A Korean barbecue restaurant in Beijing was exposed by reporters for serving leftover food and fish abandoned on the ground near trash bins to customers.
The Korean barbecue chain restaurant, called the Han Li Xuan Barbecued Meat Market ( Han Li Xuan Kao Rou Chao Shi), is located in Beijing’s Changping District and provides all-you-can-eat buffet service.
After receiving tips from a former staff member named Chen Wen, undercover reporters from Beijing News posed as employees to get an inside scoop on the restaurant.
The two reporters applied to be a waitress and an apprentice at the restaurant. According to law, people who work in the food and beverage industry in mainland China must have medical checks every year along with up-to-date health certificates.
The reporters said they were hired by the restaurant after an interview of less than three minutes, and an ID card was the only document needed for the interview.
The day after being hired, the reporters found that staff of the restaurant would collect uncooked food remains, particularly meat from other customers’ trays, and serve them.
That day, after the lunch rush, more than 10 trays were filled with food remains from other customers, including fish, lunch meat, prawns, beef and watermelon slices. The trays of food were taken to the back of the kitchen, where staff would tidy up the appearance, then taken out again from the front kitchen to the food area.
“All these food remains and uncooked food need to be sent to the back kitchen and taken out from the front kitchen. Then, no one suspects anything,” one staff member explained to one of the reporters undercover.
The reporter who worked as an apprentice described the 10-square-meter back kitchen as “dirty” and “smelly”. This is where the reporter discovered staff using fish that was left lying on the ground near trash bins and ‘kicked by staff members’ a number of times.
When the reporter asked a staff member if the fish would be served to customers, the employee replied: “Why not? They can’t see how we make it after cutting and seasoning it. Don’t worry about this issue, just cut your vegetables.”
Reporters found that the restaurant used cutting knives to remove rubbish and stains on the ground. They also noted that staff didn’t wash their hands before cutting beef organs, and as the the restaurant was always busy with customers, they didn’t take time to disinfect the dishes and merely washed them for few seconds before taking them out to customers.
[Images Via Sohu, QQ News]
[Video Via YouKu]
By Jennifer Hui