What is your comment about " 茶餐廳 use glass washer to wash Hong Kong style tea mug and ice lemon ...
RayRay 發表於 2010-4-4 23:26
Below is my comment on glass-washing machine,
I do not want to comment on HighEnd Cha Chan Tang, which does not exist in Metro
Vancouver; very rare even in HK.
The main difference of glass washer and dish washer is that the wares are washed at lower temperature, 50 degree C, and the usage of chemical compound for sanitizing.
The crucial part is that the sanitizing agent needed to be monitored at all time,
in-adequate amount would not clean the glass and excessive quantity would leave a strong odour and harmful to health. And the glasswawares needed to be pre-rinsed before placing in the glass-washer. And the washer itself needed to be drained and clean frequently as well.
Quite often, the restaurants would put the glasses and mugs directly in the machine,
Once I was served a milk- tea at a popular CCT with a bright red lipstick mark on mug.no kidding at all.
The other scenario is that since the sanitizer agent is so expensive $300-$800 a month, some(by hundreds)restaurants would simply pull the sanitizing supply and use only water to wash the glass-wares and the glass washer is seldom drained and cleaned, so glasses and mugs are bathed in re-cycled water and serve you again.
Since the glasses are washed by the waiter/ress which may not have the proper training in foodsafety or simply overlooked.
Once I observed a waitress just wash a glass in hand-basin with hand-soap before pouring in some fresh-squeezed orange juice and rushed to serve the OJ to her customer, all in front of the public. Just give me your comment.
Hey, don't you know that the purpose of the gloves is to
protect their hands
They pick up pastries, clean tables, tender cash and empty trash can with the same gloves too
Since most glasswares are to be used cold, even frozen for beer glass;
they can be re-used right after washing, while the High temp sanitized at
82 C for 12 seconds. You put ice cubes in it it and it shatters.
Ironically, the rate of health hazard violation are much higher at the Chinese
owned restaurants, not necessary Cha Chan Tang, the Sushi restaurants
are the most risky.
I wrote at the beginning that it is a sanitation issue, not picking at the
CCTs. Let's try Dr. JJ's high-end Hong Kong style Cha Chan Tang
In term of speed, some Low-Temp dish-washer boast that they would wash
60 trays per hour. What they do not tell you is the fact that it usually takes
40 minutes to dry. If you want some drying aid, then another $200/ 4 gallon pail,
that would be good for 80 trays. Is there any restaurant kitchen that provide
the space for 60 30"x30" trays dripping wet dishes?
Mc Donald's meal are relatively less expensive than Cha Chan Tang but
they are much more care about customer's concerns, in term of
cleaningness and safety. Most MD's washrooms are cleaner, and
all MD's kitchens are cleaner than typical Cha Chan Tang. The outbreaks
of food hazard percentage are way lower, I can only recall 1 shut down
by Health Inspector due to lack of hot water for washing. Cha Chan Tang,
especially the Honolulu and California Cafe, Kam Do etc. multiple times
發表於 2010-4-5 06:35
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