Uncovering a mess in the rotisserie: Dead fish becomes fish leftovers

On July 23rd, at the Changping store of Hanlixuan Barbecue Supermarket, the waiter left several customers (a few plates of meat in his left hand, and his right hand was sorting the leeks) and returned to the kitchen. After finishing, he was ready to send them again. The restaurant serves buffet meals for customers.

Before the meal, an employee of the rotisserie bar was stirring the meat with hands.

After the kitchen, the dead fish thrown on the ground was kicked to the side of the trash and it was finally cut into fish fillets (small pictures) and sent to the dining table.

The rest of the guests’ fish was placed on a stone bench on the side. They were then taken to the kitchen, where they appeared again on the dining table.

Hanli Xuan barbecue supermarket Changping shop's kitchen environment.

Recently, Chen Wen (a pseudonym), a former employee of the “Changping Branch of Hanlixuan Barbecue Supermarket”, burst out of various messes such as the recycling of leftovers from the restaurant and the poor hygiene of the kitchen. Some netizens also commented that "eat diarrhea" and "poor health" and so on.

The Beijing News reporter unannounced interviews with the waiters and apprentices of the shop and found that there were real turbulences in the rotisserie, such as leaving the guests with leftover meat, returning to the kitchen and putting them on the dining table again; in the aisles and rubbish The dead fish that kicked back and forth between the buckets eventually became fish fillets; the unabridged salmon, which had been mixed with onions and seasonings, was put on stage.

Han Li Xuan official website, claiming to be "always focused on the quality of dishes," and hoping to become a "respectable" catering brand chain, but I do not know how to respond to these exposure problems.

Chaos 1

Roast meat shop entry without health certificate

Interview is 3 minutes; summer workers do not know "health certificate is 啥"

"Isn't it? Is it? Come on. You don't need it. Take a photocopy of your ID card." The call to the Changping Hanlixuan rotisserie was answered by the person in charge.

This rotisserie is located on Yong'an Road, Changping District. There are three floors. There are brown glass outside the building and the three red characters of Hanlixuan are particularly eye-catching.

After filling in the front desk with the name, age, application position, and contact details, the other party only asked “have you ever done it before?”. After getting an affirmative answer, the reporter was allowed to work the next day.

The entire application process was less than three minutes. When the reporter expressed concern that there was no health certificate that could not be worked immediately, the recruiter directly stated that “there is no need for a health certificate. Just bring an ID card.”

On July 22nd, another reporter from this newspaper re-entered the rotisserie job application. This time, the applicant was an apprentice worker for the Houchu. However, the process was similar to that of the previously employed waiter. After a three-minute interview, he was informed. "Can come to work," the same, did not mention the need for health certificates.

The reporter then found that after entering the store, many old employees did not have health certificates. A summer job in the store also asks: "The health certificate is what you can do. It doesn't work."

Chen Wen, who had worked in the restaurant's back kitchen, said that he had previously worked in other food and beverage outlets and had checked and processed the health certificate as required. However, he had never been required to apply for a health certificate when he entered Hanlixuan.

Beijing Wangbei Law Firm's lawyer Wang Chuanqi stated that the new Food Safety Law and Food Safety Supervision and Administration Measures for Catering Services both provide corresponding regulations for the health management of catering professionals and require annual health inspections to obtain health certifications. Can participate in work. Violators of this provision will be ordered to make corrections. If the circumstances are serious, business may be suspended or even business licenses revoked.

Chaos 2

Guest leftovers and finished on the dining table

Various kinds of leftovers, especially meat, are returned to the dining table after being returned to the kitchen.

On July 19, the reporter applied for the waiter's next day, at 11 am, the first table guests were welcomed in the store.

This rotisserie uses a self-service barbecue. It costs 55 yuan per person at noon and 59 yuan per person in the afternoon. Customers need to go to the buffet table for meat, Chinese food, snacks, and other windows to select ingredients for self-service use.

Because it is the weekend, the store will soon be filled with half the guests. One hour later, one after another guests checked out and left. As a newly appointed waiter, the reporter’s job is to clean the table under the guidance of an old employee.

"You can finish your meal before you finish it. Let me get it without finishing." When the reporter prepared to dump all the leftovers into the trash, the old employee, Li Jie, immediately stopped.

Afterwards, Li Jie pulled the two uncooked raw fish of the guests into a plate, then put the plate on the stone bench at the table, and then poured the remaining leftovers and bones on the table. trash can.

The reporter noted that every time she cleans up a table, Li Jie will first look at whether there are leftovers that are not baked, especially meat, and if so, they will be placed on a stone bench at the table.

At 2 pm, the lunch in the shop ended, and guests also left one after another. At this point, Li Shi put stone leftovers on the table, more than 10 plates, loaded with all the guests leftover fish, luncheon meat, shrimp, beef, etc., there are half a plate of watermelon.

After the guests ran out, the leftovers were brought back to the kitchen by Lao Gao, manager of the front office.

Chen Wen said that these leftovers will not be thrown away, but will be dealt with slightly, waiting to be served on the dining table for guests to choose.

This scene became clearer when another reporter was an apprentice worker. At about 9 o'clock on the evening of the 23rd, an employee sent a plate containing four strings of flesh to the back kitchen and then sent them out.

