Inspection
January 2008

LOS ANGELES: A-list dining in L.A. County makes the grade
31.jan.08
Los Angeles Times
Daniela Perdomo
http://www.latimes.com/news/printedition/california/la-me-restaurants31jan31,1,4631533.story?ctrack=1&cset=true
Curry Mendes moved to Los Angeles last week from New York, where he had picked restaurants based on word of mouth and Zagat reviews.
But he quickly learned that many people in L.A. choose restaurants based on the big letter grade affixed by the L.A. County Department of Public Health to the front of nearly 38,000 restaurants and other businesses that sell food ready to eat.
Mendes, 40, was quoted as saying, "In New York, it's about how the place looks. But if there's a health letter grade here, I'm going to look for it."
The story says it's been a decade since Los Angeles County became one of the first areas in the nation to institute a letter grade system aimed at helping diners determine the cleanliness and safety of restaurants.
This week, the county released data suggesting the program has been a success.
In the first six months of the program, which began in 1997, 39.9% of restaurants earned the 90 to 100 inspection points required for an A. By mid-2007, 82.5% of restaurants merited the top mark.
Health officials were cited as saying the record has improved even though the grading system has become more stringent over the years, making the A's posted in restaurant windows today harder to earn than those handed out earlier.
The report also found that, from 1997 to 2007, the number of inspection scores lower than 70 -- less than a C but not designated by a letter grade -- decreased by more than 98%. Only 0.2% of restaurants had to post a below-70 score during 2006-07.
The program includes all unincorporated areas in the county, plus the 77 of the 88 incorporated cities that have opted to join (the city of L.A. is the largest in the county to participate). Health officials said they inspect all food outlets in those areas every year -- 37,880 in 2006-07. Full-menu restaurants are checked up on three times a year, while convenience stores get one visit. Establishments that have performed poorly in the past get an additional inspection.
Andrew Casana of the California Restaurant Assn., which has 33,000 members in the county, was cited as saying restaurant owners put a premium on earning an A, and he is not surprised that more of them are doing so, adding, "It makes perfect sense. Before the letter grade, inspections were simple and quick. What's happened in the last 10 years is the inspection sheet has grown from half a page to four pages. Inspectors are very, very thorough."
At the onset of the program, health inspectors used a form that had 42 inspection categories; today, inspectors use a form that has 71, according to Terrance Powell, director of special operations and planning for the public health department.

CHICAGO: Restaurateur determined to keep serving after salmonella setback
31.jan.08
Medill Reports
Anne-Louise Jackson
http://news.medill.northwestern.edu/chicago/news.aspx?id=76779
Last July, Max Pars’s Lincoln Park restaurant was, according to this story, making unwelcome headlines in Chicago.
“Taste of Chicago Pars Cove booth serves up salmonella salad”
“Two sue Pars Cove over illness”
The story says that by August, 790 people had reported becoming ill after eating at the Pars Cove booth and 182 people had laboratory-confirmed cases of salmonellosis. More than 30 people were hospitalized. Multiple lawsuits were filed against the restaurant, with one plaintiff seeking $30,000 in damages. The apparent culprit was a hummus dish.
But, the story notes, six months later, Pars Cove is still serving up the Persian cuisine that draws many loyal customers to the subterranean haunt at 435 W. Diversey Parkway.
The story says that Pars didn’t lay off any of his six employees, he didn’t change prices, which average $13 per entrée, and he didn’t budge on his no-advertising policy; he did temporarily stopped serving hummus dishes. After a subsequent health inspection, the restaurant corrected six violations, which included a refrigerator not set at the proper temperature and evidence of rodents. As soon as the Health Department gave him the go-ahead, Pars resumed selling hummus dishes.
Pars was further cited as saying that business dropped 15 to 20 percent in July and early August, but rebounded quickly. However, he declined to provide sales information, in part because of outstanding litigation related to the outbreak.
Chicago Department of Public Health Tim Hadac was cited as saying the department is still investigating the outbreak, but that the most likely culprit was a compromised batch of tahini – sesame seed paste – that ended up in the restaurant’s hummus dishes.
Hadac acknowledges that the Health Department will never be able to know for sure the exact cause of the outbreak. In addition to customers who became ill, Hadac said, some employees at the Pars Cove booth also tested positive for salmonella and worked while symptomatic.

COLORADO: Eateries praised for high standards
30.jan.08
Grand Junction Daily Sentinel
Bobby Magill
http://www.gjsentinel.com/news/content/news/stories/2008/01/30/013108_1a_clean_diners.html
Burger King regional manager Wayne Leigh’s goal for this year is, according to this story, for all seven of the Grand Junction area Burger King restaurants to earn Mesa County’s Blue Ribbon award for exceptional cleanliness.
The story says that four of the area’s Burger Kings won the awards, which were announced Wednesday by the county. And to ensure the fast food chain’s local reputation for cleanliness is secure, Leigh said the stores bring in an independent inspector to keep employees on their toes.
To earn the Blue Ribbon Award, a restaurant must not receive a single citation from the Mesa County Health Department for having a critical violation of health regulations at the time of the county’s inspection.
This year, 27 restaurants received the Blue Ribbon Award, including the Cattleman’s Grill in Collbran, Dolce Vita II in Grand Junction, Dos Hombres in Clifton, Pablo’s Pizza in Grand Junction and others.
Pablo’s Pizza owner Paul Knaysi was quoted as saying, "We were thrilled for sure. We’re always cleaning. The main thing is refrigeration. We’re always checking refrigeration to make sure it’s working properly."
Mesa County Consumer Protection Coordinator Darleen McKissen was quoted as saying, “Our board of health has always wanted to target the good. Let’s recognize the good players. To see good players should tell the public a restaurant has (met the minimum standard), and if these people can do that, it’s not unattainable for all restaurants. Food safety should be number one."
Restaurant inspection records are public. Find them on the Web at http://health.mesacounty.us.

INDIANA: Health department sued over inspection
30.jan.08
Herald Journal
Doug Howard
http://www.thehj.com/main.asp?SectionID=9&SubSectionID=32&ArticleID=22706&TM=21987.73
Barfblog Post
The owners of a Monticello restaurant are, according to this story, suing the White County Health Department for damages they say they received as the result of an inspection by the County Food Protection Specialist and the subsequent closure of the eatery in the summer of 2006.
Listed as plaintiffs in the case suit are Brad Drake and Mark Liebner, owners of Mo-Fun, Inc., the company which owned and operated Mo's Restaurant and Lounge. The story says that the restaurant at 204 W. Rickey Rd. was closed following a food inspection by the White County Health Department on Aug. 15, 2006 and reopened in November of that year. The health department is named as a defendant as represented by its health officer, Dr. Phillip Hassan, Food Protection Specialist Linda Russow and an assistant Food Protection Specialist, Pat Morehead.
The suit, filed on Jan. 24, contends that White County and its health department have violated "their operational functions through and by their employees and/or agents." Those include the Aug. 15, 2006 restaurant inspection by Russow's office that the suit claims resulted in "negligently and/or intentionally preparing a false and defamatory Food Inspection Report requiring, among other things, that the Plaintiffs Drake and Liebner obtain food safety certification in a manner not required of others." The lawsuit argues also that the health department violated the plaintiff's operational functions by "failing and refusing on Aug. 16, 2006 to permit Plaintiffs to reopen the restaurant when all previous alleged violations were corrected." The lawsuit also references an Aug. 30, 2006 hearing during which Drake and Liebner petitioned the health department to re-instate the restaurant's food service permit. The meeting itself, the suit claims, was "intentionally and/or negligently held in violation of applicable rules, regulations and/or statutes and which required conditions for reinstatement prepared previous to the hearing which were beyond the scope of its authority." The suit goes on to contend that the defendants "further violated their operational functions" during a food inspection of the restaurant on Nov. 16, 2006 that resulted in Russow "negligently and/or intentionally preparing a false and defamatory Food Inspection Report which indicated, among other things, that meat had been purchased from an unreliable source when it was not."

US: The new food inspector: you
30.jan.08
Washington Post
Jane Black
http://www.washingtonpost.com/wp-dyn/content/article/2008/01/29/AR2008012900741.html
In the past year, food scares, scandals and labeling battles regularly have, according to this story, made headlines. Topps Meat recalled 21.7 million pounds of ground beef after the meat tested positive for a deadly strain of E. coli bacteria. Dozens of shipments of Chinese seafood were halted by the Food and Drug Administration due to contamination. In a much-publicized case, the Pennsylvania Department of Agriculture tried to ban producers from advertising that their milk was hormone-free. This month the FDA ruled that cloned meat is safe to eat and could be sold without special labeling, though it may be years before it ends up on store shelves.
Such news always has worried a certain segment of society. But, the story says, the drumbeat of bad news has spread unease from the farmers market crowd to mainstream shoppers. In 2007, the Food Marketing Institute, a trade group of food retailers and wholesalers, reported that the number of shoppers confident that food at the grocery store was safe had dropped to 66 percent from 82 percent the previous year. (Just 43 percent were confident about getting safe food at restaurants.) In a GfK Roper Public Affairs & Media survey taken in November, 50 percent of respondents said they were confident that there were adequate food safety regulations in place. "Locavore," a term for a person who seeks out locally produced food, was the New Oxford American Dictionary's 2007 word of the year.
The story says that a number of shoppers apparently are trying to become their own food inspectors, using the Internet and their values about health, the environment and local communities to guide them.
Michael Pollan, whose best-selling books "The Omnivore's Dilemma" and "In Defense of Food: An Eater's Manifesto" may be contributing to the growing anxiety, was quoted as saying, "There's a crisis of confidence about food. And that's why people are looking to alternatives to the industrial food system. The safety of food is a fundamental biological goal, and for 50 years we have outsourced it to the USDA and to companies who tell us about 'whole-grain goodness.' It's seductive to outsource this part of our lives, but it's been a disaster for our health, our welfare and our pleasure."
The transition from consumer to food inspector isn't easy. As trust in the food supply has eroded, so has the amount of time that Americans spend shopping and cooking. Research collected by Daniel Hamermesh, an economics professor at the University of Texas, showed that the average amount of time each member of a married couple spends shopping, preparing food and cleaning up has dropped 46 percent, from 87.5 minutes per day in 1985 to 47.5 minutes in 2003.
The story goes on to say that to ease the transition, a variety of farmers, retailers and activists are positioning themselves as trusted sources. Farmers markets vet vendors' production methods and set limits on the distance food can travel. Retailers are finding a competitive advantage in holding suppliers to strict food safety standards. Activists are lobbying for more-transparent food labels and connecting novice food inspectors with suppliers of wholesome food (what does this have to do with microbial fod safety? -- dp)
Farmers markets may have gained most from the trust gap. There were 4,385 markets in 2006, according to the USDA, up 18.3 percent from 2004.
Jill Hollingsworth, vice president for food safety programs at the Food Marketing Institute, was quoted as saying, "We as an industry need to step up and do what the government can't reasonably do on their own, given their resource and people limitations. One way to do that is to work directly with the suppliers to raise the bar and set some guidelines beyond the regulatory standards."
The story says that at the forefront of that effort, but certainly not alone, is Costco. Known for its low prices, the warehouse retailer is slowly earning a reputation for food safety. For example, unlike many supermarkets, Costco processes all ground beef sold in its stores at its own plant in Tracy, Calif. Before any raw meat enters the plant, the supplier must show that it has been tested for E. coli and other pathogens. In addition, Costco does its own checks. In 2007, it performed 34,365 tests for E. coli at its plant. The USDA performed 12,290 nationwide. Since Costco put its system in place in 1997, it has not recalled any ground beef.

