CUSTOMER: Hey Chris.....what is this hazard fee on the bill CHRIS: Have you seen your equipment and how dirty and neglected it is. I had to get 5 tetanus shots afterwards. 😂😂😂😂😂😂😂😂😂😂
Like the new office layout. I see you have got rid of all those shelf's behind you and just added in those cabinets. Looks really smart and good. That paint around the bottom looks like it is new too. I am pretty sure that paint used to be darker....... Great Video Chris and thank you for all you do. We appreciate all the time you take to film and then edit and upload all these for us to see :)
Where in the world is the health inspector for that area??? That should have been condemned and taken out of service. Also the manager needs to be fired. Thanks for the video.
man respect to you for dealing with the hygiene. I'd spend first 30 min cleaning the whole thing before even looking at the compressor and coil etc. At 9:20 you're even using a towel not to put your phone down onto the surface
It is very simple. They clean out that nasty mess inside the unit or I don't work on it. It would take them a half hour to clean that up. Pure laziness on their part. Does not look food safe or maintained at all. Some of the copeland compressors can take a lot of abuse and still survive. The oil will suffer depending on how long it was trying to run that way.
Just so everyone knows the equipment and refrigerated cases in your supermarkets are worse. They don't ever clean anything until it doesn't run anymore. Then the refrigeration technician has to clean it. Black mold, slime, bacteria, plugged drains all blowing onto the product. The outside of the case looks clean. That's it.
My hat goes off to you. I was fortunate enough to work for a company whose owners had worked in the low temp. restaurant business when they began in the hvac business and when they started their own company they said they would never do low temp. again. I worked large commercial for them. That place was disgusting and unhealthy. You do great work and although I have been retired for 8 years I still enjoy watching vlogs like yours.
I so couldn’t work on those reach ins, well done you for sorting this out for your customer! Have a great day and thanks for teaching us so much over the years.
Buenas tardes Chris, un gran cambio en tú oficina se mira muy bien. Y sobre la mesa fría créeme que no entiendo el porque dejar acumular tanto desperdicio de comida pues es un riesgo muy alto para quien sea. De cualquier forma acá en el estado de México es igual o peor y no estoy alucinando, cómo dices tú es lo que es. Gracias por darme otra oportunidad de aprender de ti y saber que hacer en estos casos. Un fuerte saludo para todos ustedes desde Coacalco Edo de México.
I worked a mcdonalds in the 90s. everything was almost spotless. we had a guy who came in every night and worked overnight cleaning on top of the normal cleaning the crew did at close. Well did until he suffered a fatal heart attack while over a fryer. Don't think too hard.
Thinking the same thing. Used to be a crew manager at a McD’s way back when and shitty closers would catch a lot of heat if they left it a greasy mess. Even the grease catchers and traps got cleaned. There were some dirty places like Chris showed, but only in equipment the employees weren’t allowed to touch during normal business. Even then we had a dedicated service manager who dealt with that stuff. Here it’s just like fuck it. We can’t be bothered.
@@mysock351C yup I worked at a Hardees before McD's. Night and day difference. I never at a a Hardees again after that six week stint in high school. It smelled of rot in the back - and you couldn't even safely walk around with the special shoes you were required to buy.
As someone who has both worked as a General Manager in my past, and someone who has done a fair amount of HVAC work (granted it was automotive) when I see this sort of thing it still just blows my mind. There would've been a lot of warning signs before it got to that point. Personally I would've liked to see that equipment been LOTO until all proper guards could be installed as it is a significant safety issue, but I also understand having been a GM as well just how hectic not having a reach in cooling cabinet during any given business day. I'm rather ashamed at the crew at this restaurant for the state the equipment was in as that was one of my main behind the scenes focal points as a GM was proper equipment maintenance. Owners and GMs don't seem to understand that the better they maintain their equipment the more they lower their maintenance and running costs. I just hope some of them see this, and realize that a change is needed to reduce costs and increase profit.
