Carnitas Food Poisoning

Carnitas Food Poisoning

Multiple carnitas-related outbreaks have been linked to unsafe food handling practices that occurred after cooking. Salmonella poisoning symptoms reportedly appeared in Kenosha, Wisconsin on May 8th and May 10th, 2015. A total of 70 people were affected by the infected pork. Abdominal pain and diarrhea are two common symptoms.

Last updated:

Product: Carnitas

A
Report date: Apr 2, 2024
39. Contamination prevented during food preparation, storage & display
- comments: observed missing splashguard at utility mop sink. Intructed to install a washable splashguard at left side of the utility mop sink and maintain.

48. Warewashing facilities: installed, maintained & used; test … See More
strips
- comments: 4-603. 15/ observed large pot used to cook carnitas in the kitchen food prep area. Instructed to provide an approved alternative method to wash, rinse, and sanitize pots or provide smaller pots that can be submerged in the 3-compartment sink.

56. Adequate ventilation & lighting; designated areas used
- comments: 6-202. 11--instructed to install light shield for light bulb at front counter service area and maintain.

57. All food employees have food handler training
- comments: 2-102. 13--observed no food handler certificate provided on the premises. Must show proof of training for food handling employee and maintain.

58. Allergen training as required
- comments: 2-102. 13--observed the certified food manager without the allergen training certificate. Allergen training is required for all employees that have a city of chicago food sanitation certificate.

Source: chicago.gov
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#chicago #illinois #us

Q

Chipotle Mexican Grill, Willow Road, Glenview, IL, USA

2 weeks ago reported by user-qmxv7378

Sunday, March 24, 2024 Food I ate at Chipotle in Glenview IL It just seems that they need better sanitation.
I was sick for 2 days after eating a carnitas bowl with corn, pico de gallo, sauteed veggies, lettuce, and cilantro rice.  | Symptoms: Diarrhea, Nausea, Vomiting

#chipotlemexicangrill #glenview #illinois #us #carnitas #lettuce #rice #veggie

A
Report date: Jan 9, 2024
21. Proper hot holding temperatures
- comments: observed cooked (tcs foods) pork carnitas at improper temperatures stored on the food prep counter. Internal temperatures ranging from (112. 6f-126. 3f). Management voluntarily discarded approximately 15#'s of food worth $200. 00. Instructed management to … See More
hot hold (tcs foods) at 135f or hotter at all times. Priority violation 7-38-005,citation issued.

25. Consumer advisory provided for raw/undercooked food
- comments: observed no consumer advisory disclosure on the menu for raw or undercooked foods. Management instructed to disclose or describe which foods can be ordered raw or undercooked and link those items to the reminder statement on the menu. Must include the following sentence before the reminder statement:'these foods can be ordered raw or undercooked or may contain raw or undercooked ingredients. ' priority foundation violation 7-38-005.

37. Food properly labeled; original container
- comments: observed bulk containers in the kitchen prep without a label. Instructed to provide the common name on all bulk containers to properly identify item (salt, sugar, flour etc).

48. Warewashing facilities: installed, maintained & used; test strips
- comments: observed large pot used to cook carnitas in the kitchen food prep area. Instructed to provide an approved alternative method to wash, rinse, and sanitize pots or provide smaller pots that can be submerged in the 3-compartment sink.

56. Adequate ventilation & lighting; designated areas used
- comments: instructed to install light shield for light bulb at front counter service area and maintain.

57. All food employees have food handler training
- comments: observed no food handler certificate provided on the premises. Must show proof of training for food handling employee and maintain.

58. Allergen training as required
- comments: observed the certified food manager without the allergen training certificate. Allergen training is required for all employees that have a city of chicago food sanitation certificate.

Source: chicago.gov
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#raw #undercooked #chicago #illinois #us

A
Closure Date: 12/04/2023

Violations:
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. A male employee at the cook line wearing gloves touched his face and multiple dirty surfaces and … See More
continued working with food and cleaning containers, The Inspector instructed him to stop and wash his hands. **Corrective Action Taken**

- High Priority - Nonfood-grade bags used in direct contact with food. In the walk-in cooler, observed corn tortillas in direct contact with thank-you bags. **Repeat Violation** **Admin Complaint**

- High Priority - Raw animal food stored over or with unwashed produce. In the walk-in cooler, observed raw chicken stored above vegetables. **Repeat Violation** **Admin Complaint**

- High Priority - Sewage/wastewater backing up through floor drains. At the cook line, observed two-floor drains backing up when sinks are running, per employee issues with plumbing started in the morning. Also objectionable odors at the kitchen area. **Warning**

- High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At the cook line, observed at room temperature, Chiles at 86F, per employee Chiles were cooked at 11:00 am, and temperature was taken at 3:18 pm. Stop sale.

