I’ve worked for Albertsons for a number of years and have been in multiple locations, but the last one was at the Albertsons on Beach and Western Center in Fort Worth, Texas. I feel that the public needs to know that they need to be very careful in their selection of meats at this location. Always check the dates of the meat you are selecting. Fresh meat is given 4 days shelf life. On the 3rd day, the meat should be marked down for a quick sale. That’s not always the case, though. If you see a product that is dark or looks “old” and it has more than 1 day left, it’s been rewrapped and given longer shelf life. That is not only against policy, but hazardous to your health. Take the Fresh Butcher Block, for instance. The products in the case should be displayed for one day, then swapped out for fresh meats and wrapped up, given three days shelf life for you to purchase. Again, that’s rarely the case. The meats may sit in the case for three days before they are so dark and dried out they are unappealin, but bet your booty they will be wrapped and put in the counter with more than a day and won’t be marked down for another day. And the hamburger, I wouldnt recommend you purchase it until late in the afternoon, after the mornings grind has been picked over. I have seen meat that was so off color, almost green it’s so gray, that is thrown in to be ground with fresh tube grind. If it’s processed several times, you won’t even be able to tell (until you smell it when you go to use it). If you absolutely must have it early in the day, I recommend freezing the hamburger immediately when you get home unless you are going to cook it right away (don’t refrigerate overnight). A good thing to do is pick out a good roast and ask the cutter on duty to grind it for you. You will pay the price on the package and lose a small portion left in the grinder, but you will know it was ground fresh. i read a complaint elsewhere about customers asking to have hams sliced upon request on a dirty saw. I have to second that. Beef, pork and chicken may be cut on the saw throughout the day without ever being cleaned and sanitized in between cuts, and now, you want a ready to eat product cut on the same saw? Or maybe you just bought a really nice ribeye steak, but when you cooked it, it had the slightest taste of ham… I wonder why. Another complaint was about the counter being at or above 70 degrees and the product wasn’t pulled from the shelf. First, there is no routine maintenance done on any equipment in any Albertsons. Repairs and maintenance are on an as needed basis. And the product, if it still looks good, you guessed it, give it another three or four days. Please help out your community by bringing it to managements attention if the meat in the counter is questionable. Ask questions. Call the local media with your concerns and have the store investigated (but don’t alert management before doing so or corrections may be made temporarily until the threat blows over). .
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