"Many of us have heard tales of health code violations at restaurants or horror stories from friends and social media about what goes on behind the scenes in professional kitchens. Even if it's just a small minority of restaurants, you know the possibility exists. One commonly told story among restaurant employees, especially in fast food, involves the dangers of soda guns and ice machines. These machines are sometimes cleaned far less often than they need to be, and the results are harrowing."
"called "People Who Work in Restaurant Chains, What Should We Never Order from That Chain," the soda gun was called out more than once. "I clean the gun on my shifts because I've seen soda gun snakes," a bartender said. "Imagine a tube shaped kombucha mother. This is all a guess, but I think it's the sugar, yeast, moisture and neglect. It was horrific." What they're describing is bacteria or black mold growth so thick, it came out in a solid mass."
Restaurant beverage equipment frequently becomes a reservoir for microbial contamination when cleaning is inconsistent or superficial. Soda gun nozzles can develop dense bacterial or black mold growth that sometimes forms solid, rope-like masses; simple rinses around the nozzle commonly fail to remove internal sludge. Ice machines, being large and cumbersome, are often neglected and can harbor black mold and pink slime inside. Management inattention and insufficient staff training contribute to these sanitation gaps. Serving drinks or ice from contaminated equipment risks exposing customers to concentrated microbes and visible slime, necessitating regular, thorough disassembly and sanitization.
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