Restaurant manager here, been doing this for a few decades. You do not want to know just how much leeway we get with basic sanitation. Seriously, be very thankful that you have an immune system.
Not a restaurant manger, but I worked for Sbarro’s back in college. The one on campus wasn’t bad, but the one in the mall? We had pizzas sitting under heat lamps for 6 hours or more before they were bought, tossed in the oven for a second, and then handed to the customer. They had to search for gloves because I was the only one who wanted to wear them.
At one point, I needed to put pepperoni on a pizza.i told my manger I couldn’t because the pepperoni was moldy. My manger reached into the bag, pulled a small handful of moldy pepperoni out, threw it out, and declared that rest of the bag perfectly good (without even looking at it).
It’s been 30 years and I still can’t eat at Sbarro.
Restaurant manager here, been doing this for a few decades. You do not want to know just how much leeway we get with basic sanitation. Seriously, be very thankful that you have an immune system.
Not a restaurant manger, but I worked for Sbarro’s back in college. The one on campus wasn’t bad, but the one in the mall? We had pizzas sitting under heat lamps for 6 hours or more before they were bought, tossed in the oven for a second, and then handed to the customer. They had to search for gloves because I was the only one who wanted to wear them.
At one point, I needed to put pepperoni on a pizza.i told my manger I couldn’t because the pepperoni was moldy. My manger reached into the bag, pulled a small handful of moldy pepperoni out, threw it out, and declared that rest of the bag perfectly good (without even looking at it).
It’s been 30 years and I still can’t eat at Sbarro.