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No Rare Burgers for You!

r
rockycat Feb 8, 2013 11:41 AM

It was my understanding that, as of September, North Carolina changed it's rules to finally allow restaurants to serve rare burgers as long as a formulaic warning is printed on its menu. For at least the second time today, I encountered a restaurant that is unaware of/unwilling to comply with the new standard.

I had lunch today at the Red, Hot and Blue on Falls in Raleigh. One person tried to order a rare burger and was told in no uncertain terms that the kitchen would not serve a burger any less than well done. Not even medium, only well done. The proper warning was printed on the menu.

I don't even like rare burgers but this is ridiculous. We had a similar problem at the Leesville Taproom. At least they allowed medium burgers. Has anyone else encountered this problem since the rule change?

  1. MGZ Feb 15, 2013 04:11 AM

    Near the end of January, we were in Charlotte visiting family. My Sister-in-Law took us to a bar* near her home in what I believe would be the Myers Park area. I tried to order a rare burger, even tried to explain the change in the law and then "bargain" with the waitress. No luck! I settled for beer and onion rings that night.

    *If I can learn or recall the name of the place, I will add it.

    4 Replies
    1. re: MGZ
      MGZ Feb 16, 2013 05:41 AM

      I learned the place we went to is called Brazwells and my wife also reminds me that I, in fact, settled for beer and Hell's Kitchen wings (and, apparently, a few tequilas). Moreover, I should note that while there are plenty of expatriated NJ folks living there these days, our waitress was thoroughly immune to my initial attempts at Northern charm.

      OK. What can I say, my bad, we ate at a bunch of places over several days (and, I should add, Charlotte has become saturated with places serving/selling craft beer - back when I first went down in '95, they were scarce). I should also note that those Hell's Kitchen wings did not seem particularly "hot". Then again . . .

      1. re: MGZ
        meatn3 Feb 16, 2013 07:37 AM

        The saturation of craft beers you noticed is due to another old relic of legislation being changed several years ago.

        http://popthecap.org/

        1. re: meatn3
          peetoteeto Feb 16, 2013 03:08 PM

          aw, you're sweet to mention that. Go NC beer!

          1. re: peetoteeto
            meatn3 Feb 16, 2013 04:12 PM

            No, Thank you! My drinking options are soooo much more interesting these days!

            :-))

    2. Ruthie789 Feb 14, 2013 05:43 PM

      I am perplexed by why rare meats and fish are eaten especially with the occurences of meats being contaminated in the transformation process.

      2 Replies
      1. re: Ruthie789
        carolinadawg Feb 14, 2013 05:51 PM

        What about sprouts, spinach, lettuce, etc? You can't live life in a bubble.

        1. re: carolinadawg
          Ruthie789 Feb 14, 2013 07:10 PM

          I try not to just not daring on the raw meat as opposed to produce but am aware that they have had issues as well. Time to build a victory garden in my back yard, but won't be buying a cow.

      2. t
        Tom34 Feb 12, 2013 06:54 PM

        Nobody in my family will eat a burger unless its Med Rare which is why I grind my own or get it from a butcher friend who will eat his product raw in front of you.

        Good privately owner restaurants that grind their own will usually cook to order. I have found that chains often will not, however, I don't know if I would eat one M/R from them anyway if they did.

        1. j
          JayL Feb 12, 2013 06:05 PM

          I would be hard pressed to make a burger too rare unless I grind in-house. Trusting someone else's grinding is a dangerous prospect no matter what law is in effect.

          36 Replies
          1. re: JayL
            The Professor Feb 12, 2013 06:38 PM

            I agree. I like a rare or m-rare burger...but only if I've ground or chopped the meat myself.

            I do think patrons should be allowed to order a burger cooked to any level of done-ness they prefer... as long as they understand that they assume the risks involved. I've worked in restaurant kitchens, and personally, I'd never order a burger out anywhere cooked less than medium.
            Other folks' mileage may vary.

            1. re: The Professor
              jmcarthur8 Feb 12, 2013 07:44 PM

              I've heard of a restaurant that has you sign a waiver before tasting the hot sauce. Maybe they could do that with rare burgers, as well.