CHICAGO: Restaurant report cards
30.jan.08
Lake County News-Sun
http://www.suburbanchicagonews.com/newssun/news/766579,5_1_WA30_RESTINSPECT_S1.article
The News-Sun report on Lake County Health Department restaurant inspections for the week of Jan. 14-18. The total number of inspections for the week was 92.
The following facilities failed inspections for violations deemed critical by the Health Department. *denotes repeat violation.
Lukes of Lake Bluff , 203 S. Waukegan Road, Lake Bluff. Routine inspection 1/16/2008. Gyro meat at 82 degrees on spinner*. Beef gravy, in large barrel, at 45 degrees in the walk-in cooler. Employees observed not washing hands between tasks. No sanitizer available in facility*. Rear door has a large gap at base of door*.
Mendoza Grocery , 1116 Diamond Lake Road, Mundelein. Routine inspection 1/16/2008. Cooked corn at 115 degrees in cooler at corn station. Chicken for tamales at 92 degrees. No handwashing facilities provided at corn station in the front of store. No handwashing facilities provided in basement area where food preparation occurred. Handsink in the meat area is inaccessible. Open drink in preparation area on counter. Wet mop stored in preparation sink at the meat counter.
Re-inspection 1/22/2008. All critical violations corrected.
Lempiras Grocery , 1412 Grand Avenue, Waukegan. Routine inspection 1/17/2008. Ham at 69 degrees left sitting on slicer. Fried rice at 100 degrees, black beans at 96 degrees and carnitas at 100 degrees in steam table. No backflow prevention between a hose connected to the faucet on the three-compartment sink. Hand sink is inaccessible with utensils stored in it. Spray bottles of chemicals stored on top of deli case and sitting next to cutting boards.
For more information on the Health Department's inspection process, visit: http://www.co.lake.il.us/health/ehs/food.asp

CANADA: Capital Health 'breached duty' on restaurant records
28.jan.08
Edmonton Journal
Duncan Thorne
http://www.canada.com/edmontonjournal/news/story.html?id=7e3ca022-7bc3-4cd6-ba34-bc5f2bdda775&k=91732
Capital Health breached its duty in failing to handle an Edmonton Journal request about dirty restaurants "openly, accurately and completely," says the provincial information and privacy commissioner.
In a ruling he will make public on Tuesday, Commissioner Frank Work was cited as saying the health authority initially failed to reveal it had a database that tracks restaurant inspections and health orders, and failed to provide electronic records from the database.
The story says that Capital Health also failed to provide information identifying restaurants and took too long, under freedom-of-information law, to meet a legal deadline for responding to the access requests, Work says. He has ordered Capital Health to refund access fees of $1,240, saying the information is in the public interest.
The Journal was eventually able to publish most of the requested restaurant records online in late September of 2006, after first making a formal application for the information in May 2005. That information, periodically updated, remains available online.
Work finds that the health authority should have anticipated the public interest in seeing restaurant inspection records. He refers to "the immense interest by the public in the information after it was published on The Edmonton Journal's website.

WEST VIRGINIA: Health inspections may get overhaul
28.jan.08
Charleston Daily Mail
http://www.dailymail.com/News/Kanawha/200801280114
Dr. Kerry Gateley, the director of the Kanawha-Charleston Health Department, was cited as saying he plans to shake up the county's restaurant inspection system.
Gateley was cited as saying he wants inspections that are less predictable. Sanitarians now visit restaurants two to four times a year, depending on the size of the business. Inspectors normally evaluate restaurants during daytime hours on weekdays.
Gateley believes evening and weekend reviews might keep restaurants on their toes.
"Maybe predictability is not so good," Gateley said. "What if we shook things up?"
Another proposal: Assign a team of sanitarians to fan out across Kanawha County and look for the same violation at every restaurant.
Gateley also wants to examine whether the health department should go from a "paper-based" inspection program - sanitarians fill out forms and write comments for each restaurant - to an electronic system in which inspectors would carry computer tablets.
An electronic system would allow the health department to track violations in a database.

OHIO: Restaurant inspection report
28.jan.08
Newark Advocate
http://www.newarkadvocate.com/apps/pbcs.dll/article?AID=/20080128/NEWS01/801280316/1002/NEWS01
Licking Valley Elementary, 1510 Licking Valley Road, Newark, standard inspection, no violations.
Hanover Village Market, 2165 W. High St., Newark, standard inspection, with violations. 1. Lunchmeat cooler case has paint chipping. 2. Ceiling in back room is falling down.
Early Birds Breakfast, 8290 Mount Vernon Road, St. Louisville, prelicensing inspection, with violations. 1. Sanitizer test strips needed for sanitizer used. 2. Light in walk-in only 1.2- to 2.4-foot candles; minimum 10-foot candles required.
The Pizza Place, 2 S. Main St., Croton, prelicensing inspection, with violation. 1. Lighting shall meet the minimum required per rule.
Hometown Market, 322 S. Main St., P.O. Box 491, Utica, standard inspection, with violations. 1. Dole packaged salad and classic slaw mix are outdated. Baby formula Enfamil with iron, some are outdated. 2. Towel dispensers are not working for drying hands for employees.
Sugar & Spice, 342 S. Main St., Utica, standard inspection, with violation. 1. Whenever you open a meat product to slice, you must date-stamp seven days if holding at 41 degrees F.
Big Red's Pizza, 347 S. Main St., Utica, standard inspection, no violations.
Quality Inn Heath/Heath Hotels, 733 Hebron Road, Heath, prelicensing inspection, with violations. 1. Replace counter across from flat top with smooth, easily cleanable surface; replace counter by coffee machine with smooth, easily cleanable surface. 2. Replace thermometer in walk-in cooler with accurate thermometer. 3. Non-commercial equipment, toaster, microwave shall be removed from FSO. 4. Must have sanitizer available at all times at 3-comp. sink. 5. Must have sanitizer test strips available at all times at 3-comp. sink. 6. Clean walk-in cooler ceiling, evaporator coils, fans, fan guards; cover/wrap bare wood at doorway; clean dishwasher unit inside; clean thoroughly and sanitize all equipment throughout kitchen area; wipe down all overhead piping. 7. Resurface/replace cutting board. 8. Lighting at 3-comp. sink 15 FC, walk-in cooler 4.6 FC; dishwasher 11-15 FC; all must be a minimum of 20 FC (foot candles). 9. Repair wall in room grease trap installed in; repair wall under 3-comp. sink. 10. Remove any unused, unneeded equipment throughout kitchen area to storage.
Creno's Pizza, 1256 Columbus Road, Granville, prelicensing inspection, with violations. 1. Boxes of paper towels stored on floor. 2. Mops must hang to air dry as per rule. 3. Repair/replace burned-out lights in kitchen area; repair/replace ceiling in employee restroom. 4. Dishwasher: descale interior, replace cracked, broken wash temp gauge; repair/replace automatic rinse (unreadable) detergent dispenser. 5. Clean wire storage racks; beverage air third door gaskets of accumulated debris and mold; clean shelves under table to right of 3-comp. sink; clean fan guards and evaporator in walk-in cooler; clean handle area of walk-in cooler; clean utensil holders. 6. Clean vents/ceiling above prep table area. 7. Need cover for Dumpster. 8. GE microwave browner, Hamilton Beach coffee pot appear to be non-commercial. 9. No shield on lights in walk-in cooler and walk-in freezer. 10. Lighting in walk-in cooler, 1.1 (FC). 11. FC at employee restroom hand sink, min. 20 FC, prep counter 40 FC, min. required 50 FC.
American Legion Post 92, 10 S. Washington St., Utica, standard inspection, with violation. 1. Sanitizer test strips needed.
Tim Horton's, 875 Hebron Road, Heath, standard inspection, no violations.
White Castle No. 24, 904 Hebron Road, Heath, standard inspection, no violations.
Royal Thai, 1006-C Hebron Road, Heath, standard inspection, with violations. 1. Just general cleaning needed of equipment. 2. Floor in kitchen -- the paint is peeling and not easily cleanable.
Subway -- Heath II, 911 Hebron Road, Heath, standard inspection, with violation. 1. Sanitizer is required when washing dishes.
Tony's Bar, 390 W. Main St., Newark, standard inspection, with violations. 1. Ceiling at end of bar has water damage. 2. Floor behind bar is dirty. 3. Area around back door has trash and debris around it.
LPN Health Care Facility, 151 Price Road, Newark, standard inspection, no violations.
Dew Drop Inn, 64 Union St., Newark, standard inspection, with violation. 1. No test strips for sanitizer.
Rally's, 946 N. 21st St., Newark, standard inspection, with violations. 1. Light shield in walk-in freezer is broken. 2. Floor in storage area is dirty. 3. Inside of cold tables are dirty. 4. Door seal torn on cold table. 5. No probe thermometer.
Steak-n-Shake, 1445 N. 21st St., Newark, standard inspection, with violations. 1. Towels are missing at hand sink in back and at hand sink at grill. 2. Floor is dirty under/around equipment and in walk-in. 3. Ceiling tile is missing above hand sink in dish room. 4. Floor drain is clogged.
Sterling House of Newark, 331 Goosepond Road, Newark, standard inspection, no violations.
Taco Bell No. 4985, 1091 N. 21st St., Newark, standard inspection, with violations. 1. Floor in walk-ins and air vent above (unreadable) are dirty. 2. Wall tile is missing by drive-thru. 3. Caulk on 3-bay sink is damaged.
Licking/Muskingum (unreadable) Corr. Center, 119 E. Main St., Newark, standard inspection, no violations.
Subway, 1001 E. Main St., Newark, standard inspection, with violations. 1. Foods in walk-in are not date-marked. 2. No test strips for sanitizer.
Tristan's, 370 W. Church St., Newark, prelicensing inspection, with violations. 1. Install additional lighting in food-prep room. 2. Cove molding not installed. 3. Light shield missing above 3-bay sink.
John Gilbert Reese Center, 1209 University Drive, Newark, standard inspection, with violation. 1. Employees hair not restrained.
John Gilbert Reese Center -- (main), 1209 University Drive, Newark, standard inspection, with violations. 1. Ceiling around air vents and floor under/around equipment are dirty. 2. Knife holder is dirty. 3. Cup used for scoop in bulk salt; use cup with handle. 4. Food items in walk-in freezer are not covered. 5. Utensils stored haphazardly in drawer. 6. No handwashing (unreadable) at 2-hand sink. 7. Lights burned out in kitchen.
Duke & Duchess Shoppe, 999 E. Main St., Newark, standard inspection, with violation. 1. Deli meats are not date-marked. 2. Floor is dirty in walk-in and storage areas.
Battista's DBA Pizza Cottage, 969 Mount Vernon Road, Newark, 30-day inspection, with violations. 1. Food items not date-marked. 2. Outside of bulk food bins have build-up. 3. No test strips for sanitizer. 4. Floor is dirty under/around equipment.
Licking County Aging Program, 745 E. Main St., Newark, standard inspection, with violations. 1. Light shield broken on (unreadable). 2. Lights burned out. 3. Ceiling in walk-in is dirty.
Simply for You Catering, 6 N. Sixth St., Newark, standard inspection, with violations. 1. Food items in reach-in are not date-marked. 2. Dishwasher is not getting enough sanitizer.
Newark Healthcare Center, 75 McMillen Drive, Newark, standard inspection, no violations.
Newark Healthcare Center -- Courtyard Grill, 75 McMillen Drive, Newark, standard inspection, No violations.
Lee's Famous Recipe, 1005 W. Main St., Newark, standard inspection, with violations. 1. No test strips for sanitizer. 2. Outside of equipment under tile hood is dirty. 3. Cole slaw uncovered in walk-in. 4. Wiping cloths on counter top. 5. Bulk bins have build-up on them.
Al's Meat Market, 740 W. Main St., Newark, standard inspection, with violations. 1. Fish, chicken nuggets, meat balls, hash browns and pizza do not have proper ingredient labels. 2. Lunchmeat is not date-marked.
United Dairy Farmers No. 657, 77 N. Fourth St., Newark, standard inspection, with violations. 1. No soap at hand sink at self-service bar. 2. Burrito held at 127 degrees F.; hold at 135 degrees F. 3. Light shield missing in storage room. 4. Floors in storage room and walk-in are dirty.
Bob Evans Restaurants Inc., 1360 N. 21st St., Newark, standard inspection, with violations. 1. Ceiling around air vent and floor in walk-in are dirty. 2. Beef stored above ready-to-eat foods in walk-in. 3. Shelves in walk-in and shelves holding clean utensils are dirty. 4. Door seal torn on (unreadable) cooler. 5. Bulk bins not labeled. 6. No thermometer in (unreadable). 7. Hand sink on north end of wing has items stored in it. 8. Dish water not reaching 190 degrees on final rinse.

