Janene Pieters of the NL Times reports a video of a mouse munching on a crepe in an Amsterdam cafe, resulted in the business being ordered closed by the Dutch food and consumer product safety authority NVWA. The video was posted on Twitter on Wednesday. NVWA inspectors went to inspect the cafe and found more vermin. Which is why the cafe was ordered closed, RTL Nieuws reports.
“The business can only be reopened if the entrepreneur has thoroughly cleaned everything up and has taken measures to prevent vermin”, the NVWA said. All food supplies currently in the store must also be discarded. The situation in the cafe was unsafe and a public health hazard, an NVWA spokesperson said to the broadcaster.
The NVWA is pleased that consumers report when they see vermin in shops or catering establishments. “With or without a video we take these kinds of complaints seriously. Mice are a direct threat to food safety.”
Evan Kruegel of Fox 31 reports a Denver restaurant with previous food safety violations is once again being inspected after a video surfaced showing a rat inside the restaurant.
Dominic Trujillo says he took the video on Sept.16, while waiting for Mt. Fuji Sushi & Hibachi to open. The video appears to show a rat eating food scraps between the glass and a window shade at the restaurant off of East Sixth Avenue in Capitol Hill.
He posted the video on social media and says a manager sent him a private message, offering a gift card in exchange for taking the video down.
The Denver Department of Public Health and Environment visited the restaurant Wednesday after seeing the video and found no violations.
“Yesterday we had the health department come and they checked everything, inspected everything, and everything looks fine,” said Osa Enebish, with the restaurant. “Our back door — it was left open and we fixed that door, so it might have came through that door, we don’t know.”
In February, the Denver Department of Public Health and Environment found 12 critical health code issues at Mt. Fuji, including rodent droppings found in storage cabinets.
Sajila Saseendran of Gulf News writes Dubai Municipality has shut down an American restaurant after 15 people fell ill following a food poisoning outbreak recently.
The Food Safety Department of the civic body ordered the outlet to close and held its chef and Person-In-Charge (PIC) of food safety responsible for the salmonella infection that caused the outbreak, the municipality stated.
The department has downgraded the food safety rating of the outlet and revoked its PIC certificate.
The outlet in a Jumeirah mall will be under strict monitoring for the next six months once it will be allowed to reopen after the closure period to corrective measures.
The team collected samples and conducted internationally accepted tests following which they traced the infection to raw eggs used in hollandaise sauce, officials said.
It was found that the chef had used raw eggs in violation of the food safety rules.
Following this, the department issued a fresh alert to eateries preparing food with eggs reminding them about its ban on using raw eggs in ready-to-eat products.
In 2012, the municipality barred Dubai eateries from using raw eggs in ready-to-eat products after authorities found them as a cause of many salmonella infections reported here.
New regulations that restrict the use of raw and under-cooked eggs were introduced and it was also made mandatory to declare their use in food labels or menus.
WATE reports a customer complaint sent a health inspector back to a Morristown restaurant six weeks after a routine inspection.
Golden Dragon, 3325 Andrew Johnson Highway, Morristown – Grade: 70
The Golden Dragon on Andrew Johnson Highway scored a 70 during the most recent inspection. The score was passing. The health department considers a grade below 70 is considered “unsanitary.”
Several of the violations marked off in the report could lead to foodborne illness if not corrected.
The inspector wrote he watched a worker carry dirty dishes from the dining room into the kitchen and start preparing food without washing his hands.
Another kitchen worker washed large containers of food in the utility sink with water and put them away without rinsing and sanitizing them.
Inside the kitchen raw frog legs were stored over banana pudding and raw fish was stored over broccoli. That is OK at home but raw food contains bacteria and placing raw food over ready to eat food raises the potential for cross-contamination.
James Cain of The Mirror reports a factory has been ordered to stop making food after it put uncooked sausages into pre-packed sandwiches.
The Middlesbrough-based factory has been told by health authorities it risked causing a listeria outbreak.
Café Class Ltd has been served with a hygiene emergency prohibition order for food safety practices that posed an “immediate danger to human health”.
A court this week heard how the company extended the use-by dates of boiled eggs, cheddar cheese and streaky bacon, putting consumers’ health at risk.
The risk to the public was so severe that the Food Standards Agency (FSA) issued an immediate product recall on sandwiches, wraps and salads made by the company.
Listeria has been in the spotlight this year after six people died after getting listeria from prepackaged sandwiches and salads served in UK hospitals.
In the unrelated case the company, which traded with stores including Londis, Nisa and North East Convenience Stores, faced court as Middlesbrough Council sought an emergency hygiene order to prevent it from making food, reports the Local Demoracy Reporting service for Teesside Live .
Company directors Shahid Nawaz and Mohammed Haris Abdullah arrived at Teesside Magistrates’ Court yesterday to hear Middlesbrough Council lay out the case against their company.
Andrew Perriman, prosecuting for the council , told magistrates that Café Class, based in Riverside Park, was visited by environmental health officers on September 9.
The inspection was arranged “to assess compliance with a hygiene improvement notice served earlier in the year as a result of allergy management concerns”.
But Mr Perriman said the officers were shocked to discover the factory was routinely placing ingredients on their use-by date in sandwiches, wraps and salads which would then be labelled with a four-day use-by date.
“In respect of cooked ham aspect used in the final product, it is specified by the manufacturer to be used within three days once opened,” said Mr Perriman.