              1. re: jmcarthur8
                j
                JayL Feb 12, 2013 09:27 PM

                They don't have to sign a waver. The law states it's legal, and most places will have a disclaimer on the menu.

                My issue with this isn't that people are warned and can't sue you...it's the bad PRESS such an issue could cause. No disclaimer will make up for that.

            2. re: JayL
              danna Feb 13, 2013 06:00 AM

              I respectfully disagree. I think the danger from hamburger is massively overblown by the nanny state. I won't eat a burger that's north of medium rare, and would much prefer bloody rare. I'll eat it anywhere I would eat any of the rest of the food.

              1. re: danna
                c
                chazzer Feb 13, 2013 06:03 AM

                +1

                1. re: danna
                  j
                  JayL Feb 13, 2013 08:38 AM

                  Hey, everyone is entitled to their opinion...it's ok to disagree.

                  I personally have seen too many grinders in commercial operations that have not been cleaned properly. I was also aware of packers sweeping the cutting room floor and adding that scrap to the ground beef before it became a news story last year...that along with the pink slime of recent lore.

                  As a business owner it is a huge liability to consider purchased ground beef as a clean product. I'd be more comfortable grinding in-house...that amount of confidence is worth alot.

                  1. re: JayL
                    t
                    Tom34 Feb 13, 2013 05:42 PM

                    Not only that but estimating burger consumption is pretty consistent and grinding a batch every day only takes a few minutes but OMG what a difference in the quality of the finished product. If there is any left at the end of the day use it for another menu item.

                    1. re: Tom34
                      j
                      JayL Feb 13, 2013 06:23 PM

                      Totally agree.

                    2. re: JayL
                      r
                      rouxqueen Feb 14, 2013 02:17 PM

                      Along those lines, it is my understanding that the "have it your way" burger is only allowed if the beef is ground in-house. If the burger is prepared before it reaches the restaurant, they must serve it well-done. I do not have facts to back this up, but that is my understanding of the new rule. I think I must have read that somewhere at the time the law was being proposed. If the server doesn't ask how I want it cooked, I assume the burger meat is not ground in-house.

                      1. re: rouxqueen
                        j
                        JayL Feb 14, 2013 02:26 PM

                        Since I have not read up on the subject I may be wrong, but the new law has nothing to do with grinding in-house. You can cook any burger to rare now.

                        Before the new law took effect you had to obtain a variance from your local health department to cook a red burger...but it was still legal then if got permission. This is where the in-house grinding came in (as part of a well detailed HACCP plan)

                        1. re: JayL
                          carolinadawg Feb 14, 2013 05:25 PM

                          Prior to September, 2012, there was no variance to the requirement that ground beef be cooked to an internal temperature of 155 degrees in NC. Period.

                          1. re: carolinadawg
                            j
                            JayL Feb 14, 2013 07:17 PM

                            That is not what the Food Code of 2009 stated. There was a variance available for those who qualify. It is in the 2009 code (and before).

                            1. re: JayL
                              carolinadawg Feb 15, 2013 03:08 AM

                              NC didn't adopt the FDA 2009 Food Code until September, 2012. Prior to that date was there was no variance available to the law requiring ground beef to be cooked to an internal temperature of 155 degrees.

                              1. re: carolinadawg
                                j
                                JayL Feb 15, 2013 04:42 PM

                                The 2012 code (and you're right it adopted the Federal 2009 code...I moved away 4 years ago so I miss some of the nuances) only stated that the public warning was required.

                                The variance has been available. I had one years ago. HACCP, follow the plan, keep the records, produce the records when asked & BAM...all the red ground beef you care to cook.

                                1. re: JayL
                                  carolinadawg Feb 15, 2013 05:13 PM

                                  Prior to September, 2012 no restaurant in NC could serve ground beef cooked to an internal temperature of less than 155 degrees. Period.

                                  1. re: carolinadawg
                                    j
                                    JayL Feb 15, 2013 05:38 PM

                                    OK.

                                    LoL

                                    1. re: JayL
                                      carolinadawg Feb 15, 2013 05:46 PM

                                      Yes, lol indeed.

