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  1. #14
    Join Date
    May 2006
    Location
    Amory Mississippi
    Posts
    998
    and that isn't even a bad one. My favorite was a Florida resort with frogs in it.

  2. #15
    Join Date
    Jun 2012
    Location
    San Francisco Bay Area
    Posts
    54
    The only place I eat ice is at the ice machines that I personally maintain, other than that, helllll no haha

  3. #16
    Join Date
    Apr 2011
    Location
    michigan
    Posts
    170
    And to think my wife and her family does not understand why I will not drink anything with ice in it unless its ice from my freezer!

  4. #17
    Join Date
    Sep 2005
    Location
    Murrieta CA
    Posts
    8
    Ya thats is ultra clean compared to some of the restaurants I've done in Temecula. It always has me wonder why the Health inspectors don't seem to check the ice makers.Yet they have A ratings in the window!! LOL

  5. #18
    Join Date
    Apr 2012
    Location
    New York City
    Posts
    52
    I love these restaurants.... We clean the machines on a regular basis... Wiping down the outside of the machine and bin is NOT cleaning the machine. I've seen machines so bad I've literally had to hose them down before I could clean them. Working in NYC, even the cleanest, "A" rated restaurants have filthy ice machines. The inspectors will shut you down for your lowboy running at 40 degrees... But they don't bother to open up the ice machine most of the time. Unreal.....

  6. #19
    Join Date
    May 2012
    Location
    Upper Michigan
    Posts
    3,588
    I will never forget when we remodeled our KFC and seen mice falling out of the ceiling, I didn't eat there for quite a while.

  7. #20
    Join Date
    Sep 2007
    Location
    State College, PA
    Posts
    1,022
    Quote Originally Posted by 1SikLBZ View Post
    Uhh between this and working on refer equipment for restaurants I dunno If I want to eat out anymore
    X2
    Can someone please explain to me -
    Why is there never enough time to do it right the first time, but plenty of time to do it twice?


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  8. #21
    Join Date
    Feb 2010
    Location
    Calgary, Alberta
    Posts
    1,087
    Ugh.... I've never worked on an ice machine before. Is that normal to see whatever it is that stuff is?

  9. #22
    Join Date
    Sep 2007
    Location
    State College, PA
    Posts
    1,022
    Quote Originally Posted by syndicated View Post
    Ugh.... I've never worked on an ice machine before. Is that normal to see whatever it is that stuff is?
    Yeh, pretty much.
    Can someone please explain to me -
    Why is there never enough time to do it right the first time, but plenty of time to do it twice?


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  10. #23
    Join Date
    Sep 2007
    Location
    State College, PA
    Posts
    1,022
    These machines need to be professionally cleaned quarterly.

    If they call "as needed" they pay Time & Material.
    Can someone please explain to me -
    Why is there never enough time to do it right the first time, but plenty of time to do it twice?


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  11. #24
    Join Date
    Feb 2010
    Location
    Calgary, Alberta
    Posts
    1,087
    And what is it that grows in there? Mould?

  12. #25
    Join Date
    Feb 2006
    Location
    USA
    Posts
    4,381
    Quote Originally Posted by joemach View Post
    These machines need to be professionally cleaned quarterly.

    If they call "as needed" they pay Time & Material.
    I agree. When accounts were willing to spend money on maintenance i was on top of many many machines, keeping them clean. That alone basically eliminated service calls other than the occasional hpr system that would fail.

  13. #26
    Join Date
    Apr 2011
    Location
    michigan
    Posts
    170
    I have been running into this same problem in several places lately, been "following" the health inspector around kind of, had several walk in coolers and food prep tables he wrote up and I have been getting several calls to come fix them so they can use the equipment. Scary thing is several of these calls had food prep tables and walk-ins which were not maintaining temp for 3 weeks or more before they got wrote up from the inspector. I ask all of these places have you had your ice machine serviced/cleaned lately?? They all are like oh I just cleaned it, I ask if they have the proper descaler/sanitizer to use and they look at me like I am nuts. I have looked in these ice machines and gagged, asked did the inspector check this, oh no he just checked temps on the stored food, and the order in which the food was stored in the cooler, raw meat on the bottom, etc. I have no clue how come he does not check ice machines, as it is I get a lot of work from him writing up these resturaunts, which I like, and usually once I am there I am asked to fix other things and get asked to come back when they have other problems, just dont see why ice machines are ignored??

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