ONTARIO: Restaurant inspections now served on the web
26.jan.08
The Daily Press
Brandon Walker
http://www.timminspress.com/ArticleDisplay.aspx?e=875579
The Porcupine Health Unit in Timmins, Ontario, was cited as unveiling its new restaurant inspection website at the beginning of this month and has listed restaurants and stores from the region that failed inspections.
Manager of Public Health Inspection Bob Bell was cited as saying the website shouldn't be used as a way of rating a restaurant because generally the infractions are fixed within 24 hours, adding, "Public health inspectors are required to examine each restaurant a minimum of three times per year."
Depending on the situation the inspector can write a ticket or lay a charge on the spot.
The website can be found through a link at the bottom-right side of the Porcupine Health Unit's site. Bell said it will be updated on a regular basis, although results might take about a week to be added and by then the restaurant will most likely have fixed its infraction.
He said inspectors try to return within 24 hours, although an infraction will not be pulled from the site if it is corrected.
A minor infraction will stay on the site for about a month, whereas if a charge is laid, the information remains on the site for six months.

NEW YORK: Restaurant violations up 6% in 2007
27.jan.08
Times Herald-Record
Matt King
http://www.recordonline.com/apps/pbcs.dll/article?AID=/20080127/NEWS/801250407
It's not the things that make you go "eeeewwww," it's the things that'll kill you. So when it comes to restaurant inspections, gross and deadly are not the same.
The Orange County Division of Environmental Health handed out 3,880 citations to restaurants and bars last year, up 6 percent from 2006. One over-eager employee was spotted elbow-deep in coleslaw, but in general, local eateries are a pretty clean lot.
Most health-code violations are handed out for poorly maintained equipment and improper food storage, not because of vermin.
As David Score, director of the Bureau of Sanitary Control for the Orange County Department of Environmental Health said, sometimes the cleanest eateries are the ones with the most violations.
The two most-cited restaurants were Town of Newburgh diners, which serve varied menus and get inspected more often than other restaurants. The Alexis Diner had 29 violations in 2007, eight of them considered major. The Hudson Diner had 25 total, six of them major.

LOS ANGELES: Restaurant inspections find more making the grade
26.jan.08
LA Daily News
Susan Abram
http://www.dailynews.com/breakingnews/ci_8089777
NORTH HOLLYWOOD -- Jose Cervantez's last words to the health inspector hung in the air like the smell of diced onions and garlic he had just sauteed.
"We'll have no business," he said. "To me, it's not fair you are doing this."
But inspector Scott Hunter continued, changing the letter grade on the front window of Cervantez's North Hollywood Mexican restaurant from a blue A to a scarlet C.
"Part of the problem was food temperature," Hunter said after he poked around Cervantez's refrigeration system, stove top and shelves, finding items that should be chilled to 41degrees were actually stored at 47.
Cervantez's business partner had abandoned him since the previous inspection in April, and like a marriage gone bad, his brightly colored, carefully decorated El Tecleno eatery showed the results of a tattered relationship.
The story says that data requested by the Daily News show 83 percent of all restaurants inspected received an A in 2006-07, up sharply from just 40 percent when the program was launched. A similar trend can be seen for 7-Elevens, AM/PMs and other retail markets that sell food.
And the proportion of restaurants that failed inspections has dropped dramatically - from about 12 percent in 1997 to less than 1percent for fiscal 2006-07.
The data also show:
-- Temporary closings of restaurants have increased 15 percent from 1998 to 2007.
-- Hearings for restaurant owners who want to have their grades reconsidered have climbed by 41 percent, from 2,554 in 1998 to 3,612 in 2007.
-- The number of inspectors and staff in the county's Environmental Health department has remained almost flat - 442 in 1997 and 472 in 2007.
Inspectors conducted 49,588 restaurant examinations in the 2006-07 fiscal year, up 5 percent from a decade ago.

ALBERTA: Filthy eatery fined $23,000
24.jan.08
Edmonton Journal
Karen Kleiss
http://www.canada.com/edmontonjournal/news/cityplus/story.html?id=f1911173-9822-46d7-8e8b-d0373c4db020&k=63055
The family run Rose Garden Restaurant, at 16520 100th Ave., west Edmonton, and its owner, Chris Ma, were cited as pleading guilty Wednesday to a string of public health violations and were fined $23,000.
Inspectors were cited as saying the restaurant was infested with mice. Capital Health lawyer Robert O'Neill was cited as telling the court that room-temperature chicken was dripping over tomatoes and lettuce, and that inspectors also saw employees preparing food without washing their hands or wearing aprons.
Photos submitted into evidence showed kitchen cutting boards encrusted with grease, filthy cleaning rags and bowls of food stacked on top of one another, without covers.
Defence lawyer Ed Bridges was cited as saying that Ma's restaurant was staffed primarily by family members and his client tried to get them to comply with health regulations but did not succeed. Ma pleaded guilty to six charges and was fined a total of $5,750.
The 32-year-old man was the sole director of the numbered company that owned the restaurant at the time the charges were laid. The company pleaded guilty to six charges and was fined $17,250. In total, Ma will pay $23,000.
The story says he said nothing in court Wednesday, but smiled as he left the courtroom.
Bridges told the court Ma has sold the business to his family members and plans to open a new restaurant at 109th Street and Jasper Avenue.
On July 1, Alberta health authorities are planning to launch an online service allowing Albertans to see the results of the most recent restaurant health inspections. Edmontonians can see recent restaurant inspection results at edmontonjournal.com.

ILLINOIS: Restaurant report card
24.jan.08
Lake County News-Sun
http://www.suburbanchicagonews.com/newssun/news/756597,5_1_WA24_RESTINSPECT_S1.article
The News-Sun report on Lake County Health Department restaurant inspections for the week of Jan. 7-11. The total number of inspections for the week was 81.
The following facilities failed inspections for violations deemed critical by the Health Department. *denotes repeat violation.
Dolce Ristorante , 250 Marriott Drive, Lincolnshire. Routine Inspection 1/10/2008. Employee had gloves on then changed gloves without a proper handwashing. Employee handled clean and soiled dishware without proper handwashing. Employee was cleaning then did not wash hands prior to handling food. No sanitizer concentration present in the final rinse of the chemical dish machine. No certified manager on duty at time of inspection.
Taqueria Poblana at Jalapeno Produce & Market, 381 Rollins Road, Round Lake Beach. Re-inspection 1/08/2008. Utensils are not being properly washed and sanitized in the three compartment sink; soap was present in the second compartment and no sanitizer was present in the third compartment*. No certified manager on duty at time of inspection*.
For more information on the Health Department's inspection process, visit: http://www.co.lake.il.us/health/ehs/food.asp.

