Broadway theaters get served with health department violations

WNYC reports that even though they’re not cooking any food, Broadway theaters are getting letter grades from the city’s Department of Health and Mental Hygiene. The Broadway venues, along with Off-Broadway and movie theaters, are included in the city’s restaurant grading program because they operate concession stands. Many of the stands aren’t performing very well.

Although final grades are still pending for most theaters, at least 15 of them have already been written up for violations that range from mice to bad plumbing in preliminary inspections.

According to Variety editor Gordon Cox, theaters are getting bad scores because they are housed in very old buildings.

In a written statement, a health department spokesperson said, "Even with the limited food and drink offerings typically found at theaters, there is a risk of food borne illness if food safety practices are not followed."

Red yellow or green? Toronto restaurant grading program wins international food safety honor

“We are kind of rock stars in the public health world.”

Sylvanus Thompson, Toronto Public Health quality assurance manager, as quoted in the Toronto Star.

Sylvanus (below, left, exactly as shown, in 2005), you’re not a rock star.

No one in public health is a rock star. You can be a rock star in your own mind, you can be like Chapman and admit it now and then, you can be like Roy Costa and actually play in a rock band, but proclaiming you’re like a rock star in a major newspaper isn’t cool.

Next, you’ll be declaring, “I am a golden god.”

Sylvanus hung out in my lab a bit back in the Guelph days, and I supervised the final written report for his MS, and helped out as Toronto developed its red-yellow-green restaurant inspection disclosure system.

And congrats on that, because on the 10th anniversary of its groundbreaking restaurant inspection disclosure program, Toronto Public Health has become the first non-U.S. health department to win a prestigious award for “unsurpassed achievement in providing outstanding food protection.”

The city’s health department will receive the 56-year-old Samuel J. Crumbine Consumer Protection Award for DineSafe, an internationally recognized program that posts inspection results for Toronto eateries online and in their front windows.

The health department’s 63-page application includes references to the 2000 Toronto Star investigation, Dirty Dining, that sparked the creation of the program.

(Disclosure: it also includes a letter from me).

“We showed the turnaround from Dirty Dining to DineSafe,” said Thompson.

The system has been adopted by health departments in the U.S., U.K. and other areas of Canada. Health officials routinely travel to Toronto from Australia, Japan and China to study the model for their own cities.

Toronto Public Health officials will receive the award in Columbus, Ohio, on June 18.

But that doesn’t make you a rock star.
 

There may be an app for that: barcodes for background info on restaurant grades

I’ve always been a fan of layered levels of information: with food, most people just want to go shopping or eat out, others want minimal levels of info – like scores on doors for restaurant inspection, and some want the who-do-you-think-you-are routine for every tomato consumed.

So now that New York City has embraced letter grades on doors, and discovered people like having access to information, the health department is considering adding bar codes that can be scanned by cell phones, allowing diners to see the violations behind the establishment’s rating.

There may soon be an app for that.

Spokeswoman Erin Hughes told the New York Daily News, "The Health Department is exploring the possibility of putting bar codes on restaurant letter grades that would take consumers directly to a restaurant’s latest [inspection] results."

The Health Department puts the details behind the A, B or C grades online, but bar codes would make that information easily accessible at a restaurant’s door.
It’s among a host of efforts the city is considering as it looks for ways to put more information in people’s palms.

"People can communicate and get information in ways that they never could before," Mayor Bloomberg said yesterday.

Jim Romahn: Behind the music, Ontario egg marketing and salmonella control

The Ontario Farm Products Marketing Commission is pondering a request from Svente Lind of Sweda Farms Ltd. for a full-scale inquiry into the Egg Farmers of Ontario marketing board and province’s dominant egg-grading companies.

And in the Superior Court, L.H. Gray and Son Ltd. has filed more than 200 pages of documents as it seeks to squelch whistle-blower Norman Bourdeau who has a treasure trove of electronic documents detailing the company’s activities.

Included are thousands of e-mails among senior staff, some of them revealing that company owner William Gray instructed employees to falsify grading and to hide damning evidence.

The information indicates that L.H. Gray Ltd. systematically altered automatic grading equipment with the result that cracks and dirty eggs were marketed as Grade A.

The court documents indicate that Bourdeau warned that this:
– Cheated consumers who paid Grade A prices for inferior-quality eggs. Bourdreau estimates consumers were over-charged $25 to $30 million per year for a number of years.
– Violated food safety standards through the marketing of cracks and dirty eggs instead of diverting them to processors.