But the officers found that once opened, the ham had been placed in a plastic container on September 8 and labelled with a use-by date of September 11.
Mr Perriman said it could be argued that if September 8 is counted as day one, this actually meant the ham was being used for four days.
In any case, the factory would continue to use the ham as an ingredient right up until the final use-by day.
But Mr Perriman added: “It was then placed into a sandwich and given a further four-day use by date.
“Not only that, the packaging on the final product stated ‘once opened consume within 24 hours’.
He said this practice meant cooked ham with a use-by date of September 10 or 11 was actually being used in a product labelled with a use-by date of September 15 or 16.
“As a result, the three-day shelf life is exceeded by a further six days,” he said adding that this was “way past” safe limits.The company’s website says: “We here at Café Class carefully ensure that the standards of Food Agency are met at all times and any waste is disposed of appropriately.
“All our products are fully cooked but we do not send the food waste to landfill sites, thus helping the environment and fulfilling our responsibility towards the society.”
Not enough critical questions answered, coupled with numerical spin.
Jasper Lindell of The Canberra Times reports the number of improvement notices issued to ACT businesses for not complying with food safety requirements more than halved in the last financial year, with ACT Health confident there were fewer serious safety breaches.
Eighty-seven improvement notices were issued in 2018-19, down from 341 in 2017-18. More than 600 were issued in 2015-16, according to figures from ACT Health.
In 2017-18, 2443 inspections were carried out while 2552 inspections were completed in 2018-19.
The targeted amount in both years was 2500 inspections.
The executive branch manager of the ACT Health Protection Service, Conrad Barr, said food businesses in the ACT demonstrated a high level of compliance with safety standards.
“We are focused on protecting the community with our food safety inspectors doing over 2500 inspections every year.
“We also aim to strike the right balance of regulation with our compliance activity, actively working with businesses to rectify any issues that are identified,” he said.
The decline in food safety breaches followed the introduction in 2017 of a model to educate businesses and their staff in food safety requirements, after five years of inspection pass rates falling well below the targets.
ACT Health has collaborated with the Canberra Business Chamber and Access Canberra to run information seminars for food businesses, community groups and event organisers.
Proactive inspections provided a chance for food businesses to discuss food safety issues directly with public health officers, while seminars and self-assessment options were made available to businesses, a spokeswoman for the directorate told the Sunday Canberra Times.
Common food safety issues found in ACT food businesses include a lack of handwashing facilities, poor temperature control and live pests.
Inspectors also identified inadequate cleaning and sanitation, no food-grade thermometer at the time of the inspection, or no nominated food safety supervisor.
Drew Knight of KVUE reports a video posted Sunday appears to show a mouse jumping into a deep fryer at a Bastrop, Texas, Whataburger restaurant.
Since it was posted just before 1 a.m. on Sunday, it has been shared more than 34,000 times by Facebook users.
According to the poster, Brushawn Lewis, he spotted the mouse himself at the Bastrop fast food joint. The Facebook page for that location, 401 TX 71, provided the following statement in the comments of his post:
“Thank you for bringing this to our attention. At Whataburger, cleanliness and food safety are top priorities for us. In this instance, we closed the restaurant out of an abundance of caution and notified pest control. The entire restaurant has since been cleaned and sanitized. We addressed this situation as quickly as possible, reinforcing procedures with our Family Members. While we’ll continue to be very diligent, it’s important to know there was no history of this type incident at this unit and there is no ongoing issue. A member of our team would like to reach out and address any concerns. Can you please share your contact information with us?”
A video taken on Tuesday morning and posted to social media showed restaurant employees washing cooking utensils in Old Hickory Lake. The man who took the video, Lance Glover, said he recorded the incident around 7 a.m. Tuesday.
The video showed people cleaning what appears to be a fire grate in Old Hickory Lake. Glover’s video then shows the employees returning with the equipment to the restaurant.
The Metro Health Department shut down No. 1 Chinese Restaurant, located 1435 Robinson Rd., after inspectors visited the restaurant.
According to Victor Oguntimehin, the health inspector, the restaurant operators initially denied they washed items in the lake. The restaurant admitted to washing the utensils in the lake after Oguntimehin showed them Glover’s video.
Mary Capps, who fishes on Old Hickory Lake, told News 4 she has seen the employees cleaning “greasy grates” almost every morning.
Kate Lally of the Wirral Globe reports environmental health officers found a catalogue of problems at Sun Ying in Birkenhead including chefs wearing dirty clothes, raw chicken being chopped on the same surface as vegetables, and filthy kitchen surfaces and food storage racks.
Chefs told inspectors they regularly left items such as cooked duck and cooked rice out for some six hours at a time.
A report following the environmental health visit states this presents “ideal conditions for food poisoning bacteria to grow” and that the “risk of causing food poisoning among customers is high.”
Inspectors also found sweet and sour chicken being kept “hot” in the all-you-can-eat buffet area was lukewarm and therefore should have been thrown away after a maximum of two hours.
Several packs of eggs – which appeared to have been purchased at a heavily reduced price – were found to be more than three weeks out of date.
Following the June inspection the restaurant – which has a 3-out-of-5 rating on Tripadvisor – was given the second lowest hygiene rating, and the report says staff’s food hygiene awareness was “inadequate.”
These people had no business running a restaurant, just like Sorenne at an aquarium … in Arizona … petting a two-toed sloth. Random.