COLORADO: Bill to raise restaurant inspection fees is killed
23.jan.08
Denver Business Journal
Noelle Levitt
http://www.bizjournals.com/denver/stories/2008/01/21/daily26.html
A renewed battle to raise the cost of restaurant inspection fees and to transfer the power to set those fees, under Senate Bill 25, died quickly before a Senate committee on Jan. 16.
The story says that Pete Meersman and Mark Johnson strongly disagree with each other on the issue.
As president of the Colorado Restaurant Association, Meersman lobbies on behalf of restaurants, and recently fought to keep restaurant health inspection fees low.
But Johnson, environmental health director for Jefferson County, helped Sen. Betty Boyd, D-Lakewood, draft a measure that would have tripled restaurant inspection fees and transfer the power of setting those fees from the Legislature to the state board of health.
The Legislature has killed this proposal three times in four years, and did so again Jan. 16 when the Senate killed the bill.
Annual inspection fees range between $159 and $190 per restaurant.
Boyd's bill would have increased fees to between $750 and $1,000 a year.
Johnson was cited as saying that health inspections cost county health departments roughly $400 a year per restaurant, and that the public is paying for it via taxes.
In 2008, Johnson anticipates that the Jefferson County food inspection program will cost $996,441, and the county will receive $315,750 from restaurants.
That means tax dollars will pay the additional $680,691, he said.
Meersman and industry experts argue against higher inspection fees because restaurants generate $575,000 a year in sales taxes revenue statewide, which is their contribution to state funds.

CALIFORNIA: Vaccines run out after Hepatitis A alert
21.jan.08
KGET Channel 17
http://www.kget.com/news/local/story.aspx?content_id=e4eb3d80-f494-48a1-91b8-82dab750f6ec
BAKERSFIELD -- Hundreds of Kern County residents ran out to get Hepatitis A vaccinations over the weekend after huge outcry that restaurant customers could have contracted the disease.
The clinic ran out of vaccines Saturday, the day after it was announced a Chuy's Restaurant worker had Hepatitis A, but the facility plans to have full supplies for those who could be at risk.
The vaccination is available to people who ate at Chuy's Restaurant on Rosedale Highway between January 4 and 10.
The manager of Chuy's said the worker with Hepatitis has been put on leave and will return when proven healthy.

EXCLUSIVE: Chinese & Mexican restaurants: Riskiest places to eat
21.jan.08
Healthinspections.com
http://healthinspections.com/articles.cfm?YXJ0aWNsZUlEPTk0
Healthinspections.com has found that Chinese and Hispanic restaurants have a significant number of health code violations that result in action by local health departments. The same is true for Thai, Indian, Brazilian, and other ethnic restaurants.
Earlier this month, near Atlanta, The Asian Buffet on Rockbridge Road had to close because of a long list of violations, including:
-Vegetables washed in a sink where raw meat had been prepared
-Sushi held at dangerous temperatures
-Uncertainty over where the restaurant bought its fish and oysters.
Before deciding on an international dining experience, here are a couple of not-so-appetizing facts to consider.
Ethnic restaurants were either fined or forced to shut-down more often than any other type of restaurant in most of the cities and counties we reviewed. In most localities we checked, at least half of the restaurants with the worst conditions are ethnic restaurants, with Chinese and Mexican restaurants at the top of the list.
"Based on what we have discovered, we should be concerned to eat out at ethnic facilities," according to Chirag Bhatt, former director of food inspections in Houston.
Bhatt is now director of food safety for Healtinspections.com. He says "there is a definite need for better food safety sense at ethnic restaurants."
Here Are The Numbers
Healthinspections.com reviewed inspection data from several cities regarding ethnic restaurants:
Los Angeles: In the most recent three-month period, approximately 47% of the restaurants that had to close for health code violations were ethnic restaurants.
Chicago: In the past 10 months, at least 32% of eateries that were forced to close and clean up were ethnic.
Houston: During the past year, 1 out of 3 facilities that were closed for food safety issues were ethnic restaurants -- mostly Hispanic.
NY City: Of 112 restaurants & markets that currently have 50 or more violation points, approximately 69% are ethnic restaurants.
Columbus, Ohio: Of 82 enforcements in the past three years, meaning restaurants that were warned, fined or closed, 50% were Asian or Latino restaurants.
Pima County, Arizona: In recent inspections that resulted in low scores or "needs improvement" ratings: 8 of 11 were ethnic restaurants.
Kansas: Based on a local media reports, 7 of 11 restaurants that were recently fined or closed for repeat violations of the state health code were ethnic eateries.
Making Customers Sick
In Hickory, N.C. late last year, as many as 130 people got sick -- many of them confirmed to have salmonella poisoning -- after eating at Hermanos Chavez, a Mexican market and restaurant.
On four straight inspections last year, the restaurant was cited for having food that was not adequately protected from contamination. For example, an inspector found food stored on a trash can, and in another inspection he found cooked rice sitting on a sink with raw chicken.
Raw chicken is a source for salmonella bacteria. But the exact source of the contamination that made customers sick was never found.
The restaurant was not allowed to reopen until the local health department trained the staff on the basics of how to handle food safely.
Experts say that training – or a lack of it – is a major problem in ethnic restaurants.
In New York, for example, inspection records show that the majority of the city's worst health code violators are ethnic eateries. And many of those have also been cited for their ignorance of safe food handling. In many cases, managers of ethnic restaurants didn't have the basic training required by New York law.
Some health departments, such as the one in Columbus, Ohio, have hired inspectors who speak Chinese and Spanish. Those inspectors spend a lot of their time teaching food safety to restaurant workers in ethnic facilities.
According to Bhatt, "Many agencies employ bi-lingual staff, but the problem is that many owners and employees at the restaurants are not implementing the knowledge they are given."
Ethnic restaurants have a tendency to repeat the same health code violations time and time again – with rats and roaches at the top of the list in several cities.
In Chicago, pest problems -- especially rat infestations -- topped the list of violations that forced health inspectors to shut down ethnic restaurants last year. Serving foods at dangerous temperatures was the next most frequently cited problem, followed closely by dishes that were either dirty or not properly sanitized to kill germs.
Lalo's Mexican restaurant in Midway airport was shut down and ordered to clean up last year because of conditions the health commissioner called "entirely unacceptable."
After a customer complained of getting sick from the food at Lalo's, the health department found steak tacos, beans, and salsa at unsafe temperatures. Inspectors also found insects, unsanitary pots and pans, and no manager on duty who was trained in safe food handling.
In New York, where the majority of the city's dirtiest restaurants are ethnic restaurants, the number one problem is food being repeatedly served at dangerous temperatures.
In fact, inspectors found many instances of ethnic restaurants that didn't even have working thermometers.
Personal hygiene problems along with rats and mice were the next most common violations in the ethnic facilities we reviewed in New York.
It's impossible to know how many people get sick from eating in ethnic restaurants each year.
The federal government categorizes illnesses from restaurants according to the food that was eaten.
Healthinspections.com reviewed federal data for 2006 and found nearly 500 people definitely confirmed sick from eating in ethnic restaurants – mostly Chinese. But experts say the numbers are likely to be much higher, especially since most cases of food poisoning go unreported.

NEW JERSEY: Restaurant inspection report
21.jan.08
Newark Advocate
http://www.newarkadvocate.com/apps/pbcs.dll/article?AID=/20080121/NEWS01/801210307/1002/NEWS01
Starfire Express, 10285 Lancaster Road, Hebron, complaint, with violation. 1. Failure to comply with license requirements for a retail food establishment.
Baharti Hospitality Corp., DBA, Super 8 Motel -- 10800 Hebron Road, Buckeye Lake, prelicensing, with violations. 1. Clean 3-comp. sink each time before washing dishes. 2. Must have sanitizer for 3-comp. sink available at all times. 3. Must have sanitizer strips for 3-comp. sink available at all times. 4. Store single serve 6 inches minimum off floor. 5. Post hand-washing instructions per this rule.
Smoothie Brews, 7256 Hazelton-Etna Road, Pataskala, 30-day inspection, with violations. 1. Move sugar, sweetener packets from under paper-towel dispenser. 2. Hang mop so it will air dry, per rule.
JKB at Pataskala LLC DBA McDonald's, 67 W. Broad St., Pataskala, complaint, with violations. 1. Thermometer on order for walk-in cooler. 2. Dumpster uncovered. 3. Continue with floor-cleaning efforts. 4. Maintain daily log on heat treatment dispensing freezer as required by rule.
Park Ventures Inc., 701 Hopewell Drive, Heath, standard inspection, no violations.
Newark Maennerchor, 195 Orchard St., Heath, standard inspection, no violations.
Toy Chest Day School, 598 S. 30th St., Heath, standard inspection, with violation. 1. Sanitizer is to be used in third compartment of 3-bowl sink; dirty dishes were in third sink.
Big Mike's Sports Bar, 733 Hebron Road, Heath, standard inspection, no violations.
Hollywood Theaters, 771 S. 30th St., Heath, standard inspection, no violations.
All-Star Preschool LLC, 13455 Bolen Road, Newark, standard inspection, with violation. 1. Sanitizing test strips are needed.
Aspen Fitness Center, 607 Hebron Road, Heath, standard inspection, with violation. 1. Thermometer needed in refrigerator.
King Nep Tune's, 771 S. 30th St., Heath, standard inspection, no violations.
Sips, 771 S. 30th St., Heath, standard inspection, with violations. 1. 3-comp. sink had dirty racks in the sanitizer side; no sanitizer in that sink. 2. Chemicals being stored above food product on shelves. 3. Glass case in front has a cracked glass on inside where food is being displayed. 4. Thermometer is needed in prep cooler.
Papa Murphy's Pizza, 75 Central Parkway, Heath, standard inspection, with violation. 1. Hand sink in kitchen has no water pressure or hot water; thermometers needed in prep coolers.
Southtown Kids Club, 645 Heath Road, Heath, standard inspection, no violations.
Glenn's Market, 6085 Fallsburg Road, Newark, standard inspection, with violation. 1. Test strips to match sanitizer required at all times.
Rocky Fork Grocery and Pizza, 7270 Fallsburg Road, Newark, standard inspection, with violations. 1. Store dough boxes minimum 6 inches off floor in walk-in cooler. 2. Glass display cooler 45 degrees F., max. temp. is 41 degrees F. 3. No thermometer in (unreadable) slide door cooler. 4. Gibson freezer, defrost and clean interior of unit, clean bottom of beverage (unreadable) door cooler, clean bottom of GE upright freezer, clean evaporators and grills, fans in walk-in cooler, clean ceiling. 5. Worn, damaged cutting board at prep area. 6. Seal bare wood on wall in pizza prep area; replace chipped, broken counter by microwave. 7. Light shields needed on lamps in walk-in cooler. 8. Floor repair/replacement needed throughout all food prep areas within 90 days.

