A customer recorded the video at a Burger King restaurant on Thursday night.
“It was disgusting, honestly. I had just ate on that table. Did you do this yesterday? Do you do this every night? Did you do this, this morning?” the customer asked.
Katie Duran recorded the video, and now, she has questions for the restaurant.
After sending the video to Burger King’s corporate office, she received this response:
“Thank you for bringing this matter to our attention, and rest assure that your comments have been forwarded to the appropriate management team.”
News4Jax looked into the restaurant’s inspection report with the state and found seven basic violations and one intermediate violation. The violations included vents in the kitchen containing mold and the interior of the freezer soiled with food residue.
Chapman and I have been talking about creativity lately, and how to get better at it.
It may not be apparent, but for 20 years now, we always try to get better.
He quoted me Neil Young this morning, who said in 1974, “’Heart of Gold’ put me in the middle of the road. Traveling there soon became a bore so I headed for the ditch. A rougher ride, but I saw more interesting people there.”
I said the the same thing to Bill Leiss when he wanted to rehash a book: been there, done that, you’re boring.
Well done Ben.
Discovering, by Robert Scott Root-Bernstein, a prof type at the University of Michigan, was one of the most influential books I read. So much so that I had him come to the University of Waterloo when I hosted the annual meeting of the Canadian Science writer types in 1992.
Whether I’ve done journalism or science (and I still get cited every day, sorta proud of that, even with my diminished mind), or just writing to keep the cobwebs out of my brain, it’s all about asking questions that others haven’t, and then telling a good story.
Barry is probably the best new show on TV (after John Oliver).
An Oklahoma dude who wowed audiences with his Stefon character on Saturday Night Live, who knew he could come up with Barry, a deep, disturbing and funny role that he writes, stars in and directs (committees are overrated).
But what this food safety nerd got in episode 4 of the second season was not the tension between the actors, but the A restaurant inspection grade in Los Angeles.
The owner of a popular Canberra cafe has had charges against him dropped, relating to a salmonella outbreak that saw more than 100 people fall ill in 2017, and has also escaped conviction on an unrelated charge.
The restaurant in Jamison was immediately closed after the reports and, in a statement at the time, Mr DeMarco admitted salmonella was found on a used dishcloth and tea towel, but nothing was found in any food or on any cafe equipment.
Hello? Cross-contamination? Epidemiology?
The ACT chief magistrate Lorraine Walker did not record a conviction against De Marco, after he pleaded guilty to one count of failing to comply with the food standards code.
A packet of salted egg fish skin snack that contained a dead lizard was manufactured at Irvins Salted Egg’s previous premises, which ceased operations in November last year, the Agri-Food and Veterinary Authority (AVA) said.
That facility is understood to be located in Admiralty Street.
In a statement on Monday (Feb 11), the AVA said that it had completed investigations into the Singapore-based food company, after a Bangkok customer found a dead lizard coated with salted egg in a packet of the popular snack in December.
The AVA said that it had since inspected Irvins’ current premises and told the company to improve its quality control checks.
Quality control checks include conducting regular refresher training for quality control operators, sourcing ingredients from reputable suppliers and conducting regular audits.
“Irvins has made improvements in these areas, as well as stepped up inspections on the production line,” the AVA said.
The authority added that it will continue to do periodic audits and enforcement checks on the company.
The AVA urged food manufacturers to be responsible in complying with food safety standards or requirements as well as maintaining robust food safety management systems, even as it continued to carry out periodic checks.
Consumers should also adhere to good food safety practices, the AVA said in its statement.
Some good food safety guidelines for consumers include the following:
– Examine packaged food carefully. Do not buy if the packaging is damaged or open as it may contain harmful micro-organisms that could cause food poisoning.
– Keep foodstuff – such as coffee, tea, powdered milk and biscuits – in clean, air-tight containers, away from heat and moisture.
– Inspect food regularly for insect infestation, mould, and other signs of spoilage. Discard when necessary.
– Check food storage cupboards regularly to ensure that they are free from insect infestation or contamination.
– Keep cupboards meant for food storage uncluttered and clean.
I’m not sure what consumers can do about reptiles in pre-packaged foods.
A video has surfaced showing a worker at “La Plaza Tapatia” international market in Columbus licking meat that was meant for customers.
