Originally Posted by buccaneer
Interestingly, Gyros tested 400% higher in both occurrence and rate of food contamination of all take out foods, by food scientist downunder.
Usually the main consumer is Aussies pissed out of their skulls so the beer gets blamed
This has me thinking. You put a large cone of uncooked ground meat out beside a radiant panel and rotate it. How is it possible that a large portion of the meat isn't in the temperature danger zone pretty much all the time? If you have little or sporadic customer flow you get different temps than when you are shaving and serving constantly.
It seems to be an inherently dodgey system as far as food safety.
Jim - Another transplanted Texan
Former KCBS CBJ
Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.
Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.
Avatar is the original 1951 Weber Kettle