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    You can get food poisoning from mixed bowl meals. Bowls are typically meals with raw and cooked ingredients added together. Raw ingredients such as vegetables are added to a base of grains and protein. These separate ingredients each have a chance to be mishandled leading to food poisoning.

    Last updated: December 7, 2022

    Product: Bowl

    Suspected food poisoning. Symptoms: Diarrhea, Nausea, Stomach Pain, Cramps
    Suspected source: Marie Calendar Garlic Chicken Bowl
    Onset: within 15 minutes
    Duration: hours | Symptoms: Diarrhea, Nausea, Stomach Pain, Cramps See Less
    1.4K


    Healthy Choice chicken fried rice bowl, It tasted like the sauce was old and it had been opened. Not long after consuming I had stomach pains all night and was quickly nauseous after drinking water. | Symptoms: Nausea, Diarrhea, Stomach Pain See Less
    587


    Report date: Dec 5, 2022
    1. Person in charge present, demonstrates knowledge, and performs duties
    - comments: observed no person in site with foodservice sanitation training.

    2. City of chicago food service sanitation certificate
    - comments: observed no valid city of chicago foodservice manager certificate on site.... See More Instructed person in charge to acquire foodservice sanitation manager training and retain records/certification on site fro review. Priority foundation 7-38-012. Citation issued.

    10. Adequate handwashing sinks properly supplied and accessible
    - comments: observed missing handwashing signage at rear handwashing sinks. Instructed person in charge to provide handwashing signage and maintain.

    23. Proper date marking and disposition
    - comments: observed ready-to-eat, time/temperature control for safety (tcs) foods (soups, sauces) not date marked to indicate the product's name and date in which the food must be sold, discarded or consumed within 7 days. Instructed to provide proper labels for date marking and discard date for refrigerated, ready-to-eat, tcs foods held over 24hrs placed in all cold-holding units. Pic denatured and disposed of all items without proper date marking at a cost of $50 and 10lbs. Priority foundation violation #7-38-005. Citation issued.

    25. Consumer advisory provided for raw/undercooked food
    - comments: observed no asterisk on menu marking undercooked items( over easy eggs, oysters) linking to footnote on menu for consumer advisory. Instructed person in charge to add asterisk to all under cooked items and maintain on menu. Priority foundation 7-38-005. No citation issued.

    37. Food properly labeled; original container
    - comments: observed bulk containers of ingredients (sugar, flour) not labeled with common ingredient name. Instructed person in charge to label and maintain all containers with bulk items with common ingredient name.

    41. Wiping cloths: properly used & stored
    - comments: observed wiping cloths not properly stored, laying on tables outside of sanitation solution. Instructed person in charge to properly store all wiping cloths and maintain.

    43. In-use utensils: properly stored
    - comments: observed utensils(bowls, scoops) stored in containers of food. Instructed person in charge to remove and maintain utensils properly stored when not in use.

    47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
    - comments: observed build up of residue on interior and exterior of microwave over. Instructed person in charge to clean and maintain.

    47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
    - comments: observed cardboard used as liner on food prep equipment and tables. Instructed to remove.

    48. Warewashing facilities: installed, maintained & used; test strips
    - comments: observed grease trap to be rusted and seeping waste liquid at bottom. Instructed person in charge to repair/replace and maintain at all times. Priority foundation citation issued 7-38-025

    49. Non-food/food contact surfaces clean
    - comments: observed residue on interior and exterior surfaces of cold holding units and refrigerators. Instructed person in charge to clean and maintain.

    54. Garbage & refuse properly disposed; facilities maintained
    - comments: observed excessive build up of grease on exterior lid of outside grease receptacle. Instructed person in charge to clean and maintain.

    55. Physical facilities installed, maintained & clean
    - comments: observed items stored on floor in walk in cooler. Instructed person in charge to organize items and store at least six inches from floor at all times.

    55. Physical facilities installed, maintained & clean
    - comments: observed build up on floors under equipment and tables. Instructed person in charge to clean and maintain.

    56. Adequate ventilation & lighting; designated areas used
    - comments: observed excessive grease on filters in rear prep area over hot cooking equipment. Instructed person in charge to clean and maintain.

    57. All food employees have food handler training
    - comments: observed no food handler certificates on site for food handler employees. Instructed person in charge to require food handler training for all employees.

    Source: chicago.gov
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    5.1K


    Report date: Dec 1, 2022
    2. City of chicago food service sanitation certificate
    - comments: observed no city of chicago certified food manager on site during the inspection while the temperature control for safety foods (baked potatoes) has been prepared and served. Instructed a city of chicago... See More certified food manager must be on site at all times while foods are being prepared and served. Priority foundation violation 7-38-012, citation issued.

