In the food court of the nearby Plaza Centro mall which is at walking distance from my house, there is a Flamers. My friends have suggested it to me, so I went.
Now, I just loved their hamburgers, as they were real hamburgers, not the cardboard of BK or McDonalds.
However, there is something which has me concerned: The Mayonaisse. Once they make the hamburger they bring it to you and you are in front of the bar where you order them to put the ingredients you want (pickles, onions and such). Now, when it came to the mayonaisse, the thing appalled me.
It was in the same kind of open container the pickles and tomatoes and other things are, and with a big lamp on top, which would have the temperature several degrees higher. And I noticed that when they touched it with the knife, the outside of the thing trembled a bit like Jello.
I had it with everything, but mayonaisse.
My worry, is that the mayonaisse, which is made of eggs, in such condition is a potential hotspot for salmonella, and other bacteria.
But, I don't know if my worry is right, or if its safe... Nor what should I do.
What do you think?
Now, I just loved their hamburgers, as they were real hamburgers, not the cardboard of BK or McDonalds.
However, there is something which has me concerned: The Mayonaisse. Once they make the hamburger they bring it to you and you are in front of the bar where you order them to put the ingredients you want (pickles, onions and such). Now, when it came to the mayonaisse, the thing appalled me.
It was in the same kind of open container the pickles and tomatoes and other things are, and with a big lamp on top, which would have the temperature several degrees higher. And I noticed that when they touched it with the knife, the outside of the thing trembled a bit like Jello.
I had it with everything, but mayonaisse.
My worry, is that the mayonaisse, which is made of eggs, in such condition is a potential hotspot for salmonella, and other bacteria.
But, I don't know if my worry is right, or if its safe... Nor what should I do.
What do you think?
