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    Product: Macaroni

    Updated: August 31, 2022 12:00 PM
    Closure Date: 08/18/2022

    High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observe employees begin working starting shift, sharing food, touching tongs, sharing food to guests without washing hands. **Warning**

    High Priority - Food... See More with mold-like growth. See stop sale. Observed plantains in box on shelf at cook line with mold build up. **Warning**

    High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed prep shelf where vegetables are prepped and raw fish being prepped not being sanitized to prevent cross contamination. **Warning**

    High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 20 flies flying around moldy plantains located in kitchen area next to cook line and ovens. Observed approximately 3 or more live flies flying around dish area landing on box with sealed spiced bun and on pot with cooked curry goat on prep table located in dish area. **Warning**

    High Priority - Nonfood-grade bags used in direct contact with food. Observed thyme and escallions stored in non food grade bags on top of prep shelf at cook line. **Warning**

    High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw seasoned chicken stored with raw seasoned oxtail in plastic bags in container in walk in cooler. Observed raw seasoned jerk chicken stored with raw goat in container in bags in walk in cooler. **Warning**

    High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed TCS foods cooked and seasoned from 8/17 held in walk in cooler greater than 41°F. Cooked oked oxtail from overnight in walk in cooler (48-54F - Cold Holding); cooked curry goat (51F - Cold Holding); brown stew chicken (51F - Cold Holding); curry chicken (51F); salted cod fish (51F - Cold Holding); cooked mackerel (54F - Cold Holding); raw oxtail (48F); raw goat (48F - Cold Holding); cooked macaroni and cheese (46F); shredded cheese (48F - Cold Holding) **Warning**

    High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed TCS foods cooked and seasoned from 8/17 held in walk in cooler greater than 41°F. Cooked oked oxtail from overnight in walk in cooler (48-54F - Cold Holding); cooked curry goat (51F - Cold Holding); brown stew chicken (51F - Cold Holding); curry chicken (51F); salted cod fish (51F - Cold Holding); cooked mackerel (54F - Cold Holding); raw oxtail (48F); raw goat (48F - Cold Holding); cooked macaroni and cheese (46F); shredded cheese (48F - Cold Holding) **Warning**

    High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed chlorine sanitizing solution at front counter more than 200 ppm. **Warning**

    Source: Florida Department of Health
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    2.3K


    On Thursday night 8/25 started experiencing food poisoning symptoms after eating there in the morning time, Beef chicken Macaroni salad
    symptoms: Diarrhea, Nausea, Headache | Symptoms: Diarrhea, Vomiting, Headache See Less
    2.4K


    TC
    T......y
    You would of gotten sick as lot earlier then dinner time if you ate in the morning I assure you. It was something else that made you sick.
    Reply 3 weeks ago
    IW
    Iwaspoisoned
    TIP: It IS possible the food poisoning is from this place. Onset times for food poisoning vary greatly. Onset of symptoms for chemical contamination can be within minutes, and other pathogens can take longer, anywhere from 30 minutes, to 6, 12, 24 hours or even longer to appear.
    Reply 3 weeks ago
    Today, I had a shrimp po boy, macaroni and cheese and salad with lemon honey vinegrete I also ate at Home Plate in Durham NC. I had fish, mashed potatoes and cucumber salad.
    My symptoms were diarrhea, vomiting, chills, severe sweating, stomach cramps. | Symptoms: Diarrhea, Nausea, Vomiting, Cramps, Chills, Sweating See Less
    1.3K


    Had the basic macaroni and cheese. Within 3 hours I had uncontrollable diarrhea and stomach cramps. Never again. | Symptoms: Diarrhea, Cramps See Less
    196


    7V
    anonymous6649
    Omaha Nebraska here. Currently happening to me.
    Reply 4 weeks ago
    Northwestern Health Unit (NWHU) is investigating a foodborne illness outbreak at the Rhythm on the Range event in Dryden on August 20, 202. So far, at least 10 people reported symptoms consistent with foodborne illness. NWHU suspects that the illness is associated with macaroni and cheese sold... See More by a food vendor without a permit. The investigation is ongoing.

