炸豬排連鎖店重復使用食剩白菜和鹹菜

Last month the Yomiuri News on-line reported the following:

　「和幸」運営のトンカツ店、キャベツ使い回し

トンカツ店チェーン「和幸商事」（川崎市）が運営する「恵亭松屋銀座店」（東京都中央区）で、急に食材が足りなくなった時に、客が残したキャベツやお新香を使い回していたことがわかった。

　同社は２８日、中央区保健所に報告した。

　同社によると、同店では、トンカツなどメーン料理とは別に、キャベツとお新香を専用の大皿や小鉢で「取り放題」として提供していた。客が手を付けなかったキャベツなどを再利用しないよう指導していたが、キャベツは２００５年６月～１０年夏頃に計６回、お新香は同店が開店した０５年４月下旬からの約１か月間と０９年春頃～１０年夏頃に２、３回、再度盛りつけをして客に出していたという。

（2013年11月29日07時29分  読売新聞）

(試譯文)

It turned out that when foods became insufficient suddenly, the cabbage and pickles that were the left over of the customers were re-used in the "Megumi-tei Matsuya Ginza store" (Chuo-district, Tokyo) that was managed by the pork cutlet chain store, the "Kazuyuki trading company" (Kawasaki).

The company reported this to the Chuo-district health center on the 28^th (November).

According to the company, aside from the main dishes such as a pork cutlet, they also provided exclusively, in a small bowl or platter, cabbage and pickles that were free to pick. As a rule the cabbage etc. that a customer had not picked might not be re-used again, but it was said that from around June 2005 to the summer of 2010 for 6 times in total the cabbage was dished up again. As for pickles, for a duration of about one month, they were dished up again to the customers starting from the end of April 2005 when the said store was opened; and also from around the spring of 2009 up to the summer of 2010, for 2 to 3 times.

I think hygiene is an important aspect for food providers to pay attention. To recycle food in this way is unacceptable.