Category Archives: Restaurant Inspection

‘Oversimplified method’ Colorado seeks to ban letter grades

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A Colorado House Bill aiming to update restaurant inspection regulations has Weld County leaders again fighting for local control.

qr.code.rest.inspection.gradeHouse Bill 1401, introduced late last week, would ban summarizing inspection results with a letter, number or any other “oversimplified method.”

County leaders overhauled the inspection page online in late 2014. Among the updates was a change in grading. Instead of using ambiguous words to rate a restaurant’s safety level, they began using an A-F system.

“It makes it much easier for the citizens of Weld County to look at a restaurant to see how they’re doing,” said Mike Freeman, chairman of the Board of Weld County Commissioners. “People don’t know what ‘critical’ is.”

The inspection process never changed; state law would forbid that. The update changed only how information was presented to the public.

Although various restaurant owners attended meetings to criticize the rule change, county leaders say they believe the change has been a boon to residents. Not only is the A-F grading system more transparent, it encourages restaurant owners to step up, Freeman said.

“They don’t want to see Ds and Fs,” he said. “It’s a very positive impact.”

Within the last year, Weld County saw 50 percent fewer inspections receiving an F, Environmental Health Director Trevor Jiricek wrote in a letter. Inspections getting either a D or an F dropped to 19 percent from 28 percent.

Web traffic on the new inspection page increased 100 percent over that time, Jiricek wrote. Leaders say it’s because residents can actually glean something from the page now.

The use of restaurant inspection disclosure systems as a means of communicating food safety information

Filion, K. and Powell, D.A. 2009. Journal of Foodservice 20: 287-297.

The World Health Organization estimates that up to 30% of individuals in developed countries become ill from food or water each year. Up to 70% of these illnesses are estimated to be linked to food prepared at foodservice establishments.barf.o.meter_.dec_.12-216x300-216x3001-216x300

Consumer confidence in the safety of food prepared in restaurants is fragile, varying significantly from year to year, with many consumers attributing foodborne illness to foodservice. One of the key drivers of restaurant choice is consumer perception of the hygiene of a restaurant. Restaurant hygiene information is something consumers desire, and when available, may use to make dining decisions.

Filion, K. and Powell, D.A. 2011. Designing a national restaurant inspection disclosure system for New Zealand. Journal of Food Protection 74(11): 1869-1874

The World Health Organization estimates that up to 30% of individuals in developed countries become ill from contaminated food or water each year, and up to 70% of these illnesses are estimated to be linked to food service facilities. The aim of restaurant inspections is to reduce foodborne outbreaks and enhance consumer confidence in food service. Inspection disclosure systems have been developed as tools for consumers and incentives for food service operators. Disclosure systems are common in developed countries but are inconsistently used, possibly because previous research has not determined the best format for disclosing inspection results. This study was conducted to develop a consistent, compelling, and trusted inspection disclosure system for New Zealand. Existing international and national disclosure systems were evaluated.larry.the_.cable_.guy_.health.inspector-213x300-213x3001-213x300

Two cards, a letter grade (A, B, C, or F) and a gauge (speedometer style), were designed to represent a restaurant’s inspection result and were provided to 371 premises in six districts for 3 months. Operators (n = 269) and consumers (n = 991) were interviewed to determine which card design best communicated inspection results. Less than half of the consumers noticed cards before entering the premises; these data indicated that the letter attracted more initial attention (78%) than the gauge (45%). Fifty-eight percent (38) of the operators with the gauge preferred the letter; and 79% (47) of the operators with letter preferred the letter. Eighty-eight percent (133) of the consumers in gauge districts preferred the letter, and 72% (161) of those in letter districts preferring the letter. Based on these data, the letter method was recommended for a national disclosure system for New Zealand.

 

Edmunds Fine Dining fined £5,300 for mice infestation

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The company behind Edmunds Fine Dining has been fined £5,300 after a mouse infestation was discovered by health inspectors at its Brindleyplace premises.

Edmunds Fine DiningParent firm Casamou Ltd admitted nine breaches of food safety regulations at Birmingham magistrates.

Nicola Lea, prosecuting for the city council, said the restaurant now has a five-star hygiene rating.

