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Joined 9 months ago
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Cake day: December 4th, 2024

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  • Eh, I’m the guy who has to scrub the snot out of them and I still get ice unless I actually know it’s a place that doesn’t clean the machine. Most of the stuff that grows in them is disgusting to look at but benign. Even the concerning ones are often only an issue if inhaled. That’s not to say that a filthy ice machine can’t transmit foodbourne illness. They definitely can. But I’ve seen far more concerning things in various commercial kitchens than dirty ice machines. Also, this will vary by area, but usually the things get plugged full of lime scale to the point that they stop working long before the biofilm gets truely horifying. The only places I ever see where the biofilm gets really bad are bars and places that do in-house baking because yeast loves ice machines for some reason.


  • If it actually tastes like a lake then it’s probably the ice. Ice machine bins are notorious for growing algae in the bottom and no business likes sanitizing the bin because that requires emptying the bin and therefore not having ice for a while. I’m also willing to bet that dunkin “does their own ice machine cleanings.” Which usually means that once it gets so crudded up that it stops working then they put it through a clean cycle so they can tell the repair tech that that they now have to call that they clean it. Ice machine manufacturers also don’t like to advertize that the built in cleaning cycles don’t actually remove the need to have them professionally cleaned; you only find that out if you read the service manual. Every 3-6 months you still need to take the whole thing apart to manually scrub the biological snot and limescale out of them.



  • I still remember the day I was kneeling on a wet rooftop working on a 480V three phase airhandler and learned the hard way that some chucklefuck wired the disconnect to only disconnect one phase of power instead of all three. I still have no idea how that didn’t fucking kill me.

    Always check the wires with your beep stick before you check them with your fingers.



  • Same in HVAC-R. I had a customer complain to me the other day about “having to teach one of my coworkers how to do their job” because that coworker asked where the condensing unit for their walk in cooler was located. Like my coworker should have just immediately known the exact layout of that site.

    But thats fine, the customer is paying $280 per hour so if they’d rather I spend the time galavanting around their site finding where things are on my own then that’s on them. It’s actually nice they told me that they were an asshole up front so I knew not to worry about saving them any money.


  • And to be perfectly honest, the situation in my country is so bad that I don’t think every desire to harm others is necessarily unwell.

    It’s definitely not. But once again the line is between stating desire and stating intent. You won’t get put on a hold for saying you want someone dead. You will get put on a hold for saying you are going to kill someone and have a plan to do so. Somewhere between those two points is the threshhold where some mental health professionals will report you and some won’t.


  • As long as you don’t show disclose intent to harm yourself or others then you’re fine. Note that ideation is not intent but where exactly that line lies will depend on the therapist.

    Generally speaking, saying that you have thoughts of suicide is fine, but saying that you went out and bought a tank of inert gas, some hoses, and a big plastic bag, will get you put on a psych hold.


  • My secret is compartmentalization. Whenever one of those thoughts about practically every western countries sprint into facism or our planet swiftly becomming uninhabitable pops up, I just file that thought away in the existential horror box before reattaching the chains holding that box closed and finding a nice quiet mental corner to hide it in.

    Plus if there’s ever a time where I need a mental breakdown then that box is always there for me, lurking in my brain like an aging bottle of perchloric acid forgotten in a chemistry lab cubbord slowly precipitating highly unstable explosive peroxides.