Product: Oysters

“Oysters  Sudden painful cramps at midnight with indigestion and then vomiting-some diarrhoea this AM ”

“Closure Date: 05/07/2020

High Priority - Food contaminated by employees/consumers. See stop sale. One box of cooked crab was handled by employee and crab came in contact with employee's soiled shirt.
High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Observed 14 live... See More flies in establishment: 6 by back door in mop sink room, 3 in kitchen cooking area, 2 near triple sink in middle of kitchen, 3 in dry storage room. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In front counter display cooler, 2 boxes mussels stored overnight 54°F. **Warning**
High Priority - Raw sewage on ground of establishment. In back kitchen area, triple sink has no pipes connected to take waste water from sink to floor drain. Floor drain is approximately 3 feet from triple sink. Waste water is moving from sink into floor and into this floor drain. Employees are walking through waste water. There is no other way for establishment to wash, rinse and sanitize dishes/utensils. **Admin Complaint**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. In storage glass reach in cooler by ice machine, 6 bags of oysters stored overnight at ambient air 56°F. In front counter display cooler, 2 boxes mussels stored overnight 54°F.

Source: Florida Health Department ”

“oysters from mystic lake steakhouse at the casino. 1 person half a day before I got sick.  Puked and later went into anaphylaxis. Had a half dozen raw oysters. Puked twice and had severe swelling of throat and tongue. Went into anyphylaxis and was give. An epipen at rochester Mayo... See More Clinic and held overnight for observation. ”

“My wife ate the raw oysters at lunch on March 4. On March 5 around 8:00pm, she had terrible vomiting followed by diarrhea that lasted for half the night. Now she’s just able to keep down small amounts of water. We both love the restaurant, to which we have gone... See More many times, but neither of us will ever have raw oysters again anywhere. ”

“CFIA announced the recall of Les Huîtres Cadoret – La Perle Noire brand #4 oysters by La Mer due to the potential to be contaminated with Norovirus. There have been illnesses linked to this recall.

CFIA advises consumers to discard these products or return them to the place of purchase.... See More The recalled products were distributed in Quebec province.

- Les Huîtres Cadoret – La Perle Noire "Huitres speciales #4 Cadoret Perles Noires 24 CT – France" (24 count). UPC: 0 209656 067997. Emballe le: 13.FE.20
- Les Huîtres Cadoret – La Perle Noire "Huitres speciales #4 Cadoret Perles Noires 12 CT – France" (12 count). UPC: 0 209656 034996. Emballe le: 13.FE.20

Check the full recall notice on the CFIA website inspection.gc.ca

Source: CFIA ”

“CFIA announced the recall of certain Pacific Oysters by Union Bay Seafood Ltd over Norovirus concerns. There have been illnesses linked to the consumption of these products.

CFIA advises consumers not to eat the recalled products and to return them to the place of purchase.

- Union Bay Seafood Ltd.... See More Pacific Oysters, Chef Creek Xsm ((5 dozen)) UPC: None. Harvest location: BC 14-8. Landfile: 1402060. Lot: W20200211. Harvest date: 10 Feb. 2020
- Union Bay Seafood Ltd. Pacific Oysters, Cascadia Xsm (5 dozen) UPC: None. Harvest location: BC 14-8. Landfile: 1402060. Lot: W20200211. Harvest date: 10 Feb. 2020
- Union Bay Seafood Ltd. Pacific Oysters, Royal Miyagi Xsm (5 dozen) UPC: None. Harvest location: BC 14-8. Landfile: 1402060. Lot: W20200211. Harvest date: 10 Feb. 2020

Check the full recall notice on the CFIA website inspection.gc.ca

Source: CFIA ”

“Report date: Feb 25, 2020
6. Proper eating, tasting, drinking, or tobacco use
- comments: observed employee eating in the meat food preparation area. Instructed employees are not allowed to eat in food preparation areas.

14. Required records available: shellstock tags, parasite destruction
- comments: shellfish tags not available for... See More the past 90 days or available for review for oysters and clams. Only two tags dated 11-4-19 and 12-7-19 for mussels and clams. Instructed all shellfish tags must be maintained for a minimum of 90 days. Priority foundation violation 7-38-005 citation issued.

