Food for Thought

T

The Three I's

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The restaurants that flunked last week had some especially disgusting violations.
The Link

The inspector saw chicken juice and blood dripping onto fish in the cooler

And slime mold inside the ice maker as well as soiled tongs hanging on oven doors.

Swollen jars of food as well as chicken waste liquid in flour bins
 
Damn. We used to eat at Wan Fu all the damn time back in the day. It was just around the corner from University Heights, which is where we shacked up during my last year at UT.

Those were the days....

Hook 'Em
 
Re: Wan Fu and the report on the link--

Motor oil kept above the food prep area? I guess you can never be too prepared in the food service line of business. Never know when you might have to do an oil change and all points inspection in between orders of lemon chicken.
 
From someone who has worked in restaurants for 10 years, you don't even know what goes on in restaurants. Oh, and if you're gonna talk **** to a waiter to pump up your ego, impress your date, and/or just embarass the waiter, make sure you have received all of your food and you aren't taking anything togo. Waiters/cooks may bite their tongues while you are throwing your weight around, but they get their paybacks one way or the other.
 
I worked as a cook in a restaurant in my college days. It gets ugly back there. I don't know how those guys work in open kitchens that seem to be popular with new restaurants.
 
The funniest thing is what people ***** about. I use to work at CM Cafe, and there was a guy that went ballistic because we put the ticket (thermal paper indicating which plate was his)on top of his salad. Not the best thing in the world mind you, but hardly worth going nuts over. Then he comes in another time, and the kitchen manager remembered him and informed folks not to do that this time. He went ballistic again because we "singled him out". He threanted to take out a full page ad in the Chronical claiming that Central Market was poisoning it's patrons.

Man, if that guy only knew, and that is an open kitchen. But this all just supports my idea that everyone should be required to work 1 year of retail/food service before they are allowed to graduate college. (if they don't go to college, chances are they already are or have)

And anyone who talks **** to a $2/hour waiter whose been on their feet all day deserves every drop of spit/spooge the waiter can scrounge up to give them.
 
One of my jobs was at a barbecue restaurant that used a deli slicer to cut their brisket. Waitresses would often tell me to dial down the thickness of the meat to customers that were giving them a hard time.
 
Surely those flies couldn't be swarming around the open rotisserie (sp) pork @ Chango's.
wink.gif
 
Now the Tavern...

The Tavern on West 12th had 15 points deducted for temperature violations. With a 58 on the original inspection, the restaurant was also cited for:

An employee not using gloves or sanitizing his hands before handling ready to eat foods.
No hot water at the handsink
And numerous gnats in the kitchen area.

A partner said after a change of management they've replaced a compressor in the walk-in cooler.

The Tavern scored an 89 on the follow-up.
The Link
 
Like I give a ****.

Health regs are for *******.

Some of the best meals of my life were from places that the building inspector wouldn't pass, much less the health inspector.
 
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