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Old 04-15-2008, 04:13 PM   #31
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Yeah Wart, sounds like you are trying to do what you can internally.

I am not a professional cook in any sense, never took a course, but realize those are very dangerous practices.

But if you met with the admins, my guess is they probably said, "Heck, we've been doing this for X number of years and no one has gotten sick". Maybe not in your presence, however.

You have alerted the folks who run the place of your concerns and they may clean up their act, at least for a while, worried that you are going to the Board of Health.

The Board comes in, finds no shocking violations, and they leave. Then you are terminated.

And the place goes back to their old sloppy practices.

Would wait a few days and see what happens. Not too long, but maybe you did put a flame under their posteriors. If not, would document, document, document, and go in for a private talk with the Board.

Good luck, know you will do the right thing.

Course the outcome will be difficult, but probably less difficult than if you are dragged into complicity in a serious food poisoning outbreak.
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Old 04-15-2008, 04:16 PM   #32
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Thumbs down

a number of years ago, i worked at hulette packard in the employees cafe. they served clam chowder.

every nite, they took leftovers and hosed out the sauce , then froze and reused what was left. it occured to me that at some point u are eating very old clams and potatoes. never ate it myself. yuck

the lettuce was bleached to take out brown every night. same feeling for me. didn't eat salad there either.

they would keep lunch meat, ham comes to mind, until it had a rainbow on it.
never ate that either.

only ate burgers, that went from frozen to grilled. seemed the best of a bad list of choices.

never heard of anyone getting sick, but it was a miracle they didn't kill them all.

babe
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Old 04-15-2008, 04:29 PM   #33
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Quote:
Originally Posted by Wart View Post
Done:

I hope you were a party to the recorded conversation or, if not, had permission to tape.
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Old 04-15-2008, 04:55 PM   #34
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Originally Posted by expatgirl View Post
ah, if only Marvin Zindler were alive and living where you did--------

LOLOL Marvin Zindler Exposing Slime in The Ice Machine all over Harris County


What scares me is that the types of situation exposed by Wart in this particular place are not very uncommon.(as pointed out by babetoo) I have heard so many horror stories from people who work in kitchens.... mostly based on ownerships desire to save a buck.

I cant say I am the biggest safety maven at home and the other people in my house can be downright gross but atleast I know what is going on .... dining out you just dont.
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Old 04-16-2008, 03:48 PM   #35
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Quote:
Originally Posted by jennyema View Post
I hope you were a party to the recorded conversation or, if not, had permission to tape.
I can tell you have your "Attorney Hat" on!

I think he just means he documented everything on tape versus recorded stuff he wasn't present at. I think!
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Old 04-16-2008, 04:38 PM   #36
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ah, if only Marvin Zindler were alive and living where you did--------he was a beloved icon in the Houston community and was instrumental in getting restaurants to come up to code and closing down the infamous "Chicken Ranch" (a ladies of the night establishment)........he was on the 5 o'clock news.....he also addressed and righted a lot of wrongs..........a lot of elderly and people whose health is compromised in one way or another shouldn't be "fried" for no good reason
OMG, I remember Marvin well. I didn't know that he died. Remember that horrible toupee? And the polyester leisure suits? He really wore them all the time because he was a client at the vet clinic I worked at. But you know, that man got things done. Sometimes the media can bring things to light in such a way that the citizenry at large demands action.
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Old 04-16-2008, 04:53 PM   #37
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Quote:
Originally Posted by PanchoHambre View Post

What scares me is that the types of situation exposed by Wart in this particular place are not very uncommon.(as pointed out by babetoo) I have heard so many horror stories from people who work in kitchens.... dining out you just dont (know).
Or get it out faster.

Heres a thing some may have a hard wrapping their head(s) around:

It's completely possible a dark and dingy greasy spoon serves safer food than a 5 Star.

Watch Iron Chef or Hells Kitchen to name only two. You'll see numerous technical and outright violations.

You don't want to know what happens in even the best of kitchens.


Quote:
Originally Posted by kitchenelf View Post
I think he just means he documented everything on tape versus recorded stuff he wasn't present at. I think!
Correct.

My tape, batteries and recorder in my shirt pocket during a 'conversation' between myself and the boss.

It serves two purposes. One is it provides an indelible record. Not a chance of someone saying I heard or remembered incorrectly.

The second and more important purpose is it keeps me rational, on point and focused. You can imagine how easy it would be to 'fly off the handle' in a situation such as this. I recorded it because I may need it, and if I need it I am well served to be the rational grown up voice on the tape.

Back to studying ...
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Old 04-16-2008, 07:24 PM   #38
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Quote:
Originally Posted by jennyema View Post
I hope you were a party to the recorded conversation or, if not, had permission to tape.
Even if he was a party, did his boss have a reasonable expectation of privacy? If he did (and I would guess a private conversation between a boss and employee in the bosses office qualifies as a reasonable expectation), then the recording may have been illegal.

Ohio

Like I said before Wart, if you keep being "clever" instead of calling the Health Department, you may be the one who ends up in trouble.
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Old 04-16-2008, 09:13 PM   #39
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My tape, batteries and recorder in my shirt pocket during a 'conversation' between myself and the boss.
In Canada, in some instances (collection activity) you have to advise the people being taped that they are in fact being taped. Otherwise, it is not admissible in a court of law.

I guess what I'm wondering, is that you have all this info, but, other than storing it, nothing is being done. Hate to sound crass, but when you posted, I'm sure you knew what folks would say.
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Old 04-16-2008, 10:51 PM   #40
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I'm going to step in here and make a comment. He's gotten lots of good information here and he knows what should be done. He also knows the laws on recording in the State of Ohio because the link is posted right above.

Wart - your comment
Quote:
Heres a thing some may have a hard wrapping their head(s) around:

It's completely possible a dark and dingy greasy spoon serves safer food than a 5 Star
Not one person who has ever worked in a kitchen disputes that. Numerous technical and outright violations....??? I guarantee you that at the end of the day ****'s Kitchen is clean and hot things have been safely cooled and stored. Not completely understanding why you even brought this up.

What it boils down to is we've done all we can do. It's up to you now, Wart.
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