AltaBird, UT 2/4/12
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Marc_C
Active member
Yes - in L.A., San Francisco, NYC, and numerous others. If a health department inspector observes it, it's an instant critical violation. Few places can handle a $5K fine per preparer per day.Evren":213stm1a said:
Have you ever had the "24 [or 48] hr flu"? Chances are greater than 98% that it was a food borne infection, since there is no such thing as the "24 hr flu". Bare-handed food contact is one of the top five sources of food-borne illness in this country.
Marc_C
Active member
Excellent! Glad to hear it, as Suehiro has had their difficulties with critical violations in the past. Their last inspection was about a year ago, with 6 criticals and 12 non-criticals.Admin":suerc213 said:
Since I know everyone is asking "What were the criticals?":
Raw meat is stored above ready-to-eat foods in the Beverage Air fridge.
Raw shell eggs are stored above ready-to-eat food in a reach-in cooler.
The canopener is unclean to sight and touch.
The ice machine has pink mold growing in it.
Potentially hazardous and ready to eat foods that are prepared on-site and held for more than 24 hours are not date-marked.
A chemical spray bottle is not labeled with the common name.
All SLVHD inspection reports are on-line:
https://public.cdpehs.com/UTEnvPbl/ESTABLISHMENT/WelcomePage.aspx
Marc_C":p5d11zyk said:
You don't like when people make generalizations regarding the skiing from 1000 miles away, so I just figured I'd show you the same applies when you make generalizations about food service laws in states 1000 miles away.
http://ph.lacounty.gov/eh/docs/ffipFinal.pdf
Doesn't sound like you could be fined if you're only encouraged to wear the gloves. I just did a quick search for LA County, no clue what the rest of the state/country is like.
Marc_C
Active member
I didn't write it as clearly as I could have. The $5K fine I quoted is strictly for the Utah Health Departments. I do not know the punitive structure in other states. BTW, the fine in Utah can apply to any critical violation, not just bare-handed contact, and is typically used as a last resort for repeat offenders. The health department is in the business of ensuring safe food and food handling practices - not fining and shutting down establishments. You'd have to be pretty bad to be shut down as an "imminent public health hazard".socal":jt20trk9 said:
Marc_C
Active member
Remember the bugs that cause most food borne illness have incubation periods of 24 to 72 hrs before the onset of symptoms, so often your illness on Friday is from something consumed on Tuesday or Wednesday. However, a key exception is the sheer number of organisms - consume badly enough contaminated food and distress can occur relatively quickly. For example, In the right conditions, something like E. Coli multiplies at a rate where the population doubles every 20 minutes.kingslug":2u42rbdd said:
Way back in my college days in my food microbiology course, one of our labs consisted of doing standard plate counts on ground beef purchased from local stores. A count of say 200K organisms per gram is not at all unusual (and perfectly legal). One particularly distressing package was over 400M/gm. A good example of why you should never eat rare burgers. Go for a minimum internal temperature of 165F. Recall that E. Coli has a single primary source.....
PS: I love rare burgers. You can do so with a bit more comfort if you grind the meat yourself at home.
Bobby Danger
New member
food thoughts online :-"