Shops/Businesses opening/closing down

Mostly Harmless

Sounds like a pretty shambolic operation in the kitchen

45mhrc7evo1d3n

Wow :eek:. It defies logic that someone would spend a large sum of money to renovate what was a semi-derelict premises to turn it into a restaurant and then not install hot water in the kitchen or implement a food safety management system . I’m also quite shocked that it appears this was the first time the premises was inspected, otherwise the lack of hot water would have been spotted earlier. Ideally all new restaurants would be inspected soon after opening. Given that Salthill Social was open for two years it stands to reason some customers must have suffered an adverse reaction due to lack of food safety measures.

Mrs OBumble

Jacoby Loose Streetcar wrote: »

Wow :eek:. It defies logic that someone would spend a large sum of money to renovate what was a semi-derelict premises to turn it into a restaurant and then not install hot water in the kitchen or implement a food safety management system . I’m also quite shocked that it appears this was the first time the premises was inspected, otherwise the lack of hot water would have been spotted earlier. Ideally all new restaurants would be inspected soon after opening. Given that Salthill Social was open for two years it stands to reason some customers must have suffered an adverse reaction due to lack of food safety measures.

Chill a bit.

I'd be pretty sure that there was hot water everywhere except at the separate basin for handwashing (and nothing but handwashing) that commercial kitchens need to have.

And that food safety systems came and went with chefs.

The real problem was likely the one with keeping staff.

45mhrc7evo1d3n

Mrs OBumble wrote: »

Chill a bit.

I'd be pretty sure that there was hot water everywhere except at the separate basin for handwashing (and nothing but handwashing) that commercial kitchens need to have.

And that food safety systems came and went with chefs.

The real problem was likely the one with keeping staff.

Thanks for the advice but I’m fine.

IMO, hot water at the “hand washing (and nothing but handwashing)” sink would be crucial. Otherwise staff are washing their hands in the food prep sinks which is pretty yuck.

Restaurant owners should ensure that food safety systems are adhered to at all times and not rely on their staff.

Not sure what keeping staff are, but again, responsibility rests with the owner. It’s his name on the closure order.

westgolf

Jacoby Loose Streetcar wrote: »

Thanks for the advice but I’m fine.

IMO, hot water at the “hand washing (and nothing but handwashing)” sink would be crucial. Otherwise staff are washing their hands in the food prep sinks which is pretty yuck.

Restaurant owners should ensure that food safety systems are adhered to at all times and not rely on their staff.

Not sure what keeping staff are, but again, responsibility rests with the owner. It’s his name on the closure order.

Keeping staff = managing to retain staff and keep turnover of staff to a minimum.

45mhrc7evo1d3n

westgolf wrote: »

Keeping staff = managing to retain staff and keep turnover of staff to a minimum.

Ah, retaining staff. I see. I’m not aware whether Salthill Social experienced mass turnover of kitchen staff. Yes, they advertised for staff occasionally but so do lots of restaurants. They did have a manageress type person who was there since day one.

biko

Closed for review

Edit - this thread got too messy with rumours and off-topic discussion. It will stay closed

pleasant Co.

New Thread:

https://www.boards.ie/vbulletin/showthread.php?t=2057880804