- High Priority - Time/temperature control for safe food cold held at greater than 41 degrees Fahrenheit. In the walk-in cooler, observed beef 53F, beans 50F and 47F, carnitas 51F, red sauce 50F, and raw chicken 50F, per the employee in charge walk-in cooler its is in constant use with the door left open. The manager placed ice bags and moved some items to the freezer. Ambient air temperature of 46F **Corrective Action Taken** **Warning**

- High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, observed at room temperature, Chiles at 86F, per employee Chiles were cooked at 11:00 am, and temperature was taken at 3:18 pm. Stop sale.

Source: Florida Department of Health
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#raw #undercooked #ocala #florida #us

A
Closure Date: 11/14/2023

Reasons:
- Cooked chicken, chorizo, and carnitas that were placed on a flat-top stove for reheating had only reached a temperature of 89 to 119 degrees – not hot enough to ensure food safety. Also, rice inside a walk-in cooler was measured at 50 … See More
degrees and buckets of cut lettuce were measured 46 degrees – both of which were above the 41-degree maximum.

- The ice machine was adulterated by a “heavy buildup” of brown slime on the interior edges, and the food dicer was crusted with dried food and debris.

- Not all of the workers designated as “in charge” were certified food protection managers, and that the handwashing sink in the kitchen was out of service with no hot- or cold-water supply.

- Flying insects are noted throughout the establishment, food storage and equipment-storage areas. Rodent droppings are observed on shelving in the food-storage areas. Insects were observed in the spice-salt mix used for mixed drinks at the bar.

- Rolling cart, with open containers of raw chicken on it, sitting in “water pooled on the floor from backed-up floor drains.”

- Clean equipment and utensils were being stored in an area where they were exposed to splashing from the standing water that had pooled on the floor.

- Some of the kitchen walls were in poor repair and ceiling tiles were missing. Some of the holes in the wall had been repaired with tape that was peeling, and the floors, equipment and shelving each had a “large amount of spilled food, debris, and buildup” on them.

- Light bulbs in the ventilation hood systems are not shielded and have a large amount of dripping grease and residue.

The inspector returned on Nov. 17 and reported finding live and dead insects inside containers of dried spices, bouillon powder and sugar, and made note of the “heavy presence of live cockroaches” in the kitchen’s food-preparation area and storage areas.

Due to the heavy presence of cockroach-like insects in the kitchen area, the person in charge stated that the establishment would remain voluntarily closed until pest-control applications could be completed.

Source: iowacapitaldispatch.com/
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#raw #marshalltown #iowa #us

G

Chipotle Mexican Grill, Thompson Lane, Nashville, TN, USA

4 months ago reported by user-grpbx968

Suspected food poisoning. Symptoms: Diarrhea, Nausea, Stomach Pain, Cramps, Headache
Suspected source: Bowl with carnitas, pico, brown rice, black beans, guacamole, cheese and corn
Onset: 12 to 24 hours
Duration: other: Still ongoing - at hour 31 right now since I ate
Sick: Me  | Symptoms: Diarrhea, Nausea, Stomach Pain, Cramps, Headache

#chipotlemexicangrill #nashville #tennessee #us #carnitas #cheese #corn #guacamole #rice #brownrice #blackbeans #bowl

R

Cielito Lindo, Hooper Avenue, Brick Township, NJ, USA

4 months ago reported by user-rrqx2722

I have spent over 1.5 hours in and out of bathroom with food poisoning symptoms. I had the pork carnitas and tamarind drink and either or both have destroyed my stomach. I called the restaurant, spoke to a young lady and told her about my symptoms.
I … See More
did not ask for anything, i don't want any free food or reduced bill, I just wanted them to know about my symptoms. They refused to listen and ignored my warning, I told them i would l be contacting the Brick town board of health with my complaint.  | Symptoms: Nausea, Diarrhea
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#bricktownship #newjersey #us #carnitas #pork

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