If a health inspector saw it would they have to throw the whole thing away? Yes and the health report would reflect the contaminate by decreasing the score and the reason for it would be written in an appropriate space for later inspections. Now, would the restaurant actually throw the stuff away if a guest saw it? Some yes, some no. Sad to say but it’s been my experience that most kitchen management persons are only thinking of food cost in such a situation which is why I have replaced so many kitchen managers with Chefs.