In my 30 + years as Master Service Tech, I have only seen one time a restaurant did ALL the cleaning and maintenance it was supposed to do, the manager was a Retired Air Force Master Sergeant chief. That place was spotless all the appliances were moved and cleaned every week. Most people would never eat at just about any restaurant if they saw the shit we techs see. I have had some equipment I had to unplug and roll outside and clean with a garden hose with a jet washer end and gallons of coil cleaner, blow everything out with a compressor I carried, and even cleaned an old nasty deep fryer with Sea-foam restaurant-grade cleaner. Man, I do not miss that now that I am retired.
13:18 I’m not in HVAC, but if I had them, I would’ve used 4 black zip ties, and put them through the left and right side of the fan guard and zipped it to where the zip tie becomes the piece to fill in that gap, and zip tied it tight, two on the top two on the bottom. Would’ve pretty much been a “cheap plastic way to block fingers from going in”. Definitely a “HACK” move as it’s called in HVAC but hey! Better than spending $25 on a fan grill for 4 small pieces of plastic.
Grand Slam! I hope they appreciate the work The post interview might have an audio issue. I think you should leave it like that and add crazy subtitles.
Hey Chris, nice job getting that reach-in going again and thanks for a quick demo of the Copeland app. Poor thing looked badly in need of TLC. Unfortunately, such a design means that the compressor compartment suffers because the necessary airflow makes it act like a vacuum cleaner and collect all the junk in environment. The only ways to prevent that would be to permanently install the reach-in and have the condenser and compressor somewhere external such as the roof or design the unit with the compressor compartment sealed and an air-to-air heat exchanger but that would make the unit much larger and more expensive. On the other hand, never having a dirty condenser could increase reliability. Unfortunately, the commentary at the end was problematic in that the lip-sync was somehow way off with the audio leading the video. It almost seemed like you were dubbing yourself! This is the first time I've ever come across this with your videos. Other than that, I can understand you having had enough of the old office layout. As it's a 'work in progress' I'll just keep watching and not just down your throat about it. Right now, it kind of works and it doesn't. A 'clean' look can work and the tool chests kind of suggest practicality but look out of place in an office and the objects on top, while definitely relating to the work you do look out of place somehow like they are just ornamental or to stop it looking to bleak. Having charts and diagrams on walls can work really well when they can actually be read but otherwise just look like more 'filler' or 'set dressing'. The 'old' office may have driven you mad in some ways but it certainly looked like a real office, one that was used as such and that a lot of work actually took place. At least that's the impression I got from it. The 'look' right now seems have a feel of being in a classroom, a kind of educational look. There's nothing wrong with that and it could work rather well if, for example, you had mock or even real training artwork and something like an exploded teardown for 'experiment' for refrigeration activity set up on each of the tool chests. This would make the tool chests have the appearance of having the purpose of storing items and parts used for training and experimentation. I appreciate this is a long comment. I thought I'd share some of my thoughts and try and be constructive in the process. I love the content you produce, Chris, and look forward to watching a lot more whatever you decide to do. 🙂
Copeland Mobile , I will discuss this on my livestream this evening 11/11/24 @ 5:PM(pacific) on UA-cam, come on over and check it out ua-cam.com/users/livekgFN_y-zu1g?si=NDFZQQOraop9k0Cq
Cheaping out on proper maintenance always ends up costing more because you end up having to repair and replace. And letting it get that dirty cost how much in bribes to keep the health inspector from closing the business down.. I remember hearing about one time, where I live, the city inspector closed the restaurant down and forced them to refund the money that any patrons inside the restaurant had already paid before they had to leave. They were closed over a week before a city inspector finally approved them to reopen and then they got inspected every month for two years before they got back on a regular inspection routine.
Well done Chris. This is one neglected unit that doesn't do PM's and will do only emergency calls so you have to full holistic because you touched and you own it.
PM and checking of equipment is also an issue in grocery stores. Too commonplace to have a door freezer or fridge sitting at 30 or 46 degrees respectively. Our supply chains don't work unless these pieces of equipment are working properly.
thats pretty bad, i saw a big one like that once that was full of rotten calimari that somehow made its way to the drains and it was not fun pulling apart that lowboy clearing those drains.
