Divemaster
somebody shut me the fark up.
- Joined
- Sep 23, 2007
- Location
- North Side of Chicago Illinois
Sing to the tune of the ‘Beverly Hillbillies’…
Come listen to my story ‘bout a man name Jeff
Who went to the store to buy himself some bread
Walked past the Meat and what did he see?
Pink Pork Chops for 99 cents a piece.
Pound that is, Imperial weight…
So he just looked in to check them out and thought
Nice bulk price and just the thickness that he’d want.
Reached into the case and what did he feel?
Warm raw meat!!!! (Insert screeching of the needle dragged across a record sound here)
That’s right. I went to my local Dominick’s (Safeway) on my way home around 5:00 to actually pick up some dried split peas and as most of us do, walked by the meat counter. There I found bulk packages of pork chops a little over 1/2 inch thick, just the right thickness for a quick fry. I reached into the case and the package actually felt warm. Now the temperature outside was about 20* and the cart was cold so I thought it was just me. Then I looked at the case thermometer and it said 68.9*. WHAT!!!!!!
Just then the ‘butcher’ (I have a real hard time calling him a butcher since I don’t think they actually ever pick up a knife) came out. I pointed out the temperature of the case and his response was “We’re just defrosting it. The meat is fine.”
My response was something along the lines of “I beg your pardon? You’ve got to be kidding me?!?! You are not allowed to store meat at this temperature. This meat should have been removed before you started ‘defrosting’.”
His reply just blew me away. “If you don’t like how we handle the meat, just buy your F**king meat elsewhere.”
“I beg your pardon?!?!? Did you just say what I think you said?!?!?” At this point other customers are looking. “So you don’t care if your customers get sick from the meat you are storing at almost 70*?”
It is at this point I went to the store manager and asked “So what are you going to do once the health department comes in and closes the store?”
With a blank stare he replied “I’m not sure I understand.”
So I took him back to the meat department and showed him the case and the thermometer. His eyes got big as saucers and yelled for the ‘butcher’. As they were removing the meat I asked what he was going to do with it.
“It’ll be marked for ‘destruction’. Thank you for pointing this out.”
This is when I went around to the other coolers and started pointing out that there were 3 more that were over 55*, and that I expected all of the meat in those to also be disposed of.
Yes I stood there and watched while they removed all of the meat and yes, I’m going to make a call to the Health Department this morning.
Thanks for letting me rant….
Come listen to my story ‘bout a man name Jeff
Who went to the store to buy himself some bread
Walked past the Meat and what did he see?
Pink Pork Chops for 99 cents a piece.
Pound that is, Imperial weight…
So he just looked in to check them out and thought
Nice bulk price and just the thickness that he’d want.
Reached into the case and what did he feel?
Warm raw meat!!!! (Insert screeching of the needle dragged across a record sound here)
That’s right. I went to my local Dominick’s (Safeway) on my way home around 5:00 to actually pick up some dried split peas and as most of us do, walked by the meat counter. There I found bulk packages of pork chops a little over 1/2 inch thick, just the right thickness for a quick fry. I reached into the case and the package actually felt warm. Now the temperature outside was about 20* and the cart was cold so I thought it was just me. Then I looked at the case thermometer and it said 68.9*. WHAT!!!!!!
Just then the ‘butcher’ (I have a real hard time calling him a butcher since I don’t think they actually ever pick up a knife) came out. I pointed out the temperature of the case and his response was “We’re just defrosting it. The meat is fine.”
My response was something along the lines of “I beg your pardon? You’ve got to be kidding me?!?! You are not allowed to store meat at this temperature. This meat should have been removed before you started ‘defrosting’.”
His reply just blew me away. “If you don’t like how we handle the meat, just buy your F**king meat elsewhere.”
“I beg your pardon?!?!? Did you just say what I think you said?!?!?” At this point other customers are looking. “So you don’t care if your customers get sick from the meat you are storing at almost 70*?”
It is at this point I went to the store manager and asked “So what are you going to do once the health department comes in and closes the store?”
With a blank stare he replied “I’m not sure I understand.”
So I took him back to the meat department and showed him the case and the thermometer. His eyes got big as saucers and yelled for the ‘butcher’. As they were removing the meat I asked what he was going to do with it.
“It’ll be marked for ‘destruction’. Thank you for pointing this out.”
This is when I went around to the other coolers and started pointing out that there were 3 more that were over 55*, and that I expected all of the meat in those to also be disposed of.
Yes I stood there and watched while they removed all of the meat and yes, I’m going to make a call to the Health Department this morning.
Thanks for letting me rant….
