Long serving time, uncooked salmon, is that sanitize practice?
I must clearify this rating is ONLY for SA location; The Houston Galleria Location deserves 10 stars! When SA location first opened, we waited at least 40 min AFTER we place our order, only to find a manager inform us the server 'forgot' to give kitchen our order. How can you forgot party of 8's order, but still come to serve second round of bread!? We just paid our drink's tab and left b/c manager said we have to wait an Additonal 20~30 min for our food!
We decide to put it in the past since it was their grand opening week; as restaurnts owners, we understand things usually gets crazy during the grinding period.
The most recent visit really pushed my bottons. It was weekday afternoon, as usual the manager came to appoligize for the 20 min wait time. I ordered stake&salmon combo, the stake was rm temperature, welldone, certainly not the Med. i asked for; salmon had a burned crust, w/first cut, i discover the inside was cold and RAW!
When the wait staff return the 'corrected' plate, i found the stake was reheated into rock hard jerky, my salmon was over cooked and HALF the size b/c the cheif 'trimmed' the part i cut off, as well as the sdies.
Was it right to put the salmon back on gril after it's been partly consumed? What if i carry disease that can spread by syliva? Will the chief replace the knife, tongs, fork, spoon that's used to reheat the salmon & garnish to new plate?
their manager respond ""it is NOT uncommon for our salmon tobe uncooked, plus our grill temperature is 500 degrees, so it will destory all the bacterias"" obvisouly u noticed the trend of salmon, but still did nothing to improve the situation? A sick kitchen staff can still handle food because the grill kills the bacterias in their caugh/mucus?
That manager even hinted us there's 'no free food' when he conclude we didn't have $, did he not c the 100 bill on table!? Even near by customer shake their head in disbelieve of such horrible and rude manager.