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Watch what you eat at Detroit Area Pro Sporting Events


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#41 Glubki

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Posted 26 July 2010 - 03:15 PM

It still turns my stomach thinking about this crap but it could be worse I guess.


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#42 mmorland

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Posted 26 July 2010 - 03:57 PM

If people really knew what went on in most of your low end and mid-level restaurants (not to mention arenas) most people would never eat out again.
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#43 EZBAKETHAGANGSTA

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Posted 26 July 2010 - 04:07 PM

Care to share any horror stories that will help us feel better about this?


All I have to say is never eat at Arbys... you've been warned.
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#44 Barrie

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Posted 26 July 2010 - 04:21 PM

yeah, I think it doesn't matter where you eat. when someone else prepares your food you always take that risk.

I agree!
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#45 cjm502

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Posted 26 July 2010 - 04:28 PM

All I have to say is never eat at Arbys... you've been warned.

But.... Im kinda thinkin Arbys.
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#46 CaliWingsNut

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Posted 26 July 2010 - 04:29 PM

Consider this hypothetical...

Your a restaurant owner. Your running a business in one of the hardest markets to be successful in. The typical owner is happy to earn 1-2% a year. Recent studies show a failure rate of about 25%, and 1 in 3 changing ownership within the first 3 years. Chains such as Applebee's and Chili's survive on liquor sales and are lucky to break even on food.

Your walk-in cooler died in the middle of the night, and all your food is warm and spoiled according to law. You've just lost thousands of dollars that you'll have to pay to replace if you wish to stay in business.

Kitchens often see an inspector once every 6 months or so (my experience across multiple states).

Do you get rid of the food? or just spot check it and hope most of it's fine? What if it's Saturday and you can't get a repairman in today?

I know of a sushi restaurant (not in Mich) that ran for 5 days without a refrigerator.... a sushi restaurant.

Edited by CaliWingsNut, 26 July 2010 - 04:29 PM.

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#47 Bring Back The Bruise Bros

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Posted 26 July 2010 - 05:26 PM

Anyone have any restaurant food horror stories they can share?
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#48 Kira

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Posted 26 July 2010 - 05:46 PM

We always eat before we go anyway.
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#49 Booster313

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Posted 26 July 2010 - 05:53 PM

Have you personally been in the kitchen and worked there?

I am not saying one thing in particular except the fact that it is a restaurant. If people knew what went on in ANY restaurant they would probably think twice before eating there. It doesn't matter if it's McDonalds or a five star $100
a plate place. There will ALWAYS be things that you wish weren't going on in a restaurant.

No just eaten there and know the owners... You're right I may be wrong maybe Cheli's is just as bad, but then again maybe Ruth's Chris is or Hockeytown... My point is unless you know for sure don't go trashing restaurants by name. It's bad for business and unfounded. The Michigan economy needs all the help it can get



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#50 shoe

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Posted 26 July 2010 - 06:07 PM

Anyone have any restaurant food horror stories they can share?




flip threw to the back pages on this site lots to read

http://www.restauran...com/mi/detroit/



I went through the list of stadiums and read some of the stadiums id been to, I hope tis was a typo in DC

Verizon Center
Washington Wizards, Washington Capitals
Vendors with critical violations: 100%




#51 cjm502

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Posted 26 July 2010 - 06:33 PM

Anyone have any restaurant food horror stories they can share?

Well I went to this mexican restaurant with my uncle a few years ago only to find several small brown rocks spread throughout in his entire meal. We complained to the waitress and the manager came and made our meals free (we didnt want any more after that). Leaving the place we look over next to the building to see around the trees and such were the same exact brown rocks. How they made it to his food, we will never know. Horrific right?
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#52 Branton87

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Posted 26 July 2010 - 06:42 PM

Well I went to this mexican restaurant with my uncle a few years ago only to find several small brown rocks spread throughout in his entire meal. We complained to the waitress and the manager came and made our meals free (we didnt want any more after that). Leaving the place we look over next to the building to see around the trees and such were the same exact brown rocks. How they made it to his food, we will never know. Horrific right?

Where is this restaurant? I eat rocks mixed with nails for breakfast all the time, and I hate to go through all the trouble of preparing it myself.

#53 cjm502

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Posted 26 July 2010 - 07:24 PM

Where is this restaurant? I eat rocks mixed with nails for breakfast all the time, and I hate to go through all the trouble of preparing it myself.

Haha, we were down in Tennessee visiting relatives at the time, sorry.
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#54 Broken 16

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Posted 26 July 2010 - 07:25 PM

No particular horror stories. Just imagine the next time that you are cooking in your home what would happen if inspectors came in. The rules are strict for a reason, and they change a lot.

I once worked in a place where we got cited for storing the ice scoop in a bucket next to the machine. Code was that it had to be stored in the machine so that it wouldn't bring in contaminants from the surrounding area.

The next year we were cited for storing the scoop in the machine. Code was that it had to be stored next to the machine so that it wouldn't contaminate the inside of the machine.

Yeah, the code reversed itself twice in two years. You don't find these things out until the inspector arrives.

No biggie if a place has an infraction or two, unless it is a major one.

I'll bet that the guy scooping ice with his hands was a bartender. I've seen it done many times in bars.

One final thought, now that I've settled your stomachs... think of how many teenage kids work in fast food. 'Nuf said.




Agreed for the most part, but storing fish at 68 and storing toxic detergents and s*** over food isn't really minor.

I once heard that Arby's meat comes as a liquid and then 'sets' as it is cooked. I'm pretty sure it isn't true, but it still ruined Arby's for me.

Edited by Broken 16, 26 July 2010 - 07:28 PM.


#55 cjm502

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Posted 26 July 2010 - 08:02 PM

I once heard that Arby's meat comes as a liquid and then 'sets' as it is cooked. I'm pretty sure it isn't true, but it still ruined Arby's for me.

Im still thinkin Arbys....
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#56 Hiei

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Posted 26 July 2010 - 08:05 PM

Broken 16, that's true for ANY sliced meat, not just Arby's.

Glad to know the Chicago facilities are clean.

Soldier field hasn't had hot water ever. Wrigley a 0? you'd have figured something was in wrigley.

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#57 Miss Wing Queen

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Posted 26 July 2010 - 08:08 PM

Did you all have to bring up Arby's? Now I won't be wishing for ANY hat tricks this season. :P

While the 52% violation rating at the Joe is still bad, I also loved that the Verizon Center (Capitals) had 100% violation along with the Rays. Watch out #8--those brown things are not chocolate covered raisins!

#58 Broken 16

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Posted 26 July 2010 - 08:20 PM

Broken 16, that's true for ANY sliced meat, not just Arby's.

Glad to know the Chicago facilities are clean.

Soldier field hasn't had hot water ever. Wrigley a 0? you'd have figured something was in wrigley.




Great... that's one of those 'ignorance is bliss' things.

#59 CaliWingsNut

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Posted 26 July 2010 - 08:33 PM

Great... that's one of those 'ignorance is bliss' things.


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Edit: changed picture to something more realistic.

Edited by CaliWingsNut, 26 July 2010 - 08:36 PM.

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#60 Broken 16

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Posted 26 July 2010 - 09:11 PM

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Edit: changed picture to something more realistic.




I followed a YouTube trail and found a Peta ad promoting the boycott of KFC. Coulda done without that footage...





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