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The not so Golden Corral

post #1 of 8
Thread Starter 

Speechless.  Just really, WTF? 

 

post #2 of 8
I'm not buying it. Other than not being labeled, why hide what appears to be freshly prepped food? I'm watching the video from tiny Android screen, maybe I missed something? It seems like a disgruntled employee set them up?
Do or Do not - There is no Try. - Yoda
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Do or Do not - There is no Try. - Yoda
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post #3 of 8

If I remember my health department inspections from the past they always included a look see outside the store inclusive of the garbage area.

This was set up, and looked pre-arranged.

post #4 of 8

I'm failing to see the point of management doing this in the first place. Are they trying to save money on labels? Even then, if they had time to hide the food, they would've had time to date everything with a marker. Is the food spoiling and they're still wanting to serve it? Maybe their risk assessment placed them in a category where they aren't supposed to cook raw meats (highly doubtful)...  I don't get it.

post #5 of 8

Could be out of date, visibly spoiled, no way to store off the floor, stored improperly on the rack (raw chicken above beef, etc.)

Considering what I saw at a King's Table smorgasbord in my younger days, I have no problem believing this.

Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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Knowledge is knowing a tomato is a fruit. Wisdom is not putting it in a fruit salad.
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post #6 of 8
A buffet the size of GC would have a lot more product to hide if it was a legitimate whistleblower video.
Do or Do not - There is no Try. - Yoda
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Do or Do not - There is no Try. - Yoda
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post #7 of 8

NO PLACE IS PERFCT.. But sheet pans should not be on the floor in any case

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #8 of 8
Update on this is available. The Golden Corral in question did get closed by corporate.....for cleaning and the video was legit.
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