                                      1. re: carolinadawg
                                        j
                                        JayL Feb 15, 2013 06:04 PM

                                        I just find it strange that restaurants would have a variance that didn't exist. But you're the expert.

                                        1. re: JayL
                                          carolinadawg Feb 15, 2013 06:25 PM

                                          No such variance ever existed. If you have any documentation to the contrary, I'd love to see it.

                                          1. re: carolinadawg
                                            j
                                            JayL Feb 15, 2013 06:28 PM

                                            Now how would I be able to do that? LoL

                                            I had one from my local health department (where they would all originate)...but that was at least 10 years ago.

                                            If you the documentation that says there was no variance, I'd love to see it.

                                            1. re: Tom34
                                              j
                                              JayL Feb 15, 2013 08:51 PM

                                              Got some Firefly Sweet Tea bourbon in the freezer...good stuff if you're not a bourbon fan (I'm not). Sweet, good tea flavor, and only 40 proof...so you can drink alot of it! LoL

                                              1. re: JayL
                                                t
                                                Tom34 Feb 15, 2013 09:08 PM

                                                At 40 proof you may need a gallon for this debate ...LOL...Just got back from the circus and stopped at a friends restaurant who grinds his own & my daughters ordered blood rare burgers....to young to date but when they do the boys may think they are vampires. Home now & into a little Wild Turkey 101.

                                                1. re: Tom34
                                                  MGZ Feb 16, 2013 05:25 AM

                                                  [T]oo young to date but when they do the boys may think they are vampires. "

                                                  Nah, they'll just think they have good taste in food.

                                              2. re: JayL
                                                carolinadawg Feb 16, 2013 04:48 AM

                                                Here's the law that was in previously in effect:

                                                http://www.buncombecounty.org/common/...

                                                See section 15A NCAC 18A .2609

                                                As you can see, there is no provision for a variance to the rule requiring ground beef to be cooked to 155 degrees. Perhaps further back there was, I don't know.

                                                1. re: carolinadawg
                                                  j
                                                  JayL Feb 16, 2013 10:19 AM

                                                  CD,

                                                  The rules have always been written this way. There is never a rule that states a variance is available. Rules & procedures for variances are listed elsewhere in the code. You may apply for a variance for nearly any rule listed within the code. You may or may not obtain the variance you apply for. The code itself does not dictate that you must or must not be given the variance.

                                                  Thanks for the effort, but you proved nothing by giving a 6 page excerpt of the code.

                                                  I do hope you aren't affiliated with the State DEH or a local county HD.

                                                  1. re: JayL
                                                    carolinadawg Feb 16, 2013 11:35 AM

                                                    And you have proved nothing by failing to provide any documentation of any sort. No, of course I don't work for NCDEHR or county health department. What a silly comment. However, I have spoken to health department officials in the past, who have flatly stated there were no exceptions to the 155 degree rule in effect at that time.

                                                    1. re: carolinadawg
                                                      j
                                                      JayL Feb 16, 2013 08:37 PM

                                                      And they would have been wrong in telling you that...unless it's just how their county worked. Not all counties are the same in what they allow (as long as they don't go against the state code). I'm not the only person to have had a variance for this particular code in past years. My county has given me variances for multiple things.

                                                      I have received variances in two of three restaurants that I have owned. Also, during that time there have been multiple times when an inspector had to be taught the code while on the job (or after after an inspection when they wouldn't believe me when I kindly explained that they were wrong).

                                                      Ok...enough is enough. You're going to continue saying BLACK and I'm going to continue saying BLUE. You ask someone about the industry and I've been IN the industry for decades. That does not mean what I say is more credible...but at least I know what HACCP is and how to obtain a variance when I want to do something that goes against the health code.

                                                      1. re: JayL
                                                        carolinadawg Feb 17, 2013 06:15 AM

                                                        "Not all counties are the same in what they allow (as long as they don't go against state code)"

                                                        Yes, and state code was 155 degrees. I actually know exactly what the variance procedure is, and in order to get a variance the restaurant has to provide scientific proof that the requested procedure is safe. Obviously, there is no way to prove that serving ground beef at less than 155 degrees is safe. The science says it isn't. Therefore, no county health department would allow that variance. No to mention that doing so would essentially be tantamount to admitting that their rule has basis in fact. No way they'd do that. And over the years I asked LOTS of people in the industry...like every time I time I tried to order a rare burger for about 20 years. Never was served one in NC.

