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Rice is a common cause of food poisoning. Uncooked rice can contain the food poisoning bacteria Bacillus cereus. The bacteria survive even after the rice is cooked, and mishandling can lead to toxin production. Onset of symptoms can be as soon as an hour after and include vomiting and diarrhea.
Product: Rice
Updated: August 4, 2021 12:00 PM
Woody’s Wild Wings, 9360 US-441, Ocala, FL 34480, USA
Woody’s Wild Wings, 9360 US-441, Ocala, FL 34480, USA
August 4, 2021 12:00 PM
“Closure date: 07/30/2021
High Priority - Rodent activity present as evidenced by rodent droppings found. In room that is fully enclosed containing bag in a box soda boxes and ice machine and hand sink: More than 50 rodent droppings on floor under fountain machine and ice machine.... See More Manager vacuumed all.
High Priority - Container of medicine improperly stored. Bottle of Tylenol on shelf over rice. Moved.
Source: Florida Department of Health See Less”
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P.F. Chang's, Broadway Plaza, Walnut Creek, CA, USA
Symptoms: Nausea
Diarrhea
Vomiting
Weakness
Chills
Sweating
Cramps
P.F. Chang's, Broadway Plaza, Walnut Creek, CA, USA
August 3, 2021 1:47 AM
“I ordered takeout from there on Saturday evening of the 31st and got extremely bad food poisoning starting Sunday afternoon. Nausea, vomiting, chills, diarrhea, weakness, cramping, and sweating. I had a number of dishes including orange chicken, rice, noodles, beef, rolls, and more. Reporting this because it... See More was a horrible 24hours. See Less”
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PrimoHoagies, Berlin - Cross Keys Road, Sicklerville, NJ, USA
Symptoms: Nausea
Diarrhea
Vomiting
Safety violation
PrimoHoagies, Berlin - Cross Keys Road, Sicklerville, NJ, USA
August 2, 2021 8:00 AM
“The sharp Italian hoagie had a funny taste. Their rice pudding had gone bad. The milk in it was sour. See Less”
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Chipotle Mexican Grill, 2300 Washington Place Northeast, Washington, DC, USA
Symptoms: Diarrhea
Nausea
Vomiting
Weakness
Shaking
Chipotle Mexican Grill, 2300 Washington Place Northeast, Washington, DC, USA
August 1, 2021 4:24 PM
“Chicken wrap in a bowl w/black beans lettuce, corn, brown rice, sour cream, Only myself immediately after eating 1/3 of the wrap in the bowl.
July 31, 2021 See Less”
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Tarka Indian Kitchen, 10550 Westheimer Road, Houston, TX, USA
Symptoms: Nausea
Diarrhea
Vomiting
Other
Tarka Indian Kitchen, 10550 Westheimer Road, Houston, TX, USA
August 1, 2021 1:07 PM
“take out food from there I was the only one who had the take out, I started getting sick about an hour after eating it I was first stricken with vertigo and then extreme nausea and had to throw up I was in pain The vertigo continued... See More I vomited until I had only bile left in my stomach and still my body wanted to get rid of whatever was left. I had tikka masala with chicken very mild garlic naan bread and rice.
yesterday, July 31st 2021 See Less”
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Lobster, The Boathouse Restaurant, Esplanade Avenue, Port Moody, BC, Canada
Symptoms: Nausea
Diarrhea
Vomiting
The Boathouse Restaurant, Esplanade Avenue, Port Moody, BC, Canada
July 31, 2021 11:06 PM
“I started vomiting 40 mins after eating. Lobster, carrots, zucchini and rice. Also had the iced pie See Less”
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Sun Wah Bar-B-Q, 5039-5043 N Broadway, Chicago, Il, USA
Sun Wah BBQ, North Broadway, Chicago, IL, USA
July 30, 2021 9:03 AM
“Report date: Jul 28, 2021
22. Proper cold holding temperatures
- comments: tcs foods at improper temperature: cooked duck bones(some meat with bones) at temp of 47. 7f to 51. 1f. Cooked rice at temp of 49. 6f to 53. 4f. Both products had labels of 7-27-21... See More when product was made),cold food must maintain a temp of 41f and below. Priority violation: 7-38-005,citation issued
38. Insects, rodents, & animals not present
- comments: we observed over 60 mice droppings on the floor under and on top shelves at rear storage areas. Instructed to detail, clean, and sanitize affected areas, eliminate pest activity. Instructed to consult with pest control company and have premises treated. Priority foundation violation #7-38-020(a).
