Restaurants in Jersey city went years without inspections

Probably sit down jobs.

Food safety is serious business, which is why New Jersey, like other states, regulates retail food handling and mandates annual inspections of restaurants, cafeterias and stores that serve meals or sale prepackaged foods.

sit.down.job.sopranoBut in this Union County city, the status of restaurant inspections might be hard for some diners to stomach. City officials say they are taking action.

For the past several years, just a fraction of the city’s eateries have been visited annually by an inspector. In many cases, restaurants and grocery stores have gone years without being inspected, a Courier News and Home News Tribune investigation found. The ignored businesses include restaurants that handle so-called “potentially hazardous foods,” such as fish and poultry, which can harbor toxic microorganisms if not stored or prepared properly.

The list of ignored sites includes school cafeterias, soup kitchens and a nursing home.

In one case, the newspapers found a fried chicken restaurant — Crown Fried Chicken on West Front Street — that was last inspected in 2009.

The newspapers also found that many records for 2012 were missing or did not exist without explanation.

Sometimes there was no record of a required follow-up visit of a restaurant that failed to pass an initial inspection because of gross or potentially unsafe conditions. For example, an inspection in 2012 of Royal Fried Chicken reported that the bathrooms “had poor general cleanliness” and what the inspector believed looked like pigeon feces on the kitchen floor (an employee explained to the inspector that it was dried chicken seasoning).

A 2011 inspection of the Twin City Supermarket found that a walk-in fridge was rusty and moldy and raw and bloody meats were stored on a shelf above a shelf of vegetables. A cook was seen using his bare hands to mix a bowl of beans and cheese. A fly trap was located above fruit platters. And human feces was smeared all over a toilet and floor of the men’s restroom, which the inspector said was immediately cleaned.

The lack of inspections was one reason the city in May hired a fulltime health officer for the first time in years. The hiring was a rare example of accord between Mayor Adrian Mapp’s administration and the City Council, which often are at odds.

Jersey-style raw milk cheese BS

What is it with New Jersey?

I’ve got Sopranos on in the background, a Jersey colleague telling me how great The Clash are (they aren’t) and then I get an e-mail from another colleague who snapped this photo at a Jersey retailer.

As the correspondent noted, the sign states as a matter of fact rather than opinion that raw milk cheese tastes better, but alleges that pasteurization does not make cheese safer, kills bacteria that may not be there, and destroys vitamins A and D. Pasteurization was and continues to be a huge benefit to the public health. Vitamin destruction is minimal. Bacterial destruction is real and is necessary, even if some good ones go with the bad. … at the very least you should advise pregnant women, small children, old people, and the immunocompromised to avoid unpasteurized products.

Jersey is the train-wreck that is compelling to watch. Not Snooki.
 

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.”
 

Jersey paper wrong: steak tartare a bad idea

The Bergen Record, somewhere in north Jersey, ran a story on Dec. 8, 2010 entitled, Tartar steak and roquefort cheese log.

Tartar steak sounds gross but could be microbiologically safe. Unless the author, Susan Leigh Sherill, was referring to steak eaten by Tartars, the combined forces of central Asian peoples including Mongols and Turks who, under the leadership of Genghis Khan, conquered much of Asia and eastern Europe in the early 13th century. I can’t vouch for the safety of what they ate.

The roquefort cheese log is material enough for another post.

Some Americans, like the dead chef, James Beard, I guess dropped the ‘e’ in tartare as too Frenchy. Whatever, the stuff is raw beef and raw eggs, but James Beard’s American Cookery – cocktail food chapter, states, "This way of serving it has convinced many people that raw meat can be thoroughly delicious."

Choose your poisons.

But the crime is when Jersey Susan writes,

“Make sure you buy your beef from a good butcher who understands that you will be serving it raw. I got mine from Rosario’s Market in Montclair.”

That’s nice, but unless your butcher has meat goggles to provide divine insight into the microbiological components of raw beef and eggs, the statement is bio BS.

Stephen Colbert tried out meat goggles the other night.

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