Revk47

So I manage a deli inside a large upscale grocery store. I am one of those people that is frustrated by the upper management's lack of concern about proper cleaning and safety. I do not have enough people/hours to run a properly cleaned kitchen.
My current mission is to screw them with their own SOPs /health code rules. I know what you mean about the meat/cheese slicers not being cleaned properly. So now, no matter how few people are serving customers and no matter how many customers there are, every 4 hours those puppies are coming down (and we have 5 of them so it takes a while! ) The only thing the management cares that we do well is temp checks every 2hours I have read some of the MN health code (but need to read more) but are there any other standards, similar to that, that you can think of to help me get my point across? I did get them to (finally) admit that they are under staffing us, but since the business plan is already written, they aren't going to do anything about it until October. So basically my only hope is to make customer service suffer because I am using staff on projects needed to follow safe food practices