Introduction:Recently, a video showing an employee of Mixue Ice Cream & Tea washing their feet in a store sink has sparked widespread discussion. The brand explained it as an emergency response to a scald injury. This incident not only drew consumer attention to food safety but also highlighted common hygiene management loopholes in the catering industry. This article delves into the details of the event, clarifies the official statements and public doubts, and supplements key aspects of hygiene operations in food service environments to help readers understand how to identify and avoid similar risks.
A video of a Mixue Ice Cream & Tea store employee washing their feet in an operational area sink has gone viral online recently. In the footage, a man wearing a black uniform is seen placing his feet into a sink inside the counter to rinse them, with milk tea buckets and cooking utensils also placed nearby, causing strong discomfort among viewers.
The video quickly triggered discussions on social media platforms, with related topics such as “Mixue Ice Cream & Tea Employee Washing Feet in Sink” and “Mixue Ice Cream & Tea Customer Service Response” consecutively trending, becoming a focal point of public discourse. In the video, the employee takes off their shoes and socks and steps one foot into the sink to wash it, with socks and a drink bucket placed next to the foot. Around the sink are brand-branded cups and kitchen tools, while other staff members continue preparing drinks as usual, indicating that this area is part of the normal working space.
According to media reports quoting the brand, the incident occurred at a store in Beijing, where the involved individual was a family member of the store manager who also worked at the location. The brand explained that the employee had suffered a foot scald during work and used cold water for emergency treatment, resulting in the behavior shown in the video. Mixue Ice Cream & Tea subsequently ordered the store to suspend operations for disinfection and provided standardized training and corrective measures for all staff.
However, many netizens remain skeptical of this explanation, noting that the man in the video appears calm and puts his shoes back on immediately after washing his feet, which does not seem consistent with being in pain or an emergency situation. Some observers have also pointed out that if it were truly an emergency scald treatment, there should have been a more logical workflow and shielding measures, rather than conducting it in a customer-visible operational area.
A video poster mentioned that when she purchased a drink, she did not notice any signs of scald injuries on the elderly man; instead, she saw him naturally walk to the sink, take off his shoes, and wash his feet, with many customers still drinking products around him. The whole process was unconcealed, raising doubts about the authenticity of the brand’s response. She also noted that she was standing only about one meter away, and if it had truly been a scald, she suggested the brand release relevant surveillance footage for verification.
As of press time, Mixue Ice Cream & Tea has not provided further responses regarding surveillance review or given a detailed account of the timeline and specific handling procedures of the incident. This event has once again drawn public attention to hygiene management in the catering industry, particularly in high-traffic store environments—how to distinguish between emergency situations and routine hygiene practices has become a shared challenge for consumers and the industry.
Industry experts point out that hygiene risks in the catering business often stem from “taken-for-granted” operational habits, such as placing personal items in operational areas or failing to clearly demarcate clean and contaminated zones. Consumers are advised, when choosing a beverage shop, to observe whether the store maintains a clear workflow, has defined hygiene zones, and whether employees follow basic personal hygiene standards—such as wearing neat uniforms and avoiding unnecessary behaviors in operational areas.
Although this incident was explained as an “emergency scald treatment,” it also serves as a reminder to both businesses and consumers that food safety and hygiene management must start with everyday details. Any exceptional handling should be governed by clear protocols and transparent processes in order to truly earn public trust.
The above content is compiled by CoffeeHunters, a coffee news website.
