On July 17, the inspector found “green algal growth” in a puddle of standing water in a raw holding cooler. And on July 27, an inspector noted clear liquid leaking out from a square patch on the ceiling. Behind the patch, there were two other patches that were also leaking. An employee came and wiped the liquid away with a sponge, but it returned within 10 seconds. The employee wiped it again, and the liquid again returned within 10 seconds. Meanwhile, a ceiling fan mounted close by was blowing the leaking liquid onto uncovered hams in a hallway outside the room.
A picture of hell.
40 years ago they were one of the top brands for quality
I remember that! They were more a specialty brand that you’d find in more upscale grocery stores. Now they’re just boring, apparently disgusting, processed meat like every other brand.
I feel you could say this about every american company that has been around for 40 plus years. Enshittification is a real bitch
It used to be a badge of honor to have a label footnote like “est. 1937”, but now I feel that just clarifies the enshittification time delta.
It depends on the business. Highly competitive and volatile ones, like restaurants, can still be judged by longevity, in my opinion.
The only exception to this rule is the Chili’s on 45th Street and Lamar in Austin, Texas, which exists in a timeless negative space where businesses can not die. Will not die. They are watching.
One of the weirder things about getting old is seeing shit like “making weeblefetzers since 2005” on store signs.
Race to the bottom.