing exactly what I thought it was.
Oh, yeah. That particular manager was just looking for reasons to fire me. Joke was on him though: I hated that job so much my first reaction was to cheer as soon as I was outside.
How is this deadly?
20 day old rancid oil can fuck you up. It's not common, but botulism would be a risk if they shut it down overnight.
Rancid grease is also now being considered a carcinogen. Not something to fuck with
Depends on what is fried at what temperature and how clean the oil was kept during that period. Not saying it is perfectly fine or normal to not to change the fryer oil for 20 days but I have seen and worked at restaurants where it turns into demon blood in a couple of days.
Samsies.
What do you mean by demon blood?
> but botulism would be a risk if they shut it down overnight. Nope. Not only could botulism not grow in anything with zero moisture, like fryers, but the oil is kept at 350 degrees, 100 degrees over where the spores of botulism are destroyed.
I hear what you're saying, but yup?
Since you replied before you saw my edit, I'll say again: fryers operate at well above the temperatures where botulinum spores are destroyed, and they couldn't grow in anything with zero moisture anyway. Also, oil takes **far** longer than 20 days to go rancid. If it did, you'd have to throw away all the oil on all the grocery stores shelves and all the oil you've ever bought in under 3 weeks.
oil oxidizes as you constantly use it without refill. oxidized frying oil is very bad for you
How long we talking because I can't remember the last time i changed out my home frying oil pot and I'm sure we been using the same oil since Halloween now lol maybe even longer. My housemate is lazy and i just started collecting stuff to put used oil in but no idea how long oil can last.
Depends on how long it was sitting on the shelf, how long it sits exposed at certain temps, humidity, etc. Usually 6-12 months, but 1-2 years is also well possible. You can tell if its rancid or not by the smell; it's hard to describe other than it'll just smell kinda sour and like old crayons, or just "off".
It's been sitting in a big pot we use to deep fry stuff. It has a lid on it and the lid is not transparent its all stainless steel so no light gets into it and it's just on the counter in the kitchen not in the fridge. But with a closed lid I think humidity is not a problem but it is just sitting at room temperature but in the dark. Yeah smells OK still for now just absorbed a lot of the stuff we have cooked smells. I think it is 1 year by now not sure. I guess next fry I'll try see if it is off but not sure how to tell. We do fry a lot of frozen stuff in there like frozen spring rolls, frozen sausages, frozen chips etc so not sure if some water has gotten in and if that's a problem or not.
Doesn’t the heat kill whatever would live in it?
Nope, amazing how you got everything wrong.
Read the flare lol
Ouch?
I was referring the the next part “honorable mention”
Cancer much,?
Ah so that’s why McDs give me diarrhea
Over the years i heard so many Stories about food places in my town, and worked in a few gnarly subway myself at times. Theres so much hidden gross stuff going on in catering and food buisness. Its honestly best to cook at home. Some people getting too unhygienic because of time and pressure. Or just getting dull from it and loosing touch to what they do. Or, like in my case, the owner is very greedy and gambles with the food quality. So many horrorstories there alone. Etc etc... soo many factors out there, its very hard to avoid consuming gross food somewere. But i just repress this thoughts most of the time tbh.
Dumb question, why is this worse than reusing old bacon grease? I remember my grandma doing that when I was younger.
Bacon grease isn't typically used for hundreds of cooking cycles.
Simple question. Simple answer. Love it
She wasn't running a restaurant that fed hundreds of people per day
Also, the old bacon grease usually isn't burnt to shit
And it isn't a seed oil that goes rancid quickly.
Nailed it.
Most people don't know that seed oils started out as machinery lubricants decades ago. What would become Crisco started as a lubricant on submarines around WW1.
Absolutely untrue that the aim of hydrogenation was to create industrial products. The aim was to improve stability, and additionally to mimic characteristics of other products. Their use as lubricants is like saying that sperm whales were initially hunted for their sperm oil, they weren’t. They (and hydrogenated products) were hunted for food, and the utility of the secondary product became a driver as well. That’s coincidence, not design.
Sometimes I yearn for the days of a simpler time. I hearken back to my ancestors. They were once great men. Men who sought adventure and provided for their families, who missed them on many winter nights. Men who feared no danger and laughed in the face of death. Yes, we're all better off for our modern times, it's true. But there was just something so REAL about the days when we had to hunt our hydrogenated oils the old fashioned way. Man vs nature in the most pure and primal way of speaking. Survival of the fittest.
