Here's a letter I sent to the head of Landry's after contacting the local restaurant and their corporate headquarters with no response after my date was food poisoned now 5 days ago. She's been to the doctor twice and is still quite ill!
I hope they'll respond
… شاهد المزيد
with a better sense of urgency!
She's lost 4 days of work, and moreover hasn't been able to get out the house except to see the doctor....
I've contacted your restaurant manager and your corporate office to get them to address my concerns around your food safety program, and ensure the necessary controls are in place to ensure the quality of your fish supply chain. I've highlighted the urgency of the issue and gotten a muted response. Your company has a stellar reputation for impeccable service and food quality, but I suspect this one incident of food poisoning isn't limited to one restaurant.
My date and I dined in your restaurant, McCormick and Schmicks Harborside on the evening of Saturday Sept 23. She had the Mahi Mahiand ate 3 bites and said it tasted bad, and we noted this to our server. 3 hours later she was at home violently sick. She did not eat any food that day that was susceptible to salmonella or other forms of food contamination
I called the manager to report the incident and requested in writing that he give a comprehensive run down of your food safety measures for your supply chain. When we spoke he didn't address my concerns, and stated that food poisoning doesn't occur in 3 to 4 hours after exposure. I researched this and 70% of people do have symptoms within 4 hours.
She has been to the doctor twice now and is still quite sick. We want to ensure others don't have to suffer this same experience, or risk possible death. (1200 people die yearly from tainted food like the Mahi Mahi she ate.)
I've reported this incident to iwaspoisoned.com and your corporate office was copied in. It's now been 4 days without anyone addressing this urgent issue. More people likely have been sickened due to the inadequate controls on your supply chain, and in-restaurant storage and inventory management practices.
She is an executive at a major s/w company and has impeccable integrity. We simply want to ensure others aren't similarly sickened. There's no intent to create a lawsuit out of this!
I've documented these same concerns to the local restaurant customer feedback site, and documented them for you on Iwaspoisoned.com. Do you know of an independent registry to track other incidents within your supply chain??
Please respond back to this, and let us know that you'll have someone on this TOMORROW! THIS IS AN URGENT MATTER THAT HASN'T BEEN ADDRESSED TO DATE.
Both of us believe in working issues at the lowest level possible, and don't like escalating issues, but this demands urgent attention
BTW, all our other experiences with your restaurants have been stellar!
Regards,
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