Here ya' go, Frost: Boy Fined After Raising $25K for WWII Vets

[Forever_frost]

Even with all these health inspectors we still have USDA approved meat that makes people sick, broccoli and tomatoes with salmonella and so forth. Government fucks up everything.

[Big A]

Even with all these health inspectors we still have USDA approved meat that makes people sick, broccoli and tomatoes with salmonella and so forth. Government fucks up everything.

It is still up to everyone to partake.

[Forever_frost]

What it boils down to is this: There should be no federal FDA or Department of Agriculture or any of that shit. No constitutional authority. I disagree with this city doing this, but it's constitutional. As retaliation, I'd have veterans swamp city hall and demand the law changed.

[appelingogt]

I dont care if its "illegal" or not...what a fucking cocksucking hippie to write it...PERIOD.

[bcoop]

It is still up to everyone to partake.

In eating? Lmao. No, it's not.


As for the rest - I do think health inspectors are a necessary evil. Some of the regulations they enforce (such as this one) are absolutely ridiculous, but I still think they are necessary. I'm in and out of kitchens all day, every day. Some of the shit I see is so ridiculously vile, and if someone isn't there to tell them they can't do that, you can bet your ass they would. Shows like Restaurant Impossible and Bar Rescue are a good example of the piss poor conditions in some of these places. You may think its overplayed for the camera, but I'm here to tell you it's fact. And it's everywhere. Tossing spoiled food costs money. Cleaning costs money. Tons of operators aren't going to spend a dime unless someone forces them to. These things cause disgusting and very dangerous conditions. I've become somewhat numb to it, because I'm exposed to it all the time. But there are certain places I won't ever eat. The majority of the public would never eat out again if they rode with me just once.


While I hate how big govt has become (and this is a good example), health inspectors are necessary. And yes, I'm well aware of how crooked the FDA is. USDA runs a pretty tight ship, however. I've had the pleasure of being in several USDA enforced food manufacturing plants, and food safety is an absolute way of life, in that it dictates everything they do and how they do it. It's all pretty damn impressive from my point of view.

[Forever_frost]

Right, if these inspectors and regulations were working, you'd not see any of these issues. I grew up in a kitchen cooking for people. When businesses know the inspector is coming, they tidy up enough to keep their rating and then things crash again. Hell, the things I saw during my limited time at McD's would curl your hair.

[bcoop]

Right, if these inspectors and regulations were working, you'd not see any of these issues. I grew up in a kitchen cooking for people. When businesses know the inspector is coming, they tidy up enough to keep their rating and then things crash again. Hell, the things I saw during my limited time at McD's would curl your hair.

As with any other profession, some people suck at their jobs. Additionally, all inspections should be unannounced. That alone would work wonders. And just like with CPS, there aren't enough workers to handle the load.

[Forever_frost]

As with any other profession, some people suck at their jobs. Additionally, all inspections should be unannounced. That alone would work wonders. And just like with CPS, there aren't enough workers to handle the load.

Oh I agree. If the city is going to have them, they should be 100% unannounced. Same with CPS. You get zero warning

[Torinoman]

In eating? Lmao. No, it's not.


As for the rest - I do think health inspectors are a necessary evil. Some of the regulations they enforce (such as this one) are absolutely ridiculous, but I still think they are necessary. I'm in and out of kitchens all day, every day. Some of the shit I see is so ridiculously vile, and if someone isn't there to tell them they can't do that, you can bet your ass they would. Shows like Restaurant Impossible and Bar Rescue are a good example of the piss poor conditions in some of these places. You may think its overplayed for the camera, but I'm here to tell you it's fact. And it's everywhere. Tossing spoiled food costs money. Cleaning costs money. Tons of operators aren't going to spend a dime unless someone forces them to. These things cause disgusting and very dangerous conditions. I've become somewhat numb to it, because I'm exposed to it all the time. But there are certain places I won't ever eat. The majority of the public would never eat out again if they rode with me just once.


While I hate how big govt has become (and this is a good example), health inspectors are necessary. And yes, I'm well aware of how crooked the FDA is. USDA runs a pretty tight ship, however. I've had the pleasure of being in several USDA enforced food manufacturing plants, and food safety is an absolute way of life, in that it dictates everything they do and how they do it. It's all pretty damn impressive from my point of view.

