Early Monday evening, between 6 and 8pm, a 'team' prepares their Salisbury Steak for the Tuesday night dinner.
The 'steak' is actually a 2/1 hamburger or ground steak, frozen, which is pan seared then placed in (non commercial) roaster pans. The searing takes the meat to an undetermined level of doneness. There is a gravy made from the meat drippings whis is then poured over the meat in the roaster pans. The roaster pans are then covered with foil and set on a stainless steel cart. The cart and pans are then placed in the walk in cooler overnight.
The next day around noon C (Club employee) places the pans in the roasters and set to cook at an unknown level for 4 to 5 hours at which point the serving starts.
Additional information: At 10:15am an ugly little creature, A Wart so to speak, entered the walk in cooler with a K-Type Thermocouple probe (passes high and low calibration) and measured the temperature of the 'food' in one pan. One measurement was taken at the pans core. Another measurement was taken by pushing the probe through the core to the pans surface.
The thermo probe indicated a core temperature of 50 degrees Fahrenheit while the surface temperature was indicated as 48 degrees F.
Comments? But first:
Please indicate your level of experience/ qualifications/ if your a food service professional as in dishwasher to executive chef to manager. No, you don't need to hold a title or position to know what I have presented in these threads is ..... just plane WRONG.
I'm interested in everyones opinion but, you know folks, some opines count more than others. Nothing personal, I know MY opinion does not count as much as others on multitudes of subjects.
So,
In the Fish thread I mentioned a meeting between myself and the administrator. I pushed it just about as far as I could. I was looking to obtain 'authority' which didn't quite go over very well.
I pointed out the bio hazard (Salisbury) in his walk in and why it's dangerous. I think he now understands that cooking may kill the bugs but it does little for inerting the bug poop.
I could go on about this meeting, it lasted over two hours. Most of it was very tense.
I believe the Admin does not understand the urgency of the need for change but he DOES understand the need for massive changes. Problem is institutional inertia. That and, much as I despise having to accept it, changes have to be made incrementally following certain procedures and protocols.
Why do I have to accept it? Before anyone gets outraged or says I should quit keep in mind, if I quit there will be no one at this lodge with an idea of what needs done and the situation would continue.
The 'steak' is actually a 2/1 hamburger or ground steak, frozen, which is pan seared then placed in (non commercial) roaster pans. The searing takes the meat to an undetermined level of doneness. There is a gravy made from the meat drippings whis is then poured over the meat in the roaster pans. The roaster pans are then covered with foil and set on a stainless steel cart. The cart and pans are then placed in the walk in cooler overnight.
The next day around noon C (Club employee) places the pans in the roasters and set to cook at an unknown level for 4 to 5 hours at which point the serving starts.
Additional information: At 10:15am an ugly little creature, A Wart so to speak, entered the walk in cooler with a K-Type Thermocouple probe (passes high and low calibration) and measured the temperature of the 'food' in one pan. One measurement was taken at the pans core. Another measurement was taken by pushing the probe through the core to the pans surface.
The thermo probe indicated a core temperature of 50 degrees Fahrenheit while the surface temperature was indicated as 48 degrees F.
Comments? But first:
Please indicate your level of experience/ qualifications/ if your a food service professional as in dishwasher to executive chef to manager. No, you don't need to hold a title or position to know what I have presented in these threads is ..... just plane WRONG.
I'm interested in everyones opinion but, you know folks, some opines count more than others. Nothing personal, I know MY opinion does not count as much as others on multitudes of subjects.
So,
In the Fish thread I mentioned a meeting between myself and the administrator. I pushed it just about as far as I could. I was looking to obtain 'authority' which didn't quite go over very well.
I pointed out the bio hazard (Salisbury) in his walk in and why it's dangerous. I think he now understands that cooking may kill the bugs but it does little for inerting the bug poop.
I could go on about this meeting, it lasted over two hours. Most of it was very tense.
I believe the Admin does not understand the urgency of the need for change but he DOES understand the need for massive changes. Problem is institutional inertia. That and, much as I despise having to accept it, changes have to be made incrementally following certain procedures and protocols.
Why do I have to accept it? Before anyone gets outraged or says I should quit keep in mind, if I quit there will be no one at this lodge with an idea of what needs done and the situation would continue.