But it was served with an emergency prohibition notice in January 2015 which had forced it to close for one day.

Ms Lea said environmental health officers had visited the restaurant on January 20 last year after receiving a complaint.

Officers found mouse droppings throughout the premises, a lack of effective cleaning and no evidence of a food safety management plan.

They also discovered out of date milk and cream in the fridges.

She added: “Officers served the notice on January 20 and returned to carry out a follow-up inspection on January 21 and the premises was allowed to reopen.

“There was a subsequent inspection in March 2015 and they now have a five-star rating.”

She added that a food safety management plan was drawn up after the visits and said there had been a high level of co-operation, including the steps to resolve the problems.

In mitigation for Casamou Ltd, lawyer Mr Smith described the incident as “very unfortunate” and said Edmunds had received a clean bill of health from a pest control company on the very same day of the visit.

He also said the complaint had been made anonymously and that the venue had been closed in the two days before the visit.

He said in those two days no cooking had taken place and any out of date food would have been checked and disposed of.

He added: “The visit took place on a Tuesday. The restaurant is closed on Sunday and Monday and a member of staff should have attended work to carry out cleaning duties.

“There was a system in place, but the system failed because the member of staff did not attend work. The company co-operated fully with the local authority and subsequently received a five-star rating, which is still in place.”

 

Still don’t like sushi: Thunder Bay health unit suspects foodborne illness at Bento Sushi

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The Thunder Bay health unit wants to hear from people who bought food at Bento Sushi in the Real Canadian Superstore in Thunder Bay, Ont., on March 28.

8095_reddragroll_listThe health unit stated in a written release Wednesday that it is investigating cases of suspected foodborne illness after four people who purchased sushi at the Bento location in the Superstore in the city fell ill within four to five hours of eating it.

The reported illness was characterized by vomiting, diarrhea and weakness and lasted approximately 24 hours.

Fancy (sorta) food ain’t safe food: Abdul’s in Manchester edition

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Cockroaches and mice were found at two branches of a well-known Manchester fastfood chain, with council chiefs hitting owners with hefty fines totaling nearly £13,000.

abduls.manchesterBosses at Abdul’s outlets in Levenshulme and Rusholme were fined after town hall chiefs discovered filthy conditions and infestations of vermin and insects.

Abdul Ghaffar is the sole proprietor of Abdul’s Levenshulme, at 998 Stockport Road – and director of Bolton-based Express Fast Food Limited, which runs the Rusholme branch on the famous Curry Mile.

After a member of the public complained to the council, food safety officers inspected the Levenshulme eatery and discovered evidence of a cockroach and mouse infestation.

The takeaway did not have a pest control contract in place.

Council bosses said the pest problem posed an immediate food safety risk and the takeaway was voluntarily closed.

UK pub bosses fined £30k after rat droppings found in filthy storeroom

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Bosses at a filthy pub have been ordered to pay over £30,000 after inspectors found rat droppings in its storerooms.

grapes.inn.fineThe disgusting find certainly wasn’t on the menu of Scaling Dam’s The Grapes Inn, which has now been closed to protect the public.

The shocking state of the struggling pub’s kitchen came after a council investigation found everything from out-of-date food to leaking fridges.

Pictures of the kitchen even appear to show dead bugs left near the food.

On its website the Scaling Dam boozer boasts of “providing proper pub grub offering real value for money”, charging punters £40 for the teatime special.

Now landlord Mark Miles has been given food for thought after being fined £30,894 at Teesside Magistrates’ Court.

He admitted 11 food safety and hygiene offences on Wednesday following an investigation by Redcar and Cleveland Council.

Yuck factor: Swiss study finds E. coli bacteria in ice cubes

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More than a quarter of ice cubes used in Swiss bars and restaurants contain fecal bacteria such as E. coli, according to a nationwide study by the Swiss cantonal chemists association (VKCS).

ice.bearIn an analysis of ice cube samples collected from bars, restaurants and canteens around Switzerland last year, 26 percent fell short of legal health standards, said Sunday paper SonntagsBlick, which released the figure prior to the report’s official publication.

