Too Old.. uh oh.. this cant be good
 

I found this in another forum I am on...


OK, the results are in for the years dirtiest dining establishment. This will make you think the next time you want greasy fast food. The full story is here.

http://msnbc.com/news/992692.asp?0cv=CB20

However, since some of you don't care much for reading, I'll paste the good parts from #10 down to #1 Dirtiest Restaurant Chain!

10: TACO BELL
The 100 Taco Bells we sampled had the fewest total critical violations, 91, making it the best performer in our survey. But it was not without problems. Recurring violations included dirty food preparation counters and rodent droppings.

9. MCDONALD’S
The golden arches, the 100 McDonald’s we looked at came in with a total of 136 critical violations. Some didn’t have a trained and certified food handler on the job, required by law in many states.

8. KFC.
The 100 KFCs we sampled tallied up 157 critical violations, and two thirds of the “finger lickin’ good” restaurants had at least one critical violation. Remember, it was at a KFC, the Health Department says, little Gianni Velotta picked up salmonella poisoning last year. We’ve now learned that another child was also sickened there, and the same restaurant has since been cited for three more critical violations.
While the Velotta’s have settled a lawsuit against the restaurant, a lawyer for the owner of the franchise contends the salmonella cases did not originate there.

7. SUBWAY
The 100 Subways we looked at totaled 160 critical violations. A recurring problem at the sandwich chain was improper food holding temperatures.

6. JACK IN THE BOX
The 100 Jack in the Box restaurants had a total of 164 critical violations. A Ventura, Calif., Jack in the Box was a trouble spot. It had several customer complaints of food borne illness.

5. DAIRY QUEEN
The 100 Dairy Queens we examined totaled 184 total critical violations. One Dairy Queen in Hampton, Va., rang up a number of critical violations last summer for grime, debris, and a inaccurate thermometer.

4. HARDEES.
The 100 Hardee’s tallied 206 critical violations. Again and again inspectors cited the presence of insects and rodents.


3. WENDY’S
100 Wendy’s had 206 critical violations. That’s the same as Hardees, but more Wendy’s restaurants had violations.
At a Wendy’s in Mesa, Ariz., inspectors noted repeated problems with food holding temperatures, mice droppings on the shelves, bare hand food contact, and one food borne illness complaint.

2. ARBY’S
The 100 Arby’s had 210 critical violations. The roast beef specialists had recurring violations for improper hand-washing and employees handling ready-to-eat foods with their bare hands.

1. BURGER KING
So which fast food chain finished number one on Dateline’s dirty dining list? It’s Burger King. The 100 Burger Kings we sampled rang up a whopping 241 total critical violations. Health inspectors cited a Virginia Burger King for 14 separate critical violations: employees not washing their hands, uncovered food in the fridge, grime and debris found on this ice chute, and on the drink machine at the drive-thru widow. We observed one employee scooping ice into a cup with his bare hands, an apparent critical violation.


SO WHAT’S THE BIG PICTURE?
The 1,000 restaurants we sampled totaled 1,755 critical violations, and 613 restaurants were cited at least once. That’s more than 60 percent with problems inspectors consider potentially hazardous to your health.

I think all this is rather scary to say the least!

Yes, but who pre-made it? :eek:

No mention of THIS practice......:D:D

Where the hell do they want us to eat????? Home.
Don't be ridiculous.
Builds up the immunity system anyway.

After seeing some of the pictures of the bilges in Too Old's boat, I have no doubt that his restuarants are spotless. I'd happily patronize one. (Though, in all fairness Too Old's boats are clean partly through lack of use, while the kitchen's at his BK's probably do get utilized! :D)

I'd have to agree....

But around here, its obvious that B.K. is the most disgusting of them all. we have a couple I wouldnt let me dog eat at, they are filthy, the floors, tables, just gross.

No disrespect to anyone here who may work in fast food, but let's face it, it's a dirty business.

There are plenty of exceptions I know, from what I read of Fred, he's obviouslyly is one of the more scrupulous business owners.

But the fact remains, a great many are barely on the verge of being condemned. You can't be there all the time and keep an eye on everything.

I don't think anyone of us could fool ourselves into thinking that a $5.15/hr fast food industry professional really gives a rats azz about cleanliness.

Hell, you give the majority of high school punks an oppourtunity to wipe their azz with a burger bun for a few laughs, they will. :eek:

Come on down to Texas. Every resturant down here is a Mexican resturant. :cool:

If you doubt this, just go look in any kitchen. One guess what you will find working there. :D

In TooOld's defense........
Burger King's around here are better tasting and cleaner than McDonald's.

However I usually eat at TacoBell :p

I just copied it out of another forum... First thing I thought of was damn... thats a bunch of violations!

I worked in the food industry for a while. It became apparent to me that there was absolutly no way you'd ever win. No matter how hard you worked to clean, it wasn't good enough. There was always something that you missed. Add on top of that minimum wage workers that don't give a dam*, you are even further behind the 8 ball.

I did some work a while back at 2 Chik-Filas' (however it's spelled) within a few miles of eachother , one was managed by this really young guy and one by an older seemingly seasoned manager..

I was completely shocked to find that the one managed by the youngster was the absolute cleanest eating est. I have ever seen in my life.....I have been in the kitchens of the finest resturants around and been digusted by the cleanliness.


You never know what your gonna get from anywhere...I just shut my eyes and try not to think about it...

Well...
 

You could always eat at Popeyes!!!!