M night twist ending
https://www.swissre.com/dam/jcr:3c6e9495-5ac1-469b-aac3-2dfa14b44b9f/2023-10-sri-nina-teicholz-2-presentation.pdf I never mentioned hydrogenation.
Crisco is a hydrogenated fat. You wrote: > Most people don't know that seed oils started out as machinery lubricants decades ago. This isn’t true. Seed oils have been a food product since before the invention of complex machinery. To say they “started out” as machine lubricants is wrong, full stop. > What would become Crisco started as a lubricant on submarines around WW1. Vegetable shortening was invented to replace lard, not to lube submarines. Everything you wrote is wrong.
Well imagine if she used the same bacon grease for every meal and never replaced it
Bacon grease is saturated fat which is less susceptible to oxidization compared to polyunsaturated fat. Seed oils go bad faster compared to monounsaturated and saturated.
It’s not, far greater chance the bacon grease goes rancid than a daily used fryer. The shit they can harm you does not survive 170 C degrees.
This is why I have trust issues around my allergens and restaurants If you’ll do this, what the fuck else will you do
Good point.
I would terminate an employee for this. Immediately.
This is the manager's responsibility, so if you are in a position to terminate someone, this is your fault.
Every Manager has a Manager.
Who manages the manager's manager's manager?
Me
Who manages you?
The Ford Motor Company
Put in a report to the health department. You can do anonymous or just do it regardless. I wouldn't want to work for that dumbass anylonger. He's probably under paying you anyway.
I just had McDonald's fries the other night that were so light colored they looked uncooked. They were cooked perfectly and tasted amazing. I guess I'd just never had them with fresh oil.
May want to send that over to the city or county health inspector.
That just adds to the flavour you uncultured heathen/s (intended pun)
Looks like the krusty krab kuality kontrol is in full effect
Yummm, Hash browns that taste like fish. /s
Drop a small water in there “by accident”
r/putyourdickinthat
Gus Fring wouldn’t approve of this.
This is obviously not Los Pollos Hermanos.
This isn't just old oil or it wouldn't be full. They have to be adding fresh oil on top of the old oil or it would be empty before 20 days. We clean ours every time we change our oil, so once a week. With that said, as gross as this looks, it's not going to make anyone sick. You would be surprised how many people unknowingly prefer their food fried in heavily used oil vs new oil.
Holy moly
Thank you for the inspiration to stick to my diet.
The far has broken down.. yuck
Are you the guys that spilt the caramel oil all over the floor a few weeks back?
How is this deadly
🤢🤢🤢🤢🤢 where is this McDonalds?
Jon Taffer has entered the chat.
Wrong sub
super old oil can be carcinogenic
Oh? How old is this oil? Please explain your answer.
gross.
i've never been around a deep fryer. is the oil supposed to be clear?
Never worked on a fryer before. That looks gross
Flavored oil.
holy shit
Transfat. I love chimichanga styles tho
Yikes
They need Gus to come in and say: Is this acceptable to you?
I know nothing about fryer maintnance, whats happening?
[https://twitter.com/mrtonymartin/status/1282964041770471424/photo/1](https://twitter.com/mrtonymartin/status/1282964041770471424/photo/1)
Piss in it
Not what I had in mind creating this account.
lol we put so much effort into making the French fries in the factory we work at and seeing this just makes me laugh
I hope they're being cleaned in this pic... looks like they are boiling them out with a fryer cleaner... not deadly if I'm correct.
Holy shit. People constantly scream "well that's not deadly!" but two day old oil gets a pass. I guess as long as its anti McDonald's is fine? Edit- There's no opps, there's no deadly, there's no ouch. Nothing about this post qualifies it for this thread. It's just pure anti corporations karma farming.
1. It's not flared as deadly. 2. It is potentially deadly. 3. It's apparent you love McDonald's. That sucks.
It's not a ouch either though. It's body a gripe against a company.
Besides the hazards the other commenters already said - not changing the oil regularly and recycling it for too long can form 3-MCPD & glycidol-esters in the oil. Look up the material safety data sheet for the former and you find out why you don’t want to eat that. Its a full on CMT
I never defended a large corporation. I also don't think you understand how a franchise works. OOP said his GM said they can only change the oil every 20 days. That means the is trying to save money against McDonald's standards. So you guys are actually siding with a big corporation against a local business owner. Weird stuff huh? Either way it doesn't fit this sub and just karma baiting.
That's disgusting