The presence of bacteria including pseudomonas, E. coli and enterococci is “a clear sign of unsanitary production of ice cubes,” Otmar Deflorin, president of the  cantonal chemists association and head of the Swiss federal laboratory in Bern, told SonntagsBlick.

The primary cause is a lack of hygiene in bars and restaurants, where ice machines may be badly cleaned and maintained, he said.

27 now sick linked to Australian Enlighten night noodle market

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At least 27 people have reported to ACT Health after developing food poisoning possibly linked to a stall at the night noodle markets.

Enlighten Night Noodle MarketsOn March 11, ACT Health notified the public of “several” cases of  gastroenteritis connected to a Canberra-based premises serving food at the market.

The people had reported becoming ill with diarrhea approximately 10 to 13 hours after eating food from the stall,  ACT Health said.

One Canberra woman who got sick said she went to the markets three times. The day after the third visit, she became sick with a “very painful” stomach ache, vomiting and diarrhoea.

She said she was “100 per cent” sure of the source of her illness, as she was the only one from her family to eat the dish from that stall.

At the time of the outbreak, the  ACT Health Protection Service said it was confident there was no ongoing risk to public health from food sold at the stall, and the outbreak had been controlled.

The government would not confirm which Canberra restaurant or which dish was linked to the outbreak of food poisoning.

“ACT Health is not able to release details of food businesses that are subject to enforcement action or ongoing investigation as it could unreasonably affect the business affairs of registered proprietors, or unduly influence or impair future legal proceedings,” the spokeswoman said.

Or prevent other people from getting sick.

No thanks: Parasite destruction proof needed for sushi

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The source of raw tuna and salmon being served at Enos Sushi in Forsyth County couldn’t be verified when a Forsyth County, Georgia, health inspector made a recent routine inspection.

sushi-largeThe fish was not in the original packaging and parasite destruction documentation was not available either, the inspector said. Points were taken off because food safety could not be determined, and the fish would be served raw in sushi.

Enos Sushi, 3630 Peachtree Parkway, Suwanee, received a failing score of 34/U. The restaurant also failed a routine inspection in August with a 62/U, then improved to 88/B on the follow-up inspection.

Needs to be compelling: Does training improve food safety?

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A successful food safety intervention must be based on firm theories and a consideration of all relevant variables. The purpose of this paper is to examine the extent of improvement in food safety knowledge and practices of food handlers in primary school canteens through food safety training.

compel – A list of 98 primary schools was randomized into intervention and control groups using a multistage sampling method. The training programme for the intervention group and questionnaires for evaluating knowledge and practices were developed. On-site observations were done to assess hygienic practices during the handling of raw food and cooking equipment. In total, 16 school canteens participated in this study.

– Knowledge about personal hygiene and related to rules for preparing safe food was significantly improved after the food safety intervention. Some of the improvement was sustained for up to 12 weeks after the intervention. The self-reported practice score of food safety and hygiene in the intervention group was significantly higher at post1 and post2 compared to baseline. A significant within-group and between-group improvement was demonstrated for the observed behaviour of raw food handling and equipment sanitation.

– The originality of this study is to provide a new framework for the design and implementation of food safety intervention in school canteens targeted towards a specific enabling factor for behavioural change. Provision of food safety training grounded by the theory of planned behaviour was associated with significantly improved food safety knowledge and behaviour amongst food handlers.

Effect of food safety training on food handlers’ knowledge and practices

British Food Journal, Volume 118, Number 4, 2016, pp. 795-808(14)

Husain, Nik Rosmawati Nik; Muda, Wan Manan Wan; Jamil, Noor Izani Noor; Hanafi, Nik Nurain Nik; Rahman, Razlina A

http://www.ingentaconnect.com/content/mcb/070/2016/00000118/00000004/art00003

We had our own take on training effectiveness a few years back:

Investigating the potential benefits of on-site food safety training for Folklorama, a temporary food service event

Journal of Food Protection®, Volume 75, Number 10, October 2012 , pp. 1829-1834(6)

Mancini, Roberto; Murray, Leigh; Chapman, Benjamin J.; Powell, Douglas A.

