According to a food safety inspection report, an inspector found a live, large gray rat last week hiding in a meat slicer on a shelf in the back of Laurenzo’s Italian Market in North Miami Beach, Florida.
Crystal Chen of News 4 Jax reports just four months after opening its doors at the Strand near the Town Center, Red Robin failed an inspection with 19 health violations.
But that wasn’t the focus during a visit from the health inspector last week.
The restaurant was cited for six high-priority violations, including live flies found in the kitchen, food prep area and bar.
Raw sewage was found on the ground near the back door, and a stop sale was issued for potentially hazardous food like fish and milk that were at the wrong temperature.
In a second visit, two days later, the restaurant only had two violations, both regarding paperwork.
The restaurant was not shut down, and this was its first failed inspection.
Management and the company’s media relations department have not responded to requests for comment on the inspection report.
I spoke with my friend Gary this a.m., and told him once again how much I appreciated him throwing a few bucks my way while I actually tried to think about food safety issues.
I said, nah, I’m not a prof, no funding, although it would be fun to catch up with everyone, and stay at Anna Maria Island once again, about 90 minutes from Tampa.
We live in Brisbane, we’re used to Florida in the summer.
But the surrounding restaurants sorta suck.
The Wicked Taco Cantina, 101 7th St. N., Bradenton Beach, was cited on May 24 for holding cold food at temperatures above 41 degrees, including pico de gallo, guacamole and sour cream. The establishment also was cited for improper hand washing procedures. Per the report: “Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed employee handle dirty dishes from customers table, then prepare a personal beverage at soda machine. Observed employee use ice scoop. No hand washing observed. Observed server handle dirty dishes from customers table, sweep floor then make a customer’s beverage. No hand washing observed.”
The hand-washing violation was again noted on an inspection two days later. In the May 26 inspection report, the inspector said corrective action was taken.
On Thursday, inspectors visited The Beach House, 200 N. Gulf Drive, Bradenton Beach, to check on a violation they cited the restaurant for during a May 19 inspection: “Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit,” per the report. Items in the cooler included dairy mix, raw shrimp and tomato sauce. Similar issues were observed with other coolers in the restaurant. The inspectors noted that corrective action was taken on the same day.
To search for restaurants and inspections, visit dine.bradenton.com.
Bradenton, you can do better.
Especially if you’re going to have a few thousand food safety folks hanging around.
I used to hang out at a strip club.
When I was an undergrad, about 1984, when I didn’t have labs in the afternoon – which I did 3 days a week – I’d toddle home to Neeve St. in Guelph (that’s in Ontario, Canada, as I explained to a new neighbor I met on the morning walk to school today) and cross the train tracks to the strip club to eat lunch and read the paper (this was before, ipads, iphones, computers, whatever, we all bled the ink).
I didn’t really pay attention to the strippers.
I never went at night, because it was full of drunk bogans.
The Border Herald reports that a popular strip club in Jacksonville, Florida has been closed until further notice after several dancers contracted diarrhea last Friday night. The cause of the incident, which remains under investigation, has been initially linked to a contaminated buffet at the venue. While the investigation continues, the venue has not been named.
According to reports by local media, the strip club was nearly full on Friday night when the incident occurred, and both staff and customers were reported to have eaten from the free buffet, which included the usual selection of ribs, chicken and deep-fried shrimp.
While the results of the lab analysis are yet to come back, one source familiar with the investigation told reported that bad shrimp was the most likely cause is the diarrhea. “Typically shrimp are involved in cases like this, particularly when they are not cleaned thoroughly.”
That’s bullshit. It’s improper holding temperatures, probably Staph or C. perfringens (I spell it out so I can commend myself on being able to spell it). Or noro.
Patrons at the venue who were sitting near the stage were the most directly affected by the incident, which occurred close to 11pm. According to a witness at the venue, three dancers were performing on separate poles when the first sign of trouble emerged.
“At first I picked up a bad smell; I thought maybe the guy next to me had farted,” said the witness, who declined to be named. “However, the smell got worse and I noticed that a lot of other guys were looking around to see what it was.”
It was at this point the first dancer to suffer from diarrhea was unable to control her bowels any longer, and ‘a stream of brown liquid soon gushed over the stage,’ according to the witness. “It was absolutely disgusting,” he told journalists. “A number of guests immediately puked. I personally ran for the exit, I lost all interest in the show.”
