I may be too cautious, again, but is this worth giving a second thought?...

[dawnnys]

Recently, I was in a large chain grocery store, at the deli counter, and I noticed that they had a food thermometer in the case - planted right there in the front, as if they wanted people to see that they food was being stored at the right temperature.

Since it was busy, I had a while to wait, and I happened to glance at it more closely as time went on... it was registering at about 46. And the more they opened it, it was creeping up closer to 48! I said something to the guy (kid) and he didn't seem to even know what I was talking about. I told him that I thought it should be closer to 40 degrees F, and did they know that their's was quite a bit above that. He finally went over to his "boss" - although he seemed to care even less! - and they just shrugged their shoulders and ignored the whole thing, not saying ANYthing to me (arrghhh - I hate being ignored and/or dismissed!).

Couldn't this be dangerous, not only for all of the food that is in there right now, but even moreso if it is a common practice for them? Should I call someone else? How do I know if they will follow up, and what can I/should I do if they don't?

Maybe I am being unreasonable? My cat eats the turkey I bought from there that day, so I am assuming it isn't "bad". Is this a safe assumption?

 

[cynupstateny]

If it's a large chain I would email them. If privately owned, I'd speak with the gen. mgr.

I wouldn't let it go.

I'd also mention the attitude. Some service workers don't understand that without you, they'd be out of a job! I hate when they give attitude!

 

[heather_in_sf]

ewwwww, This is one of the reasons why I like to cook for myself!

there's nothing worse than getting food poisioning. good eyes Dawn! Here in california every place gets a grade for passing health inspections and it's required to be posted. sure is handy to see the ratings if you're going to a new place.

 

[sylvia]

Dawn, you are right to be concerned. I'd report the incident to the State food inspection people.

Cold foods should be kept at 40 degrees F.

 

[Glennis]

A visit from them would sure make them sit up and take notice!

They don't think much at all of emptying a deli case and pouring bleach over the lot...

 

[durward]

I have taken back underdone roti chickens to our local LARGE

prestigious chain Supermarket. They were taking the baking temp in the breast, not the thigh. I would go to the manager in a HEARTbeat and take him by the hand to the counter--loudly.
A call to the Health Department would be a nice followup--mention it to the manager(s)--deli and general.

 

[curious1]

These are usually available on line. A caveat, don't look if you don't want to know! Some are

surprising, the ones I expected to be the best weren't. Here's a link to the Florida state inspections.

http://www.doacs.state.fl.us/fs/stores.html

 

[CathyZ]

My Husband and I owned a place that served food for ten years. May I add a few ideas?

When a high-volume deli is serving food (especially at rush times), the refrigerated cabinets and cases are generally open more than they are closed. This brings the temps up and the units can not "recover" to 40 degrees until later. People reaching in to get foods- warm arms, open doors- and usually stoves or ovens right behind the area make it worse. Add to this the fact that more display stock is constantly added- sandwiches, for instance, have room temp bread that needs to cool down when put in, cold potato salad put in a room temp display bowl, etc- and that also raises the temps temporarily. It is almost impossible to keep refrigeration in this kind of a situation to 40 degrees.

Here in Hawaii, for one state, the inspectors allow for this fluctuation as long as the "at rest" temp in the cases/units is 40 degrees. Chances are, in NY state the same is true.

Heat is another thing. Gretchen said she got underdone chickens and there is no excuse for that- it is bad training on the deli manager's part. There are very explicit rules for roasting chickens to a certain temp. This kind of violation can shut delis down.

I do not feel the right thing to do to just call the health dept without understanding all the rules and without talking to the store manager or whomever is in charge of dealing with the health codes of the store. I know you say you talked to the people, Dawn but I don't believe there was any code violation (of course I do not know all the facts surrounding this particular deli) so they probably just didn't know what to say to you. I myself have had underdone chicken from a chain grocerey store deli and I called, made an appointment with the manager, took it back and talked to him about it. He was very surprised one got out that underdone and appreciated me telling him and he got right on it. That is not to say all managers would do that but he knew I would go further if I didn't get the right response. I woud say if you have a conversation with the proper manager and you do not hear the right stuff, then tell him you will write to the heath dept and tell them of this incident and the response.

I feel it is right to talk to the store first, not jump to conclusions without understanding all the rules. I also belive there was no danger to buy food at the deli you were at, Dawn- but again, I don't know if there were really violations or not- could be but chain store delis cannot afford to not follow the rules because they would be shut down.

 

[dawn_mo]

I agree with Cathy's take on this...

A good friend of mine is a kitchen manager for the hot foods section of a grocery store, and he has told me the same thing can happen in winter, only the opposite. The hot cases temperatures get lower because of the influx of cold air coming from the entrance doors opening and shutting. (They are located right by the entrance doors.) I would talk to the general manager first before going to the health department. I would think that the health inspections would be open to the public, and you can look and see if they were in violations concerning this type of thing. My guess is they are not, because Cathy is right, they would not be in business for long.

 

[dawnnys]

Thanks everyone. I thought about the open-and-closing issue...

and will just take note of the temperature next morning I go in there. Should be under 42 degrees then, and if not, will talk to the manager.

Trouble is, I don't think anyone who is not in that kind of business (health codes, food science, professional chefs, and and us foodies!) take that sort of thing seriously. They just care about the bottom line, and hope others don't catch them at it.

Hmm, cynical today, aren't I? ;o)

Thanks again for your advice.