Recent ESPN.com study finds 20% of HP Pavilion vendors are in violation of health code

I can’t believe HP Pavilion has a higher percentage than Candlestick.

Verizon Center where Capitals play is 100% and they found mice droppings in there.

But that’s good to know. Give me the reason to boycott their stands this season.

Huzzah for another slow week of news!

By the way, I guarantee you that Eric and his Chicago Dog stand over in the 223/224 area didn’t violate any health codes. He runs a tight ship, that Eric.

Well, also hotdogs. But hotdogs are already pretty filthy, so I’m not sure what the vendors could do to make them less safe.

Just about the only thing the Maple Leafs have succeeded at lately.

The $10 burger and fries meal, while over-priced, is damn good. No amount of insects can ruin that for me.

Or Colorado for that matter…

Most of the workers are voluntary. I dont expect them to be up to the health code, and take my chances accordingly.

My question is, Why are these people voluntary? Are they on work release programs?

The food and food selection is awful at HP. I doubt there is a building in the 4 major pro sports with a worse selection and quality.

If the Sharks do another State of the Sharks, this will be the question I ask. We go to be entertained by the sport, but I can’t choke down another cold burrito.

But at most stadiums, food workers are VOLUNTEERS who work for a percentage of sales to go to their charity or organization. eg.Boys and Girls Clubs at Candlestick and The Wor. Sharks booster club at the MCI Center. I can understand gross health violations by people untrained in food safety, but if food workers on the payroll are committing these violations, this can’t be ignored.

I love the food/drink selection at Banner Island Ballpark, but the concessions at Stockton Arena elicit some trepidation on my part – outside of Kinder’s Meats & Deli.

First thing you learn when you get hired/volunteer in a reputable food service provider: Cold food should be kept at or below 40 F, hot food should be kept at or above 140 F, and wash your damn hands all the time. Sad how many people know this and disregard, and sadder how many people don’t even know this to begin with. I worked in restaurants since I was about 10 (dad owned a few when I was younger) through grad school, and cleanliness and food safety are always stressed. It’s interesting to think that the people you trust with your health, and life in some cases, are paid close to minimum wage (or volunteers in this case). Striking.

Considering “critical” violations vary from state to state I don’t know how much folks should be concerned. Personally I’d like more info before I hit the panic button. What the violations were, and where. If it’s some stuff was too warm or something, that can be easily fixed and I’m not going to worry. Now if they have rats doing the food prep, I’ll have something to be concerned about.

And add this as another reason that my boys and I will continue getting our food before the game elsewheres before going to the Tank. Not only is the food highly over-priced, but it is just not that good.

So I’m glad that I’m usually too nervous to eat during hockey games.

anyone who is buying Chinese chicken salad at a stadium/arena food stand is an idiot to begin with…

I wonder how much that has to do with equipment. Basically, are the display trays old and in need of repair?

Morti made the point that maybe it’s because folks are volunteers and have inadequate training.

I suppose the study doesn’t worry me because the findings don’t indicate that HYGIENE is a problem among vendors. THAT I’d worry about. But food that’s been left out too long? Yeah, it sucks, but it doesn’t immediately strike me as the kind of thing that’s going to kill me or make me sick (yes I know bad things grown when you don’t adequately cook or cool certain foods, but I’m guessing they’re not serving spoiled milk here).

The way the report is presented, I’m really just not sure what to make of it. 20% with critical violations? What’s a critical violation? And the summary only made the point of warm food. Again, we’re not finding instances of workers going to the bathroom and not washing hands or letting food hit the ground are we? And what’s the difference there as compared to any restaurant anywhere in California?

While the concept is troubling, I’m not going to go to the Tank in fear of food because of this report. It will be more because it’s expensive and not all that good. But sometimes, you just want a crappy hot dog or crappy nachos.

I would be very interested to hear what the Organization has to say about the report. I’m sure it’ll be company spin and whatnot, but hey, they could do a lot to assuage fan concerns.

Maybe if there’s another State of the Sharks, someone can ask this?

“Why you baggin’ on my burgers, G?”

eat at the Tank anymore either, purely for financial reasons though. I’d rather have more money for BEER.