    10. Adequate handwashing sinks properly supplied and accessible
    - comments: observed the handwashing sinks in the main food prep area and dishwashing area with bowls, utensils, and a sanitizer bucket in both of the handwashing sinks in the main food prep area. Instructed to have all handwashing sinks easily accessible with nothing in them. Priority foundation violation 7-38-030(c), citation issued.

    10. Adequate handwashing sinks properly supplied and accessible
    - comments: observed the facility missing the employee hand washing signage when returning to work from restroom. Informed person in charge to obtain and maintain signage.

    22. Proper cold holding temperatures
    - comments: observed improper temperatures of tcs foods ranging 44. 4f-47. 8f such as baked potatoes (44. 4f), sliced tomatoes (46. 6f), cut lettuce (46. 8f), grilled/cooked onions (47. 8f), milk (44. 4f). All items were found in a cold holding unit in the main food prep area. The manager discarded product. Must have cold holding foods at 41. 0f or below. Appx. 15lbs. $50. 00. Priority 7-38-005, citation issued.

    33. Proper cooling methods used; adequate equipment for temperature control
    - comments: observed an improper temperature of a refrigerator across from the ventilation system, at 48. 7f with tcs foods stored inside for sale. A held for inspection tag has been placed on the unit. Once the cold holding unit is repaired, email cdph. Instructed not to use the tagged cold holding unit unitl the unit is repaired and is able to maintain the required cold holding temperature of 41f or below. Priority 7-38-005, citation issued.

    38. Insects, rodents, & animals not present
    - comments: observed three live roaches behind the rinse sign above the handwashing sink in the dishwashing area. I also observed approximately 15 mice droppings in the rear dry food storage area near the employee's toilet room. Instructed to remove all mice droppings from the affected areas, clean, sanitize, and maintain said area. Recommended to consult with pest control company prior to being re-inspected. Must also eliminate the roach activity prior to being re-inspected. Priority foundation #7-38-020(a), citation issued.

    39. Contamination prevented during food preparation, storage & display
    - comments: observed in the walk-in cooler food (pizza dough) being stored on the floor under the shelving units. Instructed not to store any food items on the floor, required to store food items six inches from the floor at all times and maintain.

    44. Utensils, equipment & linens: properly stored, dried, & handled
    - comments: observed two soiled aprons improperly stored inside of a box filled with diswahsing cleansers on the floor, at the rear door, in the main food prep area. Instructed to put soiled aprons in a designated place such as laundry bags or buckets and maintain.

    45. Single-use/single-service articles: properly stored & used
    - comments: observed to go containers on the cold holding unit across from the ventilation system not stored properly. Instructed to invert said to go containers and maintain.

    47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
    - comments: observed the knob on the hot water on the hand washing sink in the main food prep area in disrepair. The only way to turn on the hot running water is to turn it on at the hot water valve at the bottom of the sink. Instructed to repair said knob, so that the handwashing sink works properly and maintain.

    49. Non-food/food contact surfaces clean
    - comments: observed the outerior and interior of the cooking equipment under the ventilation system in the main food prep area (deep-frying unit, stove, etc. ) not clean. There is grease build up and encrusted food residue on all of the equipment in the said location. Instructed to deep clean, sanitize and maintain said equipment.

    53. Toilet facilities: properly constructed, supplied, & cleaned
    - comments: observed in the employee's toilet room, in the rear dry food storage area in the kitchen, no receptacle with a lid for the all gender toilet room. Instructed to provide a lided receptacle in all of the all gender toilet rooms on site and maintain.

    54. Garbage & refuse properly disposed; facilities maintained
    - comments: observed the outside garbage dumpster overflowing with trash and boxes and lid was not closed and tight-fitting. Instructed all the outdoor garbage receptacles must not be overflowing and maintained, so that the lids are able to close and remain tight fitting, to prevent rodent harborage priority foundation 7-38-020(b), citation issued.

    55. Physical facilities installed, maintained & clean
    - comments: observed the floors throughout the facility in the following areas: under the eqiupment located under the ventilation hood, the three- compartment sink, and the walk-in cooler with severe grease build up, food debris and dried up food resiude. Instructed to clean, sanitize and maintain said floors.

    55. Physical facilities installed, maintained & clean
    - comments: observed broken down cardboard boxes being used throughout the main food prep area. The broken-down cardboard boxes were observed in the following areas: on the floors near the three-compartment sink, on the shelving units under the food prep tables, in the windows behind the three- compartment sink, on the side of food prep tables and equipment.

    55. Physical facilities installed, maintained & clean
    - comments: observed food splatters on the walls behind the equipment of under the ventilation hood. Instructed to clean and maintain said walls.

    56. Adequate ventilation & lighting; designated areas used
    - comments: observed two blown out light bulbs under the ventilation hood. Instructed to repair or replace said light bulbs and maintain.