UK: Inspection charges protest
20.jan.08
meatinginfo.co.uk
http://www.meatinfo.co.uk/articles/55883/Inspection-charges-protest.aspx?categoryid=9045
The red meat, poultry and processing industries have joined forces to flatly reject proposed increased inspection charges due to come into force in March. The Food Standards Agency (FSA) has already been told that some plants face increases in costs of nearly 250% over the next four years, although the standard increase proposed is 8%.
“We are opposed to increases to the charging regime at a time when the current MHS transformation programme is yet to deliver the overall cost reduction demanded by the FSA board,” said a letter, jointly signed by the British Meat Processors Association, British Poultry Council, Association of Independent Meat Suppliers and Scottish Association of Meat Wholesalers. “An 8% increase in costs on the industry is unacceptable before the process is complete.”
The four bodies were responding to a consultation over the proposed increases. The industry is under enormous financial pressure, due to current cereal and fuel prices and the consequences of foot-and-mouth, bluetongue, and avian influenza outbreaks, the letter stated. “The foot-and-mouth outbreak alone has cost the UK meat processing sector in excess of £16m; this is even more irritating as it was due to government failings in the first place.”
The four bodies went on to say that any one of the current charging proposals is damaging, but the cumulative effect magnifies the problem enormously. It calls for an impact assessment of all the charges proposed.
These charges and the cost-sharing proposals considered by the FSA last July “…reflect entirely our concerns, which should not be further exaggerated by this premature proposal”, added the letter.
The FSA was told that, by 2011, total extra costs to industry of its own and Defra’s proposals would be about £27m per year, representing more than a doubling of the £23.4m charges paid to the MHS by industry in 2006/07. The combined effect on red meat slaughterhouses of the proposed increase in hygiene charges, the introduction of specified risk material (SRM) and Defra charges and the transfer of BSE testing costs would raise average costs per plant from £64,000 now to £137,000 in 2011, an increase of 114%. Plants processing over-30-month (OTM) cattle for human consumption would experience even larger increases of up to 248% by 2011. The average cost borne by OTM plants for hygiene and SRM controls, as well as BSE testing, would jump from the current £130,000 to £450,000 in 2011.
Average charges in poultry slaughterhouses would increase from the present £29,000 to £53,000 in 2011, a 79% increase.

GEORGIA: Gwinnett buffet scores 24 out of 100 on health inspection
17.jan.08
Atlanta Journal-Constitution
Elizabeth Lee
http://www.ajc.com/metro/content/metro/gwinnett/stories/2008/01/17/buffet_0117g.html
A Stone Mountain restaurant scored only 24 out of a possible 100 points on its health inspection this week, the second-lowest grade ever handed out by Gwinnett County inspectors.
Gwinnett Health Department spokesman Vernon Goins was cited as saying that the restaurant, Asian Buffet at 1825 Rockbridge Road, has closed voluntarily to correct the problems.
Inspectors gave the restaurant a failing grade for numerous violations that could cause foodborne illness in customers.
The violations included washing vegetables in a sink used to prepare meat, holding sushi on the buffet line at temperatures that could allow rapid bacteria growth, and storing ready-to-eat foods below raw oysters. The restaurant also couldn't verify where it obtained certain foods, such as its fish and oysters.

TEXAS: Leger's restaurant report card
18.jan.08
KFDM Channel 6
Bill Leger
http://www.kfdm.com/onset?id=24345&template=article.html
We're back in Beaumont for this week's restaurant inspection scores.
Two Beaumont restaurants this week are dealing with a roach problem. Here are the highs and lows in this edition of leger's restaurant report card.
#1 PICCADILLY CAFETERIA 6155 EASTEX FREEWAY/GRADE=80
We begin with Piccadilly Cafeteria in Parkdale Mall. Inspector Scott found employees without hair nets, two live roaches were seen in the garbage room, dishes and utinsils were not being properly santitized and the floors were dirty. Piccadilly Cafeteria in Parkdale gets an 80.
#2 CHURCH'S CHICKEN 2999 MAGNOLIA GRADE=82
Next is Church's on Magnolia. Inspector Wilhelm instructed employees to wear hair nets in addition to their visors. She also noticed there was no soap at the hand sink. Church's on Magnolia gets an 82.
#3. CASA BLANCA 8350 COLLEGE GRADE=83
Now to Casa Blanca on College. Inspector Scott spotted live cockroaches and gnats in the restaurant. The back door was open which could make it easy for pests to get inside. There were both clean and dirty dishes in the dishwasher. Casa Blanca gets an 83.
#4. IHOP 3830 COLLEGE GRADE=84
Now to IHOP on College. Inspector Duriso on the job. She found the hand sink not working and ordered repaired immediately. In addition she found no soap or towels at the hand sink they were using. IHOP at 3830 College gets an 84.
#5. HAPPY DONUTS 6855 EASTEX FREEWAY GRADE=84
And finally we check on Happy Donuts on the Eastex Freeway. Inspector Scott found Kolaches and Egg sandwiches at unsafe temperatures and ordered them thrown away. There was no chlorine on the towels used to wipe tables and counters which could lead to the spread of germs. Happy Donuts in the Eastex gets an 84.
Here's some other scores.
CRACKER BARREL
5390 WALDEN ROAD
GRADE=93
TONY'S BBQ AND STEAK HOUSE
3375 CALDER
GRADE=93
MCDONALD'S WALMART
4145 DOWLEN
GRADE=94
BROUSSARDS LINKS AND RIBS
2930 S. 11TH
GRADE=94
BANDOS
215 N 11TH
GRADE=96
MCDONALDS
3050 MLK
GRADE=96
AND HERE ARE THE BLUE RIBBON AWARDS FOR TONIGHT.. THESE ARE RESTAURANTS THAT HAVE EARNED PERFECT SCORES FROM THE BEAUMONT HEALTH DEPARTMENT.
BIG JOHN'S GRILL
1465 GLADYS
GRADE=100
EVA'S PLACE
3930 FANNETT ROAD
GRADE=100
LEVINES RESTAURANT
1630 SABINE PASS
GRADE=100

COLORADO: Inspections scarce; complaints double
18.jan.08
The Gazette
Brian Newsome
http://www.gazette.com/articles/food_32114___article.html/health_complaints.html
An understaffed El Paso County health department completed fewer than half its required food-safety inspections last year, while complaints, according to this story, more than doubled.
El Paso County Department of Public Health and Environment officials were cited as saying the rise in complaints cannot be directly linked to the lack of inspections, but Deputy Director Kandi Buckland said it “makes us concerned.”
In 2007, 2,373 of the 4,886 inspections mandated by the state were done. That same year, the number of complaints about possible food-borne illnesses and complaints against restaurants rose from 178 to 369.
Environmental Health Director Rick Miklich, who oversees the food-inspection program, was cited as saying Colorado health authorities have not penalized El Paso County for failing to meet the state requirement.
The story explains that eight people are responsible for inspecting nearly 2,500 permit holders twice a year. Permit holders range from large businesses such as chain restaurants and grocery stores to corner coffee shops and carnival vendors.
Miklich was cited as saying the number of inspectors has stayed about the same the past five years while the foodservice industry has grown by about 10 percent a year.
The food-service industry in the Pikes Peak region is generally responsive to safety concerns, health officials say. After all, people who get sick aren’t likely to be return customers.
Still, the department’s chief mission — education — is lacking as inspectors struggle to keep up with basic enforcement responsibilities.

CALIFORNIA: Restaurant employee infected with Hepatitis A
18.jan.08
Channel 29; Fox news/KGET Channel 17
http://www.eyeoutforyou.com/home/13910962.html
An employee of Chuy's Mesquite Broiler on Rosedale Highway went to work with Hepatitis A. The Kern County Department of Public Health was cited as saying the employee worked and was potentially infectious from Friday, January 4 until Thursday, January 10, but did not work Sunday, January 6.
The Public Health Department says there is a low potential that patrons of the restaurant may have been exposed to the disease, and are offering the Hepatitis A vaccine for patrons who have not already received the vaccine. The vaccinations will be available at Kern Faculty Medical Group at 2201 Mount Vernon Avenue, Suite 211 in Bakersfield. You can call them at 661-872-7000 for more information or visit the Public Health website at http://www.Co.kern.ca.us/health/.
The Health Department says anyone who has previously been vaccinated for Hepatitis A should not be concerned and don't need to take any further action.
Ryan Stuteville, the regional manager for the Chuy's chain, was cited as saying the restaurant is now one of the safest places to eat in town, adding, ''We've been re-inspected, we have an 'A' grade. It is very safe to eat here now. There are no hazards.''

ILLINOIS: A bad year for food safety in Knox County
11.jan.08
The Register-Mail
Tom Loewy
http://www.galesburg.com/news/x1925660817
Thursday’s Knox County Board of Health meeting was told that 10 institutions — two restaurants and eight schools — were named 2007 Food Safety Excellence Award recipients.
Then Knox County Health Department Director of Environmental Health Wil Hayes told the board that of the 326 licensed establishments in Knox County, 293 had at least one critical or major violation in 2007 — a 41 percent increase from 2006, adding, “It has not been a fun year in food safety."
The story notes there were 391 critical and major violations in 105 high-risk establishments — restaurants that cool and reheat food or serve it buffet-style. That was a 113-violation increase over 2006.
In medium-risk facilities, typically fast-food or cook-to-order establishments, there were 231 critical or major violations in 168 facilities — an increase of 104 violations over 2006.
Hayes was further cited as saying that the increase of critical and major violations in low-risk facilities — typically bars and gas stations — might be the most troubling development in the last year. In 2006 there were six violations. That number jumped to 40 last year.

