A Random Cresfellow
New member
I work at a restaurant that serves both raw foods (salads) and cooked. There is a leak in the ventilation system over the raw station that drips water directly onto the salad cutting board. Needless to say the water doesn't just stop when it hits, it splashes as water has a tendency to do. I am a certified food manager and quite aware of the chemical, biological and biotoxic dangers inherent in this leak. I've spoken with my kitchen manager and general manager about this and found out this problem has happened every winter for years. Apparently one of the owners is 'working on it' (and has been for several weeks now, he's quite deliberate when it comes to repairs). However the food is still possibly being contaminated- and it is NOT food that is cooked before serving.
Furthermore our hand washing sink goes completely cold when the dishwashing machine is running, which after about 6pm every day is pretty much constantly. We do have a cooked food station where we handle raw beef and pork products and we diligently wash our hands after every such instance but when the water is cold it causes the animal fat to congeal rather than wash off. Wisconsin food regulation states that handwashing water must be at least 100* F and this is clearly not the case.
I'm extremely concerned because these are both potential sources of food-borne illnesses and as such could seriously hurt someone, including myself, both physically and with regards to any further culinary career choices. I don't want a restaurant on my resume that was shut down for making people sick!
Incidentally, we have a health inspection coming up....
Furthermore our hand washing sink goes completely cold when the dishwashing machine is running, which after about 6pm every day is pretty much constantly. We do have a cooked food station where we handle raw beef and pork products and we diligently wash our hands after every such instance but when the water is cold it causes the animal fat to congeal rather than wash off. Wisconsin food regulation states that handwashing water must be at least 100* F and this is clearly not the case.
I'm extremely concerned because these are both potential sources of food-borne illnesses and as such could seriously hurt someone, including myself, both physically and with regards to any further culinary career choices. I don't want a restaurant on my resume that was shut down for making people sick!
Incidentally, we have a health inspection coming up....