The other dancers on stage also suffered from diarrhea soon after and were forced to abandon their performance. “They had a hard time getting off the stage,” said one witness, who stayed to watch after the incident. “High heels and diarrhea really don’t mix.”
Some guests who had been enjoying the show also contracted diarrhea and there was a rush on the men’s bathroom, which unfortunately did not have enough stalls to cope with the sudden influx in demand.
Cleaners who were hired to deal with the mess reportedly were shocked at the condition of the venue. “Strip clubs are generally dirty places, but this was on a whole new level,” said one of the cleaning staff. “In my time, I’ve seen faeces in a urinal once or twice, but never in the sinks.”
In an effort to compensate customers for the incident, the venue’s management took to social media to offer free entry to any guests who had been at the club on Friday night. Management also noted that the free buffet will not be available until further notice.
The U.S. Centers for Disease Control and Prevention (CDC) are working with the Florida Department of Health and the U.S. Food and Drug Administration (FDA) to support an investigation of a dead bat that was found in a packaged salad purchased from a grocery store in Florida. Two people in Florida reported eating some of the salad before the bat was found. The bat was sent to the CDC rabies lab for laboratory testing because bats in the United States sometimes have been found to have this disease. The deteriorated condition of the bat did not allow for CDC to definitively rule out whether this bat had rabies.
Transmission of rabies by eating a rabid animal is extremely uncommon, and the virus does not survive very long outside of the infected animal. CDC is supporting Florida local and state health officials in evaluating the people who found the bat in the salad. In this circumstance, the risk of rabies transmission is considered to be very low, but because it isn’t zero, the two people who ate salad from the package that contained the bat were recommended to begin post-exposure rabies treatment. Both people report being in good health and neither has any signs of rabies. CDC is not aware of any other reports of bat material found in packaged salads.
On April 8, 2017, Fresh Express issued a recall of a limited number of cases of Organic Marketside Spring Mix. The salads were sold in a clear container with production code G089B19 and best-if-used-by date of APR 14, 2017 located on the front label. The recalled salads were distributed only to Walmart stores located in the Southeastern region of the United States. All remaining packages of salad from the same lot have been removed from all store locations where the salad was sold.
The company said in a statement it worked quickly with officials to remove the entire batch of salads from store shelves, and only one line of its products had been affected.
“Fresh Express takes matters of food safety very seriously and rigorously complies with all food safety regulations including the proscribed Good Agricultural Practices.”
Maybe install bat filters as the lettuce goes through a wash?
In a newly published study, researchers artificially contaminated food with salmonella. They then tested the food samples using Salmonella-specific antibodies combined with a unique signal amplification technique. Their test found salmonella present after 15 hours and removed other microorganisms that sometimes clutter laboratory results. This is shorter than the two to three days it takes to detect salmonella in a culture, the study shows.
“The test has great potential as a simple monitoring system for foodborne pathogens in food samples, which can improve food safety and public health,” said Soohyoun Ahn, a UF/IFAS assistant professor of food science and human nutrition and lead author of the study. “Even with all the strategies used to minimize contamination of beef and poultry, they are still one of the major food vehicles for salmonella.”
The test would be suitable for any government research laboratory or industry that routinely tests for Salmonella, Ahn said.
Ahn sees the salmonella test showing similar potential for faster detection of other pathogens you can get from eating certain contaminated foods. A similar test has been developed for E. coli in milk and ground beef, and it performed well, she said.
The study is published in the Journal of Food Safety.
Jacqueline Ingles of WFTS Tampa Bay reports, take a ride on Captain Nick Warhurst’s boat and there is just one rule: do not eat raw shellfish.
Married to a nurse, Warhurst says he knows the dangers of eating raw or undercooked shellfish.
“Some people die from this stuff,” he explained.
According to the Florida Department of Health, two Bay area residents did get infected with Vibrio Vulnificus and died this year. One resident was from Citrus County, the other resided in Sarasota County.
Vibrio is a bacteria that occurs naturally in Gulf Coast waters.
You can also get infected if you go into water with an open cut or sore.
So far this year, 23 people have been infected by the bacteria across the states. A total of five people have died from the infections.
However, contracting it is rare.
“It is really, really, really rare, but why take the chance,” asked Terry Natwick, the director of sales and marketing at the Plantation Inn in Crystal River.
The inn, which is a hotspot for tourists who’ve come to scallop stay, offers a catch and cook program.
