- cross-posted to:
- chapotraphouse@hexbear.net
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One could call it karmic
fecal–oral transmission is the major route through which pathogenic strains of the bacterium cause disease
https://en.wikipedia.org/wiki/Escherichia_coli
A report from the Bucks County Department of Health after an inspection on March 27 cited health code violations at the restaurant, including employees not having “hands clean and properly washed.”
https://www.newsweek.com/mcdonalds-donald-trump-worked-failed-last-health-inspection-1971998
Yeah, it primarily happens when people don’t wash their hands, we normally have tons of them in certain place.
So yeah, ew.
Just like every other commenter on every post on this, I too thought of Trump when this showed up. It seems to point not at the restaurant level but production of one of the two ingredients that go into the Quarter Pounder. And honestly I’d look more at the onions since they are produce, and aren’t used in anything else (which seems odd to me to have niche parts for menu items). They literally must get one type of cut onion from one bag and one from another, rather than just teach people to cut whole onions.
It’s cheaper to chop onions in a factory than pay people to do the prep work at each location.
Quarter pounder gets the slivered onions, apparently everything else gets the diced onions.
The diced onions are rehydrated. Mmmmm
Except on hexbear where they wait for the libs to make jokes about trump: https://hexbear.net/post/3739890
Mostly in Colorado…
Shared distribution location for the bad food. Hopefully from just one production cycle so they can get rid of that batch, then clamp down on why.
It’s crazy that this is just as big, if not bigger than the Chipotle e. coli outbreak in 2016. It’s still quite common to see people referencing e. coli any time Chipotle comes up. I doubt McDonald’s will have the same problem, but we’ll see.
Its all part of the long con.
Only I can fix it
