It is not this blog's place to question the Kansas City, Missouri, Health Department. But citing a cook for being overly sweaty seems like entering a very gray area.
Cooks perspire a ton. Like, buckets worth. Especially those working a grill, a fryer or some other hot station. While improved ventilation systems have helped a little, it's still a sweaty job and a reason many chefs don't come out to greet guests more often.
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Exactly what Realist said: you do not want to walk in the door to begin with, much less order anything. Besides LC's is right down the street (and most folks think that's a hole in the wall).
Have you guys been to that particular Texas Tom's location? It's a real pit - you do not want to eat there if you have any choice in the matter.
My old job used to give us sweatbands that were like a sponge on a rubber band. they work ok and I used to go through more than one every night
SIXTEEN? Wow.
Leo used to work at 75th Street a while back before the fire from Kennedy's caused them to finally shut down and rehab the kitchen. It was TORTURE to work there. The kitchen thermometer regularly read at about 108...they went outside on hot days to cool down, the ventilation was so bad!
I think that was one of the hottest kitchens he's had to work in, but it's not like the others have been exactly spa-like, for cryin' out loud. While I don't particularly want the chef's "essence" to be included in my food, I can understand the sweating. Hopefully, this violation will help spur that cook into buying himself some sweatbands, and the restaurant to look into better ventilation in the kitchen!
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