The court documents also indicate that L.H. Gray Ltd. denies all of the allegations of wrong-doing and is suing Bourdeau for damaging the company’s reputation. Bourdeau is countersuing.

Gray’s application for an injunction to muzzle Bourdeau is to be heard in Superior Court here Feb. 22. Until then, the documents filed by the company are open to the public.

Sweda Farms has filed an application in Superior Court in Whitby to have the electronic files Bourdeau copied from L.H. Gray Ltd., and stashed in a safety deposit box, turned over to help it pursue lawsuits against Egg Farmers of Ontario, L.H. Gray and Son Ltd. and Burnbrae Farms Ltd. There’s an estimate that the electronic files contain more than one million documents.

Gray has 40 to 42 per cent of the Ontario market and Burnbrae, controlled by Joe Hudson and his family, has even more. Gray has 30 to 35 per cent of the Canada-wide egg market, some of it through outright and partial ownership of egg-processing plants.

The Egg Farmers of Ontario marketing board examined Svente Lind’s egg-grading operations and calculated that he had a higher percentage of cracks and dirty eggs than the provincial average. On that basis, the board claimed it was owed almost $45,000 in levies and that producers were shorted.

Sweda will now argue that the provincial averages are wrong because L.H. Gray Ltd. failed to properly report the grade of its eggs. The inference is that something similar happened at Burnbrae.

Bourdeau also alleges that Harry Pelissero, general manager of the Ontario egg board, colluded with Gray and Burnbrae to the detriment of competitors, such as Sweda, and the marketplace.

Egg board directors are also involved. The documents indicate that board chair Carolynn Griffith was paid for 8.8 per cent more Grade A eggs than her farm actually shipped to L.H. Gray and Son Ltd. Similar gaps “between actual and reported grade” were 6.8 per cent for Roger Pelissero, Harry’s brother who was recently elected a board director, Victor Slobodian, 5.88 per cent, and Murray Delouw, 4.18 per cent.

As examples, the court documents list the discrepancies for 19 producers. It’s not clear whether the producers were aware that they were being paid for more Grade A eggs than qualified.

The documents include e-mails from William Gray indicating that he kept a close watch on grading percentages, instructed staff to achieve certain percentages for Grade As and to hide evidence of the deceit involved.

One exchange between Gray and Scott Brookshaw says “I didn’t want anything in regards to the crack detector documented.”

There is an exchange of e-mails between Gray and Pelissero outlining their intentions to thwart an application for a supplementary import permit for organic eggs. Gray expresses concern that if this permit is granted, it may develop into larger-scale imports.

Pelissero’s role is to find Ontario-produced eggs to fill the permit-applicants’ needs.

This appears to be part of a pattern of collusion to thwart applications for supplementary import permits other than those sought by Gray and Burnbrae. In one case, a request for small eggs is filled with Ontario-produced medium-grade eggs falsely graded as smalls.

Sweda complained that many of the eggs from Burnbrae and Gray, supplied to thwart applications for supplementary import permits, were inferior quality. In response, Pellisero arranged to provide clean plywood to line one of Gray’s trucks and to have Gray take special care to deliver top-quality eggs to Sweda.

The documents indicate that Bourdeau alleged a conflict of interest by Mary Jean McFaul, daughter of Joe Hudson, a senior officer of Burnbrae and simultaneously a director of Egg Farmers of Ontario.

The documents include a resignation letter from board director Bryan Durst on Nov. 8, 2009, saying Pelissero has an “impulsive nature” that “makes it necessary that he be kept on a tight reign” and that board chair Griffith was quick to defend producers and supply management, but not to keep tabs on board operations.

Bourdeau has gone to the Strathroy Police, to the Ontario Farm Products Marketing Commission, to Egg Farmers of Canada and to the Canadian Egg and Poultry Processors Council in his attempts to end what he deems to be huge scandals that undermine the supply management system.

He declined to comment to a reporter.

New York inspections reveal new A-list for restaurants

Charlie Sheen may have texted a porn star that, “I’m an A-lister” but that don’t mean much when it comes to food safety.

Glenn Collins writes in the New York Times tomorrow that after six months of restaurant inspection grading in New York City, nearly 60 per cent of some 24,000 restaurants in the city have inspection scores that rate an A, from a liberal sprinkling in Chinatown to a true sanito-palooza of nine blue A placards in the food court at Grand Central Terminal.