INDIANA: Lewis column: Restaurant inspection reports out
10.jan.08
Times-Mail
Mike Lewis
http://www.tmnews.com/stories/2008/01/10/columns.nw-983625.tms
The Times-Mail will bring you a deeper look at your public records starting Friday.
We’ll introduce restaurant inspection reports to our menu.
This is really nothing all that new. Part of a community newspaper’s work is giving you a look at your public records. Those documents provide an indication of what the police, the courts and your other public officials have been doing.
We already print many such items — the jail bookings, accident reports, marriage licenses, court sentences, property transfers and so on. (Some people around here still refer to those things as “facts on file,” a Times-Mail name that dates way before my time.)
The restaurant reports, done by the local health department, will be entered by date and the name of the restaurant. The reports note whether there are violations of health rules, whether those are “critical” or “non-critical,” and corrective action that has been or will be taken.
We also hope to put one new tool to use. Eventually these will be available not only in print, but also online in a searchable database.
We will print the inspections every few weeks, as they become available. That will probably be about once a month, given the health department’s schedule.a

TEXAS: Train all food handlers
10.jan.08
San Antonio Express-News
Douglas Powell, Scientific director, International Food Safety Network at Kansas State University
http://www.mysanantonio.com/opinion/letters/stories/MYSA011008.01O.letters0109.16a9f79.html
The regular publication of health department restaurant ratings addressed in the Tuesday editorial ( "Put eatery inspections scores on line quickly") underscores two broad conclusions that I have reached after watching the mish-mash of federal, state and local approaches to restaurant inspection in a number of western countries for the past decade.
All those who serve, prepare or handle food, in a restaurant, nursing home, day care center, supermarket or local market must require some basic food safety training
The results of restaurant and other food service inspections must be made public in all jurisdictions.
There should be mandatory food handler training, for say, three hours, that could happen in school, on the job, whatever. But training is only the beginning.
Just because you tell someone to wash their hands before they prepare salad for 100 people doesn't mean it is going to happen; weekly outbreaks of hepatitis A confirm this.
Next is to verify that training is being translated into safe food handling practices through inspection, and inspection results should be publicly available.
Such public displays of information help bolster overall awareness of food safety among staff and the public. People routinely talk about this stuff. The interested public can handle more, not less, information about food safety.

TEXAS: Restaurant inspection reports
09.jan.08
The Star-Telegram
http://www.star-telegram.com/metro_news/story/399443.html
Residents can now view two years' worth of health inspection reports on the city Web site, www.fortworthgov.org. Included is detailed information on restaurants and other eating establishments, as well as convenience stores, delis, grocery stores and bars. Inspection reports for day-care centers and swimming pools are also available. The information can be searched by name, address or ZIP code, and food service businesses can also be searched by their inspection scores. Residents can also file complaints online.

GUAM: Restaurant ratings
09.jan.08
Pacific Daily News
http://www.guampdn.com/apps/pbcs.dll/article?AID=/20080110/LIFESTYLE/801100310/1024/CUSTOMERSERVICE02
The following restaurants were inspected on Guam Dec. 24 to 28, 2007, and received the following ratings:
A rating
Aqualicious retail (R); Gloanne's Store manufacturer (R); R.Tenorio's Home Industry manufacturer (R); Yeong Manufacturer (R); Gloanne's Store Water & Ice manufacturer (R).
B rating
Aqualicious manufacturer (R); Winchell's Agat retail (R); Winchell's Agat bakery (R); Lee Garden Agat restaurant (R); Hoa Mai III Agat restaurant (R); Tony Roma's Time Square restaurant (R/C).
C rating
Garden Kimchee manufacturer (R/C).
(R) indicates regular inspection; (F) indicates follow-up inspection; (R/C) indicates regular/complaint); (C/I) indicates complaint/investigation; (C) indicates complaint; and (O) indicates other. Ratings in parentheses indicate what was given in a previous inspection:
Grade A: Establishments having a demerit score of 10 or less.
Grade B: Establishments having a demerit score of 11-20.
Grade C: Establishments having a demerit score of 21-39.
Grade D: Establishments having a demerit score of 40 or more. Demerits range from 1 for not having an accurate thermometer on the premises to 6 for not meeting temperature requirements while meat is being stored, prepared, served or transported. Establishments with a "D" rating are ordered closed.
Food service establishments inspections are conducted by the Department of Public and Social Services Division of Environmental Health.

UK: Restaurant fined £30,000 for breaking food safety laws
09.jan.08
The Hunts Post
http://www.huntspost.co.uk/content/hunts/news/story.aspx?brand=HPTOnline&category=
News&tBrand=cambs24&tCategory=NewsHPT&itemid=WEED09%20Jan%202008%2017%3A34%3A17%3A170
A tandoori restaurant that continued to prepare food while building work was being carried out on site has, according to this story, been hit with fines totalling £30,000 for the offences which took place in September 2007.
Magistrates at Huntingdon heard staff at the Kushiara Tandoori in Bridge Street, St Ives, held little regard for the work to repair a leaking ceiling and operated in unsanitary conditions.
Vicki Stevens, prosecuting for Huntingdonshire District Council, was quoted as saying the decision of restaurant owner Rukon Uddin to remain open while the work was completed had been "a very expensive mistake. … This was a total disregard of the food safety laws from someone who should have known better. Customers' safety and welfare was risked for the sake of the restaurant not closing down."
The offences outlined in court were failing to keep the premises clean, failing to keep food preparation surfaces clean, failing to store raw materials without risk of contamination and storing food at incorrect temperatures.
The offences relate to the period of September 24-27 last year when building work was being carried out and the restaurant remained open.
The court heard how a member of the public contacted HDC with concerns about the amount of rubbish in the back courtyard of the property.
HDC environmental health officer Belinda Betham visited the premises on Thursday, September 27 and found the kitchen in an unsanitary state.
A drinks chiller at the site was covered with dust and was being used as a work bench, while rice was being stored at too cold a temperature, Miss Stevens said.
HDC found holes in the ceiling above a food preparation area, food products stored haphazardly upstairs and mouldy food in an upstairs fridge.
Miss Stevens said: "To his credit, Mr Uddin did agree to close down the restaurant immediately when the faults were pointed out to him and was co-operative with environmental health officers."

SINGAPORE: PrimaDeli compensates customers, franchisees for food poisoning outbreak
09.jan.08
The Straits Times
Diana Othman
http://www.straitstimes.com/Latest%2BNews/Singapore/STIStory_194544.html
Primadeli has, according to this story, begun making payouts to customers and franchisees hit by the salmonella outbreak late last year.
The Straits Times understands that the company has made good on 15 of the 186 claims for medical bills; another 23 have been approved, 60 more are being processed and the rest, being followed up.
Just over 200 people were hit in November in Singapore's biggest recent mass food poisoning outbreak, and 15 were hospitalised.
Investigations traced the bug to PrimaDeli's chocolate cream cakes. Salmonella was found in the bakery chain's ingredients such as its hazelnut paste and chocolate cream, its cake samples and 14 food handlers.

AUSTRALIA: Diners still waiting to be told of unsafe restaurants
08.jan.08
The Sydney Morning Herald
Alexandra Smith
http://www.smh.com.au/news/national/diners-still-waiting-to-be-told-of-unsafe-restaurants/2008/01/08/1199554655610.html
The Iemma Government has, according to this story, failed to deliver on its promise to name restaurants that breach food safety rules despite committing eight months ago to give diners the same information available to people in North America and Britain.
The Minister for Primary Industries, Ian Macdonald, was cited as telling Parliament just before Christmas that he had "already written the press release" announcing the new laws, which would make available to the public the results of restaurant inspections and fines issued.
However, despite the introduction of new food hygiene laws on January 1 and repeated promises from Mr Macdonald that NSW would follow the US, Canada and Britain in releasing the results of restaurant inspections, the Food Act has not been amended to allow that.
The Greens MP John Kaye was quoted as saying Mr Macdonald was bowing to pressure from the restaurant industry to "protect the dodgy outlets that fail their inspections. In May the minister said he was committed to publish the results of restaurant inspections. All that was needed was a short review to sort out the details. This is bad public policy … Publication is the only way to keep food outlets safe and the inspection authorities honest. Action on dodgy restaurants is urgent. Each year contaminated food puts about 18,000 Australians in hospital and causes 120 deaths."
The chief executive of Restaurant and Catering NSW, Robert Goldman, was cited as saying the industry supported the policy but only if there was consistency across local government areas and if restaurants were assured that they would not be unfairly shamed for small breaches, and that he had worked closely with the minister to ensure "procedural fairness".
A spokesman for the minister said he would introduce the legislation when Parliament resumed. Both houses will resume on February 26.

UK: Fine for boss of dirty restaurant
08.jan.08
BBC News
http://news.bbc.co.uk/2/hi/uk_news/scotland/tayside_and_central/7177108.stm
A UK restaurant boss has, according to this story, been fined £1,650 after inspectors uncovered a series of hygiene breaches.
The story says that environmental health officers found cobwebs around the Shampan Indian restaurant in Crieff when they visited in September 2006.
They also saw insects hanging from the ceiling, dust in the freezer, and chopping boards on the floor.
Restaurateur Dal-Roy Zaman's lawyer told Perth Sheriff Court he had since improved conditions at the venue.
When environmental health officers first visited the premises they also discovered poppadums being stored in a greasy old cardboard box which had been lined with newspapers and was covered with a tea towel.
Crockery was dirty, as were the power switches and sockets.
Onions were being prepared in the basement area which was infested with flies and fly-catching paper was hanging above the food preparation area.
Rice was kept in a waste bin while pots of cooked rice and sauces were dumped on the kitchen floor to cool down.
Inspectors were unable to check the basement properly for pests because it was littered with wood, food equipment and crockery.
It was also clear from watching the restaurant's second chef at work that he had not been trained in handling food safely.

