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SO GROSS!!! (long) - Page 5

post #61 of 128
About mixing the old food with the new food in a buffet...You're only supposed to hold food on a buffet at certain temperatures for certain lengths of time, and if you're just dumping new food on top of old food, who knows how long the old food has been there? It could have been out for ten hours if the trays are never replaced. Also, think of the amount of handling the food gets, and if people are poking around in the food, re-using dirty plates, sneezing and coughing on the trays, etc., then you're just letting that contamination get stirred around instead of replacing it with clean trays of food.

At the temperatures most buffets hold their food, the bacteria is still going to be able to grow, just a lot more slowly. If you refill the pans instead of replacing them you'll be giving it more of a time opportunity to multiply enough to make someone sick.

Personally, I can't think of a buffet that I've ever eaten at where the food seemed to be held at over 145 degrees, which is what I think the guideline is for hot food, if I remember correctly.
post #62 of 128
We have another restaurant in the same plaza as mine, they are notorious for serving stale food, what I dont get is how he is still in business...all the locals know not to go there..they take out the stuffing from the pastry and recycle it by stuffing it again the next morning...they pick the refuse vegetables which the grocery store(in the same mall) throw out...I mean come on!!
Having said and read all that we have...are we doomed to not eat out again? My family actually prefers to eat in, it is the foodie in me that likes to go out once a week...if it were up to them they would never go out and not miss it...I do feel hypocritical, being a germ freak and yet exposing myself to stuff like this...as I said earlier though we stick to 5-6 places we have been visiting forever...oh well...
post #63 of 128
When I was in culinary school and was taking the sanitation course, the chef teaching the class told us to look around if we went out to eat during the week. We were supposed to talk about good and bad things that we saw in the restaurants. After the week that we had to read the food-borne illness and food handling chapters, she asked if anyone had anything they had noticed during the week. Not one person rasied their hand, and she said "didn't ANYONE eat out last week?" One guy piped up and said "after reading chapter 5, I'm never eating out again!" icon_lol.gif
post #64 of 128
costumeczar, thats a great story and the thing is I believe it! CakesbyJen and Indydebi, i totally believe the chinese restraunts are the worse. The thing about the mexican restraunt i worked in was my boss wasnt even mexican. People always got a kick out of the fact that he was Iranian(except after 9/11 when the restraunt was vandalized and some idiots even tried to boycott it). He actually started out working for a mexican guy at a mexican restraunt and after he learned everything, branched out on his own. He was able to do so b/c back in his country his family had money, so he had a nice bank account of his own. My state doesnt legalize home bakers either, and i Just dont understand how they let some of the restraunts here stay open . My moms runs a restraunt and says they either call and let her know they are coming or they will pop in and ask if shes ready to be inspected!!! I mean come on, how in the world are you going to find the violations if youre pratically setting up an appointment to go! Give me a break!
post #65 of 128
many years ago my dad ran an american legion...the state inspector would call and let dad know when he would be in, so dad could have time to lock up all his slot machines and clean up the kitchen. he was a drinking buddy of my dad's.
the early bird may get the worm, indeed, but the second mouse is the one who gets the cheese!
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the early bird may get the worm, indeed, but the second mouse is the one who gets the cheese!
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post #66 of 128
Quote:
Originally Posted by Tallulah

Okay, I had no idea where to post this so I'm posting here....

I now have to relive this experience, so bear with me. In all fairness I have to say I'm a germ-a-phobe. I'm the type that washes fruit and veggies with soap, cleans her bathroom with a toothbrush and has separate cleaning towels for everything. I even wash them separately.

That said, I'm a Pastry Chef who has to complete an internship at a bakery. I chose this particular bakery because its been in business for a great number of years, the staff seemed nice and it was close to home.

BIG MISTAKE! The first 10 minutes set the tone for what was to be the most terrible experience EVER!

I had to fill tarts. I was asked to get some raspberries out of the fridge. I get my rasberries out, I am ready to wash them, and I'm told, no don't wash them. I was then told to please "ask questions" before doing anything. For using common sense??!! icon_eek.gif

Against my will I had to put these raspberries, possibily full of pesticides and gosh knows what else on these tarts. I was then told to get some strawberries and blueberries out of the fridge. Again, no washing involved. Well, the same person who told me to "ask questions", takes a knife she was using on something else (can you say, cross contamination, folks?), and starts cutting these strawberries and places them on tarts.

