I caught them pretty quickly and they probably threw away like three or four slices. They only have the manual slicers not the automatic ones that fly back and forth quickly. They were pretty sloppy and just letting it fall straight down onto the metal but it didn't land in a neat pile, it was everywhere.BillyGr wrote: ↑November 16th, 2023, 1:48 pmObviously, you didn't read very well!
I specifically said THROW AWAY THE SLICE OR TWO that actually TOUCHED THE METAL - that would eliminate ANY SUCH CONTAMINATION!
The rest of the product above that WAS NOT CONTAMINATED, nor would it EVER BE SO - that is where the stupidity and waste of money (of not just this customer but of EVERY customer in that store) is.
The point is that they have all of the equipment and supplies to do this correctly within arms reach of every machine, paper towels, sanitizer spray, and the plastic liners. The trained folks usually wipe it down quickly then lay down plastic and usually will use a gloved hand to catch or control the meat falling out of the slicer so it forms a neat clean pile. But they have a lot of people who are not trained now and that was the issue, just throwing meat onto the slicer and letting it fall onto a pile of other particles and juices that could have been there for hours for all I know growing bacteria. There are other examples I can also use to describe incompetence that I have observed, such as improper slicing of Roast Beef (not cutting across the grain), and my personal favorite trying to slice wax wrapped cheese without trimming back the wax. The same Ralphs also had the chicken roasting oven catch on fire earlier this year, closing the store for the rest of the day and then it took several months for a new automatic oven to arrive. They still have not repainted the smoke damaged soffit above the counter. If you can't work a slicer, can't identify which way to slice beef, try to slice wax covered cheese without removing the wax, AND burn down your chicken roaster that probably cost more than my Lexus SUV (all the same store!) it's probably a clear indicator of crappy training and workplace culture.
The point is that it's surprising how the deli departments of these stores are suffering from lack of trained personnel when they used to be an area staffed with trained specialists. The best and brightest were always promoted or hired into these departments, now it seems like they are bringing in people and giving them a quick rundown then letting them loose and hoping they don't poison anyone or accidentally slice a finger off.
And with that I think this dive into Ralphs and Smiths and deli slicers has gone pretty far off topic from Walmart observations. Probably time to pivot back.
