Halloween decorations hide a poor inspection score

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Halloween in New Zealand doesn’t appear to be as hyped-up as North America. I’ve yet to see any houses decorated in Wellington, and the usual surplus of costumes and candy in grocery and department stores is nearly non-existent here. That won’t stop me however; I’ve already begun gathering the fixin’s for my costume.

Meanwhile, a South Carolina restaurant found a way to disguise its most recent bad inspection card – using Halloween decorations to hide the “C” assigned, reports The Item Online.

Hibachi Grill & Supreme Buffet on Broad Street has received an "A" inspection rating from the Department of Health and Environmental Control. The new grade replaces the "C" handed out on Tuesday for violations of the county health code, which inspector James Arthur said were numerous and serious.

The day after that inspection, the restaurant was cited for permit tampering, after an employee covered the downgraded inspection sticker with Halloween decorations.

Penalties range from a fine of $1,000 to permit suspension, said Arthur. The official notice will stay in the restaurant’s file at the health department, he added. They will not face consequences unless it happens again.

On Friday, the restaurant scored a perfect 100 points on their follow-up health inspection. The new sticker, which is unobscured, can be seen on the door, facing the parking lot.

Spooky.
 

An A for the ice cream shop on Curb Your Enthusiasm

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Finally getting around to watching last week’s Curb Your Enthusiasm before delving into this week’s, and once again, the Los Angeles restaurant inspection disclosure program is the money shot of the show.

In addition to the A, the 31 Ice Cream has some sort of food safety seal I haven’t seen before.

 

Gratuitous food porn shot of the day – rib eye steak and all the fixins

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Sorenne eating dinner with mom and dad, 6:00 p.m., Oct. 25, 2009.

Should have taken the picture last night with seafood surprise (in Manhattan Kansas?) and grandma here, but tonight will have to do:

Grilled rib eye steak with rosemary and garlic, grilled sweet potato fries, grilled Portobello mushrooms and red pepper, garlic-lime butter on home-made whole-wheat baguette, and sugar snap peas.

Supermarket Guru says stickers on clamshells a good food safety idea to go

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Supermarket Guru picked up on our food safety stickers for takeout food and suggested it was one way retailers could turn food safety into a competitive advantage, and wrest takeout business from nearby restaurants.

Which was exactly one of our thoughts when we began experimenting with food safety stickers about five years ago.

While SupermarketGuru.com doesn’t know the full details of their proposed label, we suggest that besides basic date and serving information, it also clearly states whether a food might contain allergens like peanuts or gluten. In our opinion, supermarkets have failed so far to truly differentiate themselves in prepared foods and easy takeout. This is one value-added step that could help food stores retain the takeout volume that fell in their laps when the economy cratered, and people curbed their restaurant visits. They didn’t really earn the windfall, but they got it, and now they have to address consumer concerns about food safety in order to burnish their image as takeout sources.

Perhaps a special opportunity for this approach is in the small-format stores modeled after Tesco’s Fresh & Easy, which emphasize takeout offerings, and are already battling convenience stores, which are stepping up their meal programs. Safe food-handling stickers could add professionalism to the displays and confidence in consumers, and make the prepared foods section a more frequent destination.

We’ll work with anyone who is interested in developing the sticker concept for their own food business — large or small. Any new sticker would have a different phone number and website than those depicted (below) and would be based on research tailored to a specific operation.

But we’ve never had E. coli – petting zoo visitor freefall

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Staff at the Stonebridge City Farm want to reassure potential visitors that the farm has never been affected by E. coli as the number of visitors continues to decline in the wake of a petting zoo outbreak that sickened 93 children.

Mark Barry, funding development worker at the farm in St Ann’s, said,

"We’ve been quite severely affected by E.coli scare stories, but luckily, the last week has been excellent. We’re E.coli free, like most city farms, and that message needs getting across."

Does that mean no illness or death has ever been connected to the farm? Does that mean the owners are routinely screening the animals for dangerous E. coli and have test results they can share with the public to bolster confidence?

The story also says that only one in 50 of all E. coli cases are linked to petting farms.

Such statistics may be factually correct but get sorta lost when 93 kids become unnecessarily sick from a leisure activity. People need to eat – they don’t need to kiss turtles and they don’t need to visit petting zoos.
 