Using those shows as an example actually hurts your case. Those places only get on the show after months and years of slow business and negative income. They have no income because the product they are selling is shit. These are registered licensed businesses. How does more regulation curb these places poor behavior when the current regulation has done nothing to hinder them.

[bcoop]

Using those shows as an example actually hurts your case. Those places only get on the show after months and years of slow business and negative income. They have no income because the product they are selling is shit. These are registered licensed businesses. How does more regulation curb these places poor behavior when the current regulation has done nothing to hinder them.

I'm not talking about them failing, or losing income. I'm talking about the nasty shit you see. Serving spoiled products, fungus growing on product in the walk ins, refrigeration temps not within the safe zone, product left out. Bacteria and mold on floors, walls, inside refrigerated compartments, Peat and rodent infestation, etc.

You're welcome to ride with me for a day, then try to tell me I'm wrong. I already posted above what can be done to make the current regulation more effective. What I am saying is that the current methods aren't enough.

[Forever_frost]

I'm not talking about them failing, or losing income. I'm talking about the nasty shit you see. Serving spoiled products, fungus growing on product in the walk ins, refrigeration temps not within the safe zone, product left out. Bacteria and mold on floors, walls, inside refrigerated compartments, Peat and rodent infestation, etc.

You're welcome to ride with me for a day, then try to tell me I'm wrong. I already posted above what can be done to make the current regulation more effective. What I am saying is that the current methods aren't enough.

And then people get sick and sue or don't like the food and don't return. Free market fixes the problem

[bcoop]

And then people get sick and sue or don't like the food and don't return. Free market fixes the problem

That's not really true. In some cases, absolutely. It doesn't do anything about the unsafe conditions. I won't name anyone here, but there are some rather large restaurant groups that are all over the place, making money, and they have some of the most unsafe food conditions. The problem is that the kitchen is out of the view of diners. You simply don't know what the kitchen looks like in nearly every restaurant you frequent. What lands those joints on shows like that, is gross mismanagement and negligent management.

Shitty food exists, and the places still do well. In fact, shitty food is far more prevalent than good, quality food. Because most Americans have been groomed to eat shit. But not everyone gets sick from eating say, spoiled chicken. Add in gross misunderstandings of food poisoning, as well. It all adds up.

I've been in a wildly popular restaurant that had a fire, Ansul system discharged (very fine powder that gets everywhere), and they were trying to serve food that was tainted by the powder. I've been in a popular restaurant, that was scrapping and re-serving those scraps. I've been in a restaurant that went without refrigeration in their cold storage for 8 hours, and was still serving food that came from that cold storage. I've got thousands of stories like this over the last 11 years. And that doesnt include my own time waiting tables, and things i saw then. While some operations are incredibly disciplined, most are not, and won't police themselves if left to their own devices.

[wishitwasasvt]

What a crock of shit, I mean I can understand safety measures but fuck at least the kid was trying to help and not out running a muck Stealing shit.

[Sleeper]

Im not in the business and i bet the floor of my kitchen is cleaner than most commercial kitchens.

[Forever_frost]

That's not really true. In some cases, absolutely. It doesn't do anything about the unsafe conditions. I won't name anyone here, but there are some rather large restaurant groups that are all over the place, making money, and they have some of the most unsafe food conditions. The problem is that the kitchen is out of the view of diners. You simply don't know what the kitchen looks like in nearly every restaurant you frequent. What lands those joints on shows like that, is gross mismanagement and negligent management.

Shitty food exists, and the places still do well. In fact, shitty food is far more prevalent than good, quality food. Because most Americans have been groomed to eat shit. But not everyone gets sick from eating say, spoiled chicken. Add in gross misunderstandings of food poisoning, as well. It all adds up.

I've been in a wildly popular restaurant that had a fire, Ansul system discharged (very fine powder that gets everywhere), and they were trying to serve food that was tainted by the powder. I've been in a popular restaurant, that was scrapping and re-serving those scraps. I've been in a restaurant that went without refrigeration in their cold storage for 8 hours, and was still serving food that came from that cold storage. I've got thousands of stories like this over the last 11 years. And that doesnt include my own time waiting tables, and things i saw then. While some operations are incredibly disciplined, most are not, and won't police themselves if left to their own devices.

You really aren't helping your argument. There are already regulations and food police and these things happen. Are you willing to give the government even more power to do even less?