I'll admit, it's not home repair. But I don't know
a usenet list that fits the question.
Went to lunch today, and Mom and I, both of us got
cold chicken. Which was supposed to be hot chicken.
Took it back to the manager, to microwave. Well, the
potatoes got hotter, but not the chicken.
So, manager got me another one. I'm concerned that if
they neglected to turn on a steamer, a lot of customers
might get food poisoning. Manager says the chicken might
been under an AC vent too long. From the transfer bin
to when I got it, was maybe two minutes.
What is the likely that the tranfer bin was not heated,
versus left under a vent too long? The chicken was
evenly cold through, from what I could tell. I didn't
have a thermometer to work with. Maybe I should start to
Cooked, either hot or cold would have been safe to eat.
When chickens are slaughtered it is impossible to keep internals
bacteria off them which is why, even if bacteria is kept to a minimum,
chicken should be totally cooked and not put back on surface where raw
chicken came from.
Hamburger is similar and while interior of meat is sterile making
hamburger can bring bacteria int interior so hamburger should be
thoroughly cooked too.
When I was a kid working in a fast food restaurant, we would cook a
large pot full of chicken by boiling it in water. Chicken was then
breaded and frozen to be thawed as needed for deep fat frying. I guess
if it had gone directly from freezer to fryer center could stay cool.
On Sun, 13 Jul 2014 19:05:34 -0400, Stormin Mormon
One time, breakfast eggs were cold, and I explicitly said all I wanted
him to do was microwave it. I didn't say I was in a hurry becasue I
didn't want him to feel rushed. So instead he remakes the whole thing,
keeps me waiting, I have to eat in a rush and I'm still later to the
parade than I wanted to be. Next time I'll insist and say that I'm in
a hurry and don't have time for it to be remade.
I complained when he brought it, clearly remade, but everyone with me
told me to stop.
I also didn't like the idea of his throwing away the first plateful of
food when all it needed was some more heat.
They have an AC vent above where they put the food between the kitchen
and the waitress? Is that what a transfer bin is?
That seems like a big mistake.
My ex-girlfriend did. Of course she was a mystery shopper, and often
did shops at Starbucks. Temperature of coffee very important. She
also bought some pastry which she gave to me and asked me how I liked
CY: That's courteous of you.
So instead he remakes the whole thing,
CY: Amazing, how people "try" to be nice, but end up
making a total mess of things.
CY: Bother, when your friends try to shut you down.
I've had that happen when I'm trying to adress some
thing and people with me want me to STFU.
CY: Me, also, hate to throw away food. I did ask for the
cold plate back, and a box to bring home the food that was
OK. I'd been pleased if he'd given me new chicken and left
the potatoes, I'd just salted and peppered.
CY: And I got to thinking, it was only about two minutes
from bin to table. Not enough time to cold all the way
through. And when Dad was alive, he had cold food there
at least once.
have at least one battery thermometer. I remember buying
three at clearance at Walmart. The checker at the register
could not understand why I'd need three. Well, not my
worry if she can't understand.
Just brought back a memory, I'd bought three
probe thermometers a few months ago. I had a look,
and found one. I'll put that in my truck near the
medications I carry. Hope to remember to bring it
But, of course. I'm not much for coffee, but we could
meet at Dunkin Donuts for a diet coke and some donuts.
I'll be the balding old guy with the thermometer in
shirt pocket next to my thermostat screw driver.
The real question, how long at that temperature? vove 40 and below 140
is the danger zone where bacteria multiplies fastest. Sitting out a
half hour, no bid deal, but if it was since esterday, watch out for food
On Sun, 13 Jul 2014 19:05:34 -0400, Stormin Mormon
Never got cold food at a restaurant, and wouldn't go back if I did.
At a Waffle House my wife was served a barely cooked chicken fillet.
Raw inside. Never been back to a Waffle House.
I used to pick up cold fried chicken from Browns when we went fishing
or picnicking. Leftover from the night before.
About the fourth time I got sick from it. Never went back to Browns.
Chicken is safe if cooked properly, then handled sanitarily.
Try to eat where food it cooked and handled properly.
You may get sick finding out.
Amen! Last week I got roped into going to Chevy's, a Tex-Mex place. Meat
in the fajitas was gristly but the real surprise came when I finished my
iced tea. After it sat there for a while without refill, I took a sip of
the melting ice and nearly gagged. It smelled like the condensate of a
badly plugged roof A/C unit. This was strike two for Chevy's. There won't
be a strike three.
I violated one of my own rules: "Never be part of the opening crowd in a
restaurant." You may get the unused/spoiled/stale/leftover food from
yesterday, you may end up eating a little grille cleaner, etc.
2-3 years ago I used to eat bbq chicken regularly at Stonefire Grill.
Then they changed suppliers or something - never did find out what. The
chicken was OK outside, but undercooked inside with bright red blood
vessels here and there. I first started sending it back for reheating,
but eventually just began ordering it well done. That helped the
inside, but they always burned the outside. Each time I told the
manager, but every month they had a new one. Sorry to have to avoid
that place - all else was good. Have not been back in over 2 years now.
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