KLTV reports that foods held at unsafe temperatures, unsanitary conditions and even a "dying mouse" are just some of the violations found in the latest inspection period by health authorities.

Six Smith County restaurants were hit with the most serious violations in the latest inspection period by East Texas health departments, including Spring Creek Barbque at 5810 South Broadway in Tyler. Cooked brisket had to be thrown out, chipped plates and a cutting board needed replacing, gaining them a total of 18 demerits.

At Sonic #4963 at 102 North Northwest Loop 323 in Tyler packages of burger buns were found in women's restroom, there was improper handling of ready-to-eat food, no soap or towels were at the hand washing sink, utensils and a deep fryer had too much grease buildup, and duct tape was in the ice machine. Total demerits? 21.

The most shocking find was at Taqueria y Restaurant Morelos at 622 North Palace in Tyler. Mouse droppings were found - as well as a dying mouse on sticky trap, employees were seen violating hand washing rules, beef, rice, and cooked intestines were not properly cooled, raw chicken was above beef, raw beef was above cooked beans and no towels were found at the hand washing sink. Total demerits? 26.

The Brisbane Times reports that by November, all of Brisbane, Australia’s 6,000 eateries will be "voluntarily encouraged" by public pressure to display their restaurant inspection ratings, between zero and five stars.

The stars will only judge the hygiene and food safety standards used to make meals.

David Pugh, owner of Restaurant 2 and vice-president of Restaurant Catering Queensland, said the restaurant industry backed the scheme, adding,

"In fact we see it as a bit of bonus, because if you command three, four, five stars, you might get more foot traffic coming through the door. The reality is that the public want this."

A restaurant dude who gets it. Good for him.

Under the new Eat Safe scheme:

• no stars would mean the eatery had not met the hygiene standards of the Food Act 2006 and Food Safety Standards;

• two stars would mean the business had a low level of compliance with food safety standards and "more effort is required;"

• three stars would mean the eatery was a "good performer" that met food safety standards with an overall acceptable level of food safety.;

• four stars would be awarded to a "very good" performer with high food hygiene; and,

• five stars means the eatery has "excellent hygiene" with very high standards in food refrigeration and storage.

This is a blog post from our friend in France, Albert Amgar, translated by Kansas State French professor Amy Hubbell and the students in FREN 530: French Translation.

Labels, logos, and scores on doors have come up several times on this blog.

According to leParisien.fr on February 24, 2010 in "Asian restaurants are asked to take more care with their cooking," the Asian restaurant union is asking 12,000 caterers and restaurateurs to improve their food safety and quality. Their goal is to improve their ratings and it is not being met.

The “Quality Asia” label was created in October 2005 and it is given to Asian, Chinese, Japanese or Vietnamese restaurants and caterers whose cleanliness is certified. Five years later, only 12 addresses in the Parisian region and 5 in the rest of France (primarily in the North - AA) have been awarded this label. That's a small number considering there are 12,000 food professionals in France and 8,000 in the Parisian region alone.

According to the website of the Asian Restaurant and Catering Union, the first audit is performed by an independent agency that checks the establishments' performance and gives certification.

What is included in the Quality Asia Label?
- Welcoming guests according to traditions
- Offering and cooking Asian flavors from different regions according to European regulations
- Following the guidelines on the Quality Charter
- Submitting to a quality control every two years
- Making comment cards available to clients

What are the criteria for quality?

The first audit checks 142 control points of which 30 are reserved for the kitchen. These points are aimed at the welcome, the quality of management, service, delivery, proportion of quality to price, general cleanliness, general ambiance, facilities, materials, equipment, storage, preparation, expiration dates, traceability, safety and many other elements that ensure quality to the clients.

To be given the label, the food professional must receive 85% on the evaluation.

A new test is given every two years to check changes in the establishment and to ascertain whether the service is consistent with the label requirements and the demands of Quality Charter.

Restaurants with the label are recognized in several ways that attest to their quality:
How can you spot them? There are several ways: the logo, the Quality Charter, the certificate, and the customer satisfaction cards. You can find the restaurants here.

"What does (Powell) know about the actions of London politicians and the relationship of the city and the health unit? Probably nothing."

That was London-lite Councilor Harold Usher responding to my criticism that if London (in Ontario, in Canada) politicians wanted restaurant inspection disclosure in the form of colored signs on doors like the medical officer of health recommended 40 months ago, it would have happened faster. Just like it did in Toronto, all those years ago.

Sir, I didn’t just send my comments in by stagecoach from Kansas, I am from Brantford (in Ontario, in Canada), and have sat through numerous city council meetings involving board of health issues as both a journalist and participant in Toronto, Port Colborne, Welland, Guelph, and closer to London, Ingersoll (all in Ontario, Canada).

Coun. Susan Eagle, one of two people on the 11-member board appointed by city council, said,

"I was keen to move faster than we did . . . I'm disappointed it's taken so long."

Jonathan Sher of the London Free Press wrote in Saturday’s edition that when London-lite restaurant inspections went online for the first time this week, so many diners logged on, the system slowed to a crawl.

Dr. Douglas Powell, associate professor of food safety at Kansas State University, said,

"I think it goes back to a lack of political will. London could have done this earlier if (politicians) wanted to. Is there anyone in London who will champion the rights of diners and people who buy (prepared) food?"

London Controller Gina Barber thinks Powell has a point -- while politicians support the use of coloured signs, no one made it a priority or directed staff to get the work done by a deadline.

The Free Press coverage caused a flood of diners to call the health unit, where officials promised they'd soon post inspection summaries on a long-planned website.

I also told the reporter, the best restaurants will embrace public disclosure and even promote their food safety excellence.

How to use the inspection website in London:

Access at http://inspection.healthunit.com or through the health unit’s main website, www.healthunit.com

Search for restaurants by region, by first letter or by keyword. Violations will be listed for each. 

Click on restaurant names for dates of inspection reports, then on each date for summaries of violations and action required.