I can see both sides. You have to have some rules in place to protect people from blatant health concerns -- like Chinese restaurants leaving uncooked chicken out at room temp for days at a time.
On the flip side, you COULD drown in a bowl of soup but I don't see them requiring lifeguards at restaurants.
Seems like the owner is making a big deal out of nothing in this case though. Spend $50 on a warmer and get it over with.
Which would change, completely, the nature of the food served at Taylor's Maid Rite. That $50 warmer would make Taylor's Maid Rites as sucky as the rest of them.
Oh you know, that nasty government is telling us we have to do it. So the hell with them. Who cares if it really is better or safer, I'm a rebel damnit. If nothing else, the guy is a moron because he's leaving himself up for endless law suits if anyone even gets the slightest stomach ache at his shop. I agree, don't follow everything the government tells you, but this one is a no brainer. They really are looking out for the health of people here. Don't believe it, go ask Jack in the Box how undercooked meat got them in the news.
You don't know what you're talking about. Taylor's does not serve undercooked meat. In this case, an ignorant government teat sucker worker made a call about preparation that frankly, they are unqualified to make.
I'm not sure what the big deal is here... They are mixing cooked meat in with raw meat, which might be ok for you to do at your own private cookout but it's not ok to do when you are running a restaurant. Sorry but they are violating health and safety regulations regardless of if they have ever had any complaints. That's just the way it is, and they knew that going into it.
You, also, do not know what you're talking about. They do NOT mix cooked and raw meat. The preparation pans are configured in a certain special way that puts them in the same container, but separated. It's a special preparation process that is unique to the original Maid rite, and it has proven safe for a long, long time.
Sure, but the point is that in this case it really doesn't seem like they are wrong. Like I and others have pointed out: It's not good to store the cooked meat in the same place you cook the raw meat. Why even bring the risk of contamination into play? Why are we arguing about this? If you want to cook/store meat that way then so be it, but do it at your own home and at your own risk. The government also says we shouldn't murder people or take a dump in public. There are a few things that I'll take their word on.
Now you are making **** up. They do not store raw and cooked meat together. In fact, they prepare it out in plain site, so any customer who chooses to can see how it's prepared and leave if they also choose to.
You are asserting that gov't welfare employees are somehow superior to people who actually work for a living in making these kinds of judgements. And that somehow, us poor stupid schmuck consumers are not qualified to decide whether to purchase something or not, based upon some idiot bureaucrat's pronouncements.
Do us a favor: You don't have the slightest idea what you are talking about, so how 'bout not posting in this thread anymore? M'kay?