    Under the Health Protection and Promotion Act, anyone planning to operate a food premises must notify the local health unit before they begin operation. This requirement includes temporary food premises, such as those operated at special events and markets. Customers should look for a Temporary Event Food Vendor Permit posted at the food vendor’s location, which indicates that the premises has been inspected by NWHU.

    NWHU ask any attendees who developed symptoms within 12 hours of eating at the event and have not been contacted by NWHU are asked to call their local NWHU office.

    In case you experience vomiting, diarrhea, and nausea, report it now. It can help to detect & resolve outbreaks early and prevent others from being harmed, and it enables better surveillance. If symptoms persist, seek medical care.

    Source: www2.nwhu.on.ca
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    4


    Annie’s Shells & White Cheddar macaroni and cheese caused debilitating and painful stomach cramping and diarrhea for 12 hours. It was an online purchase. Fedex has it shipping from Pedricktown, NJ. | Symptoms: Diarrhea, Something else See Less
    100


    Closure Date: 07/19/2022

    High Priority - Roach activity present as evidenced by live roaches found. Observed 1 roach still alive in dry storage area. Person in charge killed an discarded. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2022-07-19: None observed. **Time Extended**

    High... See More Priority - Rodent activity present as evidenced by rodent droppings found. Observed 5 rodent droppings in corner of dry storage area with single service items. Also, observed approximately 10 rodent droppings on the bar shelf next to liquor. Observed 3 rodent droppings in closet by bar with construction items. Observed 2 rodent droppings in closet by bar with condiment storage. Person in charge began cleaning during inspection. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2022-07-19: Observed 4 rodent droppings on shelf in closet with construction materials. Person in charge cleaned during inspection. **Admin Complaint** **Corrective Action Taken**

    High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Gravy and au jus in steam table for 2 hours at 64F, person in charge discarded. Steam table was never turned on per person in charge. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2022-07-19: Chicken, streak, shrimp, fish, beef, potatoes, au jus, cheese, sour cream, deli meat, butter, coleslaw, cut tomatoes, cut lettuce, macaroni, spinach dip, Buffalo dip 45-48F. All items in walk in cooler overnight. Upon arrival, person in charge states temperature of unit was 45F. **Admin Complaint**

    High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler closest to dishmachine ham, cheese 47-56F. In reach in drawers under cooktop cheese, chicken, beef, shrimp 46-50F. In walk in cooler buffalo chicken dip, chicken, ham, sour cream 45-48F. Person in charge states items have been out of temperature for less than 4 hours. Delivery received this morning from Sysco verified via invoice. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2022-07-19: Chicken, streak, shrimp, fish, beef, potatoes, au jus, cheese, sour cream, deli meat, butter, coleslaw, cut tomatoes, cut lettuce, macaroni, spinach dip, Buffalo dip 45-48F. All items in walk in cooler overnight. Upon arrival, person in charge states temperature of unit was 45F. **Admin Complaint**

    High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing from hose bibb on make line, also from hose bibbs at mop sink. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2022-07-19: No change. **Admin Complaint**

    High Priority - Wastewater on ground of establishment. Water from hand wash sink and prep sink drains onto floor due to clogged pipe. Person in charge will not utilize sinks until problem can be fixedp. Cleaned during inspection. **Warning** - From follow-up inspection 2022-07-19: Operator needs more time to fix plumbing. **Time Extended**

    Source: Florida Department of Health
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    906


    Report date: Jul 28, 2022
    21. Proper hot holding temperatures
    - comments: cooked potatoes in display steam table at improper temperature: 88. 7f. The manager discarded and denatured the product. 10 lbs, $15. Hot food must be held at 135f or above. Priority violation 7-38-005. Citation issued.... See More

    22. Proper cold holding temperatures
    - comments: observed cold food in deli cooler at improper temperature: macaroni salad 50. 9f, seafood salad 48. 4f. Total 15 lbs, $50. The manager discarded and denatured the product. Cold food must be held at 41f or below. Priority violation 7-38-005. See violation #21 for citation.

