actually he was surprisingly honest and did not pump it. He said they are facing some headwinds and that there is a drop in people looking for jobs and also that FB is eating some of their lunch.
Jane Wells was on a few minutes ago saying that this whole ecoli thing looks very suspicious. She was questioning why would this happen repeatedly to one company and why didn't any employee get sick. She has her opinion on this but would not say on the air. Then another gentleman came on after Jane and said he wondered what Jane Wells was thinking and then he said that it wouldn't be surprising if CMG was a target by a short seller.
Thanks for saving my life!
Do you ever see how he shifts his eyes on the CNBC morning show with David Faber? And he has that stupid smirk as if he knows that he is being dishonest.
If the thermostat was not calibrated with a proper thermometer using proper procedures then who friggin knows if the thermostat is functioning properly. There could be mechanical failure involved. and even if here was a 12 degree variation, who the heck really cares. Has no effect whatsoever on people's health. So if u don't mind I am still here and don't plan to leave.
The way the temperature of the meat was taken was probably inaccurate. It is very hard to take accurate temp readings of small pieces of meat since there are air pockets on between. They probably put the thermometer on top of the batch of cooked meat which would give a lower reading since this is also measuring the ambient temperature. And so what if the temp was 128F which it probably wasn't, the meat was fully cooked and it wouldn't cause any harm since this is only a process to keep it warm. All the bacteria was destroyed after cooking. This is a classic case of a food inspector going overboard to show his supervisors that he was doing a good job.
Yes but that was way in the past like in August I believe. The inspectors pounced on this last small discrepancy in allowable meat temperature to shut them down since it was a 3rd "violation".
First of all the meat was precooked and kept in the warming tray. And secondly, the temperature of the cooked meat wa at 128F instead of 140F which is no big deal for cooked meat. Do you think other eateries like Taco Bell and McDonald's keep their meats at 140F? How many times do we cook something at home like meat sauce and let it cool down a bit before serving without even thinking that it would harm us? I think the federal food inspectors at the Seattle Chipotle's were chomping at the bit to find a problem with the handling procedures to shut them down. It feeds their large egos. I used to work at a meat plant and remember that no matter how much we scrubbed the place down, that the federal meat inspectors would find something to complain about. You could see the the relief on their faces whenever they found something to nit pick about.