Went to a pub the other day and they had a 0 food hygiene rating. Who the fuck keeps a kitchen open after being awarded 0?

by -iamai-

18 comments

  1. 0 star becomes 5 star when you’re drunk enough

  2. I wouldn’t even step in to breath in their air just in case but I bet some even eat there.

  5. The best thing is if you mention it they’ll kick off and say it’s an administrative problem and they’d have more if not for fucked up paperwork. Don’t believe them. Even if it were true, if they can’t be arsed filing paperwork they’re definitely not deep cleaning on the regular.

    For me, anything lower than a 5 should be shut. A kitchen is either clean or it isn’t, there’s no middle ground. I don’t have a certain amount of acceptable rat shit or leeway for how many times the chef can have a wank without washing his hands before preparing the salad.

  6. That’s good! That means zero issues found. If more than five issues the place gets shut down. Steve at the chippy told me.

  7. Probs for missing paperwork or some bs non related of the food standards and cleanliness.

  8. I’m pretty sure they can keep trading but will be required to make serious changes pending a review which should be made quickly after the previous visit. If they haven’t made sufficient improvement they have to be shut down

  9. We had a zero star rating that immediately went back up to 5 star.

    5 star doesn’t mean a clean kitchen and 0 star doesn’t mean a dirty one.

    Our boiler was broken and we were packing up to leave (restaurant was closed) when there was a surprise inspection. The Chinese chef who didn’t speak English and didn’t know the boiler was broken washed his hands. They questioned us as to how he was washing his hands with a broken boiler and we explained he lived there and had no other option and the restaurant was closed.

    They then asked the chef who doesn’t speak English what all the allergens were in all the dishes. He didn’t answer because he doesn’t speak English.

    As a result we got a zero start rating and all of us had to go to college and sit exams on allergen awareness and chemical use but we appealed it and it went straight back up to 5.

    The restaurant next door had rats + maggots in the building and got a 5 star at the same time because they had rat traps and maggot killer. You’re allowed to have pest infestations so long as you’re aware and doing something about it and it can’t affect your rating.

  10. I always think of my local Indian takeaway from back along.

    That had a 1 and was fine there multiple times. Go to a KFC with what was either a 4 or a 5 and got ill from it.

    Been trying to get my head round it.

  11. My kitchen is probably a -40 rating but I still eat from there and live a happy life.

  13. Honestly, when I see a 0 rating I just think of a lack of documentation.

    You can have a really clean kitchen but if they turn up at peak busy time and the restaurant is too busy to show the documents it’s a 0 star

    Or things like not filling in the refrigerator temp checks which you do on opening and closing,

    There are some filthy places with 3 stars because they have all the documentation in check which is usually because the inspector turned up at a quiet time and some staff quickly filled it in with bs while others were showing them around.

    Documents are like level one in a game which without you are not getting to level 5

  15. It’s stupid that it’s still green. It should be red or something. I could easily miss this.

  16. If it was unsafe to eat there then it would have been closed down. You can get a zero for not displaying your hygiene rating

  17. 0 usually means they haven’t filled out some paperwork or it’s some admin BS.

    A ‘1’ rating is the ones you gotta avoid!!

  18. While i personally make sure to never eat somewhere below a 3 i do also know from experience that these ratings are completely dumb

    When i worked for carluchios we had an inspector come in mid rush
    We were actually fairly clean at the time barring the typical mess you’d expect at the peak of lunch and they were fine with that

    But they dropped us down a ton of marks for
    And get this
    Unlabed food in the fridge

    But
    The item in question
    Bacon bits that were litteraly about to be served
    They hadn’t been labeled (with the extra label they still had the store label on them and the receipt on the box cause we had rushed out to buy them)

    Cost alot of marks for that nothing mistake

    Adversely when i worked at burger king

    The grease trap had never been cleaned and had an actual dead rat decomposing inside it the smell of rot was noticeable throughout the kitchen
    The trap it’s self was in-between mounted tables so to get it cleaned it would need someone to be hired to pull the tables apart

    Instead they get an air tight seal put around the trap to stop the smell

    The records even say it wasn’t cleaned out

    Inspector comes back and gives perfect marks for fixing it
    Just because the smell was gone

    The whole system is a joke

Leave a Reply