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The most common fish food poisonings are scombroid and ciguatera. Scombroid is caused by improperly handling of fish producing histamine-releasing bacteria. Symptoms can occur as quickly as 15 mins. Ciguatera is common with tropical and sub-tropical fish and typically causes hot-cold reversal.
Last updated: March 17, 2024Product: Fish
Yesterday from Bojangles in Duncan S.C Found out that the chicken and fish and bo rounds are being cooked in the same grease Me and my fiancée both ate there and we both have the same problems. We figured it had to be the Bo rounds we ate with our gravy biscuit. Service was okay not the best. | Symptoms: Diarrhea, Nausea, Other See Less
Had the scallops over risotto entree at Rats Hamilton NJ last night...the scallops tasted unusually fishy (I've eaten scallops many times in my life..these were possibly the worst I've ever had). This morning I've had diarrhea, nausea, dizziness and exhaustion.
Definitely feels like food poisoning. See Less
Ate a handful of goldfish on an empty stomach. Immediately felt nauseous, abdominal cramps for hours. | Symptoms: Nausea, Cramps See Less
Nanay Bali, Taytay - El Nido National Highway, Barangay Corong Corong, El Nido, Palawan, Philippines
1 day ago
Presumed food poisoning. Symptoms: Diarrhea, Nausea, Fever, Stomach Pain, Chills, Headache
Alleged source: Fishfood kare kare
Start: 4 to 12 hours
Duration: Several days
Sick people: Me | Symptoms: Diarrhea, Nausea, Fever, Headache, Chills, Stomach Pain See Less
The Pie Commission brand Braised Beef Rib Pot Pie product is being recalled from the marketplace because it contains anchovy which is not declared on the label. This product is distributed in Ontario and possibly other provinces and territories. There have been no reported reactions associated with... See More the consumption of this product.
-Affected products:
Brand: The Pie Commission, Product: Braised Beef Rib Pot Pie, Size: 320 g, UPC: 6 28678 56205 9, Codes: Best Before: 2024 NO 21 3263
Check to see if you have recalled products; do not consume recalled products to which you are allergic or sensitive as they may cause a serious or life-threatening reaction; and do not serve, use, sell, or distribute recalled products.
Recalled products should be returned to the location where they were purchased.
In case you experienced harm from allergens or undeclared ingredients, it is important to report it. It can help to detect & resolve issues and prevent others from being harmed, and it enables better surveillance. If symptoms persist, seek medical care.
Company name: Sabatini U. Gourmet Foods Ltd.
Brand name: The Pie Commission
Product recalled: Braised Beef Rib Pot Pie
Reason of the recall: Issue Food - Allergen - Fish
CFIA Recall date: 2024-03-16
Source: recalls-rappels.canada.ca See Less
Visited Flanigans with Wife. Ordered the Flanigan Burger, 10 mild chicken wings, and a blackened dolphin. But my wife and I got sick. My symptoms persist. Wife's fish couldn't be eaten at all after a few bites she felt it was spoiled. My food did smell funky... See More but I still ate it thinking it was maybe the sauce's smell. | Symptoms: Nausea, Diarrhea See Less
Report date: Mar 14, 2024
5. Procedures for responding to vomiting and diarrheal events
- comments: 2-501. 11 observed no vomit and diarrhea clean-up supplies on site to properly respond to events that can potentially occur. Instructed to provide at all times. Priority foundation. Citation issued 7-38-005.... See More
8. Hands clean & properly washed
- comments: 2-301. 14 observed a male food handler with disposable gloves on handle raw eggs and raw pork bacon and then grab a customer serving plate to plate ready to eat foods without changing gloves and washing their hands in between glove use. Observed a female food handler take a container of syrup from a customer and then proceed to touch ready-to-eat toast without changing gloves and washing their hands between glove use. Instructed always to change gloves when changing tasks and always wash hands properly between glove use. Priority violation. Citation issued 7-38-010.
10. Adequate handwashing sinks properly supplied and accessible
- comments: 5-205. 11 observed a dishwasher washing a food container at the rear handwashing sink. Instructed handwashing sinks are for hand washing only. All equipment and utensils must be washed, rinsed, and sanitized at the 3-compartment sink at all times. Priority foundation. Citation issued 7-38-030(c).
