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Kitchen Cops 12/6/07

Submitted by WWAY on Thu, 12/06/2007 - 8:20am.READ MORE:
A Wilmington restaurant has some work to do as the lone member of this week's Kitchen Cops low performer list. Asian Buffet at 2541 Carolina Beach Road lost five points for raw meat stored the wrong way and dented cans in storage. Potatoes were sitting out at room temperature. And employees need to work on handwashing. A two-point bonus for workers passing a food safety course does little to make up for 11 violations. A score of 81.5 for Asian Buffet. Just one local restaurant on this week's Kitchen Cops high performers list. A New Hanover County health inspector said some general cleaning is needed at New Jade Garden at 3224 North College Road. A half point off for a score of 99.5.

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I think that asian Buffet

Submitted by jake tupper (not verified) on Thu, 12/06/2007 - 7:36pm.
I think that asian Buffet can get 100.0 because the workers should work better. from Jake Tupper
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KITCHEN COPS

Submitted by PAT (not verified) on Thu, 12/06/2007 - 6:18pm.
THE WORST PLACE IN TOWN FOR FILTH IS VALINO'S. THEY TOUT GOOD BREAKFAST FOOD, BUT THAT PLACE IS A CESSPOOL OF FILTH. THE RESTROOMS ARE THE MOST FOUL SMELLING AND THE KITCHEN IS A GREASE PIT. HOW THIS PLACE PASSES THE INSPECTIONS IS BEYOND ME.
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Burger King sickness

Submitted by nissanmotor (not verified) on Thu, 12/06/2007 - 12:18pm.
I dont eat at BK anymore. I got sick twice ordering a whopper, different times several months apart. Someone that worked there told me if a Whopper has been sitting out too long and got cold they heat it up in the microwave before reselling to make you think its fresh off the grill. The ones I ate I did notice the lettuce was wilty and warm, guess it got the microwave treatment. Would explain my vomiting both times too.. you can leave things sitting out that long especially with mayonaise on it creating its own bacteria and warming the whole thing in the microwave with the mayonaise is just asking for it. All the ones I go in are filthy anyhow, so I eat at hardees for a fast food burger now. They are made to order.
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Burger King

Submitted by Brad1980 (not verified) on Thu, 12/06/2007 - 2:52pm.
Honestly the mayo is probably not what made you sick. It is too common to jump to that conclusion. I would be more worried about the lettuce and other veggie condiments as well as the meat on the sandwich. Dont get me wrong though I agree with this being unsatisfactory. As I have said in other comments regarding restarants. Alot of the problem is that they are focused to highly on the $$ issue. In this case is more than likely about the waste of food that is already paid for by the restaurant. My suggestion to this restaurant would be to tackle the root of the problem. (Crew and Management training) This is not a quality product according to BK standards that was served to this customer.
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Good !

Submitted by Guest888 (not verified) on Thu, 12/06/2007 - 11:21am.
The health department needs to do more to shut these places down before they kill someone.. I went to this buffet once, and I assure you only once. It is a white trash welfare version of plastic chineese takeout.. The resturant was filthy and the food subpar. When will the health dept begin to care about people? It is absurd that a poor performer can pick up an extra 2 points because of a certification. Obviously the certificate does not mean jack if someone is scoring a 78......
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I agree with GOOD!

Submitted by Brad1980 (not verified) on Thu, 12/06/2007 - 2:30pm.
I agree with your comment regarding the point increase because of serv-safe certification. The program was put into place to educate food service industry employees about food safety. If they arent practicing the knowledge that they supposedly learned then why reward them for it. However I do know the burden of food service work from crew to a management viewpoint. There are alot of conflicts between what service the customer expects to recieve and trying to deliver that service while adhearing to all food safety guidelines. Alot of the conflict revolves around the financial aspect of the business (profitablity). What restaurants must remember is that in order to make profit you have to sell your product and maintain good food safety practices. In other words stop trying to increase profit by cutting the labor aspect(working with skeleton crew). Instead focus on staffing to ensure that a safe product is being served in a clean establishment then the profitability aspect will follow by creating loyal customers and bringing in new customers. Dont focus on the gotta have the $$ now atittude. Its about product quality and cleanliness. Stop cutting corners.
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Health Ratings

Submitted by Guest12345 (not verified) on Sat, 12/08/2007 - 12:26pm.
The health certifications of every food service provider should be posted on the FRONT DOOR of their establishment. If these business folks could see how many customers turn and run when they see any rating below mid-90% THEN, maybe, they would have the incentive to work harder.
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I'll walk into a restaurant

Submitted by WilmMan on Wed, 12/12/2007 - 9:16pm.
I'll walk into a restaurant and if I see a low score, I'll turn around and walk out. This way they see me walk in see the score and leave. Putting the signs on the outside door, will stop people from coming in in the first place
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