Wisconsin Restaurant Cook Accused of Putting His Hair in 16-Ounce R...

A restaurant cook is out of a job and facing a felony charge after being accused of hiding hairs in a ribeye because a customer complained the first steak served to him was overcooked.

Kevin Hansen, who dined at the steakhouse with friends and family Saturday, said he ordered a 16-ounce ribeye cooked medium rare, with a warm, red center, according to the criminal complaint filed against cook Ryan Kropp.
Top U.S. stories

When restaurant service manager Michael Liberatore stopped by the table, Hansen told him the steak was cooked medium, not medium rare.

Hansen declined an offer of a new steak, but Liberatore persisted and offered a new steak he could take home, the complaint said.

Liberatore then took what was left of the first steak and showed it to Kropp and the other cook on duty "so that they could both learn what a medium rare steak was supposed to look like," the complaint said.

Hansen went to police Sunday to complain of hair in the second steak. A police officer observed "several strands of what appeared to be hair coming out of the middle of the steak," the complaint said.

Kropp, 24, of West Bend, was charged Wednesday with a felony of placing foreign objects in edibles, carrying up to 3 1/2 years in prison and a $10,000 fine. He was released on a signature bond.

Kropp admitted to police he put a few of his facial hairs on the steak, saying he was angry the customer sent the other steak back and thought he was "just trying to get free stuff," according to the complaint.

According to the complaint, a second kitchen worker told police Kropp put a slit in the steak and pushed something inside, then stated, "These are my pubes," referring to pubic hair.

Travis Doster, a spokesman for the Texas Roadhouse chain of 288 restaurants in 44 states, said Thursday night that Kropp and the other worker were both terminated.

"Food safety is our number one priority and we will not allow anyone to compromise that," Doster said. "As a company, we're not only shocked, we're angry that someone would pull such a reckless stunt as putting facial hair in a steak."

He said the West Bend restaurant has an excellent inspection record. "I just feel for the staff because they really work hard, and one silly stupid stunt impacts everybody," he said.

Kropp has a hearing scheduled March 26 in Washington County Circuit Court.

There was no answer when The Associated Press called a phone listing for Kropp Thursday night seeking comment. A message for his lawyer, public defender Erin Joy Larsen, was not immediately returned.

Views: 2

Tags: cctv, control, employees, health, manage, staff, training

Comment

You need to be a member of FohBoh to add comments!

Join FohBoh


Non-Operator
Comment by John McGrath on March 6, 2008 at 10:26am
This is unconscionable, completely! This person was obviously not Serv Safe certified. In which he may have been more aware of the implications and dangers of such a juvenile and ignorant action. Guest satisfaction and service standards must be taught and reinforced within kitchen staffs in addition to front of the house to coordinate and insure the team concept and execution of an entire staff. Unfortunate.
Comment by Joshua Huth on February 29, 2008 at 12:45pm
Just another person making it harder for restaurant managers to deal with their guests. Another reason for people to freak out. What an idiot!

Advertisments

 

DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Taco Bell takes on fast casual with U.S. Taco Co.

Taco Bell will test a new fast-casual concept called U.S. Taco Co.  -More

Avocados From Mexico: All New Recipe Brochure
Looking for the sweet spot between indulgence and fresh appeal? Say yes to fresh Avocados from Mexico, all year long. So rich and creamy, use them as a substitute for mayo to create a craveable crab salad sandwich that will make others green with envy. Discover more culinary inspirations and recipes here!

Ronald McDonald gets a makeover for social media debut

Ronald McDonald is giving off less of a clown vibe with a makeover that keeps the color scheme but adds a blazer, a yellow ve -More

Animal fats ramp up flavor

Chicago hot spots are serving up savory dishes flavored with animal fats such as Stephanie Izard's confit goat belly at Girl  -More

JOBS & CAREERS

Posting a job or finding a job starts here at FohBoh. Call us about special $25 posting packages to syndicate across all major jobs boards.

National News

Dunkin' Brands Reports First Quarter 2014 Results

Dunkin' Donuts U.S. comparable store sales growth of 1.2% - Added 96 net new restaurants worldwide including 69 net new Dunkin' Donuts in the U.S. - Revenue increased 6.2%

Hurricane Grill & Wings Signs Franchise And Multi-Unit Development Agreements For Additional 22 Units

Hurricane Grill & Wings, a restaurant franchise known for its never-frozen jumbo wings and more than 35 signature flavors, announced today the signing of five multi-unit development agreements, representing 22 new locations. The Florida-based brand opened two locations in early 2014, with plans for a total of 14 new units by the end of the year.

Dunkin' Donuts Announces Plans For 20 New Restaurants In South Orange County And The San Fernando Valley

Dunkin' Donuts announced today the signing of multi-unit store development agreements with two new franchise groups to develop 20 new restaurants in South Orange County and the San Fernando Valley area over the next several years.

Brinker International Reports Increases In Third Quarter Fiscal 2014 EPS And Comparable Restaurant Sales

Earnings per diluted share, excluding special items, increased 16.7 percent to $0.84 compared to $0.72 for the third quarter of fiscal 2013

Togo's Inks Deals In Idaho And Utah To Develop 13 New Restaurants

Togo's Eateries, Inc. announced it has signed franchise agreements to develop five restaurants in Eastern Idaho and eight locations in Salt Lake City, Utah. In 2014, the brand will also mark its entry into Colorado, Idaho, and Utah with restaurant openings planned over the next few months.

CROWD FUNDING

If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.

TED TALKS VIDEO

TED: James Patten: The best computer interface? Maybe ... your hands - James Patten (2013)

"The computer is an incredibly powerful means of creative expression," says designer and TED Fellow James Patten. But right now, we interact with computers, mainly, by typing and tapping. In this nifty talk and demo, Patten imagines a more visceral, physical way to bring your thoughts and ideas to life in the digital world, taking the computer interface off the screen and putting it into your hands.

TED: Hamish Jolly: A shark-deterrent wetsuit (and it's not what you think) - Hamish Jolly (2013)

Hamish Jolly, an ocean swimmer in Australia, wanted a wetsuit that would deter a curious shark from mistaking him for a potential source of nourishment. (Which, statistically, is rare, but certainly a fate worth avoiding.) Working with a team of scientists, he and his friends came up with a fresh approach — not a shark cage, not a suit of chain-mail, but a sleek suit that taps our growing understanding of shark vision.

TED: Michel Laberge: How synchronized hammer strikes could generate nuclear fusion - Michel Laberge (2014)

Our energy future depends on nuclear fusion, says Michel Laberge. The plasma physicist runs a small company with a big idea for a new type of nuclear reactor that could produce clean, cheap energy. His secret recipe? High speeds, scorching temperatures and crushing pressure. In this hopeful talk, he explains how nuclear fusion might be just around the corner.

TED: Sarah Lewis: Embrace the near win - Sarah Lewis (2014)

At her first museum job, art historian Sarah Lewis noticed something important about an artist she was studying: Not every artwork was a total masterpiece. She asks us to consider the role of the almost-failure, the near win, in our own lives. In our pursuit of success and mastery, is it actually our near wins that push us forward?

© 2014   Created by FohBoh.

Badges  |  Report an Issue  |  Terms of Service