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| - I eat at boofays all the time, so believe it or not my problem isn't with allowing patrons to handle their own serving utensils and potentially cross-contaminate food allergens or bacteria.
My problem at Ghenghish Ghrihll (where the heck do you put the "H" again?!?) is with the way the staff handles their meat.
Sounds pretty yucky, and it is.
After going through a useless ordering procedure instruction by the server, the complications of which are rivaled only by the ridiculous ChinoBandido http://www.yelp.com/biz/chino-bandido-phoenix-3#hrid:Rc5orUUva9KTB4kMp7EgMw , I winced as i grabbed a serving tong laying on top of a pile of raw meat, dished out my portion, and went on touching other serving utensils on the veggies and spices and sauces. GROSS.
Guessed about what to put on the dang thing, and was scared, really, since the server warned to be sure to know you like what you put on by tasting it with a tiny spoon ( from a bowl where it was touched by all those other peoples' grubby germ-laden meat-tongs-hands) . GROSS.
Thinking that "well, at least it's going to be cooked now," I hand my dish of e-coli-laden vegetables and warm grey meat chunks to the ''chef'' and scurry into the restroom to wash my hands with soap.
When the food finally comes (long wait) to our table in the overly cramped dining room, the portion is onderwhelming and the thing is ugly. The veggies are overcooked, and when i try the meat chunks, they are undercooked to the point of being rubbery instead of flaking apart as i chew. GROSS.
I will admit i got lucky and concocted a decent flavor, but it was a total fluke. Unimportant.
I was counting on that warm, grey, pile of exposed-to-the-public meat being cooked through and through to eliminate any food borne bacteria sure to be lingering around after its recent history of unhealthy handling.
The server was more than happy to allow me to fill another bowl, and the guys said i could have them start cooking the meat first and add veggies later , but why should i have to ask for that?
Well, it didn't matter, because i never got the chance to even have them cook up that second bowl.
As i stared down at the sloppy serving station, trying to decide if thinly sliced meat meant more or less chance of bacteria, I watch a staff member fill up the raw chicken tray with more rubbery chunks. He does not place the new container in the server and pour the old meat on top of it, but instead simply pours new, frozen meat on top of the old thawed meat already in the bin. This is not only against common sense, but against food handling procedure.
Who knows how many times he refilled this way that day, or how long the meat down in the bottom of that container had been sitting there?!?
GROSS.
If asked whether I prefer to allow all of that sort of thing to just go on behind the closed doors of a kitchen where i can't see it - YES, that's exactly what I prefer.
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