Customers are outraged after the video was posted to social media. Now, the incident has gotten the attention of Franklin County Public Health.
“We do take that very seriously,” said Garrett Guillozet supervisor of the food safety program.
Guillozet, told ABC6/FOX28 that the images are disturbing.
“I was definitely surprised,” said Guillozet.
A tipster sent the clip to ABC6/FOX28 after it was posted to Snapchat. ABC6/FOX28 discovered the incident is just the latest in a string of potential customer health dangers at the west Columbus market. For a time in 2018, the grocery was placed on the Enforcement Program due to violations.
One the store’s Facebook page, the workers involved posted an apology video. They claim the meat had been dropped on the floor and after recording the video they threw it away.
For their part, administrators at Franklin County Public Health told ABC6/FOX28 that the market owners had been working to clean up issues.
“To see this happen after that was kind of disheartening and frustrating,” said Guillozet.
The owner of the store released the following statement to ABC6/FOX28. The below statement may be attributed to Gustavo Salazar, owner, La Plaza Tapatia:
La Plaza Tapatia is committed to the highest standards for the safety and quality of the foods we sell. We are extremely disappointed in the behavior of two of our employees, who posted a video of inappropriate actions in our meat handling area.
The video only involved the single piece of meat shown in the video, and it was immediately discarded (below, not exactly as shown, because I couldn’t find the real one). None of the meat we have for sale was affected.
This is unacceptable behavior, and the two employees have been terminated from their positions. We also will retrain all our employees in our firm expectations for food safety. Further, the Franklin County Health Department inspected our store on January 30 and found our operations to be both well maintained and with good food handling practices.
The trust and confidence of our customers and the Hispanic community is of great importance to us, and we apologize for any concern this situation has caused.
In weirdly related news, a California man was caught on surveillance video licking a doorbell for quite a while in a California neighborhood.
The suspect, whom police identified as 33-year-old Roberto Arroyo, spent about three hours licking the doorbell and milling around the Salinas, California yard of Sylvia and Dave Dungan.
The Sydney Westfield storefront of popular Taiwanese restaurant chain Din Tai Fung voluntarily closed on Thursday after a video surfaced of a rat scurrying around its kitchen area.
Din Tai Fung are in damage control after vision showed a large rat in their kitchen in at their Westfield Sydney outlet.
Sydney resident Lucy Hui, who posted the video and tagged Din Tai Fung Australia in the post, said it was sent to her.
“Makes me want to vomit,” she wrote. “Never eating there again….and it was a favourite.”
Her post prompted the restaurant chain to reply in the comments with an apology and assurance that “we immediately activated our pest control specialists as well as professional cleaners to inspect and disinfect our premises as a priority.
“We are also conducting thorough investigations and improving measures in pest defence during post-operations hours. This is important as we already clean, disinfect and secure the kitchen on a daily basis, yet it’s clear we can do even better.”
The chain apologised “for the situation” in a statement on Thursday.
“Food safety is of utmost importance to us and we would like to state our unwavering commitment to this, and to thank our customers for their support and understanding.”
A spokesman for the City of Sydney said an environmental health officer inspected the restaurant on Thursday morning and was informed by staff that the business had voluntarily shut down.
Thepaper.cn (via the South China Morning Post) reports that local authorities in eastern China have tapped artificial intelligence (AI) to clamp down on unsanitary cooks in kitchens — and to reward those who adhere to best practices.
According to the report, a camera-based system currently being piloted in the Zhejiang city of Shaoxing automatically recognizes “poor [sanitation] habits” and alerts managers to offending workers via a mobile app. It’s reportedly the fruit of a six-year project — Sunshine Kitchen — that seeks to bring transparency to food preparation in catering, hotels, school cafeterias, and restaurants.
Zhou Feng, director of the Food Service Supervision Department in Shaoxing, told Thepaper.cn that the system can identify 18 different “risk management” areas, including smoking and using a smartphone. On the flip side, it recognizes four positive habits, like disinfecting surfaces and hand washing, and monitors kitchen conditions that might impact food safety, such as temperature and humidity.
So far, the local Xianheng Hotel and over 87 catering companies are said to have trialed the system, and authorities reportedly plan to expand the number to over 1,000 this year.