"These leftovers are sent to the kitchen when they are not roasted, and no one doubts when they go from the kitchen to the front." The reporter asked why he did not go straight to the front desk. The employee whispered.

In the evening, at least 10 flops of leftovers were collected and sent to the kitchen. When the reporter asked how to deal with the matter, the manager directly asked the reporter and another employee to sort the leftovers and send them back to the guests’ selection area. Within minutes, these leftovers were taken away by guests.

During this period, the dining table also broadcasts a circular broadcast: “For the food that guests have already chosen, this restaurant will never be recycled.”

Not only that, the reporter noticed that all kinds of meat and ingredients that were not eaten on that day were also put back in the refrigerator, and then used for thawing the next day.

“After eating the leftover food on the last table and then recycling it to the next table, it is an unclean act.” Wang Chuanzeng’s lawyer stated that the relevant laws and regulations prohibit the use of recycled food as a raw material to make processed food, and offenders may be confiscated. The proceeds were even revoked licenses.

Chaos 3

Dead fish next to the trash

After the kitchen became a "forbidden ground", the vegetables were not washed, and the dead fish was kicked back and forth on the dining table.

In the Hanlixuan Changping Store, Houchu is a “forbidden place” for the guests. Even the front room attendant is forbidden to enter without permission. The front office manager even told the waiter, "There are cameras everywhere. Don't go where you shouldn't go."

What secret is there? The reporter who was an apprentice in the kitchen was only summed up in one word: Dirty!

The back kitchen was only more than 10 square meters, and there was a lot of drowning on the floor, which was drifting with an unpleasant smell.

On the 23rd, in the aisle of the back kitchen, a dead shuttle fish was lying on the ground, and when a young employee passed by, he kicked the dead fish to the side of the stainless steel cutting board. Bounced back to the aisle, another foot, dead fish was kicked to the back of the trash bin of the kitchen.

However, the dead fish next to this trash can was not thrown away. Two minutes later, an employee who was chopping vegetables next to the trash can kicked the dead fish back into the aisle.

Within half an hour, the fish was kicked back and forth by three employees five times.

"Isn't this fish?" The reporter asked one of the employees.

"Yeah, take it out to the guests in the afternoon," he replied.

"The fish are all dead and they have been kicked so many times. Can someone eat it?" the reporter asked.

"How did we not? We cut it well. He couldn't see how it was done. You don't care, just chop it."

Later, in Houchu, the staff member began to teach the reporter to cut the cow heart tube. After a few demonstrations, he let the reporter directly get started. The reporter said that the hand had not washed before washing hands. The staff member said, “No wash, no necessary."

While cutting the bovine heart tube, the reporter noticed that even when a worker cleaned the garbage, he even used the chopper for chopping vegetables as a spatula on the ground.

At 11:30 a.m., the dead fish that had been kicked back and forth was frozen and cut into pieces. At 4:30 in the afternoon, the fillets were taken on buffet tables, and the manager asked the reporter to write "The fish on the side of the shuttle." The word iron is set aside.

One hour after the meal, the fish was taken by the guests.

An unannounced visit by the reporter found that even if some of the dishes were found by customers, the Houchu also had children.

At lunchtime on the 23rd, a customer reported that the squid smelled. Afterwards, the carp was returned to the kitchen.

The reporter began to smell a bit, and there was indeed an odor. The squid was a reporter who took out the frozen food from the refrigerator in the morning. It was a food that had not been eaten the previous day.

Did not fall? The clerk did not handle the rights. After the manager was called, he sniffed and put the squid tray into the washing pool to rinse. Afterwards, he asked the clerk to cut two onions and mix it into the dried squid. Together with various spices, a pot of “new” squid was served on the dining table.

Chaos 4

Large amount of dishes washed without disinfection

Dishwashers wash a dish for 3 seconds while wearing a meatless hand

The store usually has a good business, it is even hotter on the weekends, and it is full of 50 tables and other meals.

Because it is to take food for themselves, the amount of dishes used is extremely large. According to the statistics of the reporters, generally, 4 tables and meals can consume more than 20 meals. In order to supply dishes, the washing room is also the busiest place for barbecues.

The washing room is close to the back kitchen, about 8 square meters in size, with 6 pools, of which 3 are used to wash dishes and 3 are used to wash dishes.

"The plate came again, wash it quickly, or you'll have no plates for use." Seeing the waiter brought another pile of plates, a dish washer said.

The dish washer put nearly a hundred dirty dishes into a pool at a time, grabbed the cloth a few times, and immediately put it into the next pool. Another dish washer is still a few times, then put in the last pool, and the dish is finished.

In this way, nearly a hundred plates were washed in less than 10 minutes, and were immediately sent out to customers. Because of the too many dishes washed, the first pool of water has become a shiny reddish-brown.

The washed dishes are sent directly to the lobby for customers to use. According to the "Food Safety Law," "tableware, drinkware, and containers for directly entering foodstuffs should be washed and disinfected before use." However, these dishes have not been sterilized. It is hard to say if they are “cleaned”.

"There is no way, the amount of plates is too much, do not wash so quickly, there is no plate to use." A dishwasher said.

Three dish washers are also working on wearing mutton skewers. When there was no bowl in the washing room, they began to wear a skewer. Some meat strips were not covered with sauce. After wearing a string, they took a string of meat and rubbed them in a place where they had a sauce, and they were all done.