Shrimp Food Poisoning

“I had shrimp cocktail for lunch today and I noticed they didn’t clean the shrimp. They had a nasty after flavor. 7 hours lady I find myself feeling soo sick with a headache and stomach ache, needing to throw up right away. After I threw up I felt so weak,... See More my body felt tingly and heavy, and my temperature went up. I took some medicine before bed and I was tossing and turning. I was cold but I’m the sheets I was sweating it all out. An hour later I find myself on the toilet with the worse diarrhea ever. Never again am I ordering from them. ”

“June 29, 2020. Shrimp and Lobster Salad, It tasted good..I ate a half pound, a hour later stomach cramps and if one needs to clean self out-eat up ”

“Company name: Norpac Fisheries Export
Brand name: Garlic Shrimp Poke
Product recalled: Garlic Shrimp Poke
Reason of the recall: Potential to be contaminated with Listeria monocytogenes
FDA Recall date: June 29, 2020
Recall details: Norpac Fisheries Export is recalling all fresh shrimp poke distributed in the Hawaiian Island between May... See More 11, 2020 and June 25, 2020 because it has potential to be contaminated with Listeria monocytogenes, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Although healthy individuals may suffer only short-term symptoms such as high fever, severe headache, stiffness, nausea, abdominal pain and diarrhea, Listeria infection can cause miscarriages and stillbirths among pregnant women. No illnesses have been reported to date

Product was distributed in Hawaii on The Big Island, Maui, Oahu, and Kauai through its retail customers, specifically Safeway Stores. Any fresh shrimp poke purchased from their stores from May 11th, through June 25, 2020 would be potentially contaminated. Shrimp poke is distributed as pre-mixed in plastic pouches and go to service counter and then dishes out in various weight increments into a “deli cup”.

We became aware of this problem during our routine Food Safety monitoring procedures, as we perform laboratory analysis of our work areas, equipment, surfaces, drains, raw materials and completed product. As a result of our routine random product and materials testing, we tested the shrimp used to make the shrimp poke, by having a sample sent to an independent lab for analysis. The results were received June 25, 2020 indicating a positive result for Listeria monocytogenes.

We are proceeding under the cautious assumption that all of the shrimp from our supplier is contaminated. Our company has ceased the production and distribution of the product using this shrimp, as the FDA and the company continue their investigation as to the exact source of the problem. Consumers who have purchased Fresh Shrimp Poke are urged to return it to the place of purchase for a full refund. Consumers with questions may contact the company at 1-808-842-3474 Mon – Fri 8:00am. – 5:00pm. (HST, Hawaii standard time).

Check the full recall details on fda.gov

Source: FDA ”

“Report date: Jun 25, 2020
3. Management, food employee and conditional employee; knowledge, responsibilities and reporting
- comments: manager provided no proof of employee health policy on site. Instructed to provide an employee health policy that includes a signed acknowledgement from each employee. Priority foundation. 7. 38. 010. No citation... See More issued.

5. Procedures for responding to vomiting and diarrheal events
- comments: found no procedure/plan for responding to vomiting and diarrhea events. Instructed to provide and maintain appropriate supplies or kit. Priority foundation violation 7-38-005, no citation issued.

14. Required records available: shellstock tags, parasite destruction
- comments: statement or record that fish used raw for sushi product has been frozen by distributor or in facility not presented at time of inspection. Must provide and maintain required statement or record. Priority violation , 7-38-005 no citation issued

14. Required records available: shellstock tags, parasite destruction
- comments: observed no shell stock tag attached to container of oysters, located in reach under kitchen cooler, at time of inspection. Informed manager that tag must remain attached to container until container is empty. Instructed to provide approval sources of shellfish and maintain tags for 90 days on premises. Manager corrected violation by discarding product during inspection. Priority foundation violation # 7-38-005 no citation issued

15. Food separated and protected
- comments: observed that 2 lbs calamari and 2 lbs shrimp are stored in walk in cooler in same container. Manager voluntarily discarded product. Priority violation 7-38-005 no citation issued

23. Proper date marking and disposition
- comments: observed ready to eat, temperature control for safety foods (shrimp ,salad dressings )not properly dated , stored longer than 24 hours in coolers. Instructed to provide proper date marking with disposition date for rte foods prepared on site and held over 24 hours in cold holding unit. All products voluntarily discarded by management. Priority foundation violation. No citation issued. 7-38-005

37. Food properly labeled; original container
- comments: observed several food containers with different sauces to be kept in refrigerator without common product name marking. Must provide and maintain

39. Contamination prevented during food preparation, storage & display
- comments: food containers stored on floor in walk-in cooler/freezers. Must provide proper, raised shelving to store food containers 6' off floor

41. Wiping cloths: properly used & stored
- comments: observed wet wiping cloths stored on top of the prep tables. Management instructed to store wet wiping cloths in a container of sanitizer.

43. In-use utensils: properly stored
- comments: observed that utensils in use are stored in room temp water water 75 f ,must stored utensils under running cold water, under hot water (135 f and above),in food handle not touching food and in clean place protected from contamination.

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: must repair broken cover on reach over freezer in kitchen area

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: observed use of duck tape in repair rice hot holding dishes. Must use proper replacement parts or repair equipment with smooth easy cleanable materials

48. Warewashing facilities: installed, maintained & used; test strips
- comments: noted no sanitizer test strip kit on site at the time of inspection to test concentration of sanitizer in 3 compartment sink. Instructed to have a test strip kit on site at all times to properly monitor the strength of the sanitizer pf. Priority foundation. 7-38-005 no citation issued

55. Physical facilities installed, maintained & clean
- comments: must clean and maintain clean dirty walls and floors behind and under dishmachine

55. Physical facilities installed, maintained & clean
- comments: must repair rear exit door and walls and openings around,

Source: chicago.gov ”

“Report date: Jun 22, 2020
16. Food-contact surfaces: cleaned & sanitized
- comments: observed small amounts of black, mold like substance on plastic shield inside lower portion of ice machine (near restaurant). Must detail clean and sanitize. Must maintain same.

