Exposure of filth closes 2 Yoshinoya outlets
By Li Qian and Hu Min |
March 16, 2013, Saturday
|
Print Edition
Print Edition
TWO Yoshinoya franchise restaurants in Beijing closed yesterday morning after an undercover story found a series of hygiene problems.
The two outlets of Yoshinoya, a leading Japanese beef-bowl chain, gave customers leftover rice and tableware that was not sterilized, the Beijing Times reported yesterday.
"We suspend operation for equipment maintenance," read notices posted on the stores' gates, Legal Evening News reported. The eateries are on Beijing's Dongzhimen Avenue and in SoShow City.
Yoshinoya Shanghai said hygiene at its eateries is good.
"Yoshinoya Shanghai is directly operated and managed under Yoshinoya headquarters in Japan," said Shao Dongtao, operation director of Yoshinoya Shanghai. "But Yoshinoya stores in Beijing are operated by Hop Hing Food Group, whose parent company is Hong Kong Hung's Group since it purchased the brand in northern China."
In Beijing, at the Yoshinoya outlet on Dongzhimen Avenue, a Beijing Times reporter smelled foul odors in the dishwashing room and saw greasy food waste in a sink. The trash can was left uncovered and the room was dirty.
During peak hours around noon, the restaurant staff washed only the inside of used bowls. Chopsticks were dipped in a disinfectant solution and dried with a dirty towel, the report said. Trays were cleaned only once a week.
The restaurant manager, surnamed Zhang, admitted they were too busy to clean trays more than that.
The restaurant failed to provide a hygiene certificate. Management said the certificate would come in a couple of days, the paper reported.
Conditions at the outlet in the SoShow City were no better. Kitchen workers wore neither masks nor gloves. Some used their hands to wipe off sweat.
Not all the rice was washed before being cooked, and broths supposed to be left boiling were only hot enough to steam. After the peak hour, leftover rice was saved to serve later in the day. Cutting boards with leftover meat on them were left unwashed overnight.
A manager told staff that the restaurant emphasized speed, not hygiene, the paper said.
The news has triggered outrage among Yoshinoya's loyalty customers.
"It's so depressing! I love eating Yoshinoya," a microblogger wrote. "It's so scary! I won't go there any longer," another commented.
Some, however, blamed loose enforcement of regulations.
The two outlets of Yoshinoya, a leading Japanese beef-bowl chain, gave customers leftover rice and tableware that was not sterilized, the Beijing Times reported yesterday.
"We suspend operation for equipment maintenance," read notices posted on the stores' gates, Legal Evening News reported. The eateries are on Beijing's Dongzhimen Avenue and in SoShow City.
Yoshinoya Shanghai said hygiene at its eateries is good.
"Yoshinoya Shanghai is directly operated and managed under Yoshinoya headquarters in Japan," said Shao Dongtao, operation director of Yoshinoya Shanghai. "But Yoshinoya stores in Beijing are operated by Hop Hing Food Group, whose parent company is Hong Kong Hung's Group since it purchased the brand in northern China."
In Beijing, at the Yoshinoya outlet on Dongzhimen Avenue, a Beijing Times reporter smelled foul odors in the dishwashing room and saw greasy food waste in a sink. The trash can was left uncovered and the room was dirty.
During peak hours around noon, the restaurant staff washed only the inside of used bowls. Chopsticks were dipped in a disinfectant solution and dried with a dirty towel, the report said. Trays were cleaned only once a week.
The restaurant manager, surnamed Zhang, admitted they were too busy to clean trays more than that.
The restaurant failed to provide a hygiene certificate. Management said the certificate would come in a couple of days, the paper reported.
Conditions at the outlet in the SoShow City were no better. Kitchen workers wore neither masks nor gloves. Some used their hands to wipe off sweat.
Not all the rice was washed before being cooked, and broths supposed to be left boiling were only hot enough to steam. After the peak hour, leftover rice was saved to serve later in the day. Cutting boards with leftover meat on them were left unwashed overnight.
A manager told staff that the restaurant emphasized speed, not hygiene, the paper said.
The news has triggered outrage among Yoshinoya's loyalty customers.
"It's so depressing! I love eating Yoshinoya," a microblogger wrote. "It's so scary! I won't go there any longer," another commented.
Some, however, blamed loose enforcement of regulations.
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