Know before you go!
- Thread starter Matt J
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I don't think public shaming is the way to go here.
Our policy has always been to recommend people contact management when there is a problem with food or service, etc. I think the same should apply in this case. What's the whole story?
Can't violations can be for things like missing posters, storing raw veggies above cooked ones in a fridge, not storing plates upside down and a lot more small things that can be a one-time, brief mistake that is easily corrected and pertains to good operating procedures?
Everyone makes mistakes, Do they learn and correct them and want to be responsible?
If there a repeat offender that is a threat to the public that's a different matter.
Our policy has always been to recommend people contact management when there is a problem with food or service, etc. I think the same should apply in this case. What's the whole story?
Can't violations can be for things like missing posters, storing raw veggies above cooked ones in a fridge, not storing plates upside down and a lot more small things that can be a one-time, brief mistake that is easily corrected and pertains to good operating procedures?
Everyone makes mistakes, Do they learn and correct them and want to be responsible?
If there a repeat offender that is a threat to the public that's a different matter.
So in Edgewaters case there was green/black mold building up in refrigerators, no licensed food manager on premises, and raw proteins were stored incorrectly.
I give restaurants A LOT of leeway in regards to health inspections, but when you have unqualified people handling potentially dangerous products incorrectly I don't take that lightly. Also, green/black mold takes time to form and clearly cleanliness has been neglected when it starts to show up.
Since it seems like a constant on the internet: I used to hold a ServSafe certificate, and held a ServSafe Instructor certificate.
I give restaurants A LOT of leeway in regards to health inspections, but when you have unqualified people handling potentially dangerous products incorrectly I don't take that lightly. Also, green/black mold takes time to form and clearly cleanliness has been neglected when it starts to show up.
Since it seems like a constant on the internet: I used to hold a ServSafe certificate, and held a ServSafe Instructor certificate.