hey /ck/ quick question. I work for a restraunt. We sell half off sushi on Mondays. But the sushi is rolled 11am-2:30pm then sold 5pm-10pm. The dish out has no ventilation and can get up to 100-110 degrees. Plus no ventalation all the chemicals from the dishwasher just sits in the air unless we open a door. Plus there are a bunch of pans with cooked beef, shrimp, crab. That is just left open close (but off) the floor. Can anything legal be done? Or would it pass?
>>7416828
dude, you've got to call someone about that shit. If you live in the states, call a health inspector.
Definitely call in the health inspector. As long as you don't mind if you don't have a place to work for.
Also, making sushi 3+ hours before serving it is fucking gross. If I wanted sushi that's been sitting around all day I'd get it at a grocery store. I truly don't understand why someone would be in the restaurant business if they give zero shits about the customer.
gross what restaurant
>>7416878
Can't say. They fucked me recently so I got no reason to support them.
>>7417390
I'm searching the web now for all stores that sell sushi for half off on Mondays for 5 to 10pm.
I'll send the list to the Department of Agriculture notifying them of TCS and raw food items being time/temperature abused.
>>7416849
>I truly don't understand why someone would be in the restaurant business if they give zero shits about the customer.
Money.
>>7417847
Instead of fixing ventilation they bought a 50k sign....
>>7416849
>I truly don't understand why someone would be in the restaurant business if they give zero shits about the customer.
"cafe" owner here.
I sell sysco shit and 2 day old foot to hipsters in a nicely decorated urban spot and idiots love it....fuck customers, just want their faggy monies
>>7417970
amen
call gostboosers
