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鱼类食物中毒

鱼类食物中毒

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实时报告

Date Closed: Jul 22, 2019
Reason for Closure:
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
Food… 更多

#newyork #unitedstates #鱼

Date Closed: Jul 22, 2019
Reason for Closure:
Food, food preparation area, food storage area, area used by employees or patrons, contaminated by sewage or liquid waste.
Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is… 更多

#newyork #unitedstates #鱼 #水果

Date Closed: Jul 22, 2019
Reason for Closure:
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
Food contact surface not properly… 更多

#mice #rodents #rats #newyork #newyork #unitedstates #鱼 #水果

I had the fish and shrimp salad with ranch dressing. I also had chips and salads. I had the meal at lunch on 7/18. It was the only meal I ate that day and have been ill since then with diarrhea.  | 症状: 腹泻

#colonialheights #virginia #unitedstates #芯片 #鱼 #沙拉 #虾

I decided to goto tonight for happy hour ( July 21 2019 ). I ordered 2 salmon raw salmon with rice. As it came, i dipped the 1st one in soy sauce and ate it. As I dipped the 2nd one I smelt a very bad odor, similar to BO or a very bad rotten fish. Now I am very sick and throwing up.  | 症状: 腹泻, 恶心, 呕吐

#raw #chinohills #california #unitedstates #鱼 #赖斯 #三文鱼 #大豆

Date Closed: Jul 18, 2019
Reason for Closure:
Food not cooled by an approved method whereby the internal product temperature is reduced from 140º F to 70º F or less within 2 hours, and from 70º F to 41º F or less within 4 additional hours.
Facility… 更多

#newyork #unitedstates #鱼 #水果

Date Closed: Jul 18, 2019
Reason for Closure:
Insufficient or no refrigerated or hot holding equipment to keep potentially hazardous foods at required temperatures.
Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
Food Protection… 更多

#newyork #unitedstates #鱼