Posting restaurant grades as motivation in Jersey

All I know about Jersey I’ve learned from Don Schaffner, Michele Samarya-Timm, The Sopranos, Snooki and Jon Stewart. In that order. Following the lead of lots of other jurisdictions, the city of Vineland (that’s in Jersey) is about to post its restaurant inspection result summaries online – and depending what citizens want, may see entire inspection sheets (that’s how it’s done in most of North Carolina). According to the Daily Journal, now everyone can see how Vinnie’s Pizzeria did on their last visit from an Environmental Health Officer.

In response to public demand, the city’s health department is now posting restaurant inspection ratings online.
At least once a year, health department staffers conduct on-site inspections of the city’s more than 400 retail food establishments and review their food handling processes. Inspectors look at things such as the cleanliness of work surfaces, personal hygiene of workers and whether proper temperatures are used when heating, cooling and storing food, said Jeanne Garbarino, the city’s principal sanitary inspector.

These inspections result in a rating of satisfactory, conditional or unsatisfactory.
Each business is issued a certificate that by state law must be posted in a conspicuous place to alert patrons of the health rating.

Inspection reports are public documents, Garbarino said. The new online listing gives diners a central place to review all health ratings as well as the last date of an establishment’s inspection. The health department’s website is
This is just the first phase of giving the public more access to information, Garbarino said.
The next step, she said, is to assemble a focus group of about 15 people who will help determine what other information should be added to the health department’s website.

They will be asked, “What do you want us to show,” Garbarino said, noting one option is to post full inspection reports, which is already done in Virginia and Rhode Island.

A couple of restaurant operators who have nothing to hide, and seem to get promoting food safety culture, like the idea:

Saverio Brunetti of Dominick’s Pizza on South Lincoln Avenue welcomed it.

Safe food handling is a serious issue, Brunetti said, adding “You don’t want to give a customer a bad product.”
At Dominick’s Pizza, the health rating certificate is posted on the front wall among the establishment’s accolades so customers can see it.

“The satisfactory rating is not an achievement, it’s a standard we maintain,” Brunetti said.

The online rating information would not only be useful to him as a business manager, Brunetti said, he would use it as a diner.
And, Brunetti said, he might also be tempted to see how his competitors were faring.

“I don’t see a problem with it,” said Russell Swanson, owner of Bain’s Deli on Landis Avenue, noting customers can already see the satisfactory certificate at the deli.

Councilman Louis Cresci, the former director of the city’s health department, supported the online postings.

“The public part of this is supposed to be a motivational tool for these operators,” he said.

Honey laundering: sweet and sickly

Honey’s in everything. Check out any bakery product, sauce, processed food. A little dab of nectar makes anything smoother.

Toronto’s Globe and Mail ran a great feature a few days ago about the international honey cartel – so realistic it could be based in Jersey. Excerpts below:

As crime sagas go, a scheme rigged by a sophisticated cartel of global traders has all the right blockbuster elements: clandestine movements of illegal substances through a network of co-operatives in Asia, a German conglomerate, jet-setting executives, doctored laboratory reports, high-profile takedowns and fearful turncoats.

What makes this worldwide drama unusual, other than being regarded as part of the largest food fraud in U.S. history, is the fact that honey, nature’s benign golden sweetener, is the lucrative contraband.

Honey has become a staple in the North American diet. Those that do not consume it straight from bear-shaped squeeze bottles eat it regularly whether they know it or not – honey is baked into everything from breakfast cereals to cookies and mixed into sauces and cough drops. Produced by bees from the nectar of flowers and then strained for clarity, honey’s all-natural origin has garnered lofty status among health-conscious consumers who prefer products without refined sweeteners (think white sugar and processed corn syrup). About 1.2 million metric tons of honey is produced worldwide each year.

What consumers don’t know is that honey doesn’t usually come straight – or pure – from the hive. Giant steel drums of honey bound for grocery store shelves and the food processors that crank out your cereal are in constant flow through the global market. Most honey comes from China, where beekeepers are notorious for keeping their bees healthy with antibiotics banned in North America because they seep into honey and contaminate it; packers there learn to mask the acrid notes of poor quality product by mixing in sugar or corn-based syrups to fake good taste.

None of this is on the label. Rarely will a jar of honey say “Made in China.” Instead, Chinese honey sold in North America is more likely to be stamped as Indonesian, Malaysian or Taiwanese, due to a growing multimillion dollar laundering system designed to keep the endless supply of cheap and often contaminated Chinese honey moving into the U.S., where tariffs have been implemented to staunch the flow and protect its own struggling industry.

Savvy honey handlers use a network of Asian countries to “wash” Chinese-origin product – with new packaging and false documents – before shipping it to the U.S. for consumption in various forms.

Fifteen people and six companies spanning from Asia to Germany and the U.S. were recently indicted in Chicago and Seattle for their roles in an $80-million gambit still playing out in the courts. That case has been billed as the largest food fraud in U.S. history. But American beekeepers, already suffering from a bee death epidemic that is killing off a third of their colonies a year, say the flow of suspect imports has not let up.

In the honey world, there are two types of countries: producers and consumers. The United States is one of the largest of the latter, consuming about 400 million pounds of honey a year. Its beekeepers can produce only half that amount leaving exporters to fill the rest. Canada produces about 65 million pounds of honey a year and ships its surplus, 20 to 30 million pounds, south of the border.

China, the world’s largest producer of honey, would seem a natural candidate to fill the gap. But Chinese honey is notorious for containing the banned antibiotic chloramphenicol, used by farmers to keep bees from falling ill. The European Union outlawed Chinese honey imports because of it.

Dilution is another issue. According to Grace Pundyk, author of The Honey Trail, Chinese manufacturers will inject a type of honey with litres of water, heat it, pass it through an ultrafine ceramic or carbon filter, and then distill it into syrup. While it eradicates impurities such as antibiotics, it also denies honey of its essence.

Ten years ago, the U.S. Department of Commerce accused the Chinese honey industry of dumping cheap product into the American market at prices well below the cost of production. Canadians also detected surprisingly low-priced product crossing its own borders.

Australian investigators uncovered the roots of a global conspiracy when they intercepted a large consignment of “Singapore” honey bound for the U.S. in 2002.
At the time, Singapore didn’t produce honey. The shipment was traced back to China, opening the first window into a worldwide scheme in early bloom: The industry had figured out they could launder Chinese honey through neutral countries able to ship into the U.S. without paying tariffs.


FDA going to court to close NEW JERSEY cheese manufacturer for repeat listeria problems

I’m still not sure of the difference between insanitary and unsanitary, like insane and unsane, but the dictionary says insanitary means, “so dirty or ridden with germs as to be a danger to health,” whereas sanitary is defined as, “of or relating to the conditions that affect hygiene and health,” and the word unsanitary does not exist.

Perhaps a linguist can settle this. In the meantime …

The U.S. Food and Drug Administration today announced intentions to ask a federal court to shut down a New Jersey cheese manufacturer with an alleged history of operating under insanitary conditions and producing cheese contaminated with Listeria monocytogenes.

The U.S. Department of Justice filed a complaint for permanent injunction against Quesos Mi Pueblito and two of its officers, Felix Sanchez and Jesus Galvez. The complaint alleges that recent inspections by the FDA and the New Jersey Department of Health and Senior Services found Listeria-contaminated cheese and insanitary conditions at the Passaic company.

If entered by the court, the injunction would stop the company and its officers from manufacturing and distributing food until they can bring their operations into full compliance with FDA food safety regulations and produce cheese that does not test positive for the presence of Listeria. The complaint for permanent injunction was filed in the U.S. District Court – District of New Jersey.