She then opens the blueberry packaging. Some blueberries fall on the floor, she picks them up and puts them right on the tart!!!

I thought I was going to faint! That wasn't the worst of it! There's more but I don't want to gross you guys out. The kitchen itself was dirty and no matter how many times I said to myself, "When in Rome..." I just could not take it.

Now I am forced to ask the hard question, what if this is the industry standard? I clearly have to choose another site - But how will the germ-a-phobe in me survive? icon_cry.gif



I cannot beleive that would be the norm! Call Chef Ramsey! icon_biggrin.gif
Gotta have more cowbell!
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Gotta have more cowbell!
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post #67 of 128
Here in Florida, home based kitchens are not allowed. But, does anyone know why the Booster Club at one of the local high schools can prepare food at home and sell it at the football games? The profits go to the football program, but is this legal or are they taking a chance too?
Be the kind of woman that when your feet hit the ground each morning, the devil says "OH CRAP, SHE'S UP"!
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Be the kind of woman that when your feet hit the ground each morning, the devil says "OH CRAP, SHE'S UP"!
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post #68 of 128
Ummm, I knew there was a reason we don't eat out much!!! icon_eek.gif
post #69 of 128
Good Lord, I couldn't even read all the stories. How disgusting!
post #70 of 128
How is it that I can't bake from my own spotless home kitchen and filthy commercial kitchens are allowed to churn out cupcake after cake after cookie? icon_mad.gificon_mad.gificon_mad.gif
That is so depressing! icon_cry.gif
I has a sad. I can has cake?
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I has a sad. I can has cake?
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post #71 of 128
I recently delivered and set up a wedding cake in our local police lodge. The bride's mother had contracted with a caterer to do all of the cooking for the reception in the lodge kitchen. (she is licensed) It was a wife, husband, and daughter team. As I was packing up to leave, I spoke with the wife concerning the slicing instructions and box for the top tier I was leaving. I told her the food smelled delicious, she asked if I wanted to taste it, but I politely said no as they had on no hair nets, both women had long hair, only the husband had on an apron and the wife had food on her hands up to her elbows. Apparently she was not using spoons to stir the food, only her bare hands and I could see her long painted fingernails through the food! How Gross! I just hope no one got sick!!!!!
post #72 of 128
I got to say LSW, i gagged when i read your post. I cant stand for someone to put their hands near my food, the whole arm, yikes! I wonder what they wouldve done if they lost a nail in all that food, not to mention the hair! Yeah, i think i wouldve passed on tasting their "delicious" food too. Why would someone use their hand(and arm) to stir food anyway?? If nothing else it seems it would be easier to use a spoon, wouldnt that make clean up a little easier?
post #73 of 128
[quote="Tallulah"]My belief is you treat your customers like you treat your mom. Would you serve your mom something you picked up off the floor!? I wouldn't!
Tallulah, So true! That's the perfect attitude! I love that!
Shiney
Take a picture; eat the cookie!
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Shiney
Take a picture; eat the cookie!
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post #74 of 128
You know those little finger condoms that cooks put over their fingers when they have a cut? My dh, on his first night on the floor as a manager of a restaurant, had a lady call him over to complain that a "balloon" was in her mixed veg. Barf. It's a good thing she didn't know what it really was.
post #75 of 128
Wow, you know about the berries, I was watching the food network the other day and Ina Garten (barefoot contessa) was making something with raspberries and she specifically said not to wash them which grossed me out. She might buy her raspberries from the local farm but I don't. But even then, how do you know that a dog or squirrel didn't pee on them or something or what pesticides the farmer used. Eew. Wash and dry your berries people. It won't ruin your raspberries. They get rained on outside and turn out just fine. I have heard the same thing about mushrooms too. I wash them too.

As for the health inspectors, I remember being in college and yelling at some health inspectors. There was nothing the school could do about it either. There was this inspector testing the temperatures of things. I saw them stick the thermometer in raw chicken, and then without even wiping it off with a paper towel stick it in cooked food. I was furious. Luckily we had great cooks who were very clean, and they just got rid of anything this disgusting inspector touched.
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