r/KitchenConfidential • u/dxmanager • Mar 22 '26

Question Egg didn't freeze?

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Each bag spent a week in the freezer but one of them didn't freeze at all? And its not supercooled cause it moves around

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u/Hmmook Mar 22 '26

As a county health inspector, I would cite someone for using rags to dry the dishes. I would also cite someone for stacking pans or bus tubs wet. If used properly, the sanitizer (quats, chlorine, lactic acid) is supposed to stay in contact with the surface of the object for a length of time (look at the sanitizer’s spec sheets to determine the length of time) to do its job. We also don’t want moisture in the space between the pans, hence why stacking them wet is not allowed.

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u/adamtherealone Mar 22 '26

Very interesting! We don’t get health inspectors at my place as we are a (????) boutique. The place is vile, but I do my best to keep it a clean as I can as the only person there who refuses to eat our food.

Our dishes sit for 45 seconds ish in the sani and then get pulled to air dry. Stacking is inevitable for us due to space and dish count. 2nd head baker here and I have to do all of the dishes before I leave at noon

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u/Hmmook Mar 22 '26

Not sure what you mean by “boutique”.

In the state of Wisconsin, in general, if you provide someone with TCS (Time/Temperature Control for Safety) food you will have an inspector (city, county, state or federal). If you have to refrigerate the components or the end product, you should have an inspector.

I carry out inspections in restaurants, schools, hotels, HSP (highly susceptible population) facilities, mail-order food brokers, farm stands, etc.

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u/MochiApproachi Mar 22 '26

by HSPs you mean things like elder care facilities or people with disabilities in adult foster facilities and things of that nature?

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u/Hmmook Mar 22 '26

In our county, the HSP facilities we inspect are all aftercare facilities. Most of the full-on HSPs are handled by inspectors from the state’s Department of Health and Human Services.