Posted on 07/09/2013 12:05:34 PM PDT by nickcarraway
Employee Brandon Huber's viral video shows piles of raw meat sitting in the summer sun. And he says it is about to be served to buffet customers once the state inspection is over.
The food is fit for flies.
But instead, the rancid meat was being served to customers, a Golden Corral restaurant employee says in a shocking video.
‘I cook this food every day, and now I see what is involved into it,’ 21-year-old Brandon Huber says.
‘I cook this food every day, and now I see what is involved into it,’ 21-year-old Brandon Huber says. Brandon Huber's viral video of raw meat sitting in the summer sun by a parking lot dumpster has nearly 2 million views on YouTube — it also has customers, and the franchise's owner, disgusted.
Eric Holm, the owner of the Port Orange restaurant, said the manager on duty has since been fired.
The video has the state's Department of Business and Professional Regulation investigating.
The video has the state's Department of Business and Professional Regulation investigating.
"A video was recently posted showing an incident of improper food handling at our Port Orange, Fla., location," Holm, owner of 27 other Golden Corrals around Orlando and Atlanta, wrote in a statement Monday. "None of these items were served to a single customer. All were destroyed within the hour at the direction of management. Brandon Huber, the employee who made the video, participated in the disposal of the food."
Posted July 1, the video shows Huber, 21, a self-proclaimed long-time employee in full work attire, describing an inspection under way at the food joint. As he walks toward a dumpster, he explains how the manager put the piles of raw meat, including pot roast, bacon, baby back ribs and burger patties, outside and unrefrigerated to avoid inspection.
A self-proclaimed long-time employee says he found the piles of raw meat, including pot roast, bacon baby back ribs and burger patties, outside and unrefrigerated to avoid inspection.
A self-proclaimed long-time employee says he found the piles of raw meat, including pot roast, bacon baby back ribs and burger patties, outside and unrefrigerated to avoid inspection.
The food is piled in trays, sitting on metal serving shelves.
Dumpster or way station? A video by a Golden Corral employee seems to show meat left to rot outside before being served to customers again. BRANDON HUBER VIA YOUTUBE
Dumpster or way station? A video by a Golden Corral employee seems to show meat left to rot outside before being served to customers again. "Apparently, what my company likes to do to get ready for inspections, is put their food by the dumpsters," says Huber as he records the 2-minute long video behind the Golden Corral. "Look at all these flies, it's disgusting."
The disturbing claim that the restaurant served such food to customers has the state's Department of Business and Professional Regulation investigating the matter, a spokeswoman told The Dayton Beach News-Journal.
"They are looking into it," Tajiana Ancora-Brown said of the department's division of Hotels and Restaurants. "It [the investigation] is in progress."
The video first came to police attention after Holm, the owner, claimed he was being blackmailed. Huber's father, William Huber, posted the video on eBay with a $5,000 asking price. Holm took that as an extortion attempt but police disagreed. Instead, detectives passed it on to state restaurant inspectors. The agency's website showed Tuesday the restaurant remains open and that it last passed inspection Jan. 7. There is no mention of a more recent inspection mentioned in the video. The location opened in October.
"I cook this food every day, and now I see what is involved into it," Huber says in a second video, published online July 7. "And to me as an employee here, I would not eat this stuff."
Why didn't this employee "complain up"? What he did doesn't achieve much that's positive....for him or GC.
PS: Every year they run a summer camp with donated employee time and volunteer $1 donations taken off the cost of a meal. It's a camp for the children of wounded warriors.
THIS is why we don’t eat out anymore.
There’s just no telling what’s gone on in the food prep, WHAT exactly you’re eating, and what sort of stomach ailment you’ll get from that.
Especially risky in a downturn when corners that can be cut are cut.
That is a sweet story.
I only eat highly processed whey protein for my protein needs, and greek yogurt. And I always use a microwave as it kills 99.9% of bacteria.
I was once in kitchen of the the Spago’s in Palo Alto, supposedly the fanciest restaurant there. I almost threw up. Food, including raw fish, was lying on the ground next to garbage. Workers would stick their hands in food trays and shove food in their mouth. It was terrible.
I see everything twice /Yossarian
Gag.
My kids like ‘Kitchen Nightmares’. It seems that most eating establishments have sanitation ‘issues’.
Microwaves are terrible on protein, so you might want to rethink that. Plus, why would you want to kill the bacteria in yogurt, since that is part of the value of yogurt.
The only places I eat are places where it’s picked up already cooked, it’s simple stuff (a good pizza) or where I see them actually make it in front of me and I can see and smell the food items they’re using.
Very few places I go out to eat. I cook, man.
They’ve given up in most cases and while believing they have high standards, they’ve let a lot of important things go. Ie freezer stock, rotting things, stuff kept way too long and not good, no regular cleaning of anything, etc.
“I made a point to take her out to eat at least once a week from then on.”
Choose your eatery carefully. I have a couple of places I love to take the wife once or twice a week. These places serve the best food you can get. Fresher than can be bought at the store. One place actually buys all organic and locally grown including veggies, beef and pork and chicken. Outside of that, she is an awesome cook. So when she cooks, I sous chef for her...meaning...I do a lot of the manual mundane stuff. That makes her smile.
Believe it or not my biggie problem usually concerns cleanliness in/around the ice dispenser.
And the drink area in general.
We won’t even talk about salad bars. And what passes for dressing these days more closely resembles something I’d use to caulk my chicken coop.
” Tonight’s homecooked menu is pork chops, potatoes, a salad from the backyard garden and something with fresh peaches for dessert.”
Sounds good. What time do you want us over?
You got beer in the fridge, right? ;-)
Microwaves are terrible on protein, so you might want to rethink that. Plus, why would you want to kill the bacteria in yogurt, since that is part of the value of yogurt.
I don’t microwave the yogurt, only the hot dogs and fish I eat.
The whey protein I eat stays cold
Hot dogs and fish have protein.
I don’t own a microwave.
Ooooo YUMMYYYYYY!!!!
Ok folks lets all head on over to Bgill house for a good old fashion homecook meal =)
I’ve eat at GC all over the country.
They range from perhaps the best buffet I ever ate at (somewhere in E. Tennessee) to appalling (Orlando).
Most are reliably somewhere in the middle, which is why I continue to go.
I find this pretty stupid. Every restaurant inspector I’ve ever had contact with would also inspect how food is being disposed of. The notion that he wouldn’t even walk out the back door is pretty silly.
If this is happening, the big problem is poor quality inspectors.
That sounds great! Let all meet at Bgill house!!!!
I personally am glad for government inspections of restaurants.
There’s been some bad conditions uncovered by our local health inspectors.
Ed
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