TEXAS: Stolen beef leads to increased restaurant inspections
08.jan.08
Dallas Business Journal/Texas Cable News
Dave Moore
http://www.bizjournals.com/dallas/stories/2008/01/07/daily19.html
Rebecca Lopez
http://www.txcn.com/sharedcontent/dws/news/localnews/tv/stories/wfaa080108_mo_taintedmeat.2c2b4fe.html
Restaurant inspectors are, according to this story, picking up their pace to head off a potential E. coli outbreak in North Texas, following the theft of more than seven tons of spoiled beef in Fort Worth.
Ahsan Khan, division manager of the food protection and education division of the Dallas Health Department, was cited as saying that an employee of a barber shop in northeast Dallas reported that a suspicious person attempted to sell him ground beef last week. Seven other businesses -- mostly restaurants -- also said they had been solicited by a suspicious individual peddling ground beef, Khan said.
The DHD made the findings during a Monday survey of 80 Dallas businesses.
Inspectors from both the city of Dallas and the U.S. Department of Agriculture are increasing their site visits to area restaurants, according to a news release the city issued Tuesday. Dallas restaurant inspectors are also handing out fliers warning against the threat of the tainted meat.
A trailer containing about 14,800 pounds of E. coli-infected ground beef was hauled off from Texas American Food Service in Fort Worth on Dec. 19, according to the city of Dallas. The trailer was recovered near Lake June Road and U.S. 175 in Dallas on Dec. 27, and a health alert was immediately issued.
Senior citizens and children are particularly vulnerable to E. coli 0157:H7 because of their compromised immune systems.
Texas Cable News report that at least one Dallas restaurant was sold beef that federal inspectors said may be contaminated with E. coli.
Dallas officers have traveled door-to-door to dozens of restaurants in the area searching for the meat. During their search, officers discovered that the Chicken Shack did buy some of the meat. The Chicken Shack owner said they bought only one box of the meat for $20.
Adrian Garcia, the restaurant manager, was quoted as saying, "[Officers] told me that all of it was bad," and that none of the beef was used or cooked, and was still in the box when it was taken by the United States Department of Agriculture.

SAN ANTONIO: Editorial: Put eatery inspection scores online quickly
07.jan.08
San Antonio Express-News
http://www.mysanantonio.com/opinion/editorials/stories/MYSA010808.01O.restaurants1ed.17109b1.html
Rapid online accessibility of restaurant inspection scores should, according to this editorial, be a priority for San Antonio health officials.
The Express-News recently revealed that restaurant inspection reports are available online in many cities, but they aren't online in San Antonio.
In fact, the paper reporting system used by the city's Food Sanitation Division is difficult for citizens to access and moves unacceptably slowly.
The editorial says that Express-News staff writer Moises Mendoza reported that when the newspaper requested the latest inspection reports from 29 restaurants, officials did not have any 2007 reports on file for 10 of the eateries.
An official told the newspaper that all of the establishments had been inspected in 2007, but the time-consuming process creates delays in filing the scores.
Mendoza reported that a handful of employees process thousands of paper reports.
The system is expected to take a step forward next year when a new computer system is fully operative.
When the system comes online, city officials should act quickly to make the inspection scores accessible to citizens through the Internet.
Taxpayers, who are spending $2 million a year on the city's Food Sanitation Division, deserve easy access to the health information that is produced by inspections.

FLORIDA restaurants lead the nation in food borne illness outbreaks
07.jan.08
ABC Action News
Blake Sabatinelli
http://www.abcactionnews.com/news/local/story.aspx?content_id=f3227b93-64c8-4855-95eb-b19b68051674
Florida restaurants lead the nation in food borne illness outbreaks according to a report by health inspections dot-com. In 77 separate cases of food poisoning, more than 300 people became sick.
Bill Veach, the director of the Division of Hotels and Restaurants, was cited as saying Florida has so many cases of food poisoning because we have so many restaurants, adding, “So the potential is higher there. The more cars there are on the highway, the more likely you are to see a wreck.”
Roy Costa, a former state health inspector was cited as claiming Florida has a higher number of food borne illnesses because of how our restaurants are inspected, stating, "The inspection system we have in Florida is broken. It's severely broken. It's not just ’needs tweaking’, it needs real fixing."
Costa says every restaurant should have a written food safety plan, and that, "Restaurants need to be held responsible for sanitation 24-7, not just when the inspector walks in the door!"
The story notes that Veach is asking for 26 more inspectors from the legislature and has just implemented harsher treatment for restaurants that don't comply.
Costa says stricter action by the state needs to come soon. “We just have hundreds and hundreds of outbreaks and it's simply the tip of the iceberg. So when consumers go to a restaurant, they're really rolling the dice!”
But Veach strongly disagrees…
“The citizens and visitors to Florida are as safe as they are in a restaurant anywhere in the United States because the quality of inspection we do, the training that we do, is second to none.”

OHIO: Retsraurant inspection report
07.jan.08
Newark Advocate
http://www.newarkadvocate.com/apps/pbcs.dll/article?AID=/20080107/NEWS01/801070305/1002
Mama Linda's Pizzeria, Dec. 18, 355 Main St., Pataskala, standard inspection, no violations.
Domino's Pizza, Dec. 18, 680 Corylus Drive, Pataskala, standard inspection, no violations.
J&B's Pizza, Dec. 18, 6621 Outville Road, Pataskala, standard inspection, no violations.
National Trail Pizza and Ice Cream, Dec. 18, 107 W. Main St., Kirkersville, standard inspection, no violations.
Domino's Pizza, Dec. 18, 118 E. Main St., Hebron, standard inspection, with violation. 1. Floor near pizza prep table and in front of the walk-in cooler, also on the ramp to the dry storage area observed with broken or missing tiles.
World of Wonderment No. 4, Dec. 18, 709 Deacon St., Hebron, standard inspection, no violations.
Sunset Inn, Dec. 18, 1060 National Road, Hebron, standard inspection, no violations.
Pilot Travel Center No. 285, Dec. 18, 10268 Lancaster Road, Hebron, standard inspection, with violation. 1. Floor in fryer area of (unreadable) Chicken observed with build-up of food debris.
Travel Centers of America, Dec. 18, 10679 Lancaster Road, Hebron, standard inspection, no violations.
Travel Centers of America, Dec. 18, Interstate 70 and Ohio 37, Hebron, standard inspection, with violations. 1. Observed raw beef and eggs stored above ready-to-eat items. 2. Observed reach-in cooler and freezer with build-up of debris, both inside and out. 3. Lights under hood over grill observed not functioning.
Popeye's/(unreadable), Dec. 18, 10679 Lancaster Road, Hebron, standard inspection, with violations. 1. Pop disposer nozzels observed with build-up of debris. 2. Floor throughout facility observed with build-up of food debris.
Crayons and Colors, Dec. 19, 1227 Homer Road, Utica, standard inspection, no violations.
AVI Food Systems-Harry and David, Dec. 19, 500 Reliance Drive, Hebron, standard inspection, no violations.
Duchess Shoppe No. 113, Dec. 19, 102 E. Main St, Hebron, standard inspection, no violations.
Flying Dozer Child Care, Dec. 19, 316 N. Main St., Johnstown, standard inspection, no violations.
Hartford SACC, Dec. 19, 10843 Fairgrounds Road, Croton, standard inspection, with violation. 1. A thermometer was not present in cooler holding milk.
YMCA Licking Heights, Dec. 20, 6539 Summit Road, Pataskala, standard inspection, no violations.
Nanny's Eats and Sweets, Dec. 20, 66 Oak Meadow Drive, Pataskala, 30-day inspection, no violations.
Smoothie Brews, Dec. 20, 7256 Hazelton-Etna Road, Pataskala, pre-licensing, no violations.
World of Wonderment No. 1, Dec. 20, 99 Oak Meadow Drive, Pataskala, standard inspection, with violation. 1. Observed microwave with build-up of food debris.
Creno's Pizza, Dec. 31, 9319 Columbia Road, Pataskala, pre-licensing, no violations.
Celaya LTD DBA M. Fiesta, Dec. 31, 957 Hebron Road, Heath, pre-licensing, with violations. 1. A chloride test kit was not available at time of inspection. 2. Domestic chest freezers observed (cannot be used). 3. Observed two burned-out lights under hood. 4. A proper thermometer must be present to check food temps.
Dapper Dan's Pub, Dec. 31, 9327-29 Columbia Road, Pataskala, standard inspection, no violations.
Compiled from official reports.

NEW ZEALAND: Scoring food safety
04.jan.08
scene.co.nz
http://www.scene.co.nz/cms/news/top_stories/2008/01/art10001656.php
Cafes and restaurants are being targeted by a Queenstown Lakes District Council bylaw.
Lakes Environmental boss Hamish Dobbie was cited as saying QLDC plans to rate food handling and service in the Wakatipu’s 370 food premises.
Under the new bylaw, LE will have powers to close places posing a “significant risk” to public health as a result of the condition of their premises or food handling standards.
LE environmental health boss Lee Webster was quoted as saying the aim is for “enhanced public confidence."
Webster was further cited as saying the majority of food premises employ staff “with little or no food hygiene training” and this, coupled with high staff transiency, makes “a dangerous combination."
Dobbie says reports of around 130 infectious food-related disease incidents – including campylobacter, cryptosporidiosis, giardia, salmonella and yersinia – in the Wakatipu yearly is “unacceptable”.
The public needs to know a place’s cleanliness or otherwise.
Webster believes food disease incidents are under-reported.
Dobbie cannot confirm whether commercial premises are to blame for reported food diseases or whether people are getting sick from food handling at home.
People can make their own decisions about food hygiene at home “but they can’t make those food hygiene judgements when they go out unless they’re given some guidance”, he says.
The good news for restaurateurs is that premises won’t be charged extra for the rating system. Instead, LE will decide individual ratings when doing annual food hygiene checks.
Those with a poor rating will be monitored until they improve.

