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Video loading, please wait ... AutoPlay & nbsp; play reporter undercover Korean barbecue grills forward and backward July 23, Han Li Xuan BBQ supermarket stores Changping, waiter several dishes customer leftovers (left hand stacked together with a few meat dish, its right-hand positive consolidation leeks) end back to the kitchen, after finishing preparation and then sent to fetch cafeteria dining area for consumption. Before dinner, barbecue grills, a staff are unarmed stirring meat. The kitchen, the floor of the dead fish was kicked trash side, it was eventually cut into fillets (inset) brought to the table. Guests rest of the fish, stone was placed at the side of the stage, they are then sent to the kitchen, again after a round table in the dining. Recently, a "Han Li Xuan BBQ supermarket Changping shop" former employee Chen (a pseudonym), broke store leftovers recycle reuse, Houchu more chaos and poor health. User comments are also called "eating diarrhea",, "poor health" and so on. Beijing News reporter by the shop attendant candidates and apprentices unannounced visits, found this rotisserie does exist all the chaos, as the guests leftover meat, once again put the end to take back to the kitchen after finishing dining table; in the aisle and garbage Kick back and forth between the barrel of dead fish,, and ultimately became a fish; squid odor has been stir onion and spices, "new" stage. Han Lai Xuan barbecue official website, claiming that "has been focusing on food quality," but also wants to be "respected," the restaurant chain stores, but I do not know these exposure issues, will react. Chaos 1 Rotisserie entry without a health certificate Interview three minutes that is over; summer job I do not know "health card is valid." "Candidates are you? Come on, do not need anything else, with identity card on the line." Han Li Xuan dial Changping rotisserie recruitment phone, the person in charge readily agreed interview. This rotisserie is located in Changping District Yong'an Road, a total of three, outside the building is tinted glass, Han Li Xuan three red characters particularly striking. Fill in the names at the front desk, after age,doudoune moncler pas cher, the candidates positions, contact details, the other only say one thing "done it before" to give an affirmative answer after, then let reporters come to work the next day. Less than three minutes throughout the application process, the reporter expressed concern that there is no immediate health certificate when unable to work, this direct recruiters said, "do not need a health certificate, provided with identity cards on the line." After July 22, the newspaper reporter again another candidate to enter the rotisserie, the candidates are the kitchen apprentices, however, the process is much the same with the previous candidates attendants, no more than three minutes of the interview, was informed on "You can come to work," the same, there is no need to mention the health certificate requirements. The reporter then entered the shop after work found that many older employees,uVaBna0cg7, and no health certificate. A store's summer jobs also asked: "health card is valid and competent job is not on the list?." Worked in the store Houchu Chen had said before him working in other restaurants, they are required to check and apply for a health card, but the entry of Han Lai Xuan, had never been asked for a health certificate. Beijing million Tony Wang Zhuanwei lawyer law firm, said the new "Food Safety Law" and "food service food safety supervision and management measures" are on the restaurant workers health management corresponding requirement that the annual health check, get health certificates rear You may participate in the work. Violation of this provision, it will be ordered to correct, in serious cases, it can be closed down, or even revoke its business license. Chaos 2 Guests leftovers on the table after finishing All kinds of leftovers especially meat, side back on again after finishing the kitchen dining table July 19, reporters candidates waiter the next day, 11 o'clock, the store ushered in the first tables of guests. This BBQ Grill adopt the form of 55 yuan per person at noon, the afternoon is 59 yuan per person, the customer needs to meat, lunch, snacks buffet dining table window select ingredients, then baked to eat from. Because it is the weekend, the store quickly filled half the guests. An hour later, after another guest checked out. As a newly recruited staff, the reporter's job is to clean up the table under the leadership of a veteran staff. "You can receive the guests eating, not eating to get me." Legitimate reporters ready to table full of all the leftovers into the rubbish bin, the older employees Li Jie stopped immediately. Subsequently, Li Jie will be the guests did not bake the remaining two raw fish, push lightly into a dish,, and then the dish, put the stone platform at the table, then and only then the rest of leftovers, bones, etc. poured on the table trash can. Reporters noted that every clean-up table, Li Jie will look at there not roast leftovers, especially meat, if any,, will be placed on the table of the stone platform. 14:00, in-store lunch ended, the guests are starting to leave. At this time, Li Jie put the leftovers of the stone platform, more than 10 plate, was full of guests leftover fish, luncheon meat, shrimp, beef, of which half a plate of watermelon. After the guests emptied, these leftovers leftover meat, Front Office Manager Lao Gao was brought back to the kitchen. Chen said that these leftovers are not to be thrown away, but little treatment, waiting longer to be terminated on the dining table for guests to use. This scene, in another reporter to see more clearly the time as an apprentice. 