Archived TL Pfresh Problem

[Frida]

So I'm going to try to make this short because it's a long story.
My TL is new to pfresh, he came from Guest Service, and he wanted to put out the St Louis Ribs. However, the ribs have been sitting in the meat cooler, not the freezer since November 7. I addressed my concerns to him about the meat most likely being expired but he ignored me and said that it didn't expire until March 4th or something around there. I just let it slide because he's my team lead but it was and still is bugging me. I went to the official St Louis Ribs website and it says that shelf life is 100-180 days kept at 0 degrees Fahrenheit. And on the Target meat shelf life it says that Frozen slack ribs are 17 days shelf life. I addressed this to my Store Manager and he told me to toss them. But today I was officially coached for "going over his head" about the issue and now it's documented. He said I lost the company $500 dollars for throwing out perfectly good ribs. He also said a lot of mean things like "I don't know how to make things seem like your idea so you feel better about yourself" I am going to speak with HR tomorrow about switching departments but I really feel I was in the right about this move. I'm still unsure about the dates :/

 

[Produce Queen]

You were right to throw them out. Has he taken the food safety certification class? It could've made someone sick eating those ribs.

 

[Frida]

You were right to throw them out. Has he taken the food safety certification class? It could've made someone sick eating those ribs.

I sure hope he did since he's TL of that department. He just made me feel really dumb about it and was saying all the other etls were disappointed in me. I'm a great worker but lately he's been wanting to do things his way which go against the way I was trained. Like for example he is ok with having outs on the bakery table. But thank you, I just need reassurance about the shelf life

 

[qmosqueen]

You did the right thing take it from the queen of Qmos getting rid of 500 dollars is nothing that is a usually day for me. I Qmos on the average about 500 dollars every day I work. To be successful you have to get rid of the garbage no matter how good it is. And by the way ribs do not sell in the winter.

 

[Jack of all Workcenters]

If the food even looks like it may be a risk, you toss that shit. If there is even a doubt in your mind you toss it. $500 is nothing compared to a lawsuit.

 

[LogisticsFox]

Meat isn't even in my coverage and I could tell you that those ribs were no good. How long has he been your team lead? Sounds like his food safety module is due.

Also, why are you backstocking ribs in a cooler instead of a freezer?

 

[Hardlinesmaster]

Document all events. Next time, go to your etl with your concerns. That tl needs to get their certs & proper training done.

 

[targetflowslave]

I go by the rule if you wouldn't buy it get rid of it.

 

[RetailWorld]

You were coached for following food safety rules and protecting Target interests. Talk to your ETL-Salesfloor and HR. Seriously.

It'd be like if you were coached for not jumping on a flatbed and getting a ride when your TL told you to jump on.

 

[BoxCutter]

But today I was officially coached for "going over his head" about the issue and now it's documented.

"Challenging up," is (or at least was) part of the Target culture. I would talk to your ETL-HR the next time you share a shift and have that coaching removed from your file. I have never heard of a TM getting coached for going over their TLs head. Especially when you were correct and the situation could have resulted in bad publicity for Target and possible law suits.

 

[Loki]

I didn't even know they still had PFresh TL's...

 

[signingminion]

I didn't even know they still had PFresh TL's...

Ctl. Not all stores.

But yeah, he's an idiot.

 

[Frida]

Yeah ok wow! Thank you everyone! I actually started crying over this whole thing but I'm glad so many people agree with what I did. I just couldn't ignore what was morally wrong. Like poisoning people.

 

[Frida]

Meat isn't even in my coverage and I could tell you that those ribs were no good. How long has he been your team lead? Sounds like his food safety module is due.

Also, why are you backstocking ribs in a cooler instead of a freezer?

I've been trying to get them to either store it in the freezer or if they want it refridgerated to date all of them at once. Of course no one wants to listen to a TM especially a TL who has way too much pride.

 

[Frida]

Document all events. Next time, go to your etl with your concerns. That tl needs to get their certs & proper training done.

When the TL ignored my concerns I went straight to the store manager and that's why I got in trouble. Also he's still insisting that the ribs were perfectly fine.

 

[Hardlinesmaster]

Learn the backroom & back stock it to the freezer or ask a brtl/brtl to do it for you. Do a sda on it too. Let your etl know that you were coached for it too.

 

[Frida]

Learn the backroom & back stock it to the freezer or ask a brtl/brtl to do it for you. Do a sda on it too. Let your etl know that you were coached for it too.

Great idea!

 

[Xanatos]

You were right to throw them out. Has he taken the food safety certification class? It could've made someone sick eating those ribs.

CTLs don't have to take that class anymore. Neither do Starbucks or Food Ave TLs, unless they have a Pizza Hut (Pizza Hut requires it).

 

[Coqui]

You were right but got coached anyway for "going over his head"? How is that even a legit coaching? Maybe it would have been more acceptable if you went to your ETL since it's their workcenter as well instead of going to the STL.

 

[Produce Queen]

CTLs don't have to take that class anymore. Neither do Starbucks or Food Ave TLs, unless they have a Pizza Hut (Pizza Hut requires it).

A CTL just went to the class a couple months ago so that seems odd. And stupid cuz....knowledge of food safety is kinda important.

 

[DoWork]

That guy is a moron for many different reasons. Going over his head? The chain of command only works if the link above you isn't garbage. The meat was obviously bad. He's worried about 500 dollars in meat? That's a joke. If he would really look at numbers, he'd realize most 'fresh' meats are a break even product, at best. Lunch meat and frozen is where the profit is. I throw away 2-400 dollars a day in fresh meat.

 

[Amaazingdude]

I would speak to HR. Usually HR has to approve all official coachings.,,so you might need to call the hotline.

 

[Coqui]

HR only has to approve Corrective Actions.

 

[Jill of All Trades]

Did you just get yelled at for going over his head, or was it an official coaching? If it was an official coaching I would make sure an ETL saw the piece of paper where your TL wrote "Frida went over my head on a food safety issue and is being coached for it" because that is bullshit of the highest order.

 

[Jack of all Workcenters]

A CTL just went to the class a couple months ago so that seems odd. And stupid cuz....knowledge of food safety is kinda important.

Redwire says that only lods have to take it now, depending on local laws. So it is possible your county/state still requires it.