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Businiess name:
Village At Skyline
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Review by:
citysearch c.
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Review content:
The kitchen at Villiage at Skyline claims to be upscale but as of July 2009 they FAILED their state Health inspection.\r
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The kitchen is NASTY. For on demand Fish and Chips the Fish is allowed to sit on the side of the deep fryer ALL day with no refrigeration. No one washes their hands, and hair nets and gloves are none existent.\r
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Add to that that the dinner entree's and veggies are made early in the day usually before lunch and put in the warmer to sit until dinner service, on average your dinner sits in the warmer for about 4 to 6 hours before it is plated and served to you. \r
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The desserts are plated up and stored on a shelf at room temperature and sit's there until all the desserts are gone, and if any are left at night they put them in the refridgerator and take them out to sit at room temp all day again.\r
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The head chef ran his own resturant into the ground, he can't keep employees because he demands his cooks work 10 to 15 days straight with no days off, and when he does give you a day off it's usually only one day off for every 15 days you work. When things get backed up as they usually do because he is so short staffed, he takes away breaks and lunches.\r
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If you get injured, they make you sign a paper that says you will follow the doctor's recomendations and modifications, and then he will force you to work as you normally would and break all the recomendations for light duty or whatever. your restrictions are. You can forget about workmans' comp, they have a pre made script and plan of action to keep you from EVER getting benifits.\r
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Case in point, an employee sliced her hand to the point she needed surgery. He sent her off for medical care, and MADE her come back and work almost a full shift with one hand serving FOOD to the residents. and then she had to come back the very next day and work another full shift up until the day (with NO time off) until her surgery is scheduled.\r
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Another employee fell in the kitchen and was made to STAND and work as normal even with a torn ligament in her leg, and against doctor's regulations, for 15 days straight before he gave her any days off and then he only gave her one day off. She was forced to come back to work directly after receiving medical care, and to finish up her shift and then work 15 more days with no time off.\r
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Ultimatley the inability of the head chef to maintain a safe and healthy kitchen for both residents and employees, is the responsibility of the corporate office, and as of yet they have done nothing. The head chef is allowed to run this company into the ground, and they don't care.\r
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Stay away, they don't care about the residents just the money the residents pay to stay in this place..\r
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