The meat department is completely hazardous. There are 8 unsealed garbage cans full of blood, mildew, fungus, bacteria, and rotting dead meat (damages) in the processing room where meat products are prepped and place on the sales floor for customers to purchase. The excessive damaged meat (expired
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and or bad) was stacked above 6 foot on 2 completely full L-carts for more than a month. Along with the accruing of daily damages that were place in the stores baskets. The damage meat would be opened, bloody, expired, and leaking were scanned out and thrown in the garbage cans and the contaminated baskets were never cleaned would be put back on the sales floor for the customer to use. This puts the customer (adults, children, and entire store) at risk. This led to the meat department having a horrible smell so unbearable that staff couldn’t stay in the processing room for more than a few moments. Staff members were getting headaches, nauseated, shortness of breath, throwing up, and sick enough to go to the emergency room in the middle of the shift. Members of staff cannot work in a food department if they are sick, but the department is the cause of the sickness. Members of management could even smell the odor outside of the room. Instead of cleaning the management elected to have cinnamon poured in the garbage cans on top of the meat and inside the garbage cans when emptied in an attempt to mask the smell. For months there were live bugs, leaking meat packages, blood under the meat and hazardous bloody water filled with dead bugs in the vents under the meat being sold on the sales floor. The high bars where meat is placed on after prepped to be taken out on the floor for sale to the customers was covered with old blood, dirt, and more. This also put the customers at a health risk being near or even in contact with this with no awareness or personal protective equipment. Customers complained of the leaking packages and the horrible smell of the meat on the sale floor often returning the meat to the department and asking where they could wash their hands after only touching the meat. Blood could be found in the meat cooler, processing room, and leaking on the floor into another department cooler with the foul odor traveling to another department. Expired, damaged meat would also be stored in a seafood freezer (mixed contamination) with seafood products that were being sold to the public. In the processing room there were open pipes, water leaks, eroding walls, mildew on the walls, clogged sanitation sinks filled with days of dirty water, and filthy clogged floor drains. There was an open pipe that would leak above our heads on the roof and broken wall light hanging with wires out. There was dirt and dust all throughout the meat cooler and freezer. The produce cooler was completely cover with water and produce all over with open produce boxes of products to be sold to the customer. Bunkers had expired meat that weren’t found for weeks at a times. The staff associates and the customers are all negatively affected and at risk because of this completely hazardous, neglectful, and unhealthy work environment. There was a lack of cleaning equipment and cleaning chemicals along with the neglect by higher authority. I have over 500 pictures and 150 videos of evidence.
| Symptômes: Essoufflement, Nausée
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