Can citrus-scented Windex make the world a better place?

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From the reading-too-much–into-the-results-of-a-study category, researchers have found that people are unconsciously fairer and more generous when they are in clean-smelling environments.

The research found a dramatic improvement in ethical behavior with just a few spritzes of citrus-scented Windex.

Katie Liljenquist, assistant professor of organizational leadership at BYU’s Marriott School of Management, is the lead author on the piece in a forthcoming issue of Psychological Science.

The researchers see implications for workplaces, retail stores and other organizations that have relied on traditional surveillance and security measures to enforce rules.
"Companies often employ heavy-handed interventions to regulate conduct, but they can be costly or oppressive," said Liljenquist, whose office smells quite average. "This is a very simple, unobtrusive way to promote ethical behavior."

The study titled "The Smell of Virtue" was unusually simple and conclusive.

Participants engaged in several tasks, the only difference being that some worked in unscented rooms, while others worked in rooms freshly spritzed with Windex.

The first experiment evaluated fairness. As a test of whether clean scents would enhance reciprocity, participants played a classic "trust game." Subjects received $12 of real money (allegedly sent by an anonymous partner in another room). They had to decide how much of it to either keep or return to their partners who had trusted them to divide it fairly. Subjects in clean-scented rooms were less likely to exploit the trust of their partners, returning a significantly higher share of the money.

Maybe it’s time to improve personal hygiene and stock up on the Irish Moss-scented Mennen Speed Stick.
 

Restaurant inspections:announced or unannounced…

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Restaurant inspections are generally carried out unannounced by a health inspector. In this way one can obtain a snap shot of what is actually going on at that time. Some of the expressions on employees’ faces when I arrive and announce myself are priceless, makes me feel so wanted at times. Now I know how Chuck Norris feels when he enters an establishment. So, I decided to perform a restaurant inspection that was scheduled to eliminate the wonderful element of surprise. When a health inspector schedules an inspection, it is assumed that managers’, food operators’, supervisors and anyone else involved with that facility are going to take extra measures to ensure that things are cleaned up and everything is in check. I sometimes favor scheduled inspections because if I go in and find something wrong, for instance, mixing soap with chlorine sanitizer, then it becomes more apparent that staff are unaware or misinformed on this issue. More importantly, as the health inspector develops a relationship with the chef and spends time explaining why certain practices are right or wrong, both the establishment and the customer benefits.

Milking cows on the Sydney Habour bridge

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The bridge over Sydney Harbour connecting Sydney with the business area of north Sydney is an engineering marvel.

Ben, Dani and I walked it one night after too much fine wine with some Australian colleagues. I’ve jogged across it many times. And walked, like in this pic from 2004 (right).

But I haven’t seen any cows.

On Sunday, for the first time since the 1930s when farmers paid tuppence to move their stock across the span, dairy cows, along with about 6000 people are expected to attend a picnic on the coathanger as part of the Breakfast on the Bridge event, the centrepiece of the Crave Sydney festival.

To help the cows acclimatise, a hectare of Kikuyu turf from Pitt Town in Sydney’s far north-west will be transported to the heart of the city and laid over the tarmac.

Danielle Krix, the farm manager at Hurlstone Agricultural School, said,

”For some people that come from the city, it’s going to be an eye-opener that milk comes out of an actual cow and not a carton.”

Evergreen Turf is the company responsible for trucking in the turf to cover the bridge roadway and its chief executive, Dean Holden, said it would take about eight semi-trailers to transport it and three hours to lay it.

”Three o’clock in the morning is always fun to be doing a bit of work … but while looking over Sydney Harbour it will be a magnificent experience.”

There will be a cow milking display for the ticket holders.

Breakfast on the Bridge will run for two hours from 6.30am, with the bridge closed on Sunday from 1am to 1pm.
 

Top Chef: Medium-rare lamb is 140F and soy sauce is the secret ingredient in perfect gravy

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Jennifer and daughter Ingrid brought the lamb, I did the cooking, and Amy’s mom flew in from Vegas. Another Thursday night in Manhattan (Kansas).

What better occasion to try out alleged perfect gravy that scientists with the U.K. Royal Society of Chemistry have determined contains drippings from a roast on a bed of halved onions, carrots and celery and the left-over water from boiled cabbage.

