Product: mussels

“I had the mussels last night,been sick for the last 8 hours ”

“I had a late lunch yesterday and ate the Vongole e cozza vapore. I noticed that the mussels tasted a bit off. I woke up several times during the night experiencing extreme nausea, several trips to the bathroom for diarrhea, & full-body fatigue. ”

“I ate mussels and immediately fell ill. Nausea vomiting and diarrhea. The stomach pains were so bad it actually woke me up out of my sleep. I was sweating but was cold. It sucked so badly!!!! ”

“Mussels One person (myself) who ate mussels. Nobody else are them. I felt nauseas within approx 2 hours and violently sick and with diarrhea within 3-4 hours. I then slept for a few hours and still have stomach pains although lessoning. ”

“2 people in our party got severely ill. One ate the saffron mussels. The other ate the penne carbonara. We were there July 28th at 8pm. ”

“Frozen mussels from Pier33gourmet one hour after consuming mussels. Oly I ate them ”

“Report date: Jun 17, 2020
3. Management, food employee and conditional employee; knowledge, responsibilities and reporting
- comments: observed no signed employees health policies. Must provide and maintain. (priority foundation 7-38-010)

5. Procedures for responding to vomiting and diarrheal events
- comments: observed no clean-up policy procedure and items for... See More vomiting and diarrhea. Must provide and maintain. (priority foundation 7-38-005)

14. Required records available: shellstock tags, parasite destruction
- comments: observed no 90-day shellfish tag with 1 lb. Raw fresh oysters and 1 lb. Raw fresh mussels on ice in front display unit. Must keep 90-day shellfish tag with product until finished. Appx 2lbs. $22(cos)(priority foundation 7-38-005)

14. Required records available: shellstock tags, parasite destruction
- comments: observed no 90- day shellfish tags last date used on back of tag filled out and filed. Must maintain. (priority foundation 7-38-005)

23. Proper date marking and disposition
- comments: observed no date markings on tcs ready to eat refrigerated foods being held for more than 24 hours. Must provide and maintain. (priority foundation 7-38-005)

25. Consumer advisory provided for raw/undercooked food
- comments: observed no consumer advisory reminder and disclosure of consuming raw and under cooked foods on menu. Must provide and maintain. (priority foundation 7-38-005)

33. Proper cooling methods used; adequate equipment for temperature control
- comments: observed improper temperature of front display unit at 47. 3f with raw ready to eat foods stored inside. A held for inspection tag placed on unit. Once repaired fax or email letter. Must have cold holding unit at 41. 0f or below. (priority 7-38-005)

37. Food properly labeled; original container
- comments: must label food storage containers when food is not in original package.

40. Personal cleanliness
- comments: observed all food handlers not wearing hair restraints. Must provide and maintain.

44. Utensils, equipment & linens: properly stored, dried, & handled
- comments: must invert multiuse utensil on dish storage shelves.

45. Single-use/single-service articles: properly stored & used
- comments: must store plastic wear with handles in upright position.

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: must repair or replace damaged door handle on walk in freezer.

49. Non-food/food contact surfaces clean
- comments: must clean debris and food build up from interior & exterior of reach in coolers,hot holding units,rolling carts,interior panel of ice machine,steam tables,prep tables,walk in cooler -fan guards & shelving units,exterior of grease trap at 1- comp sink.

51. Plumbing installed; proper backflow devices
- comments: must repair or replace faucet handles at hand sink in toilet room and rear prep area are hard to turn on.

51. Plumbing installed; proper backflow devices
- comments: observed no hot running water at hand sink in rear prep area. Turned on faucet handle no running water. Must provide and maintain. (priority 7-38-030(c)

53. Toilet facilities: properly constructed, supplied, & cleaned
- comments: must provide a garbage can with lid in unisex toilet room.

55. Physical facilities installed, maintained & clean
- comments: must repair or replace stained ceiling tiles throughout premises,damaged wall base under 3- compartment sink.

55. Physical facilities installed, maintained & clean
- comments: must clean debris build up from wall ledge under electrical units.

56. Adequate ventilation & lighting; designated areas used
- comments: must replace burnt out lights in prep & dish washing areas. Must provide a light shield in walk in freezer.

57. All food employees have food handler training
- comments: observed no food handlers training for all employees. Must provide and maintain.

58. Allergen training as required
- comments: observed no food allergen training for food manager. Must provide and maintain.

Source: chicago.gov ”

“Closure Date: 05/07/2020

High Priority - Food contaminated by employees/consumers. See stop sale. One box of cooked crab was handled by employee and crab came in contact with employee's soiled shirt.
High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Observed 14 live... See More flies in establishment: 6 by back door in mop sink room, 3 in kitchen cooking area, 2 near triple sink in middle of kitchen, 3 in dry storage room. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In front counter display cooler, 2 boxes mussels stored overnight 54°F. **Warning**
High Priority - Raw sewage on ground of establishment. In back kitchen area, triple sink has no pipes connected to take waste water from sink to floor drain. Floor drain is approximately 3 feet from triple sink. Waste water is moving from sink into floor and into this floor drain. Employees are walking through waste water. There is no other way for establishment to wash, rinse and sanitize dishes/utensils. **Admin Complaint**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. In storage glass reach in cooler by ice machine, 6 bags of oysters stored overnight at ambient air 56°F. In front counter display cooler, 2 boxes mussels stored overnight 54°F.

Source: Florida Health Department ”

“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 ”

“On Saturday Feb. 22nd at about 2:30, I had the steamed mussels in a tomato sauce. There were a lot of them, and they tasted fine. But several hours later, I vomited twice. Very upsetting, as we were still in the Strip District, and this was in the parking lot... See More of another restaurant (I hadn't eaten anything else), as I had no control over it. I had diarrhea off and on all night. I've eaten mussels many times before and have never had a reaction like this. ”