Meanwhile, some of the city’s most highly regarded restaurants have struggled to get on the A list. In December an inspector disturbed the hushed precincts of Corton, which The New York Times gave three stars, to dispense 48 points for a possible C grade. Similarly, restaurant Daniel, the winner of four stars, received an initial B score of 19 in November. Even the haute Bernardin, another four-star winner, received a B score of 22 in August. Each endured derision from food bloggers for a few weeks before earning A grades on later inspections.

Fancy food don’t mean safe food.

Two other three-star restaurants — Le Cirque, with a score of 30, and Gramercy Tavern, with a score of 35 — were assessed enough violation points to earn C grades. On Dec. 7, Esca, another three-star restaurant, received 25 points on its first inspection and 18 points on a reinspection three weeks later. (The scores would earn the restaurant a B.)

If there is an apparent preponderance of A’s, it is not because the city is trying to be generous, said Daniel Kass, a deputy health commissioner. “There are more A’s at this point,” he said, “because the A’s get issued immediately.”

The mayor is expected to address the issue of letter grading today in his annual State of the City address.

But the Web site, nyc.gov/health/restaurants, shows that, as of Tuesday, 12,469 restaurants had scores that would give them an A; 7,892 earned scores that would rate a B; and 1,665 have scores that would qualify as a C.

Mr. Mazzone of Chicken Masters is expecting an inspection “any day,” he said, and is looking forward to it “like root canal.” What would he tell restaurants with a more complex menu array than his inventory of chicken, ribs and burgers?

“That’s simple,” he said. “They should move to Jersey.”
 

Slime in the icemaker makes me gag

Or it makes Larry Hicks of Pennsylvania’s York Dispatch gag.

Hicks says there are numerous restaurants in York County he wouldn’t patronize if he was starving to death because they’ve done poorly on their food inspections, and that in reading recent restaurant inspection reports, "slime inside the icemaker or ice bin is enough to make me gag. No excuse for that. Same for food prep personnel not frequently washing their hands. …

“Having food storage refrigerators that don’t maintain the proper temperatures or failing to keep food preparation areas clean does not cut it with me.

"One failing restaurant had bottles of liquor with dead insects inside the bottles. How can that happen? The same place stored raw chicken over ready-to-eat foods in the refrigerated walk-in. C’mon, we know better than that if we’re in the food business, don’t we?

"I understand it’s practically impossible for any and all restaurants not to occasionally have a mouse find its way into the kitchen. The occasional bug (even a cockroach) is to be expected, as well. But an infestation of those critters is not acceptable under any circumstances. If I know there’s been an infestation, I cross the place off my list. I just don’t go there.

"Because it indicates to me that there’s a lack of attention to detail in that particular restaurant. It’s not focused on what is important.

"I’m not only glad food safety regulations are enforced but that the results of the inspections are made a matter of public record. I read those stories every time.

"Otherwise, we’d have no clue what’s going on in the back of the restaurant.
Unless … restaurants start telling us when they score well on their food safety inspections.

"Maybe that could be the next trend in the food service industry."

Sounds like marketing food safety. Bring it on.
 

Restaurant inspection page a boon to dining public

Eric Lewis, a reporter with the Times & Transcript in New Brunswick (that’s in Canada), writes in this opinion piece:

Any time I hear of a restaurant shut down for health violations, I can’t wait to read what they did wrong so I can gauge whether or not I want to ever try go there in the first place or go back if I’ve been there already. Luckily, none of the places I frequent have violated any major rules or been shut down, far as I can recall.

Just prior to Christmas, it was reported that one local restaurant had been fined for continuing to serve customers after a health inspector ordered it closed, violating the Food Premises Regulation of the Public Health Act.

The restaurant in question has since passed another inspection and all previous non-compliances have been corrected, which is great. Accidents happen, mistakes can be made but – especially in an area such as food preparation – they absolutely must be corrected.

I worked for a few years as a teen in a fast-food restaurant. Say what you will about the ‘quality’ of food you get in most fast-food places, but they have to follow the same regulations other restaurants do.

I remember well having to store food a certain number of inches off the floor, having to check temperatures of coolers and warmers and having to wash your hands so frequently that your hands nearly screamed for a bit of moisturizer by the end of the shift.

I’m a big fan of the provincial Department of Health’s restaurant inspection page it launched a few years ago.

Located at http://www1.gnb.ca/0601/fseinspectresults.asp , the site allows anyone to view the results of the most recent inspections completed for every restaurant in the province. Any violations, major or minor, are right there for you to read all about. Restaurants are rated using a colour-coded system that gives you an idea how they’re faring.

Green means the restaurant has a high standard of compliance with no more than five minor violations. There are five levels in total, with a solid red meaning a restaurant’s licence has been revoked for non-compliance.

