Product: Wine

“My husband got sick at mini get together at Fifth Third sporting Area on the University campus. The event was sponsored by Fifth Third Bank. The event was held right before the final home basketball game University of Cincinnati Vs Temple. They had the following items Chicken Fingers and Meatballs... See More in a sweet and sour sauce and cookies and soft pretzels with cheese sauce and pop corn and beer and wine and soda. ”

“Lamb with red wine gravy After eating we both had all symptoms, plus my partner collapsed and I called 999 and in the call he felt a little better and told them not to send ambulance. ”

“Finest chicken in withe wine sauce 1 person sick my daughter  ”

“Report date: Apr 8, 2020
5. Procedures for responding to vomiting and diarrheal events
- comments: found procedure/plan on site however kit not complete missing solution to control norovirus for responding to vomiting and diarrheal events. Instructed facility to maintain any appropriate supplies on site. Priority foundation violation 7-38-005. -... See More

16. Food-contact surfaces: cleaned & sanitized
- comments: low temp dish machine at rear prep area, dispensing improper sanitizer solution,0ppm. Unit was in use,dish rack inside. Instructed to use three compartment sink:wash rinse and sanitize 100ppm. Two days given. Technician was called by owner,reported on site at 2:10pm, by 2:15pm unit repaired and presently provides proper sanitizer solution, 100ppm priority violation:7-38-005

16. Food-contact surfaces: cleaned & sanitized
- comments: 4-602. 11(b-e) beginning mineral substance at interior panel of the ice machine. Instructed to clean, sanitize and maintain unit. -

22. Proper cold holding temperatures
- comments: found various kind of cooked pasta at improper temperature:spaghetti at temp of 56. 8f to 57f; short pasta at temp of 60. 8f to 64. 4f, food was stored on to shelves across from prep area. Cooked slice chicken at temp of 48. 6f stored inside the prep cooler at front prep area. Pounds 15,value 20. Cold food must maintain temp of 41 or below. Priority violation:7-38-005

23. Proper date marking and disposition
- comments: 3-501. 17 observed tcs cooked foods, at outside walk-in cooler not properly date labeled with an expiration date beans(tuesday 4-7-20),dicedfrseh mozzarella cheese in water(monday 4-6-2020)and cooked sliced mushrooms( tueseday 4-7-2020)and a 1/2 gallon of buttermilk 3-28-2020) all discarded. Reviewed, all prepared cooked and ready to eat tcs foods held longer than 24 hours must be date labeled with an expiration date no longer than 7 days. Pounds 22, value 42. 75 priority foundation violation 7-38-005

38. Insects, rodents, & animals not present
- comments: front doors with 1/2 to 1/4' of gap under the front doors,instructed to rodent/insect proof said doors.

39. Contamination prevented during food preparation, storage & display
- comments: outside at parking lot/ by the rear door, found two walk-in cooler un-locked with food( raw,coked and ready to eat food) stored inside. Unit not locked during the operation,instructed must lock and keep lock both doors for food protection.

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: must not use duct tape as a means of repair at rear door,equipment and throughout the premises. Surface must be smooth and cleanable.

47. Food & non-food contact surfaces cleanable, properly designed, constructed & used
- comments: broken interior lid liner of white chest freezer by the dish machine,instructed to repair. Surface must be smooth,cleanable and non-absorbent surface

48. Warewashing facilities: installed, maintained & used; test strips
- comments: no chlorine chemical test strips on site to check sanitizing levels for the three compartment sink and for the low temp dish machine at 2:25pm technician on site, provided chemical test kit for the manager. Priority foundation violation 7-38-005

49. Non-food/food contact surfaces clean
- comments: debris on meat slicer at rear pizza area. Clean and maintain remove food

51. Plumbing installed; proper backflow devices
- comments: exterior missing metal cap at backflow prevention device at mop sink. Provided

51. Plumbing installed; proper backflow devices
- comments: leaking drain pipe under handwashing sink at dish room. Repair and maintain

55. Physical facilities installed, maintained & clean
- comments: floor covering in poor repair broken and slippery in prep area(soup kettle area),replace,no cardboard must be use on floor. Broken wall behind the bar area around pipe seal,walls in all prep area must be washed/repaint

55. Physical facilities installed, maintained & clean
- comments: grout removed floor floor tiles under deep fryer and cooking equipment oil between the floor tiles. Broken cement floor inside the beer cooler, uneven and grimed cement floor around hot water tank and mop sink,must repair said floor. Surface must be smooth cleanable and non-absorbent surface

55. Physical facilities installed, maintained & clean
- comments: outside between walk-in coolers and premises excess items from tables shelves,plastic containers brooms etc,a lot items on cement floor,remove items not needed,re-organize area and elevate items.

56. Adequate ventilation & lighting; designated areas used
- comments: protective shield at rear prep area( soup kettle area)must be replaced. Must clean the other shields

61. Summary report displayed and visible to the public
- comments: previous summary report from 12-11-2019,report #2353150 is posted, however not visible to all customer in front of it wine bottles covers the summary report. Summary report must be visible to all customers.