It’s not the first time AI has been applied to food safety.
In November 2018, a study led by researchers at Google and Harvard’s T.H. Chan School of Public Health described a machine learning model — FINDER (Foodborne IllNess DEtector in Real time) — that leveraged search and location data to highlight “potentially unsafe” restaurants. FINDER took in anonymous logs from users who opted to share their location data, and it identified search queries indicative of food poisoning (e.g., “how to relieve stomach pain”) while looking up restaurants visited by the users who performed those searches.
In the end, FINDER not only outperformed complaint-based inspections and routine inspections concerning precision, scale, and latency (the time that passed between people becoming sick and the outbreak being identified), it managed to better attribute the location of foodborne illness to a specific venue than did customers.
San Francisco-based startup ImpactVision, meanwhile, leverages machine learning and hyperspectral imaging — a technique that combines spectroscopy and computer vision — to assess the quality of food in factories and elsewhere automatically. It’s now working with avocado distributors to replace their current systems, and with large berry distributors to potentially automate manual processes, such as counting strawberries.
Footage posted to Facebook by Vijay Kumar shows large rats running around the store, leaping on counters and scurrying into the kitchen of the Broadway fast food outlet.
“This one goes out to all the Oporto lovers out there! Think zillion times before you walk again into this place,” Mr Kumar wrote along with the video.
“Todays Special — Spicy Gluten free Rat burgers!”
Craveable Brands, which owns Oporto, Red Rooster and Chicken Treat, told news.com.au that it shut the store down as soon as the company became aware of the video on January 17.
“Oporto stores across Australia maintain rigorously high sanitation standards. This is a one-off situation related to a single store in Broadway, Sydney,” the organisation said in a statement.
“Vermin appear to have been dislocated by external construction activity in the Broadway area, which can lead to increased activity for surrounding businesses. Vermin appear to have accessed the Broadway restaurant via a ventilation hole, or other access point from outside.”
I’m still sorta amazed me and the barfblog.com gang get citied daily (and that after 15 years, Chapman can skate and sorta write).
So here’s one from Kenya.
Dining is a common phenomenon in major cities and towns, especially in modern lifestyle where people have limited time due to work and other related engagements. Indigenous restaurants have become a preference for most consumers although their patronage varies, attributed to various push factors such as health, curiosity and variety. Although hygiene is an important aspect in choosing where to dine, most customers are not keen to observe it.
This study explored food handlers’ hygiene practices as determinants of customers’ choice of selected African indigenous restaurants’ in Nairobi City County, Kenya. The study adopted a cross-sectional descriptive survey targeting 15 selected African indigenous restaurants. Cochran formula was used to determine a sample size of three hundred and eighty-four (384) customers from a population of 2,560 through convenient sampling. Data collection instruments were two questionnaires, an interview guide and an observation checklist. Qualitative data was ordered, coded and summarized in compilation sheets for easier analysis in addition to inferential statistics. Quantitative data was analyzed using statistical packages for social sciences with levels of significance established using paired tests with a cut-off point of P < 0.05, (95%) confidence and significance levels. Chi square Pearson’s correlation coefficient tests were calculated to identify the correlation between food handlers’ hygiene practices and customers’ choice of restaurants. The findings presented a c 2 = 4.244, df* = 2 and p = 0.133 which is > 0.05. With a significance level > 0.05 (0.133), the alternative hypothesis (H1) was rejected. The findings showed that there was no significant relationship between the two variables. Most customers were not keen on hygiene standards as evidenced in some restaurants where regardless of the poor hygiene practices present, there were still high flows of customers.
The study concluded that even though hygiene practices have an effect on the customers’ choice of the restaurants, the effect is not significant. The study recommended the public health authorities in the urban centers to educate all restaurant stakeholders on food hygiene regulations and inform consumers about hazards associated with improper handling of food. The study further recommended that restaurants operators to adhere to the food hygiene regulations and similar studies to be done in other localities, in rural restaurants, and to incorporate more restaurants
Evaluating the food handlers’ hygiene practices as determinants of customer choice at selected African indigenous restaurants in Nairobi City County, Kenya, 13 November 2018
Journal of Hospitality and Tourism Management p. 57-76