“…the most common infraction is improper food temperatures…what’s important is how quickly they are corrected…”
Beginning this November the City of Chicago made it easy for residents to check in on the health and safety record of their favorite restaurants with a robust and detailed web site. At the end of November a surprising entry showed up on the city’s newly launched site: the Michelin-starred Alinea restaurant failed a November 30 inspection.(Full disclosure, their four violations were immediately corrected.)
CLICK ON "CHICAGO" TO VIEW INSPECTIONS WEBSITE
Alinea is often referred to as the best restaurant in America, and its chef, Grant Achatz, draws rock star acclaim for his culinary inventiveness.
But it’s not immune to heatlh department inspections. According to the report on Cityofchicago.org, Alinea was less than stellar on its food safety to close the month of November. No one from Alinea was available for comment by press time.
- Inspectors observed black mold growing on interior surfaces of the ice machine.
- Inspectors observed employees failing to properly wash hands.
- Inspectors observed hazardous food storage of purple cabbage and potato soup.
All of the items in the November 30 report were corrected immediately, according to Public Health Commissioner Bechara Choucair.
That’s the benefit of the new city website, however. In the past, restaurants who failed inspection were listed on a pass/fail basis. The new web site allows users to dive into information and find out exactly what violations face the restaurant.
“…The United States Food and Drug Administration (FDA) Food Code (established) a new set of federal standards in 2009…multiple federal agencies, with input from business interests…(made) several changes in how health inspections are conducted…”
CLICK ON "FDA" TO VIEW FDA FOOD CODE
- Restaurants will have to put date markers on all food containers in their refrigerators and freezers
- Prepared food may be kept for no more than four or seven days, depending on the temperature to which it’s chilled
- Cooks and kitchen help will no longer be allowed to touch ready-to-eat foods with their bare hands
- Gloves must be used
- The standard is minimal bare-hand contact
- Refrigeration standards are being tightened
- Potentially hazardous foods – those that can make you sick if you’re not careful – must be chilled to 41 degrees
For more: http://www.starnewsonline.com/article/20111210/articles/111219993?p=1&tc=pg
Petra Risk Solutions’ Director of Risk Management, Todd Seiders, offers a P3 Hospitality Risk Report – ‘Food Poisoning Claims’.
P3 ( Petra Plus Process) is the Risk Management Division of Petra Risk Solutions – America ’s largest independent insurance brokerage devoted exclusively to the hospitality marketplace.
For more information on Petra and P3 visit petrarisksolutions.com or call 800.466.8951.
Among the 497 foodborne outbreaks with a laboratory-confirmed single etiologic agent reported, norovirus was the most common cause, followed by Salmonella. Among the 18 reported deaths, 11 were attributed to bacterial etiologies (five Salmonella, three Listeria monocytogenes, two Escherichia coli O157:H7, and one Clostridium botulinum), two to viral etiologies (norovirus), and one to a chemical (mushroom toxin).
Foodborne agents cause an estimated 76 million illnesses annually in the United States (1). Outbreak surveillance provides insights into the causes of foodborne illness, types of implicated foods, and settings of foodborne infections that can be used in food safety strategies to prevent and control foodborne disease. CDC collects data on foodborne disease outbreaks submitted from all states and territories. This report summarizes epidemiologic data for the 1,097 reported outbreaks occurring during 2007 (the most recent finalized data), which resulted in 21,244 cases of foodborne illness and 18 deaths. Among the 497 foodborne outbreaks with a laboratory-confirmed single etiologic agent reported, norovirus was the most common cause, followed by Salmonella. Among the 18 reported deaths, 11 were attributed to bacterial etiologies (five Salmonella, three Listeria monocytogenes, two Escherichia coli O157:H7, and one Clostridium botulinum), two to viral etiologies (norovirus), and one to a chemical (mushroom toxin). Four deaths occurred in outbreaks with unknown etiologies. Among the 235 outbreaks attributed to a single food commodity, poultry (17%), beef (16%), and leafy vegetables (14%) were most often the cause of illness.
For more: http://www.foodconsumer.org/newsite/Non-food/Disease/foodborne_illness_1208100621.html
Foodborne diseases cause an estimated 75 million illnesses in the
United States each year. To keep you from getting sick, some area
restaurant owners are brushing up on their skills