    23. Proper date marking and disposition
    - comments: found approximately 100 lbs of assorted tcs cooked meats, salsas, and beans with no labels and no expiration dates. Approximately $500. Foods discarded and denatured. All tcs-prepared foods must be date labeled with an expiration date held no longer than 7 days. Priority foundation violation 7-38-005. Citation issued.

    33. Proper cooling methods used; adequate equipment for temperature control
    - comments: deli prep cooler found at improper temperature 47. 1f-51. 7f. Equipment tagged held for inspection and must not use until repaired, maintains a temperature of 41f or below, and c. D. P. H contacted for reinspection. Priority violation 7-38-005. Citation issued.

    36. Thermometers provided & accurate
    - comments: no metal stem thermometer on site to monitor hot and cold food temperatures. Must provide and maintain. Manager provided upon return after lunch break. Priority foundation violation 7-38-005. Citation issued.

    37. Food properly labeled; original container
    - comments: noted prepacked crema without labels, including allergen warning. Must provide proper labels with allergen warning (dairy). Priority foundation violation 7-38-005. Citation issued.

    37. Food properly labeled; original container
    - comments: observed prepackaged items on display for sale, missing food labels with business name, address, and list of ingredients (salsa, mole). Instructed to label properly.

    39. Contamination prevented during food preparation, storage & display
    - comments: splash guarded needed on left side of handwashing sink in rear food prep area, in between food prep equipment. Maintain.

    47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
    - comments: observed plastic garbage bag used as splash guard for equipment on wall in rear food prep area. Must remove and maintain. If a splash guard is needed, it must be smooth and easily cleanable.

    49. Non-food/food contact surfaces clean
    - comments: food debris accumulated on blenders and can opener in the rear food prep area. Instructed to clean and maintain---grease accumulated on ovens in rear food prep area---baked goods display case storage drawers in bakery area must be cleaned. Clean and maintain all of the above.

    54. Garbage & refuse properly disposed; facilities maintained
    - comments: missing garbage can at handwashing sink in hot holding food prep area.

    55. Physical facilities installed, maintained & clean
    - comments: rear storage hallway next to walk-in freezer with excessive clutter and debris. Remove debris, organize, elevate all stored items and maintain.

    55. Physical facilities installed, maintained & clean
    - comments: cardboard on floors in rear food prep area and grill area. Must remove and maintain for easy cleanability----stained ceiling tile at hot food holding prep area and deli prep area---floor of walk-in freezer with excessive food and dirt debris---walls of the newly installed walk-in cooler with peeling plastic and exposed insulation. Must make all smooth and cleanable. Clean and maintain all of the above.

    56. Adequate ventilation & lighting; designated areas used
    - comments: light shield missing in rear prep hallway. Provide and maintain.

    Source: chicago.gov
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    4.9K


    Report date: Jul 18, 2022
    22. Proper cold holding temperatures
    - comments: observed improper temperatures of tcs prepackaged foods on display for sale in several open deli/meats cold holding units such as hot head cheese 56. 1f. Sliced ham 51. 6f-54. 3f. Chicken breast 51. 5f. Pulled... See More pork 54. 1f-55. 2f. Pork ribs 51. 5f. Pulled chicken 59. 7f. Macaroni & cheese 53. 1f-57. 9f. Mashed potato 46. 8f-49. 2f. Product was discarded by manager. Must have cold holding foods at 41. 0f or below. Appx. 155lbs. $9,223. (priority 7-38-005)(citation issued)

    33. Proper cooling methods used; adequate equipment for temperature control
    - comments: observed improper air temperatures of several deli/meats prepackaged cold holding open display cases on sales ranging from 60. 0f,51. 8f. 50. 2f with tcs foods on display for sale. A held for inspection tag has been placed on units. Once repaired email letter when ready. Must have cold holding units at 41. 0f or below. (priority 7-38-005)(citation issued)

