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Japanese eatery chain accused of poor hygiene
By Ray Wang |
March 15, 2013, Friday
|
Online Edition
Online Edition
WORKERS in some Yoshinoya franchise restaurants in Beijing allegedly served customers with leftover rice and unsterilized tableware, an undercover reporter revealed.
In an outlet on Dongzhimen Avenue, a Beijing Times reporter smelled odor in the dishwashing room and saw greasy food waste in a sink. The trash can was left uncovered and the room had not been cleaned for some time.
During the noon peak hours, the restaurant dishwashers only washed the inside of used bowls and rinsed them with clean water. Chopsticks were dipped in a disinfectant solution and dried with a dirty towel, the report said.
Trays were only cleaned once a week on Sunday. The restaurant manager, surnamed Zhang, admitted they were too busy to clean trays more than once a week.
The restaurant failed to provide a hygiene certificate and the management said the certificate would come in a couple of days.
Conditions at another outlet in the SoShow City were no better. The kitchen workers didn't wear masks and gloves and some used their hands to wipe away sweat. Cutting boards with bits of meat were left unwashed overnight.
Rice was not rinsed before cooking. After the peak hour was over, leftover rice was saved for serving later in the day.
A manager told his staff that the restaurant put emphasis on speed, not hygiene, according to the Beijing Times report.
In an outlet on Dongzhimen Avenue, a Beijing Times reporter smelled odor in the dishwashing room and saw greasy food waste in a sink. The trash can was left uncovered and the room had not been cleaned for some time.
During the noon peak hours, the restaurant dishwashers only washed the inside of used bowls and rinsed them with clean water. Chopsticks were dipped in a disinfectant solution and dried with a dirty towel, the report said.
Trays were only cleaned once a week on Sunday. The restaurant manager, surnamed Zhang, admitted they were too busy to clean trays more than once a week.
The restaurant failed to provide a hygiene certificate and the management said the certificate would come in a couple of days.
Conditions at another outlet in the SoShow City were no better. The kitchen workers didn't wear masks and gloves and some used their hands to wipe away sweat. Cutting boards with bits of meat were left unwashed overnight.
Rice was not rinsed before cooking. After the peak hour was over, leftover rice was saved for serving later in the day.
A manager told his staff that the restaurant put emphasis on speed, not hygiene, according to the Beijing Times report.
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