23, at about 9:00, an employee will be a dish of candy 4 serial plate attached to the Houchu flesh, and then sending out. "These leftovers, not be sent to the kitchen grilled, then removed from the front end to the kitchen, no one doubted." Reporters asked why not directly end reception, the employee explained quietly. And that night, at least 10 to pan leftovers, are collected to the kitchen, a reporter asked how to deal with, the manager directly to reporters and other employees, these leftovers back after a brief consolidation area guests choose dishes. In a few minutes, these leftovers namely the guests removed. In the meantime, dining table also loop to the radio: "For the guests selected food, the restaurant will not be recycled." Not only that, the reporter noted, the day not eating meat and ingredients, the restaurant also are back in the fridge, and so on the second day to thaw before use. "On the table guests leftover food recycling to the next table guests eating itself is a dirty act." Wang Zhuanwei lawyer said regulations prohibit the use of recycled raw materials produced food as processed foods, the offender may be confiscated Related income, or even revoke licenses. Chaos 3 Next to the trash can become dead fish fillets Houchu into a "forbidden", vegetable not wash their hands, still on the table after the dead fish were kicked back and forth Han Li Xuan Changping shop, the kitchen is for guests is "forbidden", even lobby attendant, also forbidden not allowed to enter. Lobby manager even told the waiter, "everywhere camera,hogan outlet online, should not go where not to go." What are the secrets inside? In the kitchen as an apprentice of correspondents only use one word to sum it up: dirty! Houchu only 10 square meters, the ground sprinkled a lot of hogwash, drift with an unpleasant taste. 23, the kitchen aisle, a dead lying on the ground the shuttle side of the fish turn, when passing by a young staff, "snapped" to kick the dead kicked the side of the stainless steel case of the board, fish and bounced back aisle, and foot, dead fish were kicked the kitchen trash edges. However, this trash can next to the dead fish was not to be thrown away. Two minutes later,U428rhv9f1, a trash can next to the cooking staff being kicked in turn kicked back dead fish aisle. Within half an hour, the fish are three employees kicked back and forth five times. "This fish is not it?" A reporter asked one of the employees. "To ah, go out in the afternoon for guests to eat." He replied. "Fish are dead, also kicked so many times, people will eat it?" A reporter asked. "How not? We chopped marinated, he can not see how to do it,hogan outlet, you do not control, just chopping it." Subsequently, in the kitchen, which began teaching staff reporter cut beef heart tube, after the demonstration several times, he let reporters direct use, correspondents say hand washing not need to wash their hands, the staff member said, "do not wash, no necessary. " When cutting beef heart tube, the reporter noted, a staff member at the time of scavenging, even with a vegetable knife as shovel garbage on the ground. 11:30, the piece was cut back and forth kicking dead fish fillets are frozen, the day 16:30, these fish are taken on a self-end dining table, the manager let the reporter will read, "shuttle side of the fish." Tiepai words, placed in the side. Meal one hour after opening, this basin fish were guests get light. Reporters unannounced visits found that some food even if they are found to the problem of customers, the kitchen is also recruit child process. Lunch time 23, a customer reflect, squid smell. Subsequently, this dish was returned into the Houchu squid. Reporters reach smell it, and indeed the smell dissipated, and this dish of squid, a reporter from the refrigerator and remove the thaw in the morning, is the day before did not finish the ingredients. It touches down? The clerk did not handle right. After the manager called over, sniffed, then holding squid dish into a clean tank drain flush. He then asked the clerk to cut two onions, dried squid mingled control, plus a variety of spices, a pot of "new make" the squid, it was end of the dining table. Chaos 4 A large amount of washing dishes do not disinfect Dishwasher 3 seconds to wash a dish, while unarmed workers wear any wear flesh meat The store usually better business,vI8FcULYXI, weekend and more popular, 50 tables are full, there are so meal. Because it is their own to take food, great amount of dishes, according to Reporters statistics, usually 4 handed a meal can be 20 or more out. In order to supply the dishes, wash the dishes have become among the busiest places rotisserie. Close proximity between the kitchen washing dishes, about 8 square meters in size, with six pools, including three for the dishes, the other three used to wash the dishes. "Went to the plate,moncler pas cher, and quickly wash, or a dish will not use." See the waiter has brought a bunch of dishes, a dishwasher, he said. The dishwasher will nearly a one-time dirty dishes into a pool, take a cloth to rub a few times, then immediately placed under a pond. Another dishwasher still rub a few times, then put into a shabu shabu last a pond, this dish even washing up. Thus, nearly a plate in less than 10 minutes of time to be finished, and then immediately go to the end customer use. And because too many dishes to wash, the first pool of water has become a glowing shiny reddish-brown. Washing dishes,air max 90 pas cher, directly-to lobby for customer use. According to "Food Safety Law", "Tableware, kitchenware and containers for ready food containers, should be washed before use, sterilized." But these dishes have not been sterilized, whether "washing", it is difficult to say. "No way, the dish of the amount is too large, do not wash so quickly, no dish used." Said a dishwasher. 3 dishwasher,, also bears wear lamb skewers work. In between there is no bowl when washing dishes, they began to wear chicken unarmed. Some meat section is not stained with sauce, after they put strings directly in the hands of lay there holding a kebab place Yiceng sauce, then be done. A08-A09 version written / photography / Beijing News survey group (Original title: Undercover Grill: Diners' saliva meat "pass back to the table) (Edit: SN064)

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