21. Proper hot holding temperatures
- comments: observed tcs foods... See More at improper temperatures inside the hot holding unit on the sales floor of the grocery. Found cooked whole chickens and chicken and rice meals ranging in temperatures from 111. 2f - 120. 0f. Instructed must keep hot tcs foods at 135f or more at all times while in hot holding unit. Operator voluntarily discarded denatured foods during inspection. Priority violation 7-38-005. No citation issued.

22. Proper cold holding temperatures
- comments: observed tcs foods at improper temperatures inside 2 door (seafood) cooler at deli counter. Found tilapia @ 48. 2f; shrimp @ 47. 9f; and crab legs @ 47. 0f. Found cooked steak @ 460f in kitchen walk in. Instructed all tcs foods must be held @ 41f or less at all times while in refrigeration. Operator voluntarily discarded denatured foods during inspection. Priority violation 7-38-005. No citation issued. Combined with above violation 3-501. 16(a:1)

23. Proper date marking and disposition
- comments: observed no labels on prepped tcs foods in coolers and walk-in coolers throughout facility. Must properly label all prepped tcs foods with discard date no more than 7 day from preparation date. All items labeled during inspection. Priority foundation violation 7-38-005. No citation issued.

33. Proper cooling methods used; adequate equipment for temperature control
- comments: observed 2 glass door seafood cooler unable to maintain proper temperature. Ambient air temperature @ 53. 6f inside cooler. Instructed must maintain temperature of 41f or less inside all refrigeration. Operator removed cooler from deli counter during inspection. Priority violation 7-38-005. No citation issued.

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: observed heavily soiled cutting boards with deep groves in meat cutting cooler room. Must resurface or replace cutting boards.

48. Warewashing facilities: installed, maintained & used; test strips
- comments: observed large plastic containers (in walk in cooler in basement) too large to fully submerge in existing 3 compartment sinks to properly wash, rinse and sanitize. Instructed must eliminate large plastic containers too large to fit in existing 3 compartment sinks; or replace existing sinks with basins large enough to accommodate all utensils; or provide an approved method (and demonstrate) to properly wash, rinse and sanitize all utensils.

49. Non-food/food contact surfaces clean
- comments: observed excessive ice accumulation inside walk in freezer in rear of grocery, behind restaurant. Must defrost, clean and sanitize. Must maintain same.

55. Physical facilities installed, maintained & clean
- comments: observed pooling clear water on floor of meat walk in cooler in basement. Must keep clean and dry. Must maintain same. Observed heavily stained ceiling tiles in basement prep area. Must replace.

Source: chicago.gov ”

“I had Honey walnut shrimp and chow mein they didn’t want to make the honey walnut shrimp and I asked him to anyways and they did and within six hours I became very ill with extreme nausea and bloody diarrhea and I’m on day two of this ”

“Had this for the first time yesterday. I got a poke bowl with octopus, spicy tuna, and tofu with brown rice and mixed greens. Got a bunch of stuff for toppings etc etc And it tasted great. about 4 hours after eating this I was Regretting this and had to... See More run for a bathroom and started expelling every way possible (diarrhea, vomiting, and sweating profusely) it’s the next day and I had to pick up my daughter this morning and speed home. I felt this was grounds to write a review because I’m in the bathroom as we speak. I’ll never trust them again in life. I don’t know if it’s because stuff isn’t kept the right temperature or what it is. But I feel absolutely terrible and have to look at new houses in about 30 minutes. If you eat here maybe stay away from the raw stuff. My fiancée had shrimp and a base but got nothing raw and she’s fine so far ”

“Shrimp alfredo I had last night and I woke up nauseas and with diarrhea the next morning  ”

“the 3 entree 2x. 2 orders of the walnut shrimp the orange chicken the mushroom chicken the spicy chicken with the pineapples and beef and broclii and the rangoons
Ate on Father’s Day . Here is my story ...
Just spoke with apparently the manager and advised her that me... See More my husband and my children got food poisoning because we all got the sh*t runs and stomach tearing apart and she didn’t care at all . Almost 2 days of diarrhea but apparently she don’t care just because NO other person complained . She kept saying they do temperature checks like I give a crap about that . You. Can cook bad food and it will be hot with their temperature check .

She didn’t care at all what me and my husband and kids have been dealing with since We ate their food . On top of that my cream cheese ragoons got completely burnt (witch I have a picture of ) so I advised her they forgot to do temperature check on that . Now I have to call corporate because she thinks I’m a liar and want my money back because I’m bored when I have money and usually eat at a particular location for that reason because I never have any issues with my food and definitely don’t get food poisoning.

They lost my business and my friends and family will definitely know and I’ll also take this to the news because they will love the unprofessionalism that I got today from she and from my food poisoning.

35 minutes on hold with corporate as well definitely fun experience. And never got ahold of corporate ”

“Banh mi, beef pho, and/or shrimp summer rolls Yesterday 21 Jun, we ordered beef pho, 2 combination banh mi sandwiches and shrimp summer rolls. The food did not taste normal. 2 adults affected, symptoms started after 12 hours - Nausea & diarrhea. ”