😂😂😂 that prep table was clean compared to some of them I run into.. mold growing like a healthy lawn🤦♂️ But your right we honestly can not Involve any inspectors if we want to have a business to run.. It’s a nature of the beast you bring it up to the attention of the manager. An if serious enough the owners an after that you wash your hands of it.. But I will agree 90% of the time?? The managers have no idea whatsoever how Grody disgusting bad a unit is .. But I have several sub restaurants a the owner is??( cleanliness is next to godliness) and basically? Told us we see something nasty 🤮 He demands we drop him a call .. an? lol heads will roll is an understatement… but units like that? We would just love to be able to roll them outside and take a hose to them, but we are not afforded that luxury
Whenever i come across units like this where the ID tags are barely legible…ill sharpee mark on the wall the model/SN for unit and components….for the next tech
Fan blade annihilated everything... (Adam Savage voice): Well there's your problem. What's the ideal maintance on these hard to access units? Wipe down and vacuum monthly?
I will discuss this on my livestream this evening 11/11/24 @ 5:PM(pacific) on UA-cam, come on over and check it out ua-cam.com/users/livekgFN_y-zu1g?si=NDFZQQOraop9k0Cq
Hi Chris, I like how you work. Very through from start to finish. I'm the same way, but I just got fired for it because I did what you did which took most of the day. Going to the supply house and back takes 2 hours round trip. Any suggestions? Trying to survive in blue state CT. With the most woke people around.
Wouldn't be surprised if health departments saw videos like this and start requiring mandatory cleaning and maintenance of such systems as apart of health code😅
Chris, Just wanted to let you know that at the end of the video where you are sitting at your desk chatting with us, the picture and sound were out of sync. The rest of the video was properly synced.
That unit would cost over 25 thousand to replace the whole thing, I could completely replace all the refrigeration equipment for probably less than 10k …. They will rebuild this for years to come
WTH man I wouldn’t of spent the time to clean that I would of told them to get new equipment that’s gross and where is the health inspection services and they owner should be after there kitchen staff to clean it after every night shift wow thats insane I hope u got paid good for that cleaning and repair
Yeah you should get hazard pay for all that dust in that condenser section. Do they make bread or biscuits at that location? I was thinking flour over all that mess
This type of nasty coolers is one of the reasons i stopped working as a HVAC tech after 13 years i got so tired of that shit but i also started to feel understimulated by it😑 but I had alot of fun in the trade aswell😃
We use pans to eliminate a mess on the floor, I will discuss this on my livestream this evening 11/11/24 @ 5:PM(pacific) on UA-cam, come on over and check it out ua-cam.com/users/livekgFN_y-zu1g?si=NDFZQQOraop9k0Cq
CUSTOMER: Hey Chris.....what is this hazard fee on the bill
CHRIS: Have you seen your equipment and how dirty and neglected it is. I had to get 5 tetanus shots afterwards.
😂😂😂😂😂😂😂😂😂😂
Like the new office layout. I see you have got rid of all those shelf's behind you and just added in those cabinets. Looks really smart and good. That paint around the bottom looks like it is new too. I am pretty sure that paint used to be darker....... Great Video Chris and thank you for all you do. We appreciate all the time you take to film and then edit and upload all these for us to see :)
Where in the world is the health inspector for that area??? That should have been condemned and taken out of service. Also the manager needs to be fired. Thanks for the video.
By that logic they should shut down 90% of restaurants.
Welcome to the back end of a restaurant.
I would. But I get why he wouldn't. I'm not nice like Chris is.
Lmfao this is clean compared to 95% of the places I've seen 😂
Do you work in many kitchens? It's not as uncommon as you may think my friend!
man respect to you for dealing with the hygiene. I'd spend first 30 min cleaning the whole thing before even looking at the compressor and coil etc. At 9:20 you're even using a towel not to put your phone down onto the surface
I shower real good on days like this
These are the videos that make me question ever eating at restaurants again. Absolutely disgusting.
I’m a refrigeration tech at the casinos for the Las Vegas strip. Don’t ever eat at any casino lol. Especially ice machines
@@enriquemontenegro5222 You are totally right. Ice machines are the worst for slime and bacteria.
@@watermanone7567 haven’t had a cube of ice since I became a tech lol. No one in my family orders ice anymore either haha .
