Calamari Food Poisoning

“Husband and little one ate some fried hake bought from a grocery store and they were terribly ill. Little girl had diarrhea and fever from saterday  Bought the fish 27 May, with expiry date 29 May. Prepared it the afternoon of 27 May. Family of 4... 2 had fish 2... See More had calamari. Husband started with vomiting, diarrhea and chills Thursday and my little girl started on Saturday morning... diarrhea, vomiting, fever and chills.  ”

“Closed Date: 05/14/2020

High Priority - Potentially hazardous (time/temperature control for safety) food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. At Maxx fliptop cooler by cookline: Butter (48°F... See More - Cooling since 10:30am) temp taken at 1:15pm second temp 42°F at 2:36pm. Observed container filled with food above the fill-line. Recommended operator to cut food in smaller portions and not fill above fill-line. Operator moved butter to walk-in cooler to quick chill. **Corrected On-Site**
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Observed case of raw chicken stored over bags of calamari and shrimp at M3 freezer. Operator moved chicken to bottom shelf. **Corrected On-Site**
High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Raw chicken (44-46°F - cold holding) in Maxx fliptop cooler at cookline. Per operator food has been in unit overnight. See stop sale.
High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 20 rodent droppings by front counter next to Glassdoor drink cooler in pizza station and 1 rodent dropping in dry storage area at back of store.
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Raw chicken (44-46°F - cold holding) in Maxx fliptop cooler at cookline. Per operator food has been in unit overnight. See stop sale.
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine sanitizer at 400ppm. Operator corrected at chlorine 100ppm **Corrected On-Site**

Source: Florida Health Department ”

“My abdominal feels hurt about 10 mins before the symptoms started, i ate calamari and my abdominal feels hurt ”

“calamri seafood i ate the calamari it didnt taste right and started to feel sick ”

“Food poisoning from calamari  Uncooked calamari, two people, one hour  ”

“Fettuccine Alfredo with broccoli & mushrooms or the calamari. I started waking up at 1:00 am with diarrhea. My daughter and I both were sick less than four hours after we ate there. We left the restaurant at 9:30 pm. ”

“02/04/2020 6pm
Ate Mac and Cheese with Hot Dogs in it, I believe it was the hotdogs.
Thought it may have been the calamari for appetizer, but that was shared by others who did not get ill. ”

“My fiance and I tried this restaurant in white plains for the first time yesterday. We both shared the calamari appetizers and had two different entrees. Today, my fiance and I were both up at 5am with diarrhea and it's still continuing as I type this. I would just say... See More we will not be going back. ”

“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 ”

“Calamari We ate Lemongrass calamari and in hindsight it must have been undercooked - it was runny and slimey inside. My partner started to be sick the same day and I started 24 hours later. My partner has been vomiting, had diarrhoea and feeling nauseous and week. I have the... See More same but have not actually been sick.  ”