Challenge “Dirty Dining” to Chinese No.1
By the time you finish reading this sentence, you will have ingested 20 milligrams of feces. Okay, that might not be correct (MAYBE IT IS HARD!), But there’s no denying that most of us consume some pretty disgusting stuff on a daily basis. The Food and Drug Administration allows a certain amount of insect parts in prepackaged foods. It is common knowledge that cow’s milk is likely to contain the unwanted additive of blood and pus. Arby’s serves liquid meat, then Subway dogs for not cutting their real meat on the spot. Then people gladly consume Arby’s food. Arby’s!
Although the vast majority of Americans willfully consume insect thorax, factory farm droppings, bodily fluids, and gelatinous “roast beef” products, there is a clear line between acceptable gross cooking and food deemed unhealthy. Much of Milwaukee is relying on news from TMJ4 to patrol the border for good restaurant sanitation practices in its popular “Dirty dinner” functionality. The resort does a great job of policing restaurateurs and keeping them to a higher code: the health code, to be precise.
However, with the loaded word “SALE” in the title, establishments with minor infractions that do not have a direct effect on the health of diners (eg unused pans stored on the floor, medication from an employee being too close to cooking ingredients) are grouped together with food poisoning factories infested with cockroaches. They list specific details of the infractions in each report, but by the time the average viewer hears the “D” word spoken aloud while waiting for the night’s lottery numbers, this restaurant is internally ranked in the “no longer”. never visit and tell everyone I know for the next few days when there is a lull in the conversation ‘part of the mind. As much as Courtny Gerrish can help the viewer avoid some truly heinous health risks, Dirty Dining also has the ability to destroy a local business as a part-time teenager put the fucking lad on the counter that day and Joe-TMJ4 -the viewer cannot look past the scarlet “D”. Sorry for your dream, brother. Better luck at the next restaurant.
Here has Milwaukee Record, we believe in second chances, unless you are Who is in third. This place is end to end. So, in the spirit of redemption, we sought the nearest Dirty Dining repeat offender with us (a kind of anti-Roulette Yelp), put aside a few hours of vomiting / diarrhea just in case, and leaned into the one in Bay View Chinese restaurant n ° 1 to defy repeated “Dirty Dining” warnings. The TV channel has taken the Chinese seal KK twice, in 2012 and 2013. Further research found that the establishment racked up 30 combined violations over 12 inspections between 2009 and 2012, ranging in severity from a hand towel on the prep counter to raw shrimp stored with cooked chicken; chicken is not refrigerated at a sufficiently cold temperature, mouse droppings on the floor and no expiration dates on foods with a one week shelf life. This is even without counting the report of last October. However, it’s been over eight months since Gerrish spoke about No.1’s cleanliness issues. Maybe the restaurant got it. There was only one way to find out for sure.
We walked into Chinese No.1 on a weekday evening during the dinner rush hour, only to find we were alone in the building except for the one front desk clerk and one customer. who berated said employee for not telling him about the specials (which were on the menu he was keeping). Despite the odd start, we sat in one of the various vacant booths in the stuffy dining room and waited for the one-sided argument to end. When the crisis was over, the unfazed host / waiter came over and handed us a crumpled paper take out menu (an exact replica of the one on our fridge at home). We took a look at the standard Chinese restaurant fare – and the clearly marked specialties – and quickly decided, damn it, we had something with this potentially dangerous chicken we’ve heard / read so much about. A full serving of General Tso’s chicken with a bowl of white rice ($ 10.49), please.
As our upbeat and professional jack of all trades left to pass our order on to the chef, we took in the scenery. In many ways it was like most Chinese restaurants in the Midwest. There were Asian-inspired artwork prints, speakers, and flat-screen TVs (though none were turned on during the entire tour). Upon closer examination, there was brown rice on the ground that appeared to take on the tinge of dirt. An unmaintained bicycle was leaning against a wall in the dining room and the blinds were drawn. We sat in total silence except for the occasional clicking of pots and pans, the sizzling of meat in a hot pan, and two men having a conversation in a language we didn’t know.
Luckily the food arrived promptly as we were still the only customers except for a little guy with a sleeveless shirt who said “Last time I was here you messed up my order” before. to place the order again. The pile of meat was huge, and it eclipsed the six broccoli florets at a ratio of about four to one. A ball of fluffy white rice came in a separate bowl. The quantity was there, but was the quality up to par? To be honest, yes, it was pretty good. As we quickly mowed down the famous poultry like real bad / big asses, we took note of the spiciness that cleanses the sinuses from the Tso’s hot sauce. The texture of the chicken was that of a restaurant that wouldn’t piss you off, which is important to us. The rice was good too. Was this the best General Tso we have ever eaten? No. But it wasn’t the worst either.
We had bravely balked at the repeated warnings from the local news, and in our brash act of “Dirty Dining” defiance, we won the grand prize of paying for an adequate meal in an unusually strange place where we will probably never eat again. But at least we didn’t let the TV decide that for us.