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  sals029  |  0

She may be talking about a fast food place. High end restaurants are less likely to do this but it's seen a lot in fast food. I worked at my town's local Taco Bell for three years while I was in high school & we used to do this all the time on sour cream, beans, meat. We had different colored stickers that indicated the length of time they could sit out/be served & when that time was up we would just replace their stickers with the next color giving us three more hours. We would keep doing this until the product was use. It was mostly as a precaution if the company owner ever stopped by he would think that the product had just been placed out when really it should have been disposed of hours ago. I'm not saying it's a good practice and yes it's disgusting but it DOES happen!

  diet_otaku  |  0

i worked for pizza hut and this never happened, and my brother worked for a grocery store until he got fired for eating a sandwich that was going to be thrown out because it had expired. i strongly suspect incidents like this are on the franchise level, not the chain level, and would seriously report that to a health and safety inspector. expiration dates exist for a reason.

  renaet  |  0

Christ falsesanity. Are you serious? Have you never worked in fast food? The workers don't go back and forth to the refrigerator to get product that they use on every person's food. They put them on the counter and put stickers on those products that give certain amount of hours that the food should be good for. If sour cream sits more than 3 hours on a COUNTER at room temperature, which it is not inside the kitchen, then hell yeah I would throw it out.

  falsesanity  |  0

Ha ha, nice but in most places I go to they have refrigerated tables they keep all there product in. Or for that matter warmers they keep the heated products in. It's pretty much standard in most places, McDonalds, Burger King, Subway, Quiznos, Wendys, Jimmy Johns, Taco Bell, Qudoba, Five guys (my personal Favorite), all use refrigerated tables. So yes, I was a little serious there Renaet. I do agree though with the basis of your statement, but my point was that most food places have much more strict time limits on products than what is needed or deemed necessary by State health codes.

By  DreamerofWorlds  |  0

No kidding. Most places do NOT do that because they don't want to deal with the backlash of shit if someone gets food poisoning at their restaurant. OP, where do you work so we all know to avoid this place.