What's the inside story about South Beauty's black kitchen, broom, washing pot and smelly fish pretending to be live mandarin fish?

Recently, the reporter received complaints from netizens, reflecting that when he was dining at South Beauty Branch in Changsha, Hunan Province, he noticed that the dishes were not fresh. The netizen claimed that he didn't care too much at that time. He only felt that the food, especially the fish, was a little sour, but when he got home, he felt uncomfortable and vomited and diarrhea for several days before he stopped.

The reporter went to the South Beauty Store in Fang Yue Mall next to Renmin West Road and saw that the store was recruiting waiters. The reporter immediately applied for this position. After providing a false resume, the person in charge of the store immediately interviewed the reporter. After a brief conversation, the person in charge of the store immediately asked the reporter to work. The reporter noticed that during the whole interview, South Beauty Company did not ask the reporter to provide a health certificate or a medical certificate.

The reporter was immediately assigned to the kitchen as a food coordinator, responsible for configuring sauces and raw materials for dishes. The reporter found that sewage and oil stains are often piled up on the kitchen walls and floors. In order to keep clean, the chef scrubs the walls and floors from time to time. After cleaning, the chef actually put the broom into the pot to cook. Rinse.

In the kitchen of South Beauty, many dishes need to be mixed before cooking. For example, beef should be mixed with raw flour before cooking, and Basha fish should be mixed with Chili sauce and egg sauce before cooking. When the reporter put on gloves to help the chef mix the sauce, he was told, "What a trouble! Just mix it by hand! "

The reporter found that no one in the kitchen wore gloves and masks, and they were all working with their hands. Moreover, it is common for chefs to "steal" guests' dishes by hand.

There is also a phenomenon of food recycling in this shop. On the evening of August 3, the kitchen staff brought the Sichuan-style spicy chicken that the guests had not used up back to the kitchen. After centralized placement, they selected spicy chicken and red pepper respectively, then cooked the spicy chicken again and prepared to serve again. Red pepper is ground into Chili powder, which is used as an ingredient in various dishes such as Chili noodles in the store.

The reporter noticed that the fish and shrimp needed for cooking in South Beauty are usually delivered before 9: 00 every morning, and all kinds of fish and shrimp delivered will be put into the fish tank immediately, which is eye-catching; At the same time, the reporter found that it is difficult to live for two days after the live fish and shrimp are delivered, while the dead fish and shrimp will be "specially treated".

After observation, the reporter found that every night around 9: 00, there will be a special person in the South Beauty Store to fish out the dead fish in the fish tank, send it to the freezer, and then take it out for cooking the next day. Due to the general business of the store, the reporter found that most of the fish used for cooking for guests are dead fish, and only a few fish are kept in the fish tank to "act as a facade". When the reporter questioned the freshness of these fish, the chef of the shop disdainfully claimed: "What do you mean like a dead fish?"

The reporter also learned that the dishes cooked by the kitchen are not all the dishes or ingredients shown on the previous menu. In order to save costs, chefs make inferior products-even use low-priced food to cook all kinds of "high-quality" dishes.

In order to further understand the situation, another reporter came to South Beauty Fang Yue Store to cooperate with the reporter working in the kitchen. The reporter entered the store as a guest and immediately opened the menu and ordered a dish called "sweet and sour mandarin fish". The waiter claimed that this is the specialty of the store, mainly mandarin fish.

The reporter who stayed in the kitchen found that after receiving the ordering information, the caterer took out a bass that had been dead for a long time from the freezer and sent it to the kitchen for cooking. It didn't take long for this dead bass to become a gorgeous "sweet and sour mandarin fish" dish.

The reporter who ordered food outside found that this "sweet and sour mandarin fish" tasted bad, but it was almost covered with thick sauce, and the pattern on its tail and head could still be seen as a bass.

Seeing this situation, the reporter immediately called the waiter and asked if this "sweet and sour mandarin fish" was made of mandarin fish and whether it was fresh. The waiter insisted that it must be mandarin fish, and it must be slaughtered and cooked now. The reporter argued that after several negotiations, the store manager admitted that the dish was made by perch, but insisted that it was made by fresh live perch and promised a 50% discount on the price of the dish. In order not to arouse suspicion, the reporter left the scene after obtaining evidence.

Food safety is no small matter, and ensuring safety is a major matter. I hope that the operators of these restaurants around me can consciously exercise self-discipline, strictly control the quality and ensure food safety and hygiene. In recent days, negative news about food processing and production has emerged in an endless stream, which shows that there are loopholes in this supervision mechanism and that the illegal cost of food production in China is too low. Only by strengthening supervision and cracking down severely can we really play a deterrent role and make the food hygiene environment safe.