Convinced you could design and build equipment that could be hosed cleaned in its entirety and yet restaurants still won't clean it
Slap a sticker on it 'wash down once per week, Mondays preferred' and you'll be lucky if it gets done twice a year.
@@glenmcgillivray4707 slap a "dry enviroment only" sticker on it and it will get the hose daily
What do you mean that’s not right? Looks like every reach in I ever saw 😂. Nicely done, Chris.
It is very simple. They clean out that nasty mess inside the unit or I don't work on it. It would take them a half hour to clean that up. Pure laziness on their part. Does not look food safe or maintained at all. Some of the copeland compressors can take a lot of abuse and still survive. The oil will suffer depending on how long it was trying to run that way.
I will clean it and bill them extra for cleaning
Not doing that for free😅
So you're saying they stole timex's Idea? 😂😂😂😂
Just so everyone knows the equipment and refrigerated cases in your supermarkets are worse. They don't ever clean anything until it doesn't run anymore. Then the refrigeration technician has to clean it. Black mold, slime, bacteria, plugged drains all blowing onto the product. The outside of the case looks clean. That's it.
Hopefully RFK will eliminate the needs for all that because we wont be eating that packaged shit anymore.
@redneckcoder RFK won't do shet for you, your deluded.
@@sbingr5313they’re everywhere. Do you think trump gives a shit about you? The man shits on a gold toilet
My hat goes off to you. I was fortunate enough to work for a company whose owners had worked in the low temp. restaurant business when they began in the hvac business and when they started their own company they said they would never do low temp. again. I worked large commercial for them. That place was disgusting and unhealthy. You do great work and although I have been retired for 8 years I still enjoy watching vlogs like yours.
If you ever start a band, "The Dirty Condensers" would be a good name 😂
dude, your videos taught me enough to figure out why the upright chicken freezer kept turning off. it was going off on overheat really hard.
8:49 Casually lets the small food bucket fall in like nothing 😂
Well, I guess you had fun changing up your office too! Looks nice!
Somewhere in there he's gonna run a heat balance calculation and add a split system.
Hey Chris, YOU CLEAN YOUR OFFICE!!!!!!! 👏👏👏👏👏👏👏
I so couldn’t work on those reach ins, well done you for sorting this out for your customer! Have a great day and thanks for teaching us so much over the years.
Thanks for watching over the years
Hi Chris
Good stuff
Need same cleaning for sure
love the room layout, nice remake!
Thanks bud
I'm surprised they allowed you to film that, ewww I was eating my breakfast with this video 😛. Great work as ever.
Everyone is short staffed and barely getting by. Corporate does not get it. I don't know how we all aren't sick after eating in these places.
They just do not care because corporate is filled with shit people of low integrity
New office layout looks wonderful.
The aux door fans are what saved the unit I think. Would a washable filter pad mounted on the doors have helped reduce dust buildup?
Buenas tardes Chris, un gran cambio en tú oficina se mira muy bien. Y sobre la mesa fría créeme que no entiendo el porque dejar acumular tanto desperdicio de comida pues es un riesgo muy alto para quien sea. De cualquier forma acá en el estado de México es igual o peor y no estoy alucinando, cómo dices tú es lo que es. Gracias por darme otra oportunidad de aprender de ti y saber que hacer en estos casos. Un fuerte saludo para todos ustedes desde Coacalco Edo de México.
I don't want to ever eat in a restaurant ever again!
Great video. Thank you for sharing. Have a nice weekend
I worked a mcdonalds in the 90s. everything was almost spotless. we had a guy who came in every night and worked overnight cleaning on top of the normal cleaning the crew did at close. Well did until he suffered a fatal heart attack while over a fryer. Don't think too hard.
Thinking the same thing. Used to be a crew manager at a McD’s way back when and shitty closers would catch a lot of heat if they left it a greasy mess. Even the grease catchers and traps got cleaned. There were some dirty places like Chris showed, but only in equipment the employees weren’t allowed to touch during normal business. Even then we had a dedicated service manager who dealt with that stuff. Here it’s just like fuck it. We can’t be bothered.
