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6#
發表於 2010-4-5 06:35
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What is your comment about " 茶餐廳 use glass washer to wash Hong Kong style tea mug and ice lemon ...
RayRay 發表於 2010-4-4 23:26 
Below is my comment on glass-washing machine,
I do not want to comment on HighEnd Cha Chan Tang, which does not exist in Metro
Vancouver; very rare even in HK.
The main difference of glass washer and dish washer is that the wares are washed at lower temperature, 50 degree C, and the usage of chemical compound for sanitizing.
The crucial part is that the sanitizing agent needed to be monitored at all time,
in-adequate amount would not clean the glass and excessive quantity would leave a strong odour and harmful to health. And the glasswawares needed to be pre-rinsed before placing in the glass-washer. And the washer itself needed to be drained and clean frequently as well.
Quite often, the restaurants would put the glasses and mugs directly in the machine,
Once I was served a milk- tea at a popular CCT with a bright red lipstick mark on mug. no kidding at all.
The other scenario is that since the sanitizer agent is so expensive $300-$800 a month, some(by hundreds)restaurants would simply pull the sanitizing supply and use only water to wash the glass-wares and the glass washer is seldom drained and cleaned, so glasses and mugs are bathed in re-cycled water and serve you again.
Since the glasses are washed by the waiter/ress which may not have the proper training in foodsafety or simply overlooked.
Once I observed a waitress just wash a glass in hand-basin with hand-soap before pouring in some fresh-squeezed orange juice and rushed to serve the OJ to her customer, all in front of the public. Just give me your comment. |
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