                                                        Here's the actual variance language:

                                                        (4) The REGULATORY AUTHORITY grants a VARIANCE from ¶ (A) or (B) of this section as specified in § 8-103.10 based on a HACCP PLAN that:
                                                        (a) Is submitted by the PERMIT HOLDER and APPROVED as specified under § 8-103.11,
                                                        (b) Documents scientific data or other information showing that a lesser time and temperature regimen results in a safe FOOD, ...

                                                        1. re: JayL
                                                          The Chowhound Team Feb 17, 2013 08:26 AM

                                                          JayL and carolinadawg, We don't think this argument is going to be solved online, and it is probably time to just let it go. Thanks.

                                    2. re: JayL
                                      meatn3 Feb 15, 2013 05:57 PM

                                      This has further info:

                                      http://www.huffingtonpost.com/2011/05...

                                      1. re: meatn3
                                        t
                                        Tom34 Feb 15, 2013 08:58 PM

                                        Up here in NJ we had a Governor who banned soft boiled eggs back in the 90's. Public outcry & ridicule resulted in the ban being overturned in a prompt fashion. I often am in a quandary when it comes to government regulation as common sense often seems to take a back seat to the need to make the public feel good.

                                        1. re: Tom34
                                          meatn3 Feb 16, 2013 07:49 AM

                                          Several years ago a "chef" at a small restaurant told the owners (business acquaintances of mine) that NC only allowed uncooked yolks in restaurant served eggs if the eggs had been pasteurized.

                                          I've tried searching and find no proof. I think she read a recommendation in her ServeSafe training and took it as law.

                                          " I often am in a quandary when it comes to government regulation as common sense often seems to take a back seat to the need to make the public feel good." I think for many the world just feels too complex. The default is to opt out of thinking and let the government do it for you. If you don't make a choice then you can't be held responsible for poor decisions...Does not speak well for society.

                                          It amazes me the amount of money, time and energy spent on Nanny legislation.

                                          1. re: meatn3
                                            MGZ Feb 16, 2013 07:56 AM

                                            "It amazes me the amount of money, time and energy spent on Nanny legislation."

                                            Some people are feeble of mind and/or body and need some protections (prohibitions on serving potentially tainted food). Moreover, some folks just make bad decisions that might harm others (talking on the phone while driving, DWI, etc.) Assuming risk has a different meaning for different individuals in different contexts. Nonetheless, because the ignorance of some impacts the well being of all, many of these policies are necessary.

                            2. re: rouxqueen
                              carolinadawg Feb 14, 2013 05:23 PM

                              If you are referring to North Carolina, you are not correct. A new law took effect in September, 2012 allowing ground meat to be cooked to whatever level of "doneness" the customer requests, as long as the restaurant posts a warning regarding the consumption of undercooked ground beef, regardless of where the beef is ground. Prior to September, all ground beef had to be cooked to an internal temperature of 155 degrees, also regardless of where the beef was ground. There were no exceptions to this law.

                              1. re: carolinadawg
                                r
                                rouxqueen Feb 15, 2013 03:48 AM

                                Thanks. I knew somebody would look it up. ;) I heard or read that somewhere, It could have been a different state.

                                Personally, I'm picky about not only how my burger is cooked, but also from what restaurant I order it. People who aren't persnickety should be able to order a burger any way they want it as long as the restaurant has a posted warning to protect it from such individuals. But, alas that is not always a possibility as some restaurants do insist on cooking it to dry and rebuff the request of the patron. In these instances, I feel it is in my best interest to make another selection from the menu. Chances are, there is a reason they won't cook the "meat" to the desired doneness.

                                1. re: rouxqueen
                                  danna Feb 15, 2013 06:12 AM

                                  you may have been thinking of SC. We are allowed to eat it rare if the meat is ground in house, at least that's what I'm told.