@@mysock351C yup I worked at a Hardees before McD's. Night and day difference. I never at a a Hardees again after that six week stint in high school. It smelled of rot in the back - and you couldn't even safely walk around with the special shoes you were required to buy.
Wagie wagie work your fingers to the bone so you make a cent while boss makes a dollar.
@@1marcelfilms move to cuba pinko.
Can you tell me what chain this is so I dont accidentally eat there?
this is management issue, wouldn't blame the entire chain.
@@colinstuexactly right
As someone who has both worked as a General Manager in my past, and someone who has done a fair amount of HVAC work (granted it was automotive) when I see this sort of thing it still just blows my mind. There would've been a lot of warning signs before it got to that point. Personally I would've liked to see that equipment been LOTO until all proper guards could be installed as it is a significant safety issue, but I also understand having been a GM as well just how hectic not having a reach in cooling cabinet during any given business day. I'm rather ashamed at the crew at this restaurant for the state the equipment was in as that was one of my main behind the scenes focal points as a GM was proper equipment maintenance. Owners and GMs don't seem to understand that the better they maintain their equipment the more they lower their maintenance and running costs. I just hope some of them see this, and realize that a change is needed to reduce costs and increase profit.
Great job Chris has always. Cook station low boy boxes are always nasty lol.
Cleaning that coil made me sneeze!!
In my 30 + years as Master Service Tech, I have only seen one time a restaurant did ALL the cleaning and maintenance it was supposed to do, the manager was a Retired Air Force Master Sergeant chief. That place was spotless all the appliances were moved and cleaned every week. Most people would never eat at just about any restaurant if they saw the shit we techs see. I have had some equipment I had to unplug and roll outside and clean with a garden hose with a jet washer end and gallons of coil cleaner, blow everything out with a compressor I carried, and even cleaned an old nasty deep fryer with Sea-foam restaurant-grade cleaner. Man, I do not miss that now that I am retired.
13:18 I’m not in HVAC, but if I had them, I would’ve used 4 black zip ties, and put them through the left and right side of the fan guard and zipped it to where the zip tie becomes the piece to fill in that gap, and zip tied it tight, two on the top two on the bottom. Would’ve pretty much been a “cheap plastic way to block fingers from going in”. Definitely a “HACK” move as it’s called in HVAC but hey! Better than spending $25 on a fan grill for 4 small pieces of plastic.
When the doctor tells you it's the worst he's ever seen.
Holy clean office! A nice difference from the filthy restaurant
Doesn’t the heath department do their job? It doesn’t look like by where they keep the food.
That thing was nasty! Nice video 👍
Grand Slam! I hope they appreciate the work
The post interview might have an audio issue. I think you should leave it like that and add crazy subtitles.
Chain restaurants that don’t do PMs always have fun problems to fix
Exactly why i dont eat anywhere but home. This is extremly dangerous.
Hey Chris, nice job getting that reach-in going again and thanks for a quick demo of the Copeland app. Poor thing looked badly in need of TLC. Unfortunately, such a design means that the compressor compartment suffers because the necessary airflow makes it act like a vacuum cleaner and collect all the junk in environment. The only ways to prevent that would be to permanently install the reach-in and have the condenser and compressor somewhere external such as the roof or design the unit with the compressor compartment sealed and an air-to-air heat exchanger but that would make the unit much larger and more expensive. On the other hand, never having a dirty condenser could increase reliability.
Unfortunately, the commentary at the end was problematic in that the lip-sync was somehow way off with the audio leading the video. It almost seemed like you were dubbing yourself! This is the first time I've ever come across this with your videos. Other than that, I can understand you having had enough of the old office layout. As it's a 'work in progress' I'll just keep watching and not just down your throat about it. Right now, it kind of works and it doesn't.
A 'clean' look can work and the tool chests kind of suggest practicality but look out of place in an office and the objects on top, while definitely relating to the work you do look out of place somehow like they are just ornamental or to stop it looking to bleak. Having charts and diagrams on walls can work really well when they can actually be read but otherwise just look like more 'filler' or 'set dressing'. The 'old' office may have driven you mad in some ways but it certainly looked like a real office, one that was used as such and that a lot of work actually took place. At least that's the impression I got from it.
