Product: Oysters

“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.
”

“Had oysters from their happy hour menu at the bar. My friend got sick 4 hours later and was up all night vomiting. I didn’t experience symptoms until the following day and have been projectile vomiting all morning. ”

“Raw oysters (I think) My husband ate raw oysters from there on Monday Feb. 17th ”

“Oysters I think Just myself. I ate alone. 6 oysters. Symptoms started 24 hours later. ”

“I had purchased oysters for me and my girlfriend for Valentine’s Day and we prepared them raw and ate them at 6:00pm by 6am the next day I was seriously ill throwing up fever and couldn’t tolerate any liquids my body felt weak and couldn’t even stomach food. The by... See More 5:00pm my girlfriend was having extremely bad vomiting and terrible diarrhea it followed by chills and couldn’t stomach any fluids or solids. It’s the only thing we ate that differs from anyone our household and nobody else got sick. ”

“Ate on 15/2/2020, 1900 hrs. Four pax. Dishes included oysters, lobster and scallops. Only oysters were shared among the family. Next day, vomiting, diarrhoea, nausea and high fever for all four. Other family members who did not go to restaurant had no symptoms. Previously ate here in 2019 and had... See More food poisoning. Was not sure it was specifically this outlet that time, but after this experience am highly certain. ”

“Oysters My friend and I both got sick after eating a dozen oysters each. Our symptoms were initially mild...we both felt like we had a hangover for the first 24 hours, but after a day our symptoms got a lot worse. Today is day 3 after we consumed oysters and... See More we are both starting to feel a bit better, but eating is still difficult. ”