“Not only do we have somebody who will professionally shuck the scallops for you and keep it on ice and then put it in a Ziplock and then you bring it right to our kitchen where we refrigerate it at the proper temperature and cook if for you either that day at lunch or that night for dinner,” Natwick said.
First time scalloper Nick Tulse is taking the Inn up on it’s offer.
“Oh no no, you cook ’em,” said Tulse, who drove up from Bradenton.
CBC News reports British Columbia has recorded its first case this year of someone being sickened by eating raw oysters contaminated with Vibrio bacteria.
Vibrio parahaemolyticus bacteria grow in seawater and can end up in shellfish like oysters and clams. When water temperatures rise in the summer, the accumulations of the naturally occurring bacteria increase to the point that eating undercooked shellfish can give people nausea, fever and diarrhea.
Last year’s outbreak of the Vibrio-caused illness was the biggest in Canadian history and sickened at least 73 British Columbians. Sixty of the illnesses were due to eating contaminated raw or undercooked B.C. oysters in restaurants. The other 13 illnesses were traced to exposure to seawater with high levels of the bacteria.
At the height of the outbreak last summer, Vancouver Coastal Health ordered restaurants not to serve raw oysters harvested from B.C. waters and the Canadian Food Inspection Agency issued a food recall for B.C. oysters.
“Eating raw shellfish increases your risk of Vibrio and other infections,” said Dr. Eleni Galanis, epidemiologist at the BCCDC, in a release.
“It’s best to eat them cooked, but if you choose to eat raw shellfish like oysters, then understand the risks and take steps to reduce your likelihood of illness.”
Meanwhile, Florida health officials have reported 13 Vibrio vulnificus cases as of July 5, including four fatalities thus far in 2016.
Last year, Florida saw 45 cases and 14 deaths, the most since 2003.
Healthy individuals typically develop a mild disease; however, Vibrio vulnificus infections can be a serious concern for people who have weakened immune systems, particularly those with chronic liver disease.
So don’t be a drunk and eat raw.
I BBQ them, and prefer scallops on the half-shell.
In other Virbrio news, UT Southwestern Medical Center researchers have uncovered a mechanism that a type of pathogenic bacteria found in shellfish use to sense when they are in the human gut, where they release toxins that cause food poisoning.
The researchers studied Vibrio parahaemolyticus, a globally spread, Gram-negative bacterium that contaminates shellfish in warm saltwater during the summer. The bacterium thrives in coastal waters and is the world’s leading cause of acute gastroenteritis.
“During recent years, rising temperatures in the ocean have contributed to this pathogen’s worldwide dissemination,” said Dr. Kim Orth, Professor of Molecular Biology and Biochemistry at UT Southwestern and senior author of the study, published today in the online journal eLife.
About a dozen Vibrio species cause infection in humans, according to the Centers for Disease Control and Prevention, and Vibrio parahaemolyticus is one of the three most common culprits. Vibrio infections cause an estimated 80,000 illnesses and 100 deaths in the United States every year.
The study found that two proteins made by Vibrio parahaemolyticus work together to detect and capture bile salts in the intestines of people who eat raw or undercooked seafood containing the bacteria.
“When a person eats, acids in the stomach help break down the meal, and bile salts in the intestine aid in the solubilization of fatty food. When humans eat raw or undercooked shellfish contaminated with Vibrio parahaemolyticus, the bacteria use those same bile salts as a signal to release toxins,” said Dr. Orth, also an Investigator with the Howard Hughes Medical Institute (HHMI), holder of the Earl A. Forsythe Chair in Biomedical Science, and a W.W. Caruth, Jr. Scholar in Biomedical Research. Dr. Orth studies the strategies that bacterial pathogens use to outsmart their host cells.
Evidence is increasing that several bacterial pathogens that cause gastrointestinal illness, including the extremely toxic Vibrio cholerae, sense bile salts. But until now, the mechanism that those pathogens use for doing this has remained unknown, Dr. Orth said. In previous studies, only one bacterial gene had been implicated in receiving and transmitting the gut-sensing signal, Dr. Orth said.
“We discovered that not one, but two genes are required for Vibrio to receive the bile salt signal. These genes encode two proteins that form a complex on the surface of the bacterial membrane. Using X-ray crystallography, we found that these proteins create a barrel-like structure that binds bile salts and receives the signal to tell the bacterial cell to start making toxins,” she said.
Future experiments will aim to understand how binding of bile salt by this protein complex induces the release of toxins.