41. Wiping cloths: properly used & stored
- comments: must store wiping cloths in prep areas in sanitizer bucket between uses to prevent cross-contamination. Instructed to maintain.
43. In-use utensils: properly stored
- comments: observed cooks line knives being stored improperly between prep coolers. Must provide a proper knife holder. Also, utensils stored behind two compartment sinks by the handwashing sink must remove and relocated to minimize the source of contamination
47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: cutting boards with open seams and dark stains at kitchen prep areas. Must refinish or replace damaged or stained cutting boards.
47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: noted assorted food items inside coolers and walk-in cooler stored inside grocery bags and cardboard boxes instructed properly to store all food items inside approved food-grade containers. Observed blood on the floor from hanged raw pork inside the walk-in cooler. Instructed to provide a washable container under raw hanged porks, etc.
51. Plumbing installed; proper backflow devices
- comments: mechanical drain leaking at three compartment sink. Handwashing sink by two compartment sink is movable akward to wash hands. Repair issue mentioned.
53. Toilet facilities: properly constructed, supplied, & cleaned
- comments: no cover provided at receptacle at staff washroom, must provided
55. Physical facilities installed, maintained & clean
- comments: noted heavy clutter at the rear dry storage area leading to the outside of building on floors: unused equipment construction wood,etc. Instructed to detail clean, organize and remove all unnecessary or unused articles and equipment to prevent hiding places for pest. What is needed must be elated 6' off the floor
Source: chicago.gov See Less”
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Chop Suey Kitchen, 5353 W Madison St , Chicago, Il, USA
Chop Suey Kitchen, 5353 W Madison St, Chicago, IL, USA
July 30, 2021 9:03 AM
“Report date: Jul 28, 2021
3. Management, food employee and conditional employee; knowledge, responsibilities and reporting
- comments: observed no written employee health policy on site. Instructed facility to establish an appropriate employee health policy and maintain with verifiable signed copies on site for all food employees.... See More Priority foundation violation #7-38-010. No citation issued.
5. Procedures for responding to vomiting and diarrheal events
- comments: observed no written procedures or supplies for responding to vomiting or diarrheal events. Supplies must include adequate sanitizer that eliminates norovirus. Instructed facility to provide clean up policy and supplies to properly handle bodily fluid spills on site. Priority foundation violation #7-38-005. No citation issued.
22. Proper cold holding temperatures
- comments: observed improper cold holding temperatures of tcs foods: chicken (50. 3f-68. 0f), shrimp (55. 4f), ham (56. 1f), eggs (80. 2). Instructed to discard approximately 40 pounds of food products at a cost of $100. Priority. 7-38-005. Citation issued.
23. Proper date marking and disposition
- comments: observed cooked tcs foods held without discarding date labels. All ready to eat tcs foods held overnight must be labled with discarding date. Priority foundation. 7-38-005. No citation issued.
33. Proper cooling methods used; adequate equipment for temperature control
- comments: observed prep cooler maintaining improper temperature of 53. 4f. All cold holding equipment must maintain internal temperature of 41f or below. Equipment has been tagged for reinspection. Priority. 7-38-005. Citation issued.
36. Thermometers provided & accurate
- comments: observed no thermometer inside prep cooler. Instructed to provide.
37. Food properly labeled; original container
- comments: observed large bins of rice, flour, salt, and other ingredients in dry storage area without correct labels. All ingredients not in original packaging must be labeled with common name.
41. Wiping cloths: properly used & stored
- comments: observed wet wiping cloths stored in prep area. Must store inside sanitizer bucket between use.
47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: observed cardboard used as shelving liner near prep area. Instructed to remove.
58. Allergen training as required
- comments: no allergen training certificate on site. All certified managers must complete allergen training accredited by ansi.
60. Previous core violation corrected
- comments: observed previous core violation not corrected from report dated 02/05/2020: #51 observed a leak at the faucet of the three compartment sink. Instructed to repair the leak (plumbing). #55 observed excess clutter and unnecessary articles stored throughout the kitche, in the front cashier area, and dry storage area. Must remove all unnecessary articles, clean all clutter, organize, and maintain areas at all times. #57 observed no proof of training for all food handlers. Instructed to provide and maintain records at all times.
Source: chicago.gov See Less”
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Poke Poke, 802 W Belmont Ave , Chicago, Il, USA
Poke Poké, 802 W Belmont Ave, Chicago, IL, USA
July 30, 2021 9:03 AM
“Report date: Jul 27, 2021
1. Person in charge present, demonstrates knowledge, and performs duties
- comments: the person in charge during the inspection did not have a city of chicago sanitation certificate.