                      2. b
                        burgeoningfoodie Feb 12, 2013 01:56 PM

                        I believe Chef Carrie at G2B in Durham will definitely make it medium rare. I can't speak for rare cause I've never heard anyone around me order it as such.

                        1 Reply
                        1. re: burgeoningfoodie
                          t
                          thessalian Feb 26, 2013 09:54 AM

                          Seconding G2B for medium rare. Also, Firebird's at Southpoint served me a medium rare burger the other day (I was surprised because I wasn't aware of the new legislation--I only asked on a whim). It was more 'medium', and like everything at Firebird's completely overseasoned, but there you go.

                          Honestly, now that I've had the G2B Burger, it's hard to bother going anywhere else anyway.I recommend their sweet potato wedges over the regular fries, though.

                        2. b
                          bbqme Feb 11, 2013 10:30 AM

                          It seems like no matter what I request they're going to make it the way they want to. Sometimes it comes out medium as requested (e.g.,, Bull McCabe's) and other times it'll be well done and bone dry (e.g., last Friday at The Fed). You don't know what you're going to get until it comes out and I don't have the time to send it back.

                          1. b
                            burgeoningfoodie Feb 11, 2013 05:15 AM

                            I don't know if anyone or anyone's parents use to do this but my mother always use to take a pinch of raw ground beef and eat it when she was making say the meatloaf or burgers and never once got sick from it..

                            Personally, it is my feeling that the person should be able to get it the way they want and that if the restaurant has the correct liability postings than it is on the customers head should they get sick so long as the sickness wasn't from some other contaminant such as raw egg or cross contamination.

                            This isn't like smoking where it could effect someone elses dining experience and besides there is an African dish called.. kitfo (I believe) which is essentially steak tartare. Though not served here I do believe you can get it in DC and I've never heard anyone complain about someone getting sick.

                            2 Replies
                            1. re: burgeoningfoodie
                              LulusMom Feb 11, 2013 05:32 AM

                              You can definitely get it at many of the Ethiopian restaurants in DC. I never ordered it but have been with others who did many times and they loved it and never got sick.

                              1. re: burgeoningfoodie
                                t
                                TerryG Feb 11, 2013 07:39 AM

                                WoW! My mother did the exact same thing with raw ground beef and she would give me a taste as well. I admit I sometimes do the same. Never got sick.

                              2. j
                                JayL Feb 9, 2013 10:59 AM

                                What did the warning say exactly?

                                8 Replies
                                1. re: JayL
                                  carolinadawg Feb 9, 2013 12:20 PM

                                  Here's the warning from the restaurant that served me a medium rare burger today for lunch...

                                  *This item may contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shell fish or eggs may increase your risk of food borne illness.

                                  1. re: carolinadawg
                                    j
                                    JayL Feb 9, 2013 03:10 PM

                                    Was that at RH&B?

                                    I was wondering specifically about the RH&B menu warning. Many places have the "consuming raw" warning while not specifying a specific menu item. It covers the entire menu. Some RH&B also serve steaks and would have the warning, and they may have it on every menu as a default.

                                    Meantn3, carrying a copy of the law and trying to talk someone into doing something they don't want to do probably won't get you far. The law doesn't say they have to cook your burger...it only says they can.

                                    The new law only means a restaurant doesn't have to obtain a waiver from the local health department to do what they have probably been able to do all along.

                                    1. re: JayL
                                      meatn3 Feb 9, 2013 08:28 PM

                                      There were no waivers for this in NC. Most places would not "wink wink" take it off the grill early. This had been a case of government being overly paternal.

                                      I've worked in a lot of restaurants and many owners/managers of small places are not always up to date about changes in their industry.

                                      My comment about carrying a copy of the legislation was half facetious. The other half has no problem passing on information to an owner/manager if they still believe the request is illegal. If they are aware and choose this as their policy - fine.
                                      But my read on Rockycats experience is that much of the staff is simply unaware.

                                      1. re: meatn3
                                        j
                                        JayL Feb 9, 2013 08:53 PM

                                        Sure ate my share of tartar in the past.

                                        1. re: JayL
                                          meatn3 Feb 10, 2013 01:46 PM

                                          The classic preparation method of finely minced as opposed to ground is key.