“Ultimately, we want to understand how other pathogenic bacteria sense environmental cues to produce toxins. With this knowledge, we might be able to design pharmaceuticals that could prevent toxin production, and ultimately avoid the damaging effects of infections,” she said.
The receptor pair could possibly act as a model to discover sensors in other bacteria where pharmaceuticals might be more applicable, Dr. Orth said, adding “we are in the early stages of this research.”
Co-lead authors were graduate student Peng Li and research scientist Dr. Giomar Rivera-Cancel, both in Molecular Biology. Other contributing authors included Dr. Lisa Kinch, an HHMI bioinformatics specialist; Dr. Dor Salomon, postdoctoral researcher; Dr. Diana Tomchick, Professor of Biophysics and Biochemistry and Director of the Structural Biology Core Facility; and Dr. Nick Grishin, Professor of Biophysics and Biochemistry, an HHMI Investigator, and a Virginia Murchison Linthicum Scholar in Biomedical Research.
The research was supported by the National Institutes of Health, the Welch Foundation, the Department of Energy, and the HHMI.
And finally, bacterial infections from various organisms including Vibrio sp. pose a serious hazard to humans in many forms from clinical infection to affecting the yield of agriculture and aquaculture via infection of livestock. Vibrio sp. is one of the main foodborne pathogens causing human infection and is also a common cause of losses in the aquaculture industry. Prophylactic and therapeutic usage of antibiotics has become the mainstay of managing this problem, however this in turn led to the emergence of multidrug resistant strains of bacteria in the environment; which has raised awareness of the critical need for alternative non antibiotic based methods of preventing and treating bacterial infections. Bacteriophages – viruses that infect and result in the death of bacteria – are currently of great interest as a highly viable alternative to antibiotics. This article provides an insight into bacteriophage application in controlling Vibrio species as well underlining the advantages and drawbacks of phage therapy.
Insights into bacteriophage application in controlling Vibrio species
Front. Microbiol. | doi: 10.3389/fmicb.2016.01114
Vengadesh Letchumanan, Kok Gan Chan, Priyia Pusparajah, Surasak Saokaew, Acharaporn Duangjai, Bey Hing Goh, Nurul-Syakima Ab Mutalib and Learn-Han Lee
Subway is known for its made-to-order sandwiches and salads but one ingredient found in the kitchen by the state would never be ordered on any sandwich… rodent droppings
ABC Action News I-Team uncovered that last week, Subway at 696 S. Gulfview Blvd. in Clearwater Beach had to temporarily close after the state discovered over 40 rodent droppings underneath the storage rack, on top of boxes, underneath the sink, inside a bin, and near the soda syrup dispensers.
In addition, food safety issues written up in the inspection include potentially hazardous food thawed at room temperature with two tuna packages and two meat packages on the back prep table thawing, Subway’s manager lacking proof of a food manager certification, and employees failing to wash their hands before putting on gloves to work with food and failing to wash prior to heading to the front line to work.
More hand washing concerns include the hand wash sink not accessible for employees to use due to bread baking holders stored in the sink and no paper towels provided.
The state has warned this Clearwater Beach Subway before about high priority violations. In September, the state found no hot water in the facility for employees to wash their hands, no soap, no paper towels and a long list of potentially hazardous cold food held at greater than 41° Fahrenheit.
Inspectors found ham at 48°, lettuce at 47°, tomatoes at 51°, tuna at 44°, chicken at 44°, steak at 48°, pepper-jack cheese at 48°, turkey at 47°, meat trio at 45°, and cheddar cheese at 48°.
Inspectors also issued a stop sale on some of those items due to that temperature abuse.
Florida is a special place. My parents are there now, but they don’t like to stay too long.
A fast food restaurant got a customer it wasn’t expecting when a live alligator was tossed through a drive-through window by a patron.
Joshua James, 23, wanted to play a practical joke on a friend working at the Wendy’s restaurant in Florida when he decided to hurl the reptile into the building in October.
“It was just a stupid prank that he did that’s now turning into this,” James’ mother, Linda James, told local broadcaster WPTV, adding that her son is a huge fan of the late Crocodile Hunter Steve Irwin.
“He’s a prankster. He does stuff like this because he thinks it’s funny.”
Officials retrieved the animal from the restaurant’s kitchen, taped its jaws shut and released it to a nearby canal.
James faces charges of aggravated assault and unlawful possession, and transportation of an alligator.