If a health inspector saw it would they have to throw the whole thing away? Yes and the health report would reflect the contaminate by decreasing the score and the reason for it would be written in an appropriate space for later inspections. Now, would the restaurant actually throw the stuff away if a guest saw it? Some yes, some no. Sad to say but it’s been my experience that most kitchen management persons are only thinking of food cost in such a situation which is why I have replaced so many kitchen managers with Chefs.
I was a health inspector for six years. We didn't have a Subway or similar restaurant in my jurisdiction, but a couple of the regular restaurants would have buffets on Sundays and, although I didn't ordinarily work as a health inspector on Sundays, I had to inspect the buffets a couple of times. None of them passed. Although they weren't closing down violations, the hot foods were never hot enough to pass the regulation temperatures. The owners would argue that the food would dry out too fast at that temperature, and they may have been right, but I didn't write the regulations; I simply checked the temperatures.
Most owners as well as managers of restaurants that have buffets know little or nothing about the rudiments of keeping food looking and tasting good as well as keeping that food temp up to 180 +- 5 degrees. (my personal favorite holding temp) Yvonne knows how I handle buffets and also knows how strict I am. Those things that can be stirred or turned in a sauce every 15 minutes or so are put on the buffet. Those things that could dry out or overcook, I put on a big white dry erase board above the buffet for kitchen service. The problems with cold bars are another problem and one that Subway faces. From what I have witnessed is that they fill the inserts all the way to the top which doesn’t allow for an even permeation of cold air. If they would portion their bulks stocks into half-pan backups they would have to refill more but the stock would stay colder and fresher looking much longer.
I have a friend who owns a seafood restaurant (not a chain). Her biggest concern is sanitation, and she's constantly monitoring the table busing staff to make sure they are using clean cloths and a disinfectant to wipe tables and buffet surfaces. (And this was long before any "pandemic.") I imagine that keeping food safe is the biggest issue with any food prep. I always assumed that the little ingredient bins at Subway are refrigerated somehow; is that not the case? One good thing about their prep is that the customer can watch every step of the way, so if it appears unsanitary at any point you can turn around and walk out.
I never thought of that. I have a friend who is allergic to any type of peppers, especially hot ones. I guess people with such allergies wouldn't eat at such places. And what about vegans and meat contamination? The sandwich-istas not only don't change gloves in between sandwiches, they wouldn't wash their bare hands, either...I wouldn't. It would take too much time. All this reminds me of my mother buying our bread from the local bakery when I was a kid. We would walk through the back door through the kitchen, and I would always have a cookie handed to me. They sold unsliced loaves, which they would run through the electric bread slicer upon request. The woman behind the counter never wore a hair net, and would hover over the bread slicer with a cigarette hanging out of her mouth and a 2" long ash just threatening to fall off. Man, I miss the 60s. The world was less safe yet we didn't worry about it.
When I was a health inspector, the restaurants I ate at most often weren't the ones that scored the highest on my health inspections. I couldn't do that as a health inspector but, as a customer, I gave points for taste, as evidenced by my review of Roach Burgers.
There was a period in my life when I ate out nearly every single night, and a wide variety of places. Most of them were independents, with the exception of maybe Outback and Ruby Tuesday's. There was one 24 hour Greek diner that had been around for decades. I've gone in at 2 AM and had pasta with red clam sauce, using clams in the shell. So very good. I've never had food poisoning from any of them, or if I had, it was too mild to register. When I had a Coca Cola route in Alexandria back in the early 70s, I ate at some pretty seedy places, especially around the railroad yard and sewage treatment plant. The food was always good. This one hole-in-the-wall place had the best meatloaf sandwiches I've ever had, while their main offering was beer. Again, I never got sick from any of it.
They are indeed refrigerated but it is as I wrote, they pack those inserts so much that it is hard to keep everything as cool as they should be. Half pan loads on #400 inserts would solve their problem nation wide.
@Beth Gallagher MORAL liability, Beth. The company to my knowledge never made any mention of the poor degenerate. He WAS, after all, employed to further benefit the company's fortunes. Good fortunes, unfortunately, are always touted and played upon, but bad fortunes go unmentioned, in hopes memories dim quickly. Frank
You know, doesn't it stink that a reasonable apology can get twisted into an admission of wrong-doing? It really drags us all down when there's no honest resolution.
