“Alcohol alone won’t sanitize these premises.”
More than 125,000 Americans are hospitalized every year for foodborne illnesses, according to government tallies. Which means consumers have plenty of reason to be concerned about food handling. But they may be surprised to realize that their concerns should extend to a place known more for drinks than food. Many bar insiders say safety and sanitation can be an issue — and that bars sometimes fail to put into regular practice the safeguards that are common throughout the restaurant industry. Among the areas of concern cited by insiders: glasses that are not cleaned, sanitized and dried properly; garnishes that are left within reach of guests (it can result in dirty hands finding their way into the olives); and cutting boards (used for slicing lemons and limes) that are all but ignored for days on end, if not longer. “The average bar probably cleans its cutting board once a year,” says Jon Taffer, an industry veteran and consultant who hosts the popular “Bar Rescue” program on Spike TV.
据说好多BAR过一年才洗一次切菜板，好多杯子经常不洗。 |
发表于 2013-4-6 17:52
| 
