don’t order the tossed salad
A coffee bar would have been a good addition to Cracker Barrel, but not much beyond that.
Was it really necessary for the inspectors to toss it?
Couldn't it just have been encouraged to crawl away on its own?
Regards,
Good thing this wasn't in San Francisco, or else it might have been more than just his bare hands that touched the raw meat! (Best regards from "Portnoy's Complaint." )
[...] an employee with an “unrestrained large beard” was working on the cook line, preparing food.
Just revolting!
Regards,
As mentioned previously, the left’s goal is to corrupt or destroy. The redesign was not a mistake and the poor quality is not a mistake.
Yeah but... How were the crackers from the barrel?
Man with a large beard? Obama works there?
Our last attempt to eat at a Cracker Barrel was disappointing in that a few of the employees were the blue or purple hair variety with tats and metal studs all over the place and had obvious attitudes.
We opted to go to the Texas Roadhouse across the street. The employees there were normal and very courteous.
“A grade of 69 and below is considered failing.”
Any time my wife and I go out to dinner, first thing she looks at is the health score. Just this week, for our anniversary we went out to a beautiful restaurant to celebrate. The restaurant scored a 94. She refused to eat there.
I’m not advocating for poor health conditions, additionally my parents owned a good restaurant while I was growing up and I have worked in numerous restaurants as assistant manager...
That being said, if you have clean hands you can touch, manipulate and cook said food. We are over-gloved.
Ever watch a cooking show where steak, burger or chicken is being cooked? Here’s the line: “bring it to room temperature first...”
No doubt this place was disgusting but a decent conversation with the health inspector might have helped...and don’t get me started about the politics of health inspectors..
I would not like to be in the restaurant business today.
I was a Pizza Hut cook in 1982. We always passed our health inspections, but we never, ever, had to wear plastic gloves. I sometimes sampled the meats and cheese while making the pizza. I guess I wouldn’t survive in the business today. To my knowledge, no one got sick. Our cooler was nice and cold.
How’s the “food” at the Street Taco food trucks parked in the parking lots all around the nation doing? I’ll bet it’s tough trying to keep that crap at the correct temperatures.
To begin with, the inspector observed one of the cooks touching and handling bacon with his bare hands.
Bet inspector never visited a Mexican food joint Loa Angeles.
Oh My God would ensue.
“152 degrees” ????
I can imagine the bacteria test results in that kitchen.
Makes my stomach turn.