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.
Its so much easier and safe to make your own lunch meats that I don’t get the appeal of Deli meats. My Roast Beef has 3 ingredients. The meat itself along with salt and pepper and I only buy it when under $5 a pound. Recipe is stupid easy. 375°F 20 minutes a pound. Bake uncovered. Once out of the oven, cover it for 20 minutes, then let it cool off before putting it in the fridge overnight where it will tighten back up. Turkey breast is self explained because the only ingredient is turkey breast that you bake yourself. Skip all the bologna, salami, pepperoni, olive loaf, etc. and anything with nitrates. all of your own deli meat can be cooked, then froze again to use later when meat isn’t on sale.
It isn’t easier to make your own lunch meat than go ‘give me a pound of x’ at the counter, pay, and leave.
To add a bit to what you’re saying though, I’ve replaced deli meats with just regular cooked meat myself. I don’t actually care that it’s not exactly the same as a cold cut sandwich because it’s food and it usually tastes about the same if not better if you put other toppings on your sandwich.
I just grill up some chicken breast and use it in salads, sandwiches, even as pizza topping. Pretty good.
eh you’ve gotta at least dry brine it.