15. Food separated and protected
- comments: observed customer self service of bulk, un-packaged raw fish such as oysters, clams, calamari, squid, and cooked snow crab claws. Instructed all raw, un-packaged animal food may not be offered for consumer self-service. Priority violation. 7-38-005. No citation.

22. Proper cold holding temperatures
- comments: observed the following prepared tcs foods held at improper temperatures in prepackaged containers for sale in the cold holding buffet table. Cooked beef at 102. 9f, cooked chicken at 102. 7f, cooked rice at 123. 6f, cooked pork at 103. 5f, bean sprouts at 55. 4f, cooked spinach at 54f, cooked eggplant at 47. 5f, cucumber salad at 50. 5f, pepper salad at 52f, short rib soup at 59. 7f, bean paste at 58. 3f. Cooked corn at 120f, all foods discarded. Management states a total of 35lbs with an estimated value of $400. 00. Reviewed all hot foods must be held hot at 135f or above and cold foods cold at 41f or below. Priority violation 7-38-005 citation issued.

37. Food properly labeled; original container
- comments: all bulk food containers must be labeled with the product common name.

40. Personal cleanliness
- comments: all food handlers must wear effective beard restraints.

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: torn rubber door gasket on the tall reach-in freezer in the 'snack corner' prep area. Must replace.

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: must not use raw wood as a means of elevation for prep cutting boards in the food prep areas and at the two compartment prep sinks. ----must not use foam tubing as a means of construction for the ladies washroom doors or as padding on the metal rack shelving above the bao prep three compartment sink.

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: must not use string as a means of repair for torn/broken plastic food strainers.

49. Non-food/food contact surfaces clean
- comments: meat prep hand washing sink extremely dirty with green slime substance. Must clean and maintain. ----must not use cardboard as liner for prep surfaces or shelving in the bao prep area.

49. Non-food/food contact surfaces clean
- comments: the following food contact equipment noted dirty: interior of the two door cooler in the 'snack corner' prep area, several glass doors of the meat display cooler with green and blackish mold, pooling liquid in between glass. Must clean and maintain all.

55. Physical facilities installed, maintained & clean
- comments: must not use raw wood as a means of elevation on floor under the meat slicer. ----cracked/damaged cement flooring in the rear food prep with pooling liquid. Must repair the floor to be smooth and cleanable.

55. Physical facilities installed, maintained & clean
- comments: floors along baseboards under all sinks and meat equipment found dirty. Must clean and maintain. ---- must not use cardboard as matting for floors throughout all prep areas. Floors must be smooth and cleanable.

55. Physical facilities installed, maintained & clean
- comments: water damaged ceiling tiles in the rear food prep. Must replace.

55. Physical facilities installed, maintained & clean
- comments: must not use duct tape as a wall sealant at the three compartment sink in the bao prep area.

56. Adequate ventilation & lighting; designated areas used
- comments: employees must not store personal belongings, such as shoes, in the food prep area or on prep shelving throughout.

Source: chicago.gov ”

“The oysters probably were the culprit and caused non-stop vomiting for 12 hours straight. I was bedridden with fatigue for the next two days. ”

“CFIA announced the recall of certain Pacific Aquacultured Oysters by Sawmill Bay Shellfish because they might be contaminated with Norovirus. There have been no illnesses linked to this recall to date.

CFIA advises to throw the products away or return them to the place of purchase. These products were distributed... See More to hotels, restaurants, and institutions in British Columbia and Alberta, and sold to consumers at the Codfather's Seafood Market, Kelowna, BC.

- Pacific Aquacultured Oysters (Variable count) UPC: None. Codes: None – All units sold from February 12 to 19, 2020, inclusive.

Check the full recall notice on the CFIA website inspection.gc.ca

Source: CFIA ”

“On Friday Feb 14th, My friend and I picked up a variety of Oysters: Pink Pearl, Royal Miyagi, Summer Love and I think Okeover or Little Wing.

The pink pearl had a bit of a weird aftertaste at the end.

2/3 of us woke up violently ill early Sunday Morning.... See More We spent the next 24hrs vomitting roughly every half hour. We had fevers and chills as well.
”