Source: chicago.gov ”

“Company name: Vita Food Products, Inc.
Brand name: Vita
Product recalled: Wild Herring In Wine Sauce
Reason of the recall: Undeclared Milk
FDA Recall date: March 05, 2020
Recall details: Vita Food Products, Inc. of Chicago, Illinois is notifying the public that it is recalling up to 8,376 individual plastic... See More jars of 32 ounce Vita Wild Herring in Wine Sauce that are potentially mislabeled because they may contain sour cream and, therefore, may contain undeclared milk. People who have an allergy or severe sensitivity to milk run the risk of serious or life-threatening allergic reaction if they consume this product. There have been no illnesses reported to date in connection with this product. The product was sent to retailers nationally beginning on January 13, 2020.
Check the full recall details on fda.gov
Source: FDA ”

“Date Closed: 03/05/2020

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee in sushi bar handled cellphone, then went onto preparing food. Operator washed hands. **Corrected On-Site** **Warning**
High Priority - Raw animal food stored... See More over ready-to-eat food. Observed raw shell eggs stored on top of mixed vegetables in flip top cooler in front of cookline. Operator removed Observed raw shrimp stored over Krab ragoon, **Corrected On-Site** **Warning**
High Priority - Rodent activity present as evidenced by rodent droppings found. Observed over 20 droppings on shelf with sesame seeds. Over 10 under shelf with sesame seeds Over 20 on floor where rice is stored directly. Over twenty around water heater. Over 20 on floor around rice wine Over 100 under buffet line in front of kitchen in and out of empty hotel pans **Warning**
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Accumulation of black/green mold-like substance in the interior of the ice machine. Observed mold like substance in ice machine dripping on ice. See stop sale **Warning**
Source: Florida Health Department ”

“Do NOT dine at this location unless you'd like to feel/be poisoned.

And certainly (if you blatantly ignore this and decide to challenge the risk by eating at the aforementioned location) never be so bold as to send your uncooked and blatantly pink/raw chicken (Thai Lettuce Wraps) back to the... See More kitchen. When I received the "replacement", it was over peppery, hot to the tongue (and I enjoy eating habeneros at home so I found it odd that it tasted so abhorrently spicy) and clearly was not handled properly.

Within moments, I was in the bathroom, getting violently sick to the point where it attracted waitstaff and even worse, alarmed a few fellow patrons. Beyond the embarrassment, the way the staff reacted, was less than acceptable.

I will be contacting your local health department as well as considering further steps to ensure that no one else finds themselves violently ill from frequenting your establishment.

As for your cook? You can personally tell him that he might want to practice REQUIRED BY LAW food safety, only cooking meats to required temps and following proper food handling standards. So help me if I find that anything out of the norm, was placed in that food...shame on all of you!!!!! You've lost a monthly wine member and a customer...and quite possibly more to come. ”

“I had dinner yesterday-Friday, Feb 07- I’ve ordered a ribeye steak with grilled vegetables and a glass of wine! The symptoms started at night, woke up at 2am with terrible nausea and lots of fatigue! Then at 5 am started the diarrhea and the vomit.
I went to the restaurant... See More now to tell them about the food poisoning so no other people get poisoned, so the manager was surprised bec no one else reported any incident! And he asked me if I would like to have any meal, and I answered him that I can’t have anything! ”

“We had dinner at the restaurant last night (03.02.20). I ordered the Gnocchi with creamy cheese sauce. However, I didn't eat a lot because I felt that the gnocchi had a gummy consistency. When I returned to my hotel about 45 minutes after finishing my meal at the restaurant, I... See More immediately started feeling nauseaus. I spent the entire night vomiting and suffered from diarrhea as well. This morning I went to mediclinic because I had lost so much fluid. A blood test confirmed a bacterial infection. I am waiting for the restaurant's manager to return my call, as I would like to inform them about this incidence. I suspect that one of the staff didn't wash their hands properly while preparing my food, or the dairy products were not cooled enough i. e. contaminated with stapphylococcus aureus, or they simply reheated the gnocchi which gave rise to the bacteria baccilus cereus. Overall, it goes without saying that this has been a highly uncomfortable experience. I've had to spend my short vacation in hospital and in bed ill, missing out on our planned and prepaid wine tram tour, and had to spend money on medical costs. Of course it is difficult to prove indefinitely that the meal was at fault for my food poisoning, since I didn't do a stool sample (I was busy suffering in the bathroom!). But given the timing of the occurrence of my symptoms and the confirmed bacterial infection in my blood, I am certain that this meal is responsible for my suffering. I hope the restaurant does a throrough investigation of the quality of their food, as well as their staff's hygiene habits while at work. If they fail to do so, I suggest others stay clear of this restaurant. ”

“Went to seafood buffet and a couple of hours severe vomiting, diarrhea and spasms in legs and stomach. This was Friday 1/31. This morning Mon still not feeling well and my hearing is off Went to buffet with Neice. Ate crab legs legs muscles and red wine. My Neice has... See More the same except muscles and wine. After getting home I started getting nauseated my stomach was swollen and cramping. Then my I have uncontrollable vomiting and diarrhea for hours. My legs started having Charlie horses and I couldn’t walk spent the night on floor in bathroom. Was very sick. Still a little nausea dizzy and weak  ”