Yeah no dude, I keep a ten percent mixture of bleach n water around to sanitize surfaces I use for food prep. This is standard practice. The dishes get soaked in a weak bleach mixture after washing. 3 sinks, wash, bleach, rinse. And there’s pinesol in the mop bucket.
There is a difference between standard bleach and pinesol usage and using it as a way to conceal other smells or problems. Or even worse, not knowing how to use those chemicals to clean. You know how to use a weak bleach solution for cooking surfaces, does your bartender? I’ve seen front of house employees over use cleaning chemicals because isn’t it better to use stronger chemicals to clean. My favorite was the hostess who didn’t want to clean the bathroom so she would just fill the soap and and paper products and fill a spray bottle with Lysol that she would spray around to give the smell of a clean bathroom.
It’s unlikely anyone will notice the smell of properly used cleaning products.
My favorite was the hostess who didn’t want to clean the bathroom so she would just fill the soap and and paper products and fill a spray bottle with Lysol that she would spray around to give the smell of a clean bathroom.
This is exactly the kind of BS I’m talking about. I once knew some pool lifeguards that had to rotate through bathroom cleaning duty. I overheard that their MO was to just get everything wet with a hose, splash pinesol on the floor, and call it a day.
Yeah, I can see a place smelling like a public swimming pool being off-putting. 10% bleach is really common across the food industry, though. Making bread, jerky, kombucha, and various grains, each facility had the same bleach concentration for cleaning (among other cleaning and sanitizing solutions).
and fill a spray bottle with Lysol that she would spray around to give the smell of a clean bathroom
Depending upon the formula of Lysol, that’s actually worse than not doing anything.
We’ve got a brand called Lyzol and that seems to be the same formula as Lysol, before it got regulated in the US.
If this were to be sprayed, I’d consider the area poisoned.
Lyzol
This contains some chemical that lingers even if you wash the floor with water afterwards and slowly produces volatile compounds, and stays for > a week.
This gives me (and a few other people on quora) a headache.
Again, from reports on quora, the smelly substance also tends to jump onto one’s hand, on touching the surface, making it disastrous for cooking.
Nowadays, I use Dettol disinfectant liquid, which stops smelling after about 1/2 hour of wind.
I am my bartender. Also the janitor and cook. Yes, a ten percent bleach mixture does give an odor, it fades within minutes. I was just chopping raw chicken, sure, boiling water is an option, but awkward. Quick wipe down, spritz solution everywhere, wipe again 5 minutes later, better for all involved.
Yeah no dude, I keep a ten percent mixture of bleach n water around to sanitize surfaces I use for food prep. This is standard practice. The dishes get soaked in a weak bleach mixture after washing. 3 sinks, wash, bleach, rinse. And there’s pinesol in the mop bucket.
There is a difference between standard bleach and pinesol usage and using it as a way to conceal other smells or problems. Or even worse, not knowing how to use those chemicals to clean. You know how to use a weak bleach solution for cooking surfaces, does your bartender? I’ve seen front of house employees over use cleaning chemicals because isn’t it better to use stronger chemicals to clean. My favorite was the hostess who didn’t want to clean the bathroom so she would just fill the soap and and paper products and fill a spray bottle with Lysol that she would spray around to give the smell of a clean bathroom.
It’s unlikely anyone will notice the smell of properly used cleaning products.
This is exactly the kind of BS I’m talking about. I once knew some pool lifeguards that had to rotate through bathroom cleaning duty. I overheard that their MO was to just get everything wet with a hose, splash pinesol on the floor, and call it a day.
Yeah, I can see a place smelling like a public swimming pool being off-putting. 10% bleach is really common across the food industry, though. Making bread, jerky, kombucha, and various grains, each facility had the same bleach concentration for cleaning (among other cleaning and sanitizing solutions).
Depending upon the formula of Lysol, that’s actually worse than not doing anything.
We’ve got a brand called Lyzol and that seems to be the same formula as Lysol, before it got regulated in the US. If this were to be sprayed, I’d consider the area poisoned.
Lyzol
This contains some chemical that lingers even if you wash the floor with water afterwards and slowly produces volatile compounds, and stays for > a week. This gives me (and a few other people on quora) a headache. Again, from reports on quora, the smelly substance also tends to jump onto one’s hand, on touching the surface, making it disastrous for cooking.
Nowadays, I use Dettol disinfectant liquid, which stops smelling after about 1/2 hour of wind.
I am my bartender. Also the janitor and cook. Yes, a ten percent bleach mixture does give an odor, it fades within minutes. I was just chopping raw chicken, sure, boiling water is an option, but awkward. Quick wipe down, spritz solution everywhere, wipe again 5 minutes later, better for all involved.
This is basically evey kitchen I’ve worked in. The pine sol can be substituted or more commonly mixed with other detergents.