In the headline of UC, I saw that:

The reporter undercover the waiter of South Beauty, and it was common to sweep the broom and wash the pot, bring the eaten food back to the kitchen to serve again, and the dead fish and shrimp, the chef did not wear gloves and stole food with his bare hands, etc. were very unsanitary;

After complaints from netizens, he noticed that the dishes were not fresh when he was dining at South Beauty Branch in Changsha, Hunan Province. At that time, he didn't pay much attention to it. He only felt that the dishes, especially the fish, smelled slightly sour. However, when he got home, he felt uncomfortable and vomited and diarrhea for several days.

The reporter immediately applied for the South Beauty Store in yue fang Mall next to Renmin West Road in Changsha. After a simple conversation, the person in charge of the store immediately asked for a job, and did not ask for a health certificate or a medical certificate.

The reporter found that sewage and oil stains often accumulated on the kitchen walls and floors. In order to keep clean, the chef of the kitchen brushed and cleaned the walls and floors irregularly, but after cleaning, the chef put the broom into the pot for cooking and rinsed it.

In the kitchen, many dishes need to be mixed and processed before cooking. For example, beef should be stirred with raw flour before cooking boiled beef, and Basha fish should be mixed with spicy sauce and egg sauce before cooking. Mix it directly with your hands!

On the evening of August 3rd, the kitchen staff brought the Sichuan-style spicy chicken that the guests had not used up back to the kitchen, put it in a centralized way, selected the spicy chicken and the red pepper respectively, and then put the spicy chicken in the pot again to prepare for serving again. The red pepper is ground into chili pepper powder, which is used as the ingredient of various dishes such as chili pepper noodles in the store.

Generally, the fish and shrimps needed for cooking dishes are delivered before 9: 11 every morning, and all kinds of fish and shrimps delivered will be fed in the fish tank immediately to attract people's attention. At the same time, it is found that it is difficult to live for two days after the live fish and shrimp are delivered, while the dead fish and shrimp will be "specially treated".

Every night around 9: 11 pm, there will be a special person in the store to fish out the dead fish in the fish tank and send them to the freezer, and then take them out for cooking the next day. Due to the general business of the store, after statistics, the reporter found that most of the fish used for cooking for guests are dead fish, and only a few fish are kept in the fish tank to "act as a facade".

Not all the dishes cooked by the back chef are the dishes or materials shown on the front menu. In order to save costs, the chefs make inferior food-even the food with low market price is used to make all kinds of "high-quality" dishes.

In order to further understand the situation, another reporter came to South Beauty's yue fang store to cooperate with the investigation of the reporter working in the kitchen. The reporter entered the store as a guest, and immediately opened the menu and ordered a dish called "Sweet and Sour Mandarin Fish". The waiter claimed that it was the specialty of the store, and it was mainly made of mandarin fish.

The reporter who was crouching in the kitchen found that the food coordinator took a long-dead bass from the freezer after receiving the order information and sent it to the kitchen for cooking. Before long, this dead bass became a gorgeous "Sweet and Sour Mandarin Fish" dish.

The reporter who ordered food outside found that this "Sweet and Sour Mandarin Fish" tasted bad, but it was almost covered by thick sauce, and the patterns on the tail and head still vaguely showed that it was a bass.

As a large restaurant and a huge brand market valuation, South Beauty's managers should have greater social responsibilities. If even big stores don't take the lead in ensuring food safety, how can small brands and stores be strict with themselves?

food safety is no small matter, and ensuring safety is an important matter. I hope that the operators of these restaurants around me can consciously exercise self-discipline, strictly control the quality and ensure the safety and hygiene of food. Only by strengthening supervision and cracking down can we really play a deterrent role and make the food hygiene environment safe.