Condiment Bars......(yuk!!!!) saving $$$?????

[Mad4Dizne]

On a recent trip to Epcot, at around 8:30am we went into The Electric Umbrella for a coffee, juice etc. I was a bit shocked to see the condiment bar had already been stocked with lettuce, pickles, tomatoes, etc. I know these areas are probaly refrigerated/temp control--but does anyone else out there find this gross??? I wonder how many people in a typical day walk by there and come into contact with all that stuff(the tops of the bins are not covered in any way)--and those of us who think the stuff has just been stocked go ang get our "fresh" toppings. I now don't feel this is such a great "bargain" to customers. I was wondering if anyone had any info to share on the care/sanitation of these areas????????

Thanks
Flo

 

[CajunDixie]

Have you ever eaten at a Pizza Hut salad bar. The one I used to work at was kept cold by using crushed ice and all the crocks were put out by the opening waitress starting at 8 a.m. Then the waitress could give the kitchen openers an idea of what she would need the rest of the day to keep the salad bar stocked. Things like mushrooms to be sliced(not washed!! ) , lettuce to be washed and torn, cherry tomatos to be washed, onions of some sort....either purple ones sliced or green ones cleaned and most likely stuff I'm forgetting. While the kitchen peeps did that the waitress would be getting others things opened and ready like cans of fruit and pudding. The salad bar was considered a priority and always done first by the waitresses. Around 3 p.m. everything is filled then flipped into clean crocks....so the oldest food ends up on top to be used first. And the bar is re-iced.