Lately I come across many videos where obers make a pasta dish alongside the customers table, inside a big wheel of cheese. A bit like the way they make a salad or tartare alongside your table.
Now I cant help myself thinking about the strict health codes there are for restaurants. And because I dont think they put the cheese in the dishwasher after the night or buy a different cheesewheel for every night.
Im wondering how they comply to those healthcodes, if it is necessary to comply to those in the first place.
In: 3
Which part of the health code do you think they’re violating?
The cheese is an ingredient, not a dish. The food was clean (hot/sterile) when it went into the cheese, it was clean when it came out. The cheese itself is getting heated during the mixing process and most cheeses (especially the big parm wheels they usually use for this) are very high salt content…anything that survives the cook/mix process is going to die on the salt. I assume they pop the cheese in the fridge overnight but I’m not sure that would be strictly necessary.
The point of the healthcodes is to prevent the risk of food-borne illness. There doesn’t seem to be any risk of that here.
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