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JT's in Brewster--disaster!

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Well, we ended up going to JT's during out day outing in Brewster, hoping for a nice end of the season meal.

What a horrible experience..........Chowder had glue consistency and tasted like onions and potatoes. My daughter's lobster roll was spoiled! Good thing I snuck a little piece before she started eating it. When I returned it, they proceeded to refund me, but only the difference between that and the tuna wrap she replaced it with! I was pretty put out, and suggested that they should comp her tuna wrap, since they served us spoiled food. They wouldn't do it without the owner's permission, who wasn't there. As they were preparing her tuna wrap, I was standing there and saw the worker in the back pressing tuna into a tortilla with his bare hands. Needless to say she didn't want it after that. We had also ordered a fish and chips to go, for my BF who was working up the street. We decided to cancel the rest of the order and asked to be refunded for the fish-n-chips, not wanting to take any more risks with this place. They wouldn't do it without calling the owner, who apologized and refunded us the entire meal (not that we had eaten anything at this point, other than the chowder). I informed her that the worker was handling food without gloves on, and she said it was ok, as long as he washed his hands. Let's hope he did.

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  1. Escoffier, Child and Pepin never wore gloves.

    8 Replies
    1. re: trufflehound

      I think gloves actually give a false sense of security since many workers aren't trained to use them properly. The hand sweats profusely under the glove and can make things even worse if a person doesnt immediately wash their hands after glove removal. Staph infection breeds in sweat and this is the most common form of foodborne illness

      1. re: Noreaster

        I beg to differ............and so does the CDC. Staph is RARELY the cause of foodborne illness, whereas Campylobacter, E. Coli and Salmonella are the most common. You might be thinking of skin infections, which are commonly staph in origin.

        http://www.cdc.gov/ncidod/dbmd/diseas...

        And if they are strictly handling my food with gloves on, why should I worry about when they take them off?

        1. re: Science Chick

          I won't split hairs with you, well, ok I will. You quote the cdc that iterates what you say above EXCEPT for the phrase you left out which is "commonly recognized foodborne INFECTIONS." Staph is an intoxication which means the poisons continue to be effective after the food reaches a specific temperature. if you were to research a bit further you would come to discover that staph infection is rarely reported as foodborne illness as it is frequently misdiagnosed ( the classic, "oh I must have eaten too much from the buffet"). For your perusal, please reference the FDA:

          http://www.cfsan.fda.gov/~mow/chap3.html

          and the National Restaurant Association:

          http://www.restaurant.org/foodsafety/...

          Either way, I think we need to realize that most establishments employees wash their hands (hopefully) and then handle our food and many do not and we get lucky or we get "buffet syndrome" Howard Hughes might have been on to something...

          Also, to answer your question, you should worry once the gloves come off since, without the pores breathing under that latex, they will be covered in sweat and therefore staph

          1. re: Science Chick

            The new kitchen procedure seems to be to keep those gloves on all day. Wouldn't want food from those hands at the end of a shift. Wouldn't it be better to wash hands regularly -- someone needs to perfect a fast and unavoidable hand washing machine for restaurants.
            It seems worst in convenient stores that sell fast food -- the employees there can handle food and money without changing gloves (or - they wear one glove, but still use both hands for everything).

        2. re: trufflehound

          But they were top career chefs...........not part time kitchen help.

          1. re: trufflehound

            But they were top career chefs...........not part time kitchen help. I think there is probably a HUGE difference, don' t you?

            1. re: Science Chick

              You should probably eat at home--

              1. re: Daphne410

                I was thinking the same thing...dining at home perhaps eliminates the concerns over foodborne illness. I am not a fan of the gloves myself..I think they are difficult to work with and if they are not changed each time they work on someone's order, what's the difference. Employees need to wash their hands, but we as patrons take a leap of faith with that.

          2. ok, ok...................but really, who handles tuna salad with their hands anyway? Even at home, I use a utensil for that!

            3 Replies
            1. re: Science Chick

              For some odd reason I read the tuna as actually some kind of filet not even thinking of tuna fish salad (maybe because I can't stand it)! Ok, I agree, spreading that with your hands, clean, sterilized, sanitized, career chef or not, that's pretty gross!!!

              1. re: Science Chick

                just curious... what utensil do you use to roll a tortilla?

                1. re: Daphne410

                  I'm not talking about the rolling part. I'm talking about spreading the tuna onto the tortilla. He was spreading the tuna WITH HIS HANDS.

              2. Thanks for the heads up, Science Chick! I've driven past JT's at least a gazillion times but never went in. Should a "Best Places To Avoid on Cape Cod" thread be started?

                1 Reply
                1. re: nervousEATER

                  Worst of the Cape thread here...

                  http://www.chowhound.com/topics/383374