Yeah, sorry Mary, but they probably would have also spit on the second order if you had them switch it. I haven't eaten Chinese food in a long time. Who knows wtf that meat was is in the General Ciao's or the other crap. It could be a freakin' alley cat for all we know. Sorry Mary, I know this wasn't that helpful.
I grew up in the industry and I can tell you that repackaging food and re-serving it is a major health code violation. I would report the incident to the health department and let them investigate the situation. Not only has the food been out of 'the safe zone' temperature wise for a while, making it potentially unsafe, it has been exposed to God know what as well. I walked out of a job as a server one time when I was ordered to 'marry' items from a relish tray, which was SOP at the place, and re-serve the items. The relish tray sits in the middle of the table, and all at the table are eating out of it with their forks, breathing on it, coughing and whatnot.
I get a lot of leads from that show. 'Hey this is Jimmy with ------------- Restaurant Supply, I saw you on TV and think that I might be able to help you out with your situation.................for a price."
I contacted the Newark Health Department. Suffice it to say, they said were going to close it immediately and temporarily while they investigate "the crap" out of it is what the guy said.
Oh yeah, they LOVE to do their job! Its a good thing you've done Miss Mary, of course your hubby might not like the fact he won't be getting any Chinise for awhile And Josephe, have you been holding onto that one just waiting for the "Golden" moment to unleash it uke:
Thanks Kenny and no worries. Fortunately, for Chris, he has a trillion others in this area from which to choose. He was partial to this one because they're close and their delivery was very quick, albeit aggressive. I remember one time we ordered from them and when I didn't answer the doorbell immediately, he was pounding and then trying to turn my door handle to come in.
Mary, if they call you back, tell them my Beef and Broccoli still hasnt showed up and that is just bad service, no matter how you slice it.
You never got it? They won't be calling any time soon, I guess. The health inspector just left my house. Had to take a written report from me. I won't report his many expletives in describing "places like these."
Not to be racist, but I have seen more horrors in Chinese Kitchens than any other type of kitchen. Raw chicken sitting our with flies on it. Food stored on the floor, in easy reach of vermin. Equipment caked with grease and filth that is in dire need of cleaning.
No need to be PC. A track record is a track record. If anyone has those news segments in their area where they expose restaurants or publicize Health Dept. investigations in their area you'll notice one type of restaurant always dominates those expose's. Chinese food establishments. It never fails, they are always the ones caught for some of the worst violations. I refuse to eat Chinese food for this very reason unless it's at PF Changs. Another good story...... They caught a Chinese food restaurant in Sunrise FL. 3 or 4 years ago buying black bear and snake meat from everglades poachers to replace other meats on the cheap. They had a guy go into the store (forget from which govt. agency) with a cooler stating it was bear meat as a sting and they fell for it.
Your story continues to crack me up. It's one thing that they use this practice but to tell you about it and recruit your help on the phone...... Priceless! Really how stupid can they be?
Mary, to confirm, did the person from the "Health Dept" happen to be of Chinese decent??? I have seen that trick used in the movies.....!!!
That's so wrong. I love Chinese food, and there's a guy around the corner from me where I get take out exclusively. He runs a clean operation and has an open kitchen so you can see there are no skinned cats hanging around or a fat sweaty guy dripping into your fried rice while it's being done up on the Wok.
Have you ever tried to catch a dog? Turn on a lawn mower and they head right towards it. Yeah I know thats wrong.
Most counties have websites that list their scores from inspections and you can even read the comments. I was scared but I looked up my local Chinese restaurant. They got a 94. http://www.wral.com/5onyourside/restaurants/page/1001540/?c=030&l=C&z=27028&id=03030010106&v=0
I get Chinese food from a restaurant a half block from me; the food's good but not spectacular. Not like Canton in the Gables back in the day, but decent. But what I like best is the kitchen is open to the entrance and you can see what's going on anytime.
Racist. Those make for the best tasting food though. Hope you never go to south east asia. That is how the whole country is basically handling food. My mother has learned the same techniques. Well not as bad, but not as safe as it is here in the States. I think we overblow it here in the states to tell you the truth. Separate cutting board for chicken, cross contamination etc. I was watching Jamie Oliver, and he made pork, lamb and chicken with the same marinade and put them all in the same bowl to marinate. Then cooked the pork to medium, not all the way through. If he did that in the US the FDA would have him arrested. My mother isn't filthy, obviously, but raw meats, are left out to defrost. Overnight or all day. No flies of course. In Vietnam, refridgeration is not widespread outside of the big cities. I think her stomach is hardened. I think mine is as well from all those years when she cooked for me. I shudder at the thought of doing so myself, but I'm not afraid of it. I think our stomachs have been toughened up Another thing I'm getting away from is the uber cleanliness with the constant washing, and germs. My sister and her husband are doctors, and they let their young daughter play with things that are slightly "dirty" (like my money and keys, nothing filthy). I pulled it away thinking it was dirty she said, no, let her play with it, she needs exposure to it so she can build her immune system. I think we're breeding a nation of wussies who will not be able to withstand the big bug.
I used to think the laws in place were too harsh as well. Then I took a Florida Food Manager course and I learned a lot about food poisoning, and how easily it is spread. As a restaurant owner you are responsible for every meal that hits the table, and if something goes out that makes the patron sick, or worse (food poisoning is no laughing matter) you can be held liable for it. We all know how sue happy America is, so those laws, if followed to the letter, can protect you from potential lawsuits. Chicken is a hotbed for bacteria, and it shouldn't sit out at room temperature, thawing it in a microwave, in a refrigerator overnight, or under cold running water are the only safe methods of thawing. Cross contamination is huge as well, color coded cutting boards and utensils are there for a reason, you don't want one guy to pick up a knife that was used to cut up raw poultry to use it on a sandwich or produce. Too much risk. I understand (and agree) with your point on us becoming wussies however, everything from hand soap to chewing gum is antibacterial these days and I believe that the kids raised with all these products will have a tougher adulthood when they come into contact with germs and bacteria. Man, when I was a kid we'd throw road flattened toads at each other, catch any animal that moved, peed on trees and swam through canals then would run home and eat a PB&J after carefully wiping our hands off on our pants.
I was stationed in Korea for a year. Dog is a delicacy, although it is not a common practice to eat dog like it was at the end of the Korean War. I can say that I actually tried it. Say what you will, but just because it is unacceptable in our society does not mean we should shun it because it is acceptable in others. I agree, however, that health code policies must be followed IF you are in the US. Chicken-on-a-stick was also very popular to eat over there. We would joke that it was probably pigeon (there were thousands in a city block!) or sewer rat, but at 1:00am when you were starving and needing food to absorb the abundance of Soju you just consumed, you'd eat anything. I strongly recommend the jellyfish; it tingles the tounge (literally) and the bittersweet flavor tantalizes the tastebuds.
The main difference is between home and restaurant. I am more lax when it comes to what I do at home (I let my chicken thaw in a stopped sink, not running water) and what I expect a restaurant to do for it's customers.
Nada bro. I was thinking the same thing as I was typing about him. Hoping he's just off for some R&R Also, good to see the "Newbie" venture out of her own thread and add value to this one.
I kinda bug the wife about stuff like that. But the bugging ends when she looks at me and says "why don't you cook dinner and I'll chat with your imaginary friends on the internet instead then Mr. Know-it-all?"
If she knew your imaginary friend was an army chick with no shirt on she might be much more interested