This is a crock.
I understand they've been cooking that way for x number of years - but we also used to use lead based paint and insulation containing asbestos.
Come on, the state says do something we must comply so what if you have been in business for decades with no complaints. The state is always right.
Um, why is anyone arguing that a restaurant should be able to store cooked meat in the same pan that it cooks raw meat?
isn't it common sense food safety that you shouldn't do that?
Panzy's. I hope they start coming to tailgates and telling people how much beer they can drink and how hot their grills have to be.
If you don't like the way they've cooked for the last 80 years then don't eat their food. It's not like it's a big surprise to anyone, they do it right in front of you.
80 years of doing and he is wrong. In the states eyes. I would fight it as well. So sick of the government.
I'm not a big fan of Dave Short but I have to agree with him here. BTW - Ever heard of Tiger Meat?
I bet the CEO of Maid Rite is behind this whole thing. The food safety police have been around for a long time and they are just bring it up now? If I remember correctly the CEO was trying to strong-arm these restaurants a few years ago as well. I'm never eating at one of the corporate Maid Rites again.
And food safety laws don't apply to tailgates, you can give yourself food poisoning all you want, but if you are running a business you have to follow the regulations for that business, pure and simple.
Unless you are arguing against any food safety regulation of restaurants, in which case, um... good luck with that.