It’s an interesting tool. Upon a quick search this week, it appears most restaurants in the province are green, while there are a few yellows and the odd restaurant in the red.
 

Auckland’s worst eateries score E for eeewww

One of Auckland’s most famous nightclubs (that’s in New Zealand), a party spot for the rich and famous, has been given the city’s worst food hygiene grade – ‘E’ for eeeww.

The Crow Bar on Wyndham St – where Bono from U2 hung out after one concert – is one of just 13 eateries to be awarded the worst possible grade.

The New Zealand Herald reports all of the new Supercity’s 8000 restaurants, cafes, bars, dairies and bakeries – anywhere you can buy food to eat – have a rating between A and E. Any worse, and the council bans them from trading.

Council inspectors have discovered huge cockroaches, liquid from raw meat dripping into salads, the stench of rats and mice, and more, at some city eateries.
Only a few of the worst-rated eateries were willing and available to explain why their ratings were so bad.

Council environmental health inspectors said in other cases, hygiene levels were so bad they had no option but to close down outlets.

On one occasion, as an operator was explaining to health inspectors that there were no hygiene issues, a huge cockroach walked on to the bench.

Another noted "the smell of rotting produce hit when opening the car door on arrival to inspect the premises."

And in some eateries, fridges have been so overloaded the food cannot be stored properly; raw meat is left on a higher shelf where it drips into other food such as salad, likely to cause food poisoning.

I’m not a fan of the E grade, because it might be interpreted as excellent, and prefer A, B, C, F (for fail). U2 is hopelessly overrated, apparently like places where Bono hangs out.

There s an app for that: restaurant inspection grades coupled with complete data

Providing information about food – or anything else – needs to be layered to meet the needs of individual consumers.

Most people don’t care. But some want everything.

The mandatory posting of restaurant inspection grades is a way to provide a snapshot of information to diners as they enter an establishment. But with all those newfangled portable gadgets out there like iphones and ipads that baffle me but my 2-year-old can handle with ease, some are trying to provide additional information – for those who care.

Bakersfield.com reports that Kern County Environmental Health officials in California are backing up the letter grades they issue to restaurants with some technological muscle, giving diners the power to access detailed inspection reports of food businesses through their mobile phones and other data devices.

County regulators started printing a small, square "QR" code on all of the letter grade cards they post in the front windows of food establishments.

If your phone or data device can take a picture and surf the Internet, then downloading a QR code reader application will allow you to use your camera to scan that box of data (right, photo by Casey Christie, The Californian).

Public Health Department Director Matt Constantine said the code on the posted grade cards sends the person scanning the information to the county’s inspection report page, where they can input the name of the restaurant and pull up the establishment’s inspection history.

Restaurants are already required to keep a paper copy of their most recent inspection report on hand and give it to anyone who asks for it.

So far only a few restaurants — Tahoe Joe’s in the Marketplace, a Starbucks on Olive Drive, 24th Street Cafe, among others — have the codes on their grade cards.

Michelle Rowley, who stopped by Bonnie’s Best Cafe in downtown Bakersfield Thursday to pick up a phone order, uses the grade cards all the time and loves the idea of having more access to information.

"I won’t eat at anything less than a ‘B.’ Sometimes I wonder how some places get an A," she said.

A quick cell phone search, triggered by the grade card in the window nearby, shows Bonnie’s Best has a stellar 99 point A grade with only a couple "non-critical" problems — a leaking faucet in the food prep area and an improper wastewater disposal practice.

Rowley said she was actually surprised that the county had come up with such a clever way to use technology to serve the public.

"It’s more technologically advanced than I would expect government in California to be.”

‘C’-rated restaurants in NY hiding their grades

The New York Post reports this morning the Health Department has identified the first 15 restaurants branded with a lowly C since the city’s A-B-C grading system was launched more than three months ago — but more than half of those eateries were caught hiding their lousy grades from customers.

A Post survey found only seven of the C restaurants posted the grade as required by law, with managers at the other eateries claiming they didn’t understand the rules or, seemingly, trying to game the system.

At the Bread & Pastry Cafe in Greenwich Village, which earned a C on Sept. 9 after racking up 41 violation points, a "grade pending" sign hung in the window Wednesday. Restaurants are slapped with a C when inspectors issue 28 violation points or more.

"It’s my choice," insisted clerk Mohammed Zaman, explaining that the cafe was due for another hearing at which it would get a higher grade.

When The Post inquired with the department, it sent over an inspector on Friday to demand the C be posted.