@John Brunner Haughtiness is very often found amongst the dealings of large business concerns more than small ones, more pronounced, at any rate. Jared Fogle Jared Fogle was a national spokesman for the company in the US starting in January 2000, giving talks on healthy living and appearing in advertisements. Fogle first came to attention in his native Indiana by claiming that he lost over 200 pounds in part by eating at Subway. From 2008, he was featured less often as the company marketed with more emphasis on its "5 dollar footlong" campaign.[51] Subway attributed between one-third and one-half of its growth from 1998 to 2011 to Fogle, the equivalent of a tripling in size.[52] Subway ended its relationship with Fogle in 2015 after he was charged with possession of child pornography and illicit sexual conduct with a minor. After pleading guilty in August 2015, he was sentenced to more than 15 years in federal prison three months later.[53][54][55] In December 2015, following the removal of Fogle from its marketing, Subway introduced a new marketing campaign, "Founded on Fresh". The campaign focuses on Subway's establishment and early history, and features Fred DeLuca, as played by his son, Jonathan. The new campaign downplays the use of jingles and celebrity endorsements (besides "targeted" sports marketing), in favor of focusing upon the qualities of its products, and specific products. Chief advertising officer Chris Carroll explained that the focus on fat, calories, and weight loss were "what fresh used to be", and that the new campaign would focus more on the sourcing of Subway's ingredients, such as its phase-out of antibiotic-treated meat. Carroll also explained that the new strategy was being developed prior to the controversy involving Fogle. Here is a list of controversial claims/charges against Subway: $5 footlongs Italian Hero Animal welfare Hepatitis A contamination Sandwich size Franchise relations United Kingdom VAT treatment Footlong trademark disputes Ingredients [SIZE=4][B]Soy protein in chicken products[/B][/SIZE] [B][B][/B][/B] [B][B][SIZE=4][B]Underpaying workers[/B][/SIZE][/B][SIZE=4][/SIZE][/B] [B][SIZE=4][B][B][/B][/B][/SIZE][/B] [B][SIZE=4][B][B]There are 122 footnotes sourcing the above facts. That Subway acknowledged, with considerable accolades and back-patting, the following:[/B][/B][/SIZE][/B] [B][SIZE=4][B][B][/B][/B][/SIZE][/B] [B][SIZE=4][B][B]"Subway attributed between one-third and one-half of its growth from 1998 to 2011 to Fogle, the equivalent of a tripling in size.[URL='[URL][URL]https://en.wikipedia.org/wiki/Subway_(restaurant)#cite_note-murray20130609-52'][/URL][/URL][52][/URL] Subway ended its relationship with Fogle in 2015 after he was charged with possession of [URL='[URL][URL]https://en.wikipedia.org/wiki/Child_pornography'][/URL][/URL]child pornography[/URL] and illicit sexual conduct with a minor."[/B][/B][/SIZE][/B] [B][SIZE=4][B][B][/B][/B][/SIZE][/B] [B][SIZE=4][B][B]Such use of Fogel's notoriety as a revenue-producing agent, publicly stated, called for further reference by the company, but was never forthcoming. Politics just like the National v ersion.[/B][/B][/SIZE][/B] [B][SIZE=4][B][B][/B][/B][/SIZE][/B] [B][SIZE=4][B][B]Frank[/B][/B][/SIZE][B][/B][/B] [SIZE=4][B][/B][/SIZE] If further detail pertaining to the above be sought, it is here: (Though I should not wonder why it would be of any interest) https://en.wikipedia.org/wiki/Subway_(restaurant)#Animal_welfare Frank
I maintain that Subway had NO liability, moral or otherwise. Your referenced article states this: .[52] Subway ended its relationship with Fogle in 2015 after he was charged with possession of child pornography and illicit sexual conduct with a minor. I'd say they did all that was necessary on their part.
@Beth Gallagher One would damn well hope they would end their relationship with the pervert, would they not? The statement above is an historical addendum never publicly admitted by Subway. Frank
Why does Subway have to admit anything??? I'm fairly confident they did not participate in the evil of that loser, and they fired him when they found out about it.