Cameras everywhere (and sometimes TMI): Georgia Waffle House employee pleasures himself in restaurant

One man is no longer an employee at a popular chain restaurant in Macon for a sexual act caught on video.

cigar.waffle.austin.powersThe man is out of a job at Waffle House — fired for what can only be described as lewd behavior.

41NBC received video from a concerned citizen where an employee was shown in his Waffle House uniform, pleasuring himself inside the restaurant’s dining area while another employee watched.

41NBC believes the video is too graphic to show. Waffle House took immediate action and they have chosen not to identify the man. We received a statement from Waffle House’s corporate office about the issue. A spokesperson says in part that the issue is disgusting…

“In addition, we are cooperating with local authorities to explore if charges will be brought against this individual.”

Health officials say the act, while unusual, would be treated no differently than blood or other bodily fluid exposure in the restaurant. 

“Basically any general protocol that would follow clean up for wash, rinse, and sanitize would work. You’d want to increase the strength of the sanitizer to the level that it would be a disinfectant,” Donna Cadwell with the Macon-Bibb County Health Department said.


How to win friends and influence people? NZ burger chef loses it after foodborne illness accusation

The social media storm began when a woman sent a private Facebook message to Ekim Burgers, saying that she loved the cafe’s food but her son had spent the night vomiting after eating there.“Firstly, this is not a complaint,” the woman began. “[The burger] is the only thing he ate differently from us that day so we assume it was the burger. Just wanted you to be aware. We thought the burgers were fantastic and know it was probably a one-off.”

And it probably wasn’t the burger (that would take 2-4 days, unless it was norovirus).

But the response from the chef is an instructive lesson in what not to do when chatting with customers.

On Wednesday, owner Mike Duffy posted a screengrab of the private message from the Wellington woman, saying “he wanted to get in first.”

When people complained he was breaching her privacy, he posted on Thursday the rant against his customers.

“Almost 20 years in this f—ing industry and never had a person who ate what I cook get sick from it,” he wrote on Ekim Burger’s Facebook page.

No evidence to prove that.

“Plenty of pissed up office jocks pulling the ‘i got food poisoning’ call after going home way to [sic] drunk from a staff Christmas party with someone who they shouldn’t have.

“Loads of middle class no idea house wives completely out of their league complaining that their wine glass should have more in it.

“Dozens of to [sic] drunk to drive but gonna anyway cos they can lawyer’s with no regard for the position they put you in as the license holder by driving home.

“100000s of eggs on Sunday mornings when no one, least of all the other staff wants to hear some little shit kid banging his or her fork on the wooden table only to be released from its chair to f— up the morning of other diners. So it’s dimwitted parents can talk about what shit the service is even though they’d never tip no matter how good it was.”

Unapologetic, Duffy said the rant was inspired by what he calls a creeping culture of rudeness and entitlement among hospitality patrons, who he said have a responsibility to behave well in restaurants, cafes and bars.

“It’s common courtesy and it’s not common anymore,” he explained.

We trusted suppliers? California caterer faces lawsuits

Six people have filed lawsuits against Coconut Joe’s, a Bakersfield, California, restaurant and catering company, after 36 people became ill days after consuming its food. Most of them had attended a birthday party it had catered.

coconut.joesThe lawsuits were filed last fall and early this year following a Sept. 14, 2014, 90th birthday party for a member of Crossover Church of Rosedale, where the party took place. The hosts served mesquite grilled chicken from Coconut Joe’s, whose restaurant is at 4158 California Ave.

All of the civil cases are pending in Kern County Superior Court. A case management conference is scheduled for May 5. No trial date has been set.

Owner Joe Coughlin blamed the illness on Jordano’s, a wholesale food and beverage supplier based in Santa Barbara County that the restaurant was trying out for the first time the weekend of the party.

That was a “test run” of Jordano’s, which was trying to woo the restaurant’s business from a competitor, Coughlin said. He had not purchased chicken from Jordano’s previously and had already decided not to use the company again when word reached the restaurant that some party guests were getting sick, he said.

“In 28 years, we hadn’t had any problems … and we haven’t had any problems since,” Coughlin said, adding that he felt “caught in the middle” by a food safety gap that was beyond his control.

“That industry is heavily regulated,” he said. “We trusted them.”

Jordano’s, which Coconut Joe’s named in cross complaints dated April 17, did not return several telephone calls requesting an interview. In the court filing, Coconut Joe’s asked the court to make Jordano’s pay for any sum awarded to plaintiffs.

Jordano’s does not raise chickens. The company sells chicken raised elsewhere.

The California Department of Public Health tried to trace the chicken to its source and said based on records and coded packaging, it “most likely” came from Holmes Foods Inc.

Donna Fenton, director of Kern County Public Health Services’ Environmental Health Division, said “It was a little complicated because there was food brought in, too, like a pot luck, but there were people who had consumed food at Coconut Joe’s who had not been at the party, so while we can’t say with 100 percent certainty it was Coconut Joe’s chicken, because of the number of cases we can presume that that was the source of contamination.”

