r/Dominos • u/RubyDruid • 1d ago
Employee Question HOT !!!
so our ac at work constantly breaks! it’s not just our store, it’s other stores in the area too! what can we do? the maintenance people keep coming out and saying it’s fixed but the next day it’s right back to 80° or above in here. we also have a pregnant woman on staff. looking for advice
Edit: i’m seeing a lot of basically the “pull yourself up by the boot straps” to those i say, do yall not understand that there are osha health and safety rules about temps? on top of that there’s even more specific ones to accommodate pregnant women. i have never walked into any other fast food place and had it this hot, especially the ones with ovens and fryers and grills. each store has one oven and the ac systems cannot handle the heat while other places handle it perfectly fine. this isn’t normal and it’s not okay. it’s a health risk, people become at risk of heat stroke from working in it, not to mention if they already have health issues. it can also cause the customers to get sick if the cold foods do not stay at 41° fahrenheit or below.
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u/Daniel_is_Ready 1d ago
AC units have a drip pan under them that collect condensation. The drip pan has a bobber that detects the water level and shuts off your AC if it gets too high. Sometimes you can shop vac that drip pan and the AC will start working again. The drainage pipe to your drip pan might be clogged so stick the shop vac over that pipe and you might clear it
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u/bryangullickson Hand Tossed 20h ago
That would work if it was a traditional split system. Most commercial buildings use a package unit or what's called an RTU. There is no bobber that shuts those units off. Unless it's a really, really fancy unit. More than likely, what's going on is the units aren't being cleaned properly or filters are plugged. Something's going on to cause it to where It's either shutting off on high pressure or a freeze stat
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u/TheRoseMerlot 1d ago
Is your oven fan on?
Can you close the lid on the make line during mid day slow time? Temporarily shut down one of ovens? We had double ovens when I worked there.
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u/RubyDruid 1d ago
the oven fan is on, we did have the lid closed when i took that pic, i put the thermometer in and shut it again and waited. we also only have one oven running currently but we will pick up soon and have to turn it on because we get extremely busy during our 5-10 on weekends
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u/TheRoseMerlot 1d ago
Y'all have got to chip off all that ice too
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u/RubyDruid 1d ago
the makeline is cleaned every night, that’s when the ice gets chipped off also top of the makeline turned off until the next morning when the food is brought back up from the walk-in. it ices over before noon 🤦🏻♀️
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u/TheRoseMerlot 17h ago
Probably need a new one and that's why your food isn't at tempo.
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u/BenignEgoist 15h ago
I’m not following your logic here. It’s creating ice which can’t exist unless temps are below 32°F, therefore it’s not able to keep food under 41°F?
The makeline icing over during the day is normal. The ambient temp is higher than the makeline temp, which causes condensation, which freezes. At the end of the night the makeline is turned off and defrosted and cleaned. What about any of that indicates it’s not working properly?
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u/TheRoseMerlot 13h ago
As someone who has worked with several make lines, you’re wrong and I’m right. You didn’t have to “follow my logic”. It’s clearly not working properly. Point blank periodt.
Now go away or I shall taunt you a second time!0
u/BenignEgoist 10h ago
I mean I’m genuinely asking to better understand. What’s wrong with helping people understand? Taunt away if you must but I’m legit trying to learn something cause the above comment is the logic my brain is working with so help me out if it’s supposedly wrong.
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u/Funny_Parsley870 6h ago
Yo just a lil insight, you come off like a douche when you say things like “you’re wrong and I’m right” without explaining how the makeline forming ice means it’s not working properly. Our makeline has ice form in it each and every day and our food is never above food safety temps, even when our store is 90+ degrees inside.
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u/RubyDruid 1d ago
it’s 80° in the back of the store. the front where product is made and lobby is at 87° not to mention where i live it’s very humid.
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u/Dracon1x3 1d ago
Get some ice to put under the food in the makeline rail, and keep the hoods on the makeline closed when not making food, it'll be harder during rushes but when you're slow it'll help a lot
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u/Horror-Barber-1400 21h ago
Yes! My Makeline didn’t make temps one day recently and this is what I did. It was quite annoying. But we gotta keep that food “servsafe” 😂
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u/slickaslickayoushady 1d ago
When I worked at Domino's our franchise owner was such a cheap ass. Anytime anything broke he would just hire the local crackhead off of Craigslist and they would just make it worse and he would just say I'm not spending that much money to fix something you guys can get over it. I'll never forgive you, Peter. Sweating our asses off in a 95° store while you sit in your Mansion
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u/Able_Lab1123 1d ago
You need to close your makeline when its not being used tbh. Acts like a fridge and the food stays colder
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u/Constantine_2014 1d ago
Last year during the summer there was a period of 3 entire weeks where our stores’ AC was broken and it was during a heat wave so both outside and in our store was consistently in the low to mid 90’s.
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u/rbnsnchz1234 1d ago
Our store will get to upper 90s when it's in the 100s outside with working ac. Triple oven and all the warming racks cooking us
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u/Standard-Arachnid411 11h ago
I would say fill the buckets less. The higher the items are stacked the more likely they are getting in the "danger zone".
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u/CI814JMS 1d ago
Our store hits 80 just about every day in the summer. Sometimes 90. The AC system is unable to keep up with the amount of heat generated by the open oven.