I used to work at this establishment and quit because of Health and Safety issues. I can honestly say I have witnessed the following:
- Twice elderly patrons have had accidents in the restaurant which resulted in feces on the floor and one of the clothed benches. These messes were quickly mopped up, the bench wiped with bleach and put back. When I asked if clean, I got "i think so". The same mop head was then used to 'clean' and I use that word loosely to do the kitchen floor. A kitchen floor with human feces spread about.
-Sinks routinely have Seafood or raw chicken in them, they are not sanitized and then things such as mushrooms and or romaine are washed in the same sink.
- very common for the owner to handle raw items, as Shrimp, scallops and without washing his hands, touches items resulting in massive cross contamination. The response, "That's ok, I am the boss, I sign your check"
(it was at this point that I took off my apron and left)
-There are numerous leaks in the roof, in the cooler, the dish area, above tables in the dining room as well. Bus bins have been hidden by garbage bags in the ceiling to catch the water in the dining room. Not too mention a flooded stockroom.
-Kitchen rags are bleached and washed, but never dried. Safety is a concern with wet rags, hard to grab something hot
- i have watched the owner trim New York Strips (not uncommon to under weigh the strips to save $$$), spray the cutting board with water, then procede to cut produce in the blood. Again, it's ok, coz he is the owner.
- Same as if he goes out for a cigarette, never washes his hands. it's absolutely disgusting.
-the Temperature in the kitchen is usually just above freezing in the winter. Very uncomfortable work conditions.
(Too cheap to pay to have heat on)
-nothing in the cooler is dated, Roast Beef for example for sandwhiches can sit after vbeing cooked fin the fridge for over a week then sliced, then frozen... then pulled for another week or so.
-Not uncommon for Fish to sit above chicken above cooked beef
-There is no chain of command as far as food quality goes.
As far as I am concerned, eating at HOBART's STEAKHOUSE is about as smart as playing Russian Roulette. I could continue, but really there is no need, I think the point I've been trying to get across has been made.
I am in the process of getting these issues addressed with the Peterborough Health Board, and have been adamant about having an inspector do a site evaluation. I believe it's paramount that the public be aware of this. Please, if you read this, pass it along to your friends, family and neighbours. I've cooked for 10 years, and never have I worked in such sub par conditions where the owners could care a less about food quality and the well being of their guests. As I said, I quit during mid shift becuase it's so out of hand. It's the first time these people have owned a restaraunt and it's showing. It's obvious they've never been to a Food Safety course. When suggested, the idea was scoffed at. So before deciding on whether to spend $$$, be sure you know what you're paying for.
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