25. Consumer advisory provided for raw/undercooked food
- comments: 3-603. 11 observed items with a consumer advisory disclosure (asterisk) on the menu that can not be ordered undercooked or raw, such as grilled chicken tenders, grilled chicken breast dinner, large chicken salad, pork chop sandwich, ham sandwich, chicken sandwich, turkey sandwich, club sandwich, pork chop dinner, shrimp basket dinner, country fried steak dinner, ham steak dinner, hot turkey dinner, fish fillet dinner, kid's menu 6 piece nugget and kid's menu grilled cheese. Instructed to remove the consumer advisory disclosure (asterisk) for mentioned items that can not be ordered undercooked or raw. Priority foundation 7-38-005.
28. Toxic substances properly identified, stored, & used
- comments: 7-209. 11 observed employees storing items (bottles of water, drink cups) on top of the deli meat slicer located in the rear food prep area. Instructed to designate an area, away from food prep, where employees can store their personal items.
40. Personal cleanliness
- comments: 2-402. 11 observed a female food handler without a hair restraint such as a hair net or a hat. Instructed to provide effective hair restraints for all food handlers.
41. Wiping cloths: properly used & stored
- comments: 3-304. 14 observed cloths for wiping knives not held in a sanitizing solution. Instructed to store wiping cloths in a sanitizing solution at all times.
46. Gloves used properly
- comments: 3-304. 15(b-d) observed improper glove use by food handlers. Instructed to review proper glove use and when to change gloves with all food handlers.
49. Non-food/food contact surfaces clean
- comments: 4-601. 11(c) observed accumulated food debris under the flat top grill. Instructed to clean.
55. Physical facilities installed, maintained & clean
- comments: 6-501. 12 observed excessive grease debris on the pipes that are located behind the cooking equipment. Instructed to clean all.
Source: chicago.gov See Less
Report date: Mar 14, 2024
10. Adequate handwashing sinks properly supplied and accessible
- comments: no handwash cleanser at handwash sink in prep area. Instd to provide at all times at handwash sink. Cleanser provided during inspection. See above for violation issued 7-38-030(c) priority foundation
10. Adequate... See More handwashing sinks properly supplied and accessible
- comments: no handwashing sink in rear area where newly installed 3-compartment sink located. Instd to install handwash sink in same area with hot/cold running water under city pressure. Citation issued 7-38-030(c) priority foundation
10. Adequate handwashing sinks properly supplied and accessible
- comments: no hand drying provision at handwash sink in prep area. Instd to provide at all times. Paper towels were provided at handwash sink during inspection. See above for violation issued 7-38-030(c) priority violation
25. Consumer advisory provided for raw/undercooked food
- comments: missing disclosure for consumer advisory on the menu. Instructed to disclose on the menu which foods (ex, eggs, steak) can be ordered under cooked/cooked to order with an asterisk next to those specific items; and then by asterisking them to a footnote that states these items are served raw or undercooked or contain (or may contain) raw or undercooked ingredients and also a reminder statement such as 'consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions' priority violation 7-38-005
55. Physical facilities installed, maintained & clean
- comments: maintainence tools improperly stored in rear with single service storage and dry storage. Instd to store in designated area only
57. All food employees have food handler training
- comments: missing food handler training for food handlers on site. Instd to obtain training and maintain verification on site.
Source: chicago.gov See Less
On 2021 of Summer i went to taco John's to order 2 taco Burgers and a side of tots and a large soda i went to bed at 9:30 pm and woke up at 2am something was wrong i kept going to the bathroom and then when... See More i walked out something was going on with my tummy i stopped Right in the middle of where my oven is and threw up right their on the floor then i end up breathing hard then i end up throwing up some more Right their next to my oven and when my fish saw me throwing up he was going nuts and hiding in his Aquarium i called a Lawyers office and they said well u should of called the day u were sick oh well out of Luck when i got home i was wanting a fruit smoothie so i end up throwing up my fruit smoothie then my vomit became Brown and it Looked like my taco burgers and tots and whatever Else when i got food Poising i never wanted to return their again i called a lawyers office and they said u should of called the day you got food Posing oh well i was out of luck anyway hope this was useful | Symptoms: Diarrhea, Vomiting, Stomach Pain See Less
Otis, Harrison Place, Brooklyn, NY, USA
3 days ago
Date Closed: Mar 13, 2024
Reason for Closure:
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow... See More flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.
Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
Evidence of mice or live mice in establishment's food or non-food areas.
After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.
Source: New York City Environmental Health Department. See Less