    56. Adequate ventilation & lighting; designated areas used
    - comments: observed severe dust and burned residue on the entire ventilation hood above the cooking equipment. Instructed to clean, replace, and maintain the filters and the entire ventilation hood.

    58. Allergen training as required
    - comments: observed certified food managers on duty with no allergen training certification. Instructed management that all certified food service managers are required to have the allergen training certification.

    Source: chicago.gov
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    5.1K


    Opened a new box of Cheerios and ate bowl for lunch around 2pm. Felt sick a few hours later. I did not vomit but I could have. I just held it in because I don't like vomiting. | Symptoms: Nausea, Diarrhea, Chills, Body Ache See Less
    82


    Report date: Dec 1, 2022
    38. Insects, rodents, & animals not present
    - comments: 6-202. 15: the exterior back exit screen has approximately a half-inch gap on the bottom of the door. The door allows for pests. Exterior doors shall be self-closing, solid and tight fitting, and... See More limited to designated use.

    39. Contamination prevented during food preparation, storage & display
    - comments: 3-305. 11: food containers are stored on the floor in the walk-in cooler and walk-in freezer. Items must be at least 6 inches above the floor.

    39. Contamination prevented during food preparation, storage & display
    - comments: 3-307. 11: bowls are used as a scoop without a handle for rice, which is stored in stagnant water containers. The facility must provide scoops with a handle.

    43. In-use utensils: properly stored
    - comments: 3-304. 12: cups, bowls, and utensils are stored in stagnant water next to the hot-holding rice compartment and next to the soup station. The facility must remove items out of stagnant water and store item on a clean and sanitized surface, running water, or in a container of hot water maintained at or above 135f.

    47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
    - comments: 4-101. 19: cardboard used as lining for shelves scattered throughout the dry storage area, dish area, 1 compartment sink area and prep-line area. Facility must provide a smooth, durable, easily cleanable, and non-absorbent surface.

    49. Non-food/food contact surfaces clean
    - comments: 4-602. 13: exterior of cookline eqiupment (in between units) is heavily soiled with grease and food debris. Facility must detail clean and maintain.

    55. Physical facilities installed, maintained & clean
    - comments: observed holes in ceilings in dry storage area and on wall under cookline (wok station) near kitchen entrance. Facility must ensure all holes are covered and closed up to prevent harborage activity. Facility must also make sure all surfaces are smooth, easily cleanable, and non-absorbent

    58. Allergen training as required
    - comments: 4-602. 13: exterior of cookline eqiupment (in between units) is heavily soiled with grease and food debris. Facility must detail clean and maintain.

    Source: chicago.gov
    See Less
    5.1K


    Report date: Nov 30, 2022
    39. Contamination prevented during food preparation, storage & display
    - comments: observed bowls and other utensils stored facing up on shelving unit in rear preparation area. Instructed the person in charge to invert all equipment to prevent contamination.

    47. Food & non-food... See More contact surfaces cleanable, properly designed, constructed & used
    - comments: observed rusty shelves in the reach-in cooler located in the rear preparation area. Instructed the person in charge to remove rust and maintain in good repair.

    51. Plumbing installed; proper backflow devices
    - comments: observed no backflow prevention device for utility sink, located in the near rear preparation area near the three compartment sink. Instructed the person in charge to provide a backflow prevention device located so that it may be serviced and maintained.

    55. Physical facilities installed, maintained & clean
    - comments: observed dirt on toilet room, and dry storage room doors. ---also observed dirt on floors underneath cooking equipment and underneath three compartment sink, located in the rear preparation area. Instructed the person in charge to detail clean and maintain.

    55. Physical facilities installed, maintained & clean
    - comments: observed hole in the wall in behind shelving unit in dry storage area, located in the rear near toilet room. Instructed the person in charge to smoothly seal hole and maintain in good repair.

    58. Allergen training as required
    - comments: observed certified food manager missing allergen awareness training certififcate. Instructed the person in charge to ensure that any individual that has a city of chicago food sanitation certificate completes allergen awareness training and receives allergen awareness certificate.

    Source: chicago.gov
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    5.1K


    Purchased a "Farm Bowl" with steak and salad...shared some of the steak with my dog. Both of us had diarrhea and vomiting. | Symptoms: Diarrhea, Vomiting See Less
    206


    I had a Carne Asade bowl on 12/3/2022 and started vomiting excessively the next morning followed by diarrhea. | Symptoms: Diarrhea, Vomiting See Less
    1.1K


    Cap’n Crunch’s Christmas Crunch causing hulk green diarrhea and ongoing stomach pains and constipation days after consuming a small bowl. | Symptoms: Diarrhea, Stomach Pain, Constipation See Less
    994


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