Ten restaurant inspections were conducted between Sept. 22, 2014, and Oct. 27, 2014. The county also questioned 36 customers who reported illness and tested stool samples from six of them.

Five samples came back positive for two different strains of the disease: four for salmonella serogroup B and one for salmonella serogroup A-1, according to the health department.

Shock over Checkers chicken blunder in South Africa

Cell phones and their cameras are everywhere.

Be accountable. Checkers store in Cape Town, South Africa,  has left a bitter taste in the mouth of a consumer after he saw raw marinated chicken on the floor in the deli.

This stomach-turning experience took place at the Checkers outlet in Bayside Mall in Table View.

The consumer, who wants to remain anonymous, was so appalled by what he saw that he snapped an image to capture the shocking discovery.

He says nothing indicated to him that an accident may have occurred because no sign was put up and there was no rush to pick up the chicken from the floor.

“I stood in the queue waiting to be assisted … there were three customers in front of me and two behind me.  For this whole time the chicken was just laying on the floor.

“Then a woman came from the back and packed the chicken in a white container. It seemed very normal. She was so relaxed.”

He said what looked like the manager watched on as the employee packed over the chicken to the container without even assuring customers that there is no need to worry.

Health24 checked in with the Shoprite Checkers group and handed over the image.

Sarita van Wyk, spokesperson for the retailer, said Checkers views the perception created by the photograph in a serious light.

“The supermarket group regards food safety and hygiene in its stores of utmost importance and therefore our stores adhere to stringently monitored food safety hygiene and product handling requirements to ensure that food products prepared on the premises remain fresh and safe to eat at all times.”

E. coli in parsley: 141 sickened at Flicks in Ireland, shuttered and fined £110,000

More than 140 people fell ill after dining at Flicks Restaurant in Belfast during a three-month period in 2012.

flicks.belfastAn investigation by the Public Health Agency (PHA) found chopped parsley, used to garnish dishes, had not been adequately washed or refrigerated to kill bacteria.

The disclosure comes as the owners of the restaurant, which is now closed, were fined £110,000 after admitting a series of hygiene breaches.

The PHA report said: “Staff assumed the parsley, which originated in the eastern and western Mediterranean, was supplied to the restaurant as a ready to eat product but this was not the case.

“Washing of the parsley to remove contamination was therefore not identified as a critical control point.

“There was evidence of failure to comply with the legal requirement to keep the prepared parsley refrigerated and this could have facilitated the growth of micro-organisms.”

Not sure what washing would do.

There were 141 clinically confirmed cases of E.coli during the outbreak; 19 people were admitted to hospital and a further 159 presented symptoms.

parsleyThe PHA said poor practices within the restaurant contributed to the spread of the bacteria and that some meals may have been garnished by a food handler who had contracted E.coli.

Staff toilet facilities were found to be inadequate with no soap or drying facilities.

The restaurant closed voluntarily on October 11, 2012, following advice from the Belfast City Council’s environmental health staff.

In a statement, Belfast City Council said the case highlighted the dangerous consequences of hygiene failures.

Flicks owner Michael McAdam told the BBC he was “devastated” that people had become sick.

He said: “I am personally devastated that any business of mine could have caused people to become ill.

“I would just like to take this opportunity, once again, to say how deeply sorry I am to anyone who fell ill as a result of eating at Flicks restaurant.”

The restaurant is not expected to re-open.

Fancy food ain’t safe food, LA edition

When the health inspector showed up at Wolfgang’s Steakhouse in Beverly Hills last fall, he found a cockroach in the hall and poor sanitation in the kitchen. He found enough critical violations, he threatened to suspend their permit and said he’d be back in two weeks to make sure they had cleaned up. seven months later, the inspector still has never been back to Wolfgang’s.

The county’s 10 million residents depend on the health department to inspect restaurants often, to make sure they’re clean and safe. But an NBC4 I-Team investigation has found LA County is failing to inspect many restaurants frequently, and food poisoning and filth at some eateries may be the result.

“We could be doing a better job in many areas,” says Angelo Bellomo, the head of the county’s restaurant inspection program, and director of LA County Environmental Health.

Restaurants like Nobu in Malibu, which serves sushi to celebrities like Halle Berry and Mel Gibson, are required to be inspected three times a year, according to LA County Health Department policy.

“I’d like to see three inspections a year in high-risk restaurants,” said LA County’s Bellomo.

Most restaurants are considered “high risk” because they handle raw meat, poultry, and fish.

But when I-Team examined the last two years of all restaurant inspections, it found thousands of high-risk restaurants aren’t getting anywhere near the required three inspections a year.

When 13 people who ate at Nobu contracted potentially deadly Norovirus in November 2014, the restaurant hadn’t had an inspection in over a year — October 2013. Nobu declined to comment to NBC4.

“You’re playing Russian roulette when you go out to dinner,” said Dr. Pete Snyder, a nationally known food safety expert who has trained health inspectors. “If you’re only inspecting once or twice a year, then the restaurants don’t fear you anymore.”