Add salt, pepper and a sprinkling of flour to thicken and …  a touch of soy sauce.

Dr John Emsley, a chemical scientist, says soy sauce should be used in place of traditional gravy browning because monosodium glutamate from the soy sauce brings out the meaty flavour.

A spokesman for the society said:

“Chemistry and cooking are basically the same thing. Both need to have the correct formula, equipment and procedures. Just think of Heston Blumenthal.”

Eww. Blumenthal makes me think norovirus and barf.

And I didn’t take pictures of Thursday’s dinner, but Top Chef on Wed. night also struggled with lamb, and none of the hot-shot chefs could agree on how to define medium-rare lamb.

Chef Kevin (left):

“We’re having temperature issues with the lamb. What I think of as medium-rare, is apparently what she thinks of as rare. I don’t know who’s right or wrong, I don’t know if there is anyone who is right or wrong.”

The judges knew:

“This was seared raw lamb that was horrible.”

“Severely underdone.”

“Center was like jello.”

“A little too bloody.”

The lamb shoulder roast we had last night was cooked to 140F. There’s even a chart on the Internet that says medium-rare lamb is 140F. I have no idea where the numbers on the chart came from, but it seems about right.

Genius chefs and judges: use a tip-sensitive digital thermometer and stick it in.

The gravy was delicious.

Faith-based food safety? Market microbial food safety directly at retail so consumers can choose

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Most food purchases are based on faith. That’s why an extensive series of rules, regulations and punishments emerged beginning in 12th century Mediterranean areas.

Faith-based food safety systems are prevalent from the farmer’s market to the supermarket, especially in the produce section. And almost anything can, and is, claimed on food labels – except microbial food safety.

The U.S. Food and Drug Administration has announced they are going to examine the growing number of nutrition claims found on the front of food packages after complaints the labels promote health fairytales.

In the U.K., the Royal Society for the Prevention of Cruelty to Animals has encouraged diners to boycott restaurants that cannot answer questions about the origin of their food.

British chefs Raymond Blanc, Peter Gordon, Martin Lam, Paul Merrett and Antony Worrall-Thompson issued a joint statement saying:

“The British public need to stop being so reticent in restaurants and start asking where their food comes from. It’s your right to know the origin of the food you are served and what types of farms are being used – and the mark of a good restaurant is one that is proud to tell you.”

In response to this news Freedom Food has launched a new long-term campaign called ‘Simply Ask’ which aims to get people asking about food provenance when eating out. This is in a bid to encourage restaurants, pubs and cafes to start sourcing products from higher welfare farms such as Freedom Food, free-range or organic.

Americans are questioning nutrition claims, Brits are questioning allegedly animal-friendly sources of food, maybe there’s room to ask for microbiologically safe food – the stuff that sickens up to 30 per cent of all people everywhere every year (so says the World health Organization).

Lots of companies and retailers are taking baby steps in the direction of empowering consumers to hold producers accountable, but lots aren’t.

Maple Leaf Foods, whose listeria-laden cold-cuts killed 22 Canadians last year, is continuing on its bad Journey to Food Safety Leadership by announcing today that, “Industry and government come together to make food safer for Canadians.”

Invoking the two groups shoppers distrust the most – industry and government – and proclaiming they are working together to better things may not be the best communication strategy to build trust and confidence.

Dr. Randall Huffman, Chief Food Safety Officer for Maple Leaf Foods, stated,

"The Canadian food industry is united that food safety not be used as a competitive advantage. Every member at every step in the production process is a steward of food safety. This spirit of cooperation heralds a new beginning for our industry, and together we will make Canada the gold standard for food safety. This symposium is the first in a series to ensure we share experiences and knowledge, and gain insights into emerging risks, technology advances and cutting edge science that can deliver safer food for Canadians."

That’s nice. Computer companies share technology all the time but that doesn’t stop them from marketing their individual technological advantages.

Stop pandering. Companies that are serious about food safety will go beyond the trust-me approach of faith-based food safety systems and provide public access to food safety test results, provide warnings to populations at risk, and market food safety at retail, to enhance the food safety culture back at the producer or processor level, and to build consumer confidence. May even make money.