1200 Calorie Diet Plan To Lose Weight?

In this article im going to give you a simple little 1200 calorie diet plan that will and can make you lose weight if you follow the guidelines im about to give you. This plan is safe and intended to help you lose weight for the long term. This is not some quick little fast diet that will make you gain back the weight double when you get off it, instead its a long term program that will actually make you lose weight fairly quickly and keep it off.

1. Eat 4-6 small meals throughout the day. I know this sounds like a lot but in reality its not because your actually raising your metabolism by eating more meals through the day. The key here is to eat many small meals throughout the day, not many big meals.

2. Try to eat healthy foods like fresh fruits, veggies, lean meat and whole grains. A great way to start your day is with Quaker Oatmeal because its full of fiber, low in fat and suppresses your hunger. Also mix things up so that you will find your diet interesting. Perhaps replace your Oatmeal with cereal on some days along with other healthy foods.

3. Make sure your breakfast is one of your larger meals. This raises your metabolism early in the day and keeps it higher so that you will have more energy for the whole day.

4. Drink around eight 8 ounce glasses of water per day. A lot of times your body mistakes thirst for hunger and you end up eating more. I know that sounds crazy but this has actually been proven. Of course you also need to make sure you limit your calories since your doing a 1200 calorie diet plan.

Basically the whole concept here is to keep your diet at or below 1200 calories per day. I would recommend eating mainly healthy foods but in reality if you keep it below this calorie count then you will see some weight loss if your already eating over 1200 calories per day. Combine this with exercise daily and you will see a gradual weight loss that you can keep off for good.

Weight loss is not some sort of puzzle if you know what you are doing, its just a mix of the right information and some willpower. If you want to take your diet to the next level then you should know there are a few really good weight loss programs on the market today like fat loss 4 idiots that have worked wonders for many people. I hope this 1200 calorie diet plan has helped you and I wish you luck.

Planting a seed for healthy eating | Local

FISHERSVILLE — Augusta Health is taking “eat your veggies” to a new level.

As part of a new “farm-to-table” program underscoring its promotion of healthy, nutritious eating, the hospital, in a partnership with Allegheny Mountain Institute, last week began planting vegetables on an acre of its land.

The site, part of the old Yoder family farm, is located behind the  Augusta Community Care Building off Mule Academy Road. The farm still looks very much like it did when it was a working farm, with a large barn, a silo, main house and now, crops, gracing the property. 

The vegetables grown on the hospital land — which Augusta Health officials describe as some of the most fertile in the county — will provide h ealthy food for the hospital and the community, and for nutrition education as well.

Krystal Moyers, community outreach manager for Augusta Health, said that from the hospital’s 2016 community health needs assessment survey, “nutrition and physical activity, diabetes and mental health were identified as our top three priority areas to address.”

No. 1 was nutrition and physical activity.

Augusta Health convened a committee of experts in the community on nutrition education and access to healthy foods.

“And of the ideas that came out of that was starting a farm on Augusta Health campus,” Moyers said.

The board of directors of the Community Partnership Committee of Augusta Health determined that “the best partner to help us realize the goal of helping to provide people with greater access to healthy foods, as well as education about and increased knowledge about what healthy foods are” was Allegheny Mountain Institute, which is based on the Augusta Health campus.

Sue Erhardt, executive director of AMI, said the project will actually have two parts of production in three phases. In phase 1, which just began, AMI hopes 9,000 pounds of food will be grown on one acre on campus, while ¼ to ½ of an acre will be designated for education and a demonstration gardens. The vegetables will be grown under organic and sustainability practices. Pesticides will not be used.

Erhardt said that for the first three years of the project, AMI hopes to reach ages 3 to 83 with education about healthy eating with the demonstration garden and with nutrition programs conducted out in the community.

“We want to work with everybody and talk about how to have a healthier lifestyle and greater well being,” Erhardt said.

In phase 2, for the fourth and fifth years of the project, another acre will be dedicated to production and ¼ of an acre for education. And phase 3 will be conducted in the last four years of the project with another acre of production.

More than 30 vegetables will be planted, according to Erhardt, including cucumbers, tomatoes, peppers, onions, peas, squash, spinach and lettuce.

Moyers said that Augusta Health will refer a number of its patients with diabetes to the hospital’s Food Pharmacy Program for 16 weeks. Twenty participants will be chosen for the pilot program.

“They will receive nutrition education from our providers and other education specialists in the hospital about how to eat healthy and the purpose of eating healthy,” Moyers said. AMI will provide information about preserving fresh food and how to grow your own garden.

Participants in the program will receive voucher coupons to obtain produce from the hospital’s farm.

The farm will also provide produce for daily Augusta Health