:D

I don't know how many of you have been at the receiving end of a health department inspection, but you can't win anyway. They HAVE to find something to write up to justify their jobs sometimes, not all of them, but there are more like that than you think. I was managing a restaurant once when everything was perfect. They had to find something so they wrote me up because the lid to the dumpster was open. There were four other businesses using the same dumpster.:mad:

I have also had inspectors absolutely contradict themselves. For instance, we had the plastic cylinders that we used to run the silverware through the dishwasher, and also stored clean silverware in the same cylinders. One inspector told me to store them with the handles up, so the eating part wouldn't be exposed to air borne "contamination". The very next inspection, a different inspector wrote me up to storing it that way, saying that debris collects in the bottom of the cylinders!!!!!!!!???????? WTF, didn't make any difference to me which way they wanted it! And God help you if an inspector comes in with a new inspector they are training!

I managed several restaraunts in my day and here is how I would rate them. This was many years ago, and some are owned by different corporations now.

Cleanest:

1 Red Lobster (they had their own inspectors who were tougher and actually had more athourity than the county inspector)

2 Wendy's ( The store I was at was probably one of the cleanest in the chain, we won the Sparkle award with regularity)

Worst:
Morrison's Cafeteria (The managers were so presured to make "PAC" (percentage after controllables) that they cut costs wherever possible, and one of the main one's was not buying cleaners from the commisary, but at grocery stores.

Bottom line is, any can be clean or dirty, it depends more upon the management of that particular store than is does with the corporation name on the sign.

If you want to know what the kitchen is like, just take a real close look at the public areas. If they are immacutlate (as much as possible) then the kitchen and the method of handling food is most likely top notch also. If the public areas are neglected, you are better off not knowing what is behind the wall.:(

Oh yeah, I guess I should comment on McDonalds since they are my main source of income, but I've never managed one. They are pretty clean too when compared to other fast food places, I'd rate them near the top, especially corporate stores. Corporate stores use managers from other stores to do their own in house inspections. It seems to work well.

What did you expect from $5.15 hr. help? You get $5.15 clean. If you want $10 clean you have to pay for it. Half the people that work at these rest. still don't know their ssn.

Stan those spices in the Popeye's spicy chicken would kill anything.It sure is good though. I guess I should order the mild next time :D :D


The Health dept shut down a Burger King last year and its still closed .:eek: Must of been bad. Hell I ate there the day before they shut down. I am still here.Its prob all the Bud lite antibiotics I take all the time:D :D

You just never know. I worked in a hospital kitchen. Not only did the employees send out for meals, we flunked the health inspection twice in the year I was there...

Scott B

Hey Rob, I,ve had inspectors that pretty much cover the spectrum that everone is talking about , and the absolute worst are the newbies in training. I have never gotten a 100% grade in any of my 40 rest. I was told by one of top dogs that would raise too many eyebrows. They hve gone so far as taking points off for slight dust on top of ice machine. And I do mean slight. As far as the spicy recipe I worked in the original commissary in 1974 when there was only three Popeyes in New Orleans. I could tell it to you but then I would have to kill you. (grin,grin) Stan

I've always mixed in a little gear oil and grime in with my food to keep my immune system on top of its game (most of the sandwiches I ate as a kid had black fingerprints on the bread after the first couple of bites).

I figure I've contracted and fought off everything from salmonella to e-coli.

So true

I like BURGER KING.

But there was one time I was eating at one in Marion, Ohio and my then wife found a black curly hair in her sandwich. I told her it was a pubic hair and she wouldnt eat there for a long time! I think it actually came from this black guys afro that was behind the counter. :eek:

Wow.. ummm. errrr... when I posted this I just cut and poasted it out of another forum... I didnt want to start a big 'to do' about anything. I was pretty much joking when I made a reference to you fred, I didnt mean any harm by it as we all know here you look to bne one of the 'neatest' people any of us know... If this gets out of hand any more I would ask someone to report it to steve as I will be out of town later today for an extended period of time an will be unable to delete this thread.

I dont think this thread is out of line. Hell, there are going to be faults in any business you can possibly think of. Fred is just one man, he cant control all the Burger Kings! Now if it were a thread taking shots at a board members only restaurant, say FREDS DINER for example, that might be a different story. :)

What about White Castle??

Considering the unimaginable volume of potentially toxic perishables (meats, chicken, mayo, etc.) that go across the counters of the 'huge' franchises (McDonald's, BK, KFC, etc.) the proportion of the public that suffers any related malady is beyond fractionally miniscule.

dont talk about too old 's bk's or he will open a can of whoop a$$ on you :D

Actually I must say, as I walk out the door to head north, that the BK next to my house is impecible... I would eat there(if I liked BK.. sorry.. fast food isnt my thing..) It is very clean, and looks great inside(ok so i have been there once shoot me haha) It was remodeled about 3 years ago and is bright and 'upscaleish' inside... anyway... thats all as my brain is already gone for the week... See you in a few weeks ...

Chris

It all comes down to people and $. From the President of the company or franchisee to the regional directors, store managers, etc. Not all stores (even under same ownership or brand name) are going to be run exactly the same....nor are all Health Departments.

Cuda, your post hits the nail on the head.

Hey Fred, what happened to the guy in Columbia a couple of years ago? He must of shut down 10 local BK restaurants. They are just now starting to reopen under different ownership I think. Some of them were sold off to other restaurant vendors.

Steping on toes ,hope they dont have corns .:D :D



Troutly whos bringing the buggers?