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re: TJ Ribs - Acadian - Closed By the Health Board (Hot Water Heater Broke)
Posted on 4/13/15 at 12:35 pm to KG6
Posted on 4/13/15 at 12:35 pm to KG6
quote:
It doesn't take all that much. I worked at a chain restaurant that a friend managed back home during my breaks in college. The place was pretty clean. They shut down the bar area once until they could get the leak in the sink fixed or something small like that, because that was against code and could get a citation from the health inspector.
It's damn near impossible to shut down a restaurant for uncleanlines. There are few things that can force an immediate shutdown.
No running water
No refrigeration
sewage backup
3
Posted on 4/13/15 at 12:44 pm to GeauxxxTigers23
Yeah, it really takes a lot to get shutdown by the health department. I have been in hundreds of kitchens and seen all kind of nastiness during my time in restaurant sales. I have been in all major chains and many locations. Most of the time if there is an issue the restaurant is allowed time to fix it and then have a re inspection. I honestly can't think of a time a kitchen got closed unless it was a rat or bug issue.
My list of places I won't eat is long from my time in the industry but I have only seen the health department shut down a place a few times.
My list of places I won't eat is long from my time in the industry but I have only seen the health department shut down a place a few times.
Posted on 4/13/15 at 12:54 pm to GeauxxxTigers23
The incident I stated was shutting down a small area of the restaurant (the bar), and this was done by the management to make sure there was no risk of being cited.
But I think a place can be shut down for less than what you listed.
-Water not being hot enough to sanitize dishes/silverware
-Overspray from the dish cleaning area "contaminating" clean dishes
Hell, I watched a cook dry out his weed (from rain) under the heat lamps while serving food
.
It's been years since I worked in food service, so I don't remember everything, but I remember certain things standing out that I don't think an inspector would have turned a blind eye to. I mean they listed that the frequency at which food prep areas were cleaned was not enough. I don't ever remember cleaning food prep areas except for at the beginning and end of a shift.
But I think a place can be shut down for less than what you listed.
-Water not being hot enough to sanitize dishes/silverware
-Overspray from the dish cleaning area "contaminating" clean dishes
Hell, I watched a cook dry out his weed (from rain) under the heat lamps while serving food
. It's been years since I worked in food service, so I don't remember everything, but I remember certain things standing out that I don't think an inspector would have turned a blind eye to. I mean they listed that the frequency at which food prep areas were cleaned was not enough. I don't ever remember cleaning food prep areas except for at the beginning and end of a shift.
Posted on 4/13/15 at 1:54 pm to GeauxxxTigers23
I worked at Cheesecake Bistro when we had an 18 wheeler trailer for a cooler because the walk in was out, and we had the line coolers with food with bags of ice on them.
Food on the line was at like 55-60* and it needs to be under 41*.
It was a shite show. A very clean kitchen (was professionally cleaned each night), but bad practices on keeping equipment maintained.
On the other side of the coin, J. Alexander's is probably the best kept kitchen in the city. You could white glove test most of the kitchen with no issues.
Food on the line was at like 55-60* and it needs to be under 41*.
It was a shite show. A very clean kitchen (was professionally cleaned each night), but bad practices on keeping equipment maintained.
On the other side of the coin, J. Alexander's is probably the best kept kitchen in the city. You could white glove test most of the kitchen with no issues.
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