2. City of chicago food service sanitation certificate
- comments: no valid city of... See More chicago sanitation certificate was posted on the premises or such a person on-site when foods were being prepared and served. Priority foundation violation 7-38-12 citation issued.
3. Management, food employee and conditional employee; knowledge, responsibilities and reporting
- comments: no written employee health policy on site for all employees on site. Must provide. Priority foundation violation.
9. No bare hand contact with rte food or a pre-approved alternative procedure properly allowed
- comments: i observed an employee coring, cutting, and handle ready-eat avocados with her bare hands. Reviewed there is no bare hand contact with ready-to-eat foods. Avocados discarded. Priority violation 7-38-010 citation issued.
10. Adequate handwashing sinks properly supplied and accessible
- comments: observed both the prep line and the dishwashing room hand sinks not accessible for use. Prep hand sink noted with dish cleaning tools and metal pan inside. Dish room handwashing sink filled with plastic food containers, piled plastic buckets, and stand fans. Instructed management to make all sinks accessible. Priority foundation violation 7-38-030(c) citation issued.
14. Required records available: shellstock tags, parasite destruction
- comments: no written statement from frozen fish supplier stipulating that the fish supplied are frozen to a temperature and a specified time required. Must provide such documentation. Priority foundation violation.
16. Food-contact surfaces: cleaned & sanitized
- comments: observed an employee washing dishes in the prep area one compartment food prep sink without properly washing, rinsing, and sanitizing. A dish drying rack was set next to the sink and was filled with washed dishes. Instructed all dishwashing must be done at the three compartment sink dish room. Also noted are employees at the dishroom three-compartment sink washing dishes with the sink improperly set. No-rinse bin set and no sanitizer in the third compartment sink. Reviewed proper method of manual warewashing and instructed manager to correct. Priority violation 7-38-025 citation issued.
21. Proper hot holding temperatures
- comments: observed tcs miso soup in a hot holding unit at 121. 1f. Instructed all hot food must be held at 135f or above. Soup discarded. Priority violation 7-38-005 citation issued.
22. Proper cold holding temperatures
- comments: observed the following tcs foods held at improper cold holding temperatures in two separate coolers. Fish eggs @ 49. 6f, crab @ 46. 5 & @ 50. 7f, soybeans @ 44. 7f, shrimp @ 44f, fermented soybean paste @ 54. 3f. All foods discarded. Priority violation see violation #21 for citation
25. Consumer advisory provided for raw/undercooked food
- comments: menu does not disclose and inform consumers of the specific menu items that are raw or undercooked and a potential hazard of consuming such food. Foods such as raw fish. Must provide a consumer advisory for all menus that discloses and reminds. Priority foundation violation.
29. Compliance with variance/specialized process/haccp
- comments: no variance documentation on-site for sushi rice with vinegar as a food additive to maintain an approved ph level. Must provide documentation/records verifying the ph, such as a laboratory letter or a ph meter on site. Priority foundation violation. No citation issued
32. Variance obtained for specialized processing methods
- comments: no variance presented issued by department for special proces. See violation #29 for violation.
33. Proper cooling methods used; adequate equipment for temperature control
- comments: noted two coolers were are unable to maintain adequate temperatures. One cooler was noted at 45. 3f with crab at 46. 5f, and another cooler was noted at 59f with fermented soybean paste at 54. 3f. Coolers tagged are held for inspection and must not use until repaired and maintains at a temperature of 41f or below. C. D. P. H was contacted for re-inspection and tag removal. 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.
38. Insects, rodents, & animals not present
- comments: observed approximately 50 rat droppings and a dead rat in the rear chemical storage area at the rear dish room and 25 rat droppings in the rear storage room at the sump pump area. Last pest control service report dated on 4-23-21. Recommend obtaining pest control service for rats. Instructed to remove all droppings and dead rats. Sanitize all affected areas. Priority foundation violation 7-38-020(a).
41. Wiping cloths: properly used & stored
- comments: wiping cloths throughout the food prep areas must be held in a clean container with a sanitizing solution.
45. Single-use/single-service articles: properly stored & used
- comments: all stored boxed-to-go items must be elevated from the floors throughout the dining room and all beverages elevated in the front storage closet.
49. Non-food/food contact surfaces clean
- comments: cooks line toaster oven with excessive food debris and grease. Must clean and maintain.
49. Non-food/food contact surfaces clean
- comments: peeling plastic protectant on the metal shelving above the three-compartment sink must be removed to be smooth and cleanable.
57. All food employees have food handler training
- comments: no proof of food handler training or certificates on site for all employees. Must provide.
Source: chicago.gov See Less”
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