Admirals inspection
Guess we all have stories to tell bout Admirals ,but,my question to you cooky monsters that are still fitting & turning,is how do you handle the snotty nosed young upstarts they call health inspectors,personaly have had a few run ins with them over the years,get very frustrated as honestly they have not got a fXXXXXX clue as to what is really happening,reminds me of fronting the officer of the watch who was usually a snotty nosed sub LT,at least now don`t have to say yes SIR no SIR sorry SIR,

Yes Bob they are a pest thats for sure We had an inspection of our footy club that just proves your point. A lot of them would'nt know how to make a brew let alone the running of a kitchen. We got pinged for not having a probe thermometer in place to check if the stuff we were serviing was ithe right temperature I said we are a footy club and i'm here to tell ya if the scran is cold or too hot i have no doubt the lads will tell me be that as is we spent the 30 bucks and its in a draw still in the box, I'm tipping it wont ever get used, he could'nt pick us up for anythig else so he honed in on this they have to find something to justify their exsistence i suppose Regards Quinny

Reminds me of when i was an Apprentice Butcher before I joined Pussers. The shop always had a good report and the Meat Inspector always left with a Leg of Lamb , but the week after the Boss forgot to leave his Leg of Lamb out near the back door, we got hit with a fine for too much preservative in the Bangers. All was good for awhile after that, but it happened again about a year later. Being the Apprentice and Banger maker I copped a bit of flack over that. As far as snotties go, I stopped saluting any of them with an 'Up themselves' attitude for rounds after I got my hook up. (I was ships company as a Killick on the Melbourne by then) (4)

so true....
I was talking to a tafe teacher in the know about environmental health officers and he reckons that all you need for that job is your cert 4 in that subject and a food handlers certificate. I think you should also have at least 5 years (front or back of house) in the industry before you can fine someone. I have been a chef for 7 years and wouldn't mind choosing that career path one day. I think they play an important part in todays kitchens because there is alot of dodgy places out there that need loads of help keeping there hygiene standards up. I don't eat out much I prefer to cook at home. I think some places have inflated prices and the sad thing is they get away with it because people don't mind paying the prices. If I'm going to eat out it is only to treat myself or I'm going out with friends.

Smiddy, the dodgy one`s don`t need help,they need to get the arse ,lets face it ,it ain`t hard to keep a galley clean and do all the correct things to run a smooth operation,as for inflated prices I get pissed off when I see what they put on a plate for $25 to $30 and I know I could have done same at home for about $5 ,but,as they tell you we have overheads to cover,so I guess we eat at home or go out and pay $30 for a steak and $30 for a bottle of red ,at least eating out ,they wash the dishes

I specialize in designing kitchens and back of house areas for Hotels. You should see the HCAAP guidelines for the UAE.... what a nightmare!!!! Believe me, you guys have got it good.