Product: Vegetable

430pm Sunday October 14 2018 Baked Chicken mashed potatoes steamed vegetables 2 people sick within 30 minutes Read More

I ate at 741 p.m. on Oct. 11 2018. I had the bigger plate of Fried Rice mixed vegetables orange Chicken Shanghai Angus Steak Vegetable spring rolls and a medium Diet Pepsi mixed with regular Pepsi. I began getting sick the next day with stomach pain extreme diarrhea and extreme sweating so much so that my wife said I looked like someone had poured a pitcher of water over me. I almost passed out and I am not lying when I say that I thought I was going to die. My wife was ready to call 9-1-1. Today is Oct. 13 and I am still sick. Read More

I went to Greggs in Accrington and got a Vegetable pastie which was very delicious. A few hours later I got the diarrhoea and now Im constantly running to the loo. Read More

Ate dinner from their Buffet on Thursday Sept 27th 2018. Vomiting on Friday morning Diarrhea Friday evening. Food content was potatoes Chili beets Mushroom with vegetables. Bottled Root Beer to drink. No problems from other times I have eaten there. Read More

At 8pm I ate a Sandwich that had Turkey salami and Spinach on it along with a couple other vegetables. At approximately 10pm my stomach started to cramp and I then threw up for about 2 hours. The Spinach is primarily what came up. Definitely not going back to Subway for a long time. Read More

Casa do Pescador swordfish had to ask for new vegetables as they were cold Read More

Carry out order of a Chicken Burrito bowl with fresh pico, cheese, black beans, brown rice, lettuce, fajita vegetables, sour cream, and guacamole. My work is literally less than half a mile away so my food was still very warm when I ate my lunch. Within 2 hours I started with extreme nausea, fever, and diarrhea which lasted the remainder of the afternoon. Still experiencing nausea, slight fever, and bloating. Read More

> 2-201.114(N) NOTED NO EMPLOYEE HEALTH POLICY ON SITE AT THE TIME OF INSPECTION FOLLOWING THE NEW CODE AND GUIDELINES. INSTRUCTED TO HAVE ONE OR A VERIFICATION POLICY FOR EACH EMPLOYEE. PRIORITY FOUNDATION 7-38-012(A). NO CITATION ISSUED - > 2-501.11 MANAGEMENT UNABLE TO PROVIDE A PROCEDURE FOR FOR CLEANING UP VOMITING AND DIARRHEA.INSTRUCTED TO HAVE ONE INCLUDING THE CHEMICALS NEEDED. PRIORITY FOUNDATION 7-38-005. NO CITATION ISSUED > 3-501.16(A)(2)(B) NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE SERVICE COOLERS TO BE IMPROPER:-TOFU 46.8F, GREEN VEGETABLES 45.1F, PORK BELLY 45.9F, PROK 57.6F, PASTA 45.7F, CHICKEN (45.5F/46.4F),SHRIMP 44.1F, BEEF 45.7F, TOFU (51.1F/48F), CRAB RANGOON 45.9F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 51 LBS OF PRODUCTS WORTH $400.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION 7-38-005 > 3-501.11 EQUIPMENT NOT MAINTAINING PROPER TEMPERATURE. NOTED TEMPERATURE OF SERVICE COOLER AT THE PREP AREA TO BE IMPROPER AT 55.6F. INSTRUCTED NOT TO USE EQUIPMENT UNTIL MAINTAINING PROPER TEMPERATURE OF 41F AND BELOW. PRIORITY VIOLATION &-38-005 - > 4-204.112(B) NOTED NO THERMOMETERS INSIDE THE REFRIGERATION UNITS. INSTRUCTED TO PROVIDE THERMOMETERS FOR ALL REFRIGERATION UNITS WITH ACCURATE READING. > 6-501.111 NOTED OVER 7 LIVE ROACHES INSIDE CRACKS OF WALL COVING BEHIND THE COOKING STOVE AND ON THE FLOOR OF 2ND FLOOR FOOD DRY STORAGE AREA. ALSO NOTE OVER 50 FLYING INSECTS ON WALLS AND CEILING OF THE PREP AREA, MOP SINK AND ON THE SECOND FLOOR FOOD STORAGE AREA. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS. RECOMMENDED T CONSULT WITH PEST CONTROL COMPANY. PRIORITY FOUNDATION 7-38-020(A) > 4-301.12(C) NOTED AUTOMATIC STOPPERS AT THE 3 COMPARTMENT SINK BY THE DISHWASHER IN POOR REPAIR, NOT PROPERLY WORKING. INSTRUCTED TO REPAIR AND MAINTAIN. > 6-501.12 INSTRUCTED TO DETAIL CLEAN AND MAINTAIN ALL COOKING EQUIPMENT ESPECIALLY THE COOKING STOVES AND INSIDE THE ELECTRICAL COMPARTMENT OF DEEP FRYERS WITH THICK GREASE AND DIRT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. > 6-201.11 NOTED THE FOLLOWING:- -FLOORS THROUGHOUT PREMISE ESPECIALLY ALONG WALL BASE AND UNDERNEATH EQUIPMENT WITH DIRT, GREASE AND FOOD DEBRIS, INCLUDING LIVE ROACHES. -WALLS WITH FOOD DIRT AND FOOD SPILLS. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ESPECIALLY AREAS WITH PEST ACTIVITY. -ALSO NOTED STANDING WATER ON FLOOR UNDERNEATH THE PREP AREA BY THE ONE COMPARTMENT SINK AND THE 3 COMPARTMENT SINK. MUST MAINTAIN AND KEEP FLOORS CLEAN AND DRY. -HEAVY DIRT ACCUMULATION INSIDE THE FLOOR DRAIN AT THE PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN. > 6-501.114 NOTED CLUTTER ON SHELVES ON THE SECOND FLOOR OF FOOD DRY STORAGE AREA. INSTRUCTED TO CLEAN, ELEVATE ALL FOOD ITEMS 6' OFF THE FLOOR AND 6' AWAY FROM THE WALL, ORGANIZE AND/OR REMOVE ALL UNNECESSARY ARTICLES TO PREVENT HIDING PLACES FOR PEST. > 4-202.18 NOTED HEAVY GREASY AND DIRT INSIDE THE EXHAUST HOOD OF THE VENTILATION UNIT. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN. > PA 100-0367 NOTED CERTIFIED FOOD MANAGERS ON DUTY WITH NO ALLERGEN TRAINING CERTIFICATION. INSTRUCTED MANAGEMENT THAT ALL FOOD SERVICE MANAGERS ARE REQUIRED TO HAVE THE ALLERGEN TRAINING CERTIFICATION. - Source: Chicago Health Dept. Read More

Beef tacos with chopped vegetables sour Cream and little cups that smelled bad Tomatoes and salsa Read More