Quote:
Originally Posted by retiredguy123
So, if the salsa was not properly refrigerated and someone got food poisoning, that seems like a significant violation. If an employee puts the salsa in the refrigerator when the inspector points it out, how does that solve anything? Did the inspector verify the amount of time the salsa was not properly refrigerated, and that it was safe to use? If not, why didn't they throw it away? Everybody eats the salsa in a Mexican restaurant.
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Welcome everyone to the next round of the "what if game".
After working in the restaurant business for years, the health inspector would have thrown away the salsa if tainted and classified the violation as major due to contaminated food.