TAIPEI OKURA HOTEL APOLOGISES FOR USING MOLDY TARO, EXPIRED PRAWNS|用過期蝦.發霉芋頭 大倉久和飯店道歉

Five Star Hotel Okura Prestige Taipei is facing allegations that its kitchens used moldy products and ingredients past their expiration date. On Mar.14, the hotel's general manager apologized, admitting the use of expired ingredients. Inspectors from Taipei City government's Department of Health were sent to the hotel to investigate, and six sanitation issues were identified. The Five Star Hotel Okura Prestige Taipei was accused of serving customers with expired frozen shrimp, moldy taro and meat floss made from rotten fish. Lin, a former assistant cook at the hotel's buffet restaurant, said after noticing the use of expired ingredients, he mentioned the problems to the deputy chef. However, he received a response telling him to continue using the expired ingredients. == Chef Okura Prestige Taipei == On Sept. 24, 2016, and in mid-October, we were asked to use expired frozen shrimp and moldy taro. He told us to peel off the moldy parts of the taro, and use the rest of the taro to make tempura for dinner. In January, Lin reported the case to the company, with photographs and conversation history presented as evidence. He received no clear response and was forced to resign in February. ==LIN former asst chef Okura Prestige Taipei == I mention the issue to the company in January, and received no clear response. I was fired in February. Facing accusations, the hotel made an internal investigation, admitting using expired frozen shrimp and moldy taro to make food in September and October last year. The hotel said it didn't serve customers with meat floss made from rotten fish. The hotel's general manager apologized for the oversight, and promised to refund customers. == HIROYUKI GOTO GM Okura Prestige Taipei== I apologized for the use of expired frozen prawn and moldy prawn. I will strengthen and improve the management. I am really sorry for what happened. Taipei City government's Department of Health sent inspectors to look into the hotel's shipping records and invited management over for a talk. Inspectors identified six issues, including finding dirty refrigerator fans in the kitchen area, ingredients thrown on top of ovens, eight seafood items in the freezer without any expiration dates labels,a cockroach inside a disinfection cabinet for knives, and dirty lampshades above a cooking space. The hotel was asked to improve conditions before Mar.16, or else it will face a fine of between NT$60,000 and NT$200 million. TRANSLATED BY ARIEL HSIEH 台北市知名的五星級飯店大倉久和，被廚師檢舉使用過期蝦子和發霉芋頭，今天大倉久和總經理出面道歉，證實確有此事，衛生局也派員前往稽查，現場發現菜刀消毒櫃有蟑螂出沒、冷凍庫有8項海鮮食材沒有標示有效期限等6項衛生缺失。 台北市知名的五星級飯店大倉久和，飯店內的歐風館，竟然使用過期冷凍蝦、發霉芋頭以及用發黑的魚肉做成魚鬆，助理廚師向翁姓副主廚反應，沒想到，上頭卻指示繼續使用。 ==大倉久和廚師 == 在105年9月24號 還有10月中的時候 就要求我們使用過期的蝦子 跟發霉的芋頭 他說發霉的芋頭 就將發霉處削掉 一樣可以食用 就叫我們晚上炸天婦羅出餐 而這位戴著口罩的林姓助理廚師，帶著蒐集到的照片和對話紀錄，1月跟公司高層檢舉無效後，2月就被迫離職。 ==大倉久和前助理廚師 林先生== 1月的時候跟公司反映這件事情 那公司的反應是 沒有給我什麼樣的明確的回答 那我在2月的時候 就被離職了 ==北市衛生局技正 周建銘== 包含有過期蝦 發霉的芋頭 以及發黑的魚肉 都已經違反食安法第15條 按照我們食安法的規定 可以處6萬到2億的罰鍰 面對廚師指控使用過期、發霉食材，大倉久和經過內部調查，發現的確在去年9月和10月，分別使用過過期蝦和發霉芋頭，但沒有使用發黑的魚肉做成魚鬆，總經理出面多次鞠躬道歉，也願意賠償消費者。 ==大倉久和大飯店總經理 後藤浩之== 使用過期蝦子 以及發霉芋頭 致上十二萬分的歉意 未來會加強改善 台北市衛生局也立即派員前往稽查，調查大倉久和進出貨資料，並約談負責人。衛生局現場發現六大衛生缺失，在作業區內的冰箱風扇，外圍及內部不潔、烤箱上方食材暴露，冷藏庫內有8項海鮮食材沒有標示有效日期、菜刀消毒櫃內有蟑螂出沒，以及烹調區上方燈罩不潔，要求16號以前改善完成，否則將開罰6萬到2億元。 記者 林欣儀 陳立峰 台北報導