The 'look' right now seems have a feel of being in a classroom, a kind of educational look. There's nothing wrong with that and it could work rather well if, for example, you had mock or even real training artwork and something like an exploded teardown for 'experiment' for refrigeration activity set up on each of the tool chests. This would make the tool chests have the appearance of having the purpose of storing items and parts used for training and experimentation.
I appreciate this is a long comment. I thought I'd share some of my thoughts and try and be constructive in the process. I love the content you produce, Chris, and look forward to watching a lot more whatever you decide to do. 🙂
Disgusting restaurant. Where is it I won't eat there.
Methinks that many of these restaurants will be short-staffed very soon. Bwaaaaaaaah haaaaaaah haaaaaaah haaaaaaah!
Had the same situation yesterday. Plugged condenser, broken blade. New OEM blade was steel, not aluminum. Copeland knows those blades were a problem.
Wow !!! dirty...you all done well, on the fix..
You are a good man not getting the health department involved. It wouldn’t help your business. But that restaurant needs to clean up its act.
I was the night Housman at Sun Valley Resort, Idaho. We had regular cleaning routine for these, that restaurant is nasty.
I'm sorry but may you type the name of the program [12:00] here in the coment section? Thank you!
Copeland Mobile , I will discuss this on my livestream this evening 11/11/24 @ 5:PM(pacific) on UA-cam, come on over and check it out ua-cam.com/users/livekgFN_y-zu1g?si=NDFZQQOraop9k0Cq
Good work Chris
Rub rails are put there to keep airflow going. I don't say, fabricate a new one (of two), but if the last one got broken, maybe put a pair back on.
Good call on the fan Gard
Sometimes when i watch your videos. I Am glad that i do not eat out much.
Another filthy commercial kitchen 😮
A rectangle dog brush with the little stanlesss bristles on the pad, do an amazing job removing trash out of coils like that.
HAHAAHAH I use one of those on My Beard. does wonders ...
Good job Chris........
Thanks bud
IK makes some good shit. I would invest the the battery operated pump sprayer for water. It has a built in air compressor. It’s rly nice.
This is why I don't eat out anymore and I never get ice from any fast food place. Cleaner food on the ground at a chinese meat market.
Cheaping out on proper maintenance always ends up costing more because you end up having to repair and replace. And letting it get that dirty cost how much in bribes to keep the health inspector from closing the business down.. I remember hearing about one time, where I live, the city inspector closed the restaurant down and forced them to refund the money that any patrons inside the restaurant had already paid before they had to leave. They were closed over a week before a city inspector finally approved them to reopen and then they got inspected every month for two years before they got back on a regular inspection routine.
Well done Chris. This is one neglected unit that doesn't do PM's and will do only emergency calls so you have to full holistic because you touched and you own it.
PM and checking of equipment is also an issue in grocery stores. Too commonplace to have a door freezer or fridge sitting at 30 or 46 degrees respectively. Our supply chains don't work unless these pieces of equipment are working properly.
Truth
Make station covered in food and flour, standard procedure.
I don't miss refrigeration
Pluggo buggo as Norcal Dave would say.
What's that little fan for that's in the door to the compressor
Getting the heat out of the narrow space in there
My gosh that things Dirthyyyy, I wonder what caused the fan to do that
Why the freezers and stuff look so nasty ? Do they never clean them?
They do sometimes, but those times they don't do a good job
audio is out of sync at the end
Aren't Floor Drains mandatory in your Area to get this cleaned rather easy with lots of warm water? Would make things certainly much easier...
thats pretty bad, i saw a big one like that once that was full of rotten calimari that somehow made its way to the drains and it was not fun pulling apart that lowboy clearing those drains.
That's a big NO from me dawg!
