All you bakery people complaining about all the work you do and how busy you are, why don't you worry about real issues like the giant roaches that are crawling in and around the food in your departments, or are you guys just used to them now?
I work as a closer and yeah, it would take a full shift just to thoroughly clean the place. There's poison traps under the sink and my bakery doesn't have roaches, but it's still very gross.
All you bakery people complaining about all the work you do and how busy you are, why don't you worry about real issues like the giant roaches that are crawling in and around the food in your departments, or are you guys just used to them now?
Sorry to hear that your store's bakery is just that nasty. And I'll keep complaining about how much work there is to do. Because that is also a real issue when people aren't pulling together enough as a team to do their fair share of cleaning stuff up and expecting the sole closing person to do everything at the end of the night by themselves.
And yes, we do have pest traps in my bakery. But I haven't seen any roaches or rodents scurrying about the place. We have a fly and gnat issue, but that is small compared to the horror stories I've heard about other places. Being so trifling, that it's amazing that they have stayed open for so many years and never been closed down.
All you bakery people complaining about all the work you do and how busy you are, why don't you worry about real issues like the giant roaches that are crawling in and around the food in your departments, or are you guys just used to them now?
Sorry to hear that your store's bakery is just that nasty. And I'll keep complaining about how much work there is to do. Because that is also a real issue when people aren't pulling together enough as a team to do their fair share of cleaning stuff up and expecting the sole closing person to do everything at the end of the night by themselves.
And yes, we do have pest traps in my bakery. But I haven't seen any roaches or rodents scurrying about the place. We have a fly and gnat issue, but that is small compared to the horror stories I've heard about other places. Being so trifling, that it's amazing that they have stayed open for so many years and never been closed down.
I think the flies and gnats are brought in through produce, especially apples
Try working deli where the drains have their own eco system. I cleaned the drains a few days ago as a favor, and I actually had a "conversation with a drain. We spoke in English. That's how bad it was. Once I removed the chicken skin and old bits if what I thought was food, the "conversation" ended. Yesterday, however, the drains started speaking again. Politics this time.
All you bakery people complaining about all the work you do and how busy you are, why don't you worry about real issues like the giant roaches that are crawling in and around the food in your departments, or are you guys just used to them now?
Sorry to hear that your store's bakery is just that nasty. And I'll keep complaining about how much work there is to do. Because that is also a real issue when people aren't pulling together enough as a team to do their fair share of cleaning stuff up and expecting the sole closing person to do everything at the end of the night by themselves.
And yes, we do have pest traps in my bakery. But I haven't seen any roaches or rodents scurrying about the place. We have a fly and gnat issue, but that is small compared to the horror stories I've heard about other places. Being so trifling, that it's amazing that they have stayed open for so many years and never been closed down.
I think the flies and gnats are brought in through produce, especially apples
Most likely as their department is sort of right behind our's. And they have tons of stuff that they are taking from back there to the trash. Although one night it was super bad as one of the not so friendly store managers almost stepped in some of their trash that was on the ground and all over the place back there during the last blue line. She was at the point of saying whoever left this mess is going to get all kinds of written up because of it. Was kind of funny and yet, like whoa too, haha.
Try working deli where the drains have their own eco system. I cleaned the drains a few days ago as a favor, and I actually had a "conversation with a drain. We spoke in English. That's how bad it was. Once I removed the chicken skin and old bits if what I thought was food, the "conversation" ended. Yesterday, however, the drains started speaking again. Politics this time.
Now that is for sure true life for Deli and bakery. Hence I hate cleaning out those damn drains. And don't even get me started when you are cleaning the floor and the drains are so damn clogged up with stuff and you have to take the cover off and the basket out and it's like Swamp Thing's mama and daddy can come out of that hole. Or be like the second coming of that movie Dark Water as well.
So yea, I've learned to just blast them out in the Deli and also in bakery when I'm on closing. Do that first before doing the rest of the floor. I mean I mean I know they are supposed to be cleaned regularly. But as usual folks never really seem to do that until Eco lab is scheduled to come in.
Same at our store. They need to clean the drains more often. And by more often, I don't mean once every 6 months to a year. Even once a week would do. Just schedule someone to come in earlier in the morning (We open at 6 so before then) or after the deli closes for the day. We close at 8pm. Once a week. There you go.
Ya know what is funny about that? We have a new task list in bakery with all the stuff we do. And they even added the floor setter cleaning out the cooler before 10 a.m. but didn't even think to mention the drains. I would imagine that would be the perfect time to do it then as well since you have to use the hose in the first place on the cooler.
But I guess they figure that is once more the sole closing person's job too. To which, I think as we talk about this. And since I'm on friendlier terms with Deli peeps that are on closing. From now on, when they ask if I need help with something when I close bakery. I'm going to ask them to do my drains for me and some of the glass cleaning I have to do as well. Knock out that stuff and should help me get out a little closer to on time when I'm closing.
"Just schedule someone to come in earlier in the morning (We open at 6 so before then) or after the deli closes for the day. We close at 8pm. Once a week. There you go."
Uh, it almost seems you all are 'skirting around a main issue", but may I ask: Are there enough hours available / alloted on your work schedules for this to be done? At our store, the schedule is so "tight" and skeleton crews are the norm.
It would be great to have someone come in and do extra deep cleaning each week, but it doesn't work that way (most of the time)........... more 'important' things have to be done like writing lots of check marks on the cleaning schedule to impress the dept coordinators when they visit.
Lol. It would seem so. False checkmark have priority. But we'll see how "high priority" it is when we get a unannounced visit from the Health Dept. We've had them in the past and even though we passed the inspection, Deli/bakery dept, were "departments of concern."
Health Dept also sends a copy of the inspection and issues to corporate so you'd they'd schedule more help to clean deli drains. If they can afford STUPID **** like Taste of Italy or taste of Spain, they can schedule more help to clean drains in deli and bakery
Jus' sayin
Our bakery must be the exception. New district manager came in and said it was the cleanest bakery he had ever seen. Not sure if that means we're really really clean or the others are really really dirty. The key is to clean up as you go. You get through with one task, you wipe off the table and clean your utensils. You have a couple minutes until the oven timer goes off? Grab a box of paper towels and some cleaner and clean off the handles on the ovens, proofer, and cooler/retarder.
