”Rotting rats in the kitchen, mold on the cutting board”... Former employee exposes popular bento shop (South Korea)

A former employee has revealed that the hygiene conditions at a popular bento shop in Gangnam-gu, Seoul, which sells around 900 bento boxes a day, are poor.
On the 25th, JTBC's "Case Leader" aired, a man working at a delivery lunch shop in Gangnam-gu, Seoul.
The story of former employee A, who applied for the restaurant after seeing a job advertisement for the restaurant, which is rated for its low price of less than 10,000 won (about 1,000 yen) and good taste, was introduced.
A said, "On the first day of arriving to work, I was in charge of helping out in the kitchen and washing dishes, but I found a cutting board with mold and stains. The cutting board was in a place where drainage had accumulated.
"The food was stored near a drain," he said. "The food was more than a month past its expiration date, and used cooking oil was used for the fried food."
Furthermore, Ms. A said, "I mixed detergent and Lux (sodium hypochlorite detergent) to wash the dishes. I felt guilty while I was working, but halfway through,
"I thought that if I quit, I wouldn't get paid, so I just put up with it and worked," he confessed. The store provided lunch boxes, but Mr. A couldn't eat them and went out to buy some norimaki and ate them.
A shocking incident occurred during this time. A-san noticed a foul odor and when he went to check, he discovered a rotting rat the size of an adult's hand in a corner of the kitchen.
In the five days that she was there, she claimed to have seen live rats twice. In the end, she was unable to continue working there and quit. When asked why she provided information, Ms. A said, "A regular customer at the restaurant had been visiting a nearby hospital.
"I know it's a hospital, but I was worried that medical staff and patients would have to eat it," he said, adding, "I thought it was unreasonable to feed other people when I can't even eat it myself, so I decided to provide the information."
Regarding this, the restaurant explained, "We acknowledge that the building is old and the kitchen is small, so we were careless in some areas," but added, "We periodically hire a contractor to carry out disinfection and cleaning."
"We are working hard. There have been no problems with the hygiene inspections so far," he emphasized. "It is inevitable that you will get dirty to some extent when you are cooking, but it is not right to target only those parts with malice.
He countered, "I think he conveyed it to them objectively."