well our head cheff decides to defrost the fridge as the evaporator in the walk in fridge had iced up. so hes there hacking away at the ice and he pulls a chunk of ice off and low and behold he ruptures a pipe in it. so wo now have a leak of liquid refigerant ( florine gas ( old school refrigerent not this new stuff in the vapochills)) so after standing looking at it he decides to lock the door and panic abit. then he decides to go in there and empty the fridge and try and fit the content of 2 fridges into 1 fridge. it took so damn long to empty the fridge cos we had to do it in short birsts of 1 min sesions. cos if you stood in there longer than 1 min you get all light headed from lack of oxygen. so now we phone up michels and butlers property services. asking if they can send a engeneer out. and they cant get one out till wednesday :O the fact the fridge has been condemed for abotu a year now. the best part of trying to fit all the content of 2 fridges into one was trying to do it the proper way so we wouldent get analy raped by eho for having food in containers on the floor . (they screamed at us last time because we has cooking oil in a airtight container.(original packing) was stacked on crates on the floor. it was off the floor by 18" so it was well within company guidlines. ) but it was a fun day today. oh and florine burns green. ( only know that cos flame ont eh hob turned green. showing the presance of copper in the air.)
OK, so you had a leaking fridge, and an open flame. Which was about to be deprived of oxygen. Puts a new slant on Health and Safety...
ok we are hardly gonna shut off all the gas to the line (fryers, oven, hob, chargrill(big barbque), and 2 salimaner grills. theres no chance in hell we are gonna shut the restorant. there was no chance that the gas was to be deprived of oxygen as there are extractor fans taking out old air and pumping new air in. and we had the loading bay door open to cool us down. when we phoned up property services they sed theres only 2kilos of liquid florine its non toxic. just lock teh fridge turn it off and ventilate the area as you will fell light headed if you stay in the fridge to long (lack of 02. ) as for health and safty it is hardey there(non slip shoes are not provided. most cheffs inc me ware trainers.. people dont knwo what wet floor signs are for. a door opens the wrong way onto a corridor so if you walkin down and the door opens you cant carry on down) . and the kitchen is not up to my standards but its getting there. slowley. theres carbon build up on fryers. and on the oven. the chargrill has 6 months worth of carbon on it. fryers arent filetered dayley causing the oil usage to sky rocket. (20liters every 2 days of oil is wasted cos of this. thats 60 liters a week thats £100s worth of oil. ) cooked ham and turkey breast has legs and walks to the top shelf next to the coffee and tortillas. to much food is pulled out on the defrost and isnt used within the 4 days so is re labled. (illegal altho the food is still safe to eat.) now after saying all that i woudl still eat there as i know it is safe to eat there afterall we passed our yearly EHO inspection. and our brand inspection with 85% now thats better than the 60% of last time.