    38. Insects, rodents, & animals not present
    - comments: observed evidence of appx. 100 or more mice droppings on floor in produce walk in cooler-along wall bases,under display shelves,along wall near delivery door. Dairy walk in cooler-on floor near shelving units and in corner underneath shelving units. Pop storage area- along wall base ledge and on floor in between pallets. Osco storage area-near electrical meter. Rear grocery area-along wall base ledge and on floor in between pallets. Also,appx. 12 or more live small flies on boxes,shelving units and flying around rear grocery area. Appx. 6 or more live large flies near soup kettles and rear grocery storage area. Must remove droppings,clean and sanitize areas. Pest control operators arrived on site during inspection. (priority foundation 7-38-020(a)(citation issued)

    38. Insects, rodents, & animals not present
    - comments: observed double outter entry doors not able to close. Must repair or replace doors to be tight fitting.

    47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
    - comments: must eliminate crates used for food storage in bakery walk in cooler,meat walk in freezer. Must repair or replace broken shelving unit in deli walk in cooler. Must remove rust from grease trap in meat prep area.

    48. Warewashing facilities: installed, maintained & used; test strips
    - comments: observed no temperature measuring device at the plate for high temperature dish machine. Must provide and maintain. (priority foundation 7-38-005)(citation issued)

    49. Non-food/food contact surfaces clean
    - comments: must clean grease and food debris build up from deli walk in cooler-fan guard covers. Deli prep area-rolling carts,fryer cabinets,prep tables,exterior of ovens. Bakery walk in cooler-rolling carts & cart dollies. Meat prep area walk in cooler-overhead shelving units,fan guard covers. Produce prep area-fan guard covers.

    51. Plumbing installed; proper backflow devices
    - comments: must repair or replace leaky faucet at 3- compartment sink in bakery/deli area.

    54. Garbage & refuse properly disposed; facilities maintained
    - comments: observed no waste receptacles at hand washing sinks in prep areas. Instructed manager to provide waste receptacles in all areas waste is commonly discarded.

    55. Physical facilities installed, maintained & clean
    - comments: must repair or replace damaged flooring in deli/bakery dish washing and prep areas,meat/fish reap prep area. Wall in poor repair in meat walk in cooler and behind 3- compartment sink

    55. Physical facilities installed, maintained & clean
    - comments: must scrape and paint chipping paint on ceiling in meat walk in cooler.

    55. Physical facilities installed, maintained & clean
    - comments: must clean food debris from walls in produce prep area. Must clean dust from ceilings in deli walk in cooler.

    55. Physical facilities installed, maintained & clean
    - comments: must clean debris build up from floor under,around,along wall bases throughout prep areas,walk in coolers & freezers,storage areas where needed. Must remove standing water from floor near mop sink in rear storage area and keep dry.

    55. Physical facilities installed, maintained & clean
    - comments: must elevate,remove and organize articles off of floor an d away from walls throughout premises and storage areas.

    56. Adequate ventilation & lighting; designated areas used
    - comments: must repair or replace burntout lights in deli walk in cooler,bakery walk in cooler. Cracked light shield in meat prep area.

    56. Adequate ventilation & lighting; designated areas used
    - comments: must clean debris and grease build up from hood of cooking equipment in deli area.

    Source: chicago.gov
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    4.9K


    Yesterday (7/18) my family purchased macaroni and cheese as a side dish prepared by the store. (Same section as hot and ready chicken, potato salad, antipasto, etc.) Packaged 7/18 with a use by date of 7/21. We heated up the macaroni and cheese as soon as we... See More got home (~20 minute drive max). My daughter ate some first. I had a bite and thought it tasted funny but I had just eaten a slice of watermelon. I warmed up my plate of Mac and cheese and it tasted off as well. I had my husband taste it and he confirmed. We tossed the plates and container. Later on last night, my daughter had an upset stomach and diarrhea. She seems back to her usual self today (7/19) but we did not let her eat much after noticing it was just not right. | Symptoms: Diarrhea See Less
    8.8K


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