On July 17, the inspector found “green algal growth” in a puddle of standing water in a raw holding cooler. And on July 27, an inspector noted clear liquid leaking out from a square patch on the ceiling. Behind the patch, there were two other patches that were also leaking. An employee came and wiped the liquid away with a sponge, but it returned within 10 seconds. The employee wiped it again, and the liquid again returned within 10 seconds. Meanwhile, a ceiling fan mounted close by was blowing the leaking liquid onto uncovered hams in a hallway outside the room.

A picture of hell.

  • aesthelete@lemmy.world
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    2 months ago

    Its so much easier and safe to make your own lunch meats that I don’t get the appeal of Deli meats.

    It isn’t easier to make your own lunch meat than go ‘give me a pound of x’ at the counter, pay, and leave.

    To add a bit to what you’re saying though, I’ve replaced deli meats with just regular cooked meat myself. I don’t actually care that it’s not exactly the same as a cold cut sandwich because it’s food and it usually tastes about the same if not better if you put other toppings on your sandwich.

    I just grill up some chicken breast and use it in salads, sandwiches, even as pizza topping. Pretty good.