VIRGINIA: Augusta County restaurant inspections
04.jan.08
News Leader
Virginia Department of Health
http://www.newsleader.com/apps/pbcs.dll/article?AID=/20080104/NEWS01/801040307/1002
DJ's Whiteway, Churchville
Facility type: Full-service restaurant
Inspection type: Routine
Inspection date: Dec. 14
Critical violations: 2
Noncritical violations: 1
# Home canned food was distributed or offered for sale to the public.
Level: Critical (corrected dung inspection)
Details: Cease use of food prepared in a private home. Food must be obtained from an approved governmentally inspected food preparation/processing facility.
# The prepared ready-to-eat (RTE) foods in the refrigeration unit was not properly dated for disposition.
Level: Critical
Details: Critical The prepared ready-to-eat (RTE) foods in the refrigeration unit is not properly dated for disposition.
Mark the name and "consume by" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41 degrees or below the food shall be served or sold within seven calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
# Sandwich prep refrigerator is holding 48-50 degrees. Unit must hold foods at 41 degrees or below to safely to meet the food storage demands of the establishment.
Level: Noncritical
Details: Repair/replace refrigerator to maintain food items at 41 degrees. Improper food storage temperatures are a major contributing factor to foodborne illness.
Comments: Gasket has been replaced on walk-in freezer. Make sure that sanitizer is available when washing, rinsing and sanitizing equipment and utensils in three-compartment sink process and sanitizer was replaced during inspection. The inspector spoke with owner by telephone during inspection to relay results of inspection and to discuss source of home-canned foods. Owner is to contact health department with information on source of foods. Baked goods will be labeled as required.
Arbys, No. 6595, Stuarts Draft
Facility type: Fast-food restaurant
Inspection type: Routine
Inspection date: Dec. 14
Critical violations: 3
Noncritical violations: 4
# Fully cooked turkey breasts were 43 degrees and chicken breasts were 42 degrees in the walk-in cooler and were at improper cold-holding temperatures.
Level: Critical (corrected during inspection)
Details: Transfer the turkey breast and chicken breast to a unit capable of cold-holding at 41 degrees or below. It appears that the front shelf where several PHFs are stored does not have adequate air circulation due to having sheet pans and/or full shelves. The PHFs were transferred to the back of the walk-in near the condenser.
# Italian sub set-ups were 46 degrees and turkey club set-ups were 45 degrees in the left Delfield prep table and were at improper cold-holding temperatures.
Level: Critical (corrected during inspection)
Details: Rapidly cool the potentially hazardous foods to 41 degrees or below. The items were transferred to the back of the walk-in cooler.
# The handwashing sink near the three-bay sink was covered with a sheet pan full of dirty utensils, preventing access by employees for easy handwashing. Level: Critical (corrected during inspection)
Details: Maintain access to all handwashing facilities during all hours of operation. The sheet pan was moved.
# Soap was not provided at the hand washing sink at the drive through window.
Level: Noncritical (corrected during inspection)
Details: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing, which reduces pathogenic bacteria. A bottle of pump soap was obtained.
# The customer accessible beverage cabinet and the cabinet at the left of the drive through area below the ice machine were in poor condition due to moisture damage.
Level: Noncritical
Details: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. The person in charge indicated that the she has already scheduled repair of the cabinets.
# The handle to the hot water faucet at the hand sink in the men's room was missing.
Level: Noncritical
Details: Maintain all hand washing facilities in good condition. Replace the handle as soon as possible.
# A bottle of glass cleaner was stored above single use items such that it could contaminate the single service items.
Level: Critical (corrected during inspection)
Details: Containers of glass cleaner and other toxics must be located in an area that is not above food, equipment, utensils linens or single service items. The cleaner was immediately moved to a location to prevent potential contamination of single service items.
# The quat sanitizer solution in the gray buckets measures at a concentration in excess of 400 parts per million (ppm) at which it constitutes a toxic chemical.
Level: Critical (corrected during inspection)
Details: The quat sanitizer solution must be used properly. New solutions of quat sanitizer were made and they measured at acceptable concentrations.
Comments: These good conditions and practices were observed: Equipment and utensils were clean and air dried; time as a public health control was used properly; cook temperatures were acceptable; and sanitizer in the three-bay sink was mixed to an acceptable concentration. The person in charge and the inspector discussed repair of the damaged cabinets already scheduled and employee health policies. Contact the health department when the repairs have been made on the cabinets, hand sink and the cold-holding unit typically used for salad dressings.
Subway, No. 11424, Stuarts Draft
Facility type: Fast-food restaurant
Inspection type: Routine
Inspection date: Dec. 17
Critical violations: 0
Noncritical violations: 2
# A bag of red onions and several small bags of foods such banana peppers and other foods near the back prep table were stored directly on the floor.
Level: Noncritical
Details: Elevate food storage a minimum 6 inches from the floor to prevent contamination from debris. Food stored on the floor may be contaminated from existing debris, or when floors are swept and mopped.
# The walk-in freezer floor and floors below all tables and shelves had significant build-up of debris.
Level: Noncritical
Details: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
Comments: Hand sinks were accessible and stocked. Containers and utensils were clean and air dried and sanitizer solution measures at an acceptable concentration. Employees wore hair restraints. Cold-holding temperatures were acceptable.
Shenandoah Valley Juvenile Center, Staunton
Facility type: Jail food service
Inspection type: Routine
Inspection date: Dec. 20
Critical violations: 0
Noncritical violations: 0
# No violations were found during the inspection
Comments: No violations cited. These good practices and conditions were observed: The facility, equipment, and utensils were clean; hand sinks were accessible and stocked; employees washed their hands properly; barriers were used for handling ready-to-eat foods; cold and hot-holding, and cook temperatures were acceptable; refrigerator temperatures were recorded on logs and sanitizer solution and the dish machine sanitizing temperature were acceptable. The Person in Charge and the inspector discussed employee health and conditions of the trash Dumpsters.

San Diego: County unveils restaurant Web site
04.jan.08
North County Times
Gig Conaughton
http://www.nctimes.com/articles/2008/01/04/news/sandiego/21_10_911_3_08.txt
Want to know how your favorite restaurant fared in a county health inspection? As of Wednesday, it's on the Web.
San Diego County environmental health officials unveiled a new Web site Wednesday that lets people check the health inspection grades ---- those "A," "B," and "C" letters restaurants post in their windows ---- for all of the roughly 12,000 restaurants and food service establishments in San Diego County.
The Web site also allows people to ask for full copies of restaurants' inspection reports; get information on how to file complaints; find explanations for what constitutes major health violations ---- such as having rodents or cockroaches or sick or unclean food handlers ---- that can knock down a restaurant's grade, or even close it down.
The site can be accessed at www.sdcounty.ca.gov/deh, and by clicking on the "food facility inspection search" title bar on the left side of the page.
Liz Pozzebon, chief of the county's food and housing division, said more than 1,600 people had visited the site by Thursday afternoon, and that several people had already filled out "feedback" surveys.
"The general nature of their comments were, 'Great,' and 'I can view this from my Blackberry,' " she said. "So they seem to like it."
The county planned to unveil the site in September. But Pozzebon said it took longer than first thought. Creating the new site was a small piece of the county's larger effort to overhaul its restaurant inspection systems, and move from handwritten inspection reports to an electronic system and database.
The county is responsible for inspecting and grading all restaurants, supermarkets and other food service establishments ---- and assigning the letter grades that tell the public how safe those establishments are.
Pozzebon said health inspectors' main job is to prevent unsafe practices that could make customers sick.
Restaurants are graded on a 100-point inspection in about 47 categories that focus on the potential for transmitting food-borne illness in five areas: foods kept at proper temperatures; cleanliness; undercooking; contaminated equipment; and food from unsafe sources.
An "A" grade means that the restaurant has scored between 90 and 100 points. A "B" grade indicates a score between 80 and 89 points and that the restaurant needs significant improvement. A "C" grade means the eatery got a failing score between 70 and 79 points. "B" and "C" grades do not necessarily close down the facility.
That's because when inspectors find any major violation, the restaurant is required to fix it before the inspector leaves. The violation is still reflected in the final score and grade, until another full inspection can be done to reinstate the "A" grade.
Pozzebon said if a restaurant gets a "C" grade, they must pass a new inspection within 30 days or be shut down.
However, the restaurants can be shut down if the major violations can't be immediately fixed.
The county immediately shuts down restaurants if inspectors find an "imminent health risk" ---- such as sewage backing up into the building, if there is no hot water, no power, or an illness outbreak is directly linked to the restaurant.
County officials said they're still compiling their 2007 numbers, but that in 2006 inspectors handed out 23,940 "A" grades; 362 "B" grades; 27 "C" grades; and closed 109 restaurants, coffee shops, markets and delicatessens.

GEORGIA: Restaurant inspection scores released
03.jan.08
The Northeast Georgian
http://www.thenortheastgeorgian.com/articles/2008/01/03/news/business/01business.txt
Following are the food service inspections for Dec. 18-20 by the Habersham County Health Department's Environmental Health Section.
A score of 85 and above is considered passing. Foodservice establishments are required to post their score sheets in public so that customers can review them.
For more information about an inspection, contact the environmental health office at (706) 776-7659.
Dec. 18
* Ruen Thai, 550 Galloway St., Cornelia. Purpose of inspection: follow-up. Score: 97; current grade: A; last score: 99.
Out of compliance with the following: contamination prevented during food preparation, storage and display - corrected on site during inspection.
Dec. 19
* Waffle House, Level Grove Road, Cornelia. Inspection time: 11:15 a.m. Purpose of inspection: follow-up. Score: 95; current grade: A; last score: 93.
Out of compliance with the following: adequate hand washing facilities supplied and accessible; nonfood contact surfaces clean.
Dec. 20
* Taylor's Soda Shop, 1347 Washington St., Clarkesville. Purpose of inspection: follow-up. Score: 100; current grade: A; last score: 100.
Small reach-in cooler: chicken salad 41 degrees. All freezer temperatures OK. Large coolers, dressing 38 degrees, mushrooms 42 degrees; hot soup 167 degrees, cooked chicken 173 degrees. Note: No bare-hand contact with ready-to-eat foods (use single-use gloves, tongs, etc.) Wear hair restraints properly.

VIETNAM: Workplace kitchens fail to meet standards
03.jan.08
Vietnam News
http://vietnamnews.vnagency.com.vn/showarticle.php?num=03SOC030108
HA NOI--The Ministry of Trade and Industry has reported that only 52.6 per cent of the collective kitchens in industrial zones examined recently met food safety and hygiene standards.
At a collective kitchen located at Pho Noi industrial zone in northern Hung Yen Province, plates of food are cluttered topsy-turvy on tables and left uncovered while yellowing vegetables are placed near toilets and sewage drains. The staff don’t put on gloves during the cooking process and cooking utensils are only quickly washed once before lunch.
A staff member at the kitchen, which is designed to provide meals for 500 workers, said the company’s per-meal budget of VND4,000 per head required the cooking staff to prioritise low costs over quality when buying material.
With the limited budget, staff can only buy foodstuffs without any quarantine at local markets.
"We don’t dare to buy foodstuffs from certified units because the cost is high," she said.