Diners are also finding that an “A” grade in the window doesn’t mean a restaurant has been inspected lately, or that it’s necessarily safe. Wolfgang’s, Coast Cafe at Shutter’s, Nobu, and Lunasia all had “A”s when people got sick there or when inspectors found critical violations.

“Wolfgang’s Steakhouse in Beverly Hills maintains the highest standards,” general manager Michael Connly told the I-Team in a statement.

“Shutter’s on the Beach operates under stringent health and safety standards in food preparation and cleanliness in the industry,” said Shutter’s GM Gregory Day, in an emailed statement to NBC4.

As for their cooks who we caught on camera eating on the job, a major violation, he added “any misconduct that may have taken place will be properly addressed.”

After getting sick at Lunasia, Holstein’s family said they have little faith in LA County’s inspection system or its letter grades.

UK business owner fined £14,000 for filthy food factory

An illegal food factory owner in Erith was fined £14,000 after admitting that his “ready to eat” food produced on site was not produced hygienically.

soy.erith‘SOY’ business owner Tony Chuoc Ha Lam pleaded guilty to 14 offences under food safety legislation at Bexley Magistrates’ Court last Monday (April 14).

Food safety officers from Bexley Council found the Hailey Road premises in a “filthy” condition with extensive mold growing, filthy equipment, leaking drains, no hand washing facilities, inadequate and dirty protective clothing, and an active rodent infestation when they first visited them.

The business was not registered with the council, despite this being a legal requirement, and had no systems in place to ensure foods produced on site were safe to eat.

Bexley Council claim the hygiene conditions at the food factory were so poor they presented an imminent risk to health.

Punjab Food Authority giving unsanitary restaurants an easy time of it

A food safety officer requesting anonymity said the Punjab Food Authority in Pakistan had received a complaint that an assistant food safety officer had received Rs50,000 bribe from the restaurant owner so he could keep his restaurant open. At the time, the PFA director general had constituted a three-member committee to probe the complaint which was later shelved, he said.

The food safety officer said this wasn’t the only restaurant that had reopened before the stipulated period. The SOPs regarding duration of closure and required permission from the PFA DG are being flouted openly, he said.

In the first week of 2015, Food Safety Officer Nadeem fined a restaurant in GOR-I for unhygienic conditions anPunjab Food Authorityd lack of soaps in the workers’ washrooms. According to the SOP, the restaurant should have been sealed but it was fined Rs25,000 instead.

PFA spokesperson Fareeha Anwer said the SOP had been amended a little but it was being observed to the letter. She said a written permission from the DG used to be mandatory in order to de-seal restaurants, but now an operations deputy director can also issue permission for it.


Sink plug found in Hog’s Breath Cafe salad in Australia

My parents made the trek to Australia a few weeks ago and we went to the Hog’s Breath Cafe in Coolangatta while enjoying the beach. enjoyed their steak, but it didn’t have a sink plug in it, like a customer’s salad over the weekend.

The customer posted an image on Hog’s Breath Aspley Facebook page, where it was “liked” more than 2000 times.

Hog’s Breath Cafe Australian general manager Ross Worth said the company had been in contact with the woman and apologised.

He said food hygiene was a top priority for the company and they had notified local health authorities about the incident.

Mr Worth said the plug had come from a sanitised ice food bath that was designated for fresh produce like lettuce and tomatoes to be washed in.

“On that day the staff members have pulled fresh produce out of the bath and accidently pulled the plug with it,” he said.

“The business owner has re-trained his staff on the right processes to make sure this doesn’t ever happen again.”

Mr Worth said plugs would be chained to the ice baths prevent them from being dislodged.

Toronto looks at daycares, nursing homes for DineSafe

While other cities continue to fight a losing war against restaurant inspection disclosure, Toronto is planning to expand its red-yellow-green placard system to daycares, hospitals, nursing homes and school cafeterias, 20 months after a Ryerson University/Star investigation revealed serious gaps in the city’s heralded DineSafe program.

toronto.dinesafeDr. David McKeown, Toronto’s medical officer of health is recommending city council expand DineSafe to food-serving institutions including daycares, hospitals, nursing homes and school cafeterias. They would have to prominently display green (pass), yellow (cautionary pass) or red (fail) health inspection results.

McKeown also wants the notices posted for public pool and spa water tests.

Expanding DineSafe disclosure “will increase compliance with health and safety requirements and result in improved public health,” he states in a report released Monday.

About 2,000 food-serving institutions are not covered by stringent DineSafe requirements introduced 14 years ago and credited with reducing dangerous health violations by Toronto restaurants.

Because daycares, hospitals, nursing homes and other institutions “serve vulnerable populations, they are considered high-risk food premises requiring at least three compliance inspections annually,” the report states.

“You guys get the credit for pushing us to disclose,” Toronto Public Health food safety manager Jim Chan said at the time.

However, institutions were not forced to display green, yellow or red signs at their entrances.

McKeown’s proposed bylaw would expand DineSafe to “premises where food or milk is manufactured, processed, prepared, stored, handled, displayed, distributed, transported, sold or offered for sale, but does not include a private residence.”