Chris I see you have changed your office set up
Looks like that office is turning more towards a training office
😂😂😂 that prep table was clean compared to some of them I run into.. mold growing like a healthy lawn🤦♂️ But your right we honestly can not Involve any inspectors if we want to have a business to run.. It’s a nature of the beast you bring it up to the attention of the manager. An if serious enough the owners an after that you wash your hands of it.. But I will agree 90% of the time?? The managers have no idea whatsoever how Grody disgusting bad a unit is .. But I have several sub restaurants a the owner is??( cleanliness is next to godliness) and basically? Told us we see something nasty 🤮 He demands we drop him a call .. an? lol heads will roll is an understatement… but units like that? We would just love to be able to roll them outside and take a hose to them, but we are not afforded that luxury
And that is why I hate restaurants,,,,,neglect. ,,,,neglect,,,,neglect BUT come right now it's not running
If I knew who this restaurant is, they would be on my not to eat at again list
“…And the sight glass is clear!” 🫡
Whenever i come across units like this where the ID tags are barely legible…ill sharpee mark on the wall the model/SN for unit and components….for the next tech
Which is great, but make sure you use a Sharpie PRO; I've seen regular Sharpie ink fade itself into illegibility in just a year or two.
Fan blade annihilated everything... (Adam Savage voice): Well there's your problem. What's the ideal maintance on these hard to access units? Wipe down and vacuum monthly?
That's a good question, I'm going to dive into that a bit further during my next live stream, Monday afternoons if work isn't to crazy
I will discuss this on my livestream this evening 11/11/24 @ 5:PM(pacific) on UA-cam, come on over and check it out ua-cam.com/users/livekgFN_y-zu1g?si=NDFZQQOraop9k0Cq
Hi Chris, I like how you work. Very through from start to finish. I'm the same way, but I just got fired for it because I did what you did which took most of the day. Going to the supply house and back takes 2 hours round trip. Any suggestions? Trying to survive in blue state CT. With the most woke people around.
I'm always surprised how dirty restaurants are! Is there any controls? Don't they donr't do a deep clean on a daily or weekly basis?
Only the parts the health department will see; they don't dig around inside the ACs.
@@VideoArchiveGuy Agreed, but by simply removing the gastro holding food, it's fully visible!
Wouldn't be surprised if health departments saw videos like this and start requiring mandatory cleaning and maintenance of such systems as apart of health code😅
That would be awesome but honestly the health dept doesn’t inspect these restaurants very well
ty gn
Remind me to never eat at that place...
Chris, Just wanted to let you know that at the end of the video where you are sitting at your desk chatting with us, the picture and sound were out of sync. The rest of the video was properly synced.
Why in the world would they repair this unit. REPLACE IT!!!
That unit would cost over 25 thousand to replace the whole thing, I could completely replace all the refrigeration equipment for probably less than 10k …. They will rebuild this for years to come
You wanna pay for it? go ahead
Health hazard x1000000 insane...you guys are brave! Hats off!
That place looks disgusting by the way....haha.
WTH man I wouldn’t of spent the time to clean that I would of told them to get new equipment that’s gross and where is the health inspection services and they owner should be after there kitchen staff to clean it after every night shift wow thats insane I hope u got paid good for that cleaning and repair
Yeah you should get hazard pay for all that dust in that condenser section. Do they make bread or biscuits at that location? I was thinking flour over all that mess
I eat out maybe two time a year, I think I'm going to once a year.
Looks like a kitchen where they pay minimum wage no overtime and don't school their employees
This type of nasty coolers is one of the reasons i stopped working as a HVAC tech after 13 years i got so tired of that shit but i also started to feel understimulated by it😑 but I had alot of fun in the trade aswell😃
Chris looks like they do not like to clean? You have stated in many videos. Maintenance is not an option.
I guess you could say this was a 'tasty' one 🥴. Good work, Chris
Im never eating at a restaurant again
I am never eating at that restaurant
Dude, good work but holy shit, that place is disgusting. That one cooler is enough to fail the inspection, whats everything else look like? Omg
Look at all that dust no wonder the entire unit failed
oh boy, i would not be surprised if that was a tacobell with how bad the reach-in is.
Is it snowing already?
Yes, yes it is
Naaaaaasty. Nice job getting it done though.
Why use pans get a wet vac and get your helper there to vac up the extra water
We use pans to eliminate a mess on the floor, I will discuss this on my livestream this evening 11/11/24 @ 5:PM(pacific) on UA-cam, come on over and check it out ua-cam.com/users/livekgFN_y-zu1g?si=NDFZQQOraop9k0Cq