                                        2. re: meatn3
                                          j
                                          JayL Feb 14, 2013 02:31 PM

                                          There were variances given in the past if a proper HACCP plan was submitted and followed.

                                          1. re: JayL
                                            carolinadawg Feb 14, 2013 05:17 PM

                                            What is an "HACCP" plan?

                                            1. re: carolinadawg
                                              r
                                              rockycat Feb 14, 2013 07:01 PM

                                              HACCP (pronounced "hasipp") is a set of food safety guidelines and good practices. People who have ServSafe certification have studied and been tested on these practices.

                                  2. meatn3 Feb 8, 2013 10:00 PM

                                    I like a MR burger. I've only ordered one once since the change and had no problem. It was at a local place.

                                    To be honest, after years of not being able to "have it my way" burgers out have dropped off my radar.

                                    Your experience makes me think it might be good to venture into burgerland equipped with a copy of the change in law.

                                    I had expected your encounter was at a small place that might not have the resources in time to stay up to date. I would think most chains would have additional layers of management whose job is to be in the know. Very odd and upsetting to think that this issue remains.

                                    1. b
                                      burgeoningfoodie Feb 8, 2013 02:16 PM

                                      i was going to say your first mistake was going to a Red Hot and Blue.... but thats just my experiences with them.

                                      3 Replies
                                      1. re: burgeoningfoodie
                                        r
                                        rockycat Feb 8, 2013 07:46 PM

                                        My dining choices tend to be a bit limited when I'm eating with my 90-year-old father. But whether I'm at a chain 'cue restaurant or at Chuck's should not be the determinant. Besides, I'm not sure how the fact that you don't like RHB changes how they serve burgers and relate to their customers.

                                        1. re: rockycat
                                          meatn3 Feb 8, 2013 10:05 PM

                                          Options workable for my parents are much less interesting than they once were...but dining with them is about spending time together not about the food. At this point I'm happy they are still able to get out and have an enjoyable time!

                                          Some meals are about the food, some are about the people. How fortunate we are when the meal is about both!

                                          1. re: rockycat
                                            b
                                            burgeoningfoodie Feb 11, 2013 05:12 AM

                                            It was meant as a joke. My apologies.

                                        2. j
                                          JayL Feb 8, 2013 12:42 PM

                                          It has nothing to do with "complying" with a new standard. Just because the law is changed doesn't mean a business HAS to do it.

                                          I can see a small mom&pop serving under done burgers, but a large chain most likely will not be doing so. Their liability is much greater and on a much larger scale.

                                          3 Replies
                                          1. re: JayL
                                            carolinadawg Feb 8, 2013 12:54 PM

                                            What they are failing to comply with a reasonable customer request that many of their competitors will gladly do.. And their liability is covered by the warning printed on the menu.

                                            To the OP: strange that they would go to the trouble of printing the warning on the menu, and then either not train their servers or simply be unwilling to serve rare. Why bother printing the warning?

                                            1. re: carolinadawg
                                              r
                                              rockycat Feb 8, 2013 01:30 PM

                                              Why bother, indeed? That's what we tried to ask the server. He did not have an answer.

                                              1. re: rockycat
                                                carolinadawg Feb 8, 2013 01:36 PM

                                                They'd create less negative feelings from their customers if, instead of the "consumption of undercooked ground beef" warning, they printed something to the effect that "we have decided not to serve ground meat that is cooked to an internal temperature of less than 155 degrees". At least then customers aren't left to wonder what the deal is.

                                          2. LulusMom Feb 8, 2013 12:17 PM

                                            LulusDad likes his MR and hasn't had any problem since the change. I'm trying to think of where we've been when he's ordered a burger. I know 501 Diner has done it; and I'm sure there have been other places but my mind seems to be blanking out of them.

                                            1. Naco Feb 8, 2013 11:54 AM

                                              I haven't had any problem getting a medium burger since the change, but that's as low as I'm willing to go with ground beef.

                                              1. v
                                                veganhater Feb 8, 2013 11:52 AM

                                                If you're in a restaurant that currently will not cook a burger under well, you're in the wrong restaurant

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