http://www.ingentaconnect.com/content/iafp/jfp/2012/00000075/00000010/art00014

Rob_Mancini_001Folklorama in Winnipeg, Manitoba, Canada, is a 14-day temporary food service event that explores the many different cultural realms of food, food preparation, and entertainment. In 2010, the Russian pavilion at Folklorama was implicated in a foodborne outbreak of Escherichia coli O157 that caused 37 illnesses and 18 hospitalizations. The ethnic nature and diversity of foods prepared within each pavilion presents a unique problem for food inspectors, as each culture prepares food in their own very unique way. The Manitoba Department of Health and Folklorama Board of Directors realized a need to implement a food safety information delivery program that would be more effective than a 2-h food safety course delivered via PowerPoint slides. The food operators and event coordinators of five randomly chosen pavilions selling potentially hazardous food were trained on-site, in their work environment, focusing on critical control points specific to their menu. A control group (five pavilions) did not receive on-site food safety training and were assessed concurrently. Public health inspections for all 10 pavilions were performed by Certified Public Health Inspectors employed with Manitoba Health. Critical infractions were assessed by means of standardized food protection inspection reports. The results suggest no statistically significant difference in food inspection scores between the trained and control groups. However, it was found that inspection report results increased for both the control and trained groups from the first inspection to the second, implying that public health inspections are necessary in correcting unsafe food safety practices. The results further show that in this case, the 2-h food safety course delivered via slides was sufficient to pass public health inspections. Further evaluations of alternative food safety training approaches are warranted.

Raising Arizona: When health inspections go bad, they go really bad – and may involve meat tenderizers

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Lily Altavena of the Phoenix New Times recounts the crap that health inspectors can face.

On a Friday afternoon in May 2014, Maricopa County health inspector Jessica Reighard entered the kitchen of Wahsun, a popular Chinese restaurant in Phoenix, and found a man cleaning furiously.

Granny-Clampett-shotgunApparently not furiously enough.

Health code violations stacked up quickly as Reighard gazed around the room. Food sat out on the kitchen’s dirty counters and the ceiling was “black with dust,” according to an internal report she would later file with supervisors.

The restaurant’s biggest problem was refrigeration. None of the coolers, the inspector wrote, kept food at the proper temperature. She began explaining to the married couple who owned the restaurant why she had to suspend their permit, temporarily closing the restaurant.

This was when the yelling started.

Over and over, Reighard wrote, Yit Kiu Szeto yelled, “Easy, easy, be happy! Just close us if you are going to close us, and be happy!” The inspector asked if she could please finish speaking.

Szeto’s wife, Chao Xie, now yelling with her husband, lunged at the inspector. The couple shouted profanities and wagged their fingers; the man even poked Reighard in the face a few times, the inspector detailed in her report.

While she dialed 911, the man picked up what the inspector would later identify as “possibly a meat tenderizer” and slammed it into a stainless steel prep table twice.

Then he swung it toward the inspector, missing her by just a few inches, according to a police report. Reighard ran out of the restaurant, leaving her computer and phone behind.

GoneMovie.com

GoneMovie.com

A criminal case against Szeto would drag on until February 2016, almost two years after the original incident. In a plea agreement, Szeto pleaded no contest to one count of disorderly conduct, a charge downgraded from aggravated assault. He declined comment for this story through his wife, on the advice of legal counsel.

The health inspector is a much-maligned figure in the restaurant industry. From the restaurateur’s perspective, too often inspectors are out to get the little guy, stomping into their businesses with a clipboard, looking to regulate anything and everything in their sacred kitchens. But internal documents obtained by New Times in a public records request reveal that Maricopa County health inspectors do not have an easy job. They’re facing stressed-out restaurant owners, who often panic when written up for health-code violations, often posted online for the public to judge. And owners don’t always take the news well. In the past few years, inspectors have been screamed at, demeaned, and even backhanded.

These are the stories missing from the inspection reports you can read online — instead, they’re detailed in internal documents the department calls “near-miss reports.” The National Safety Council — a nonprofit organization advocating for worker safety — recommends the near-miss system as a way for workplaces to document events that don’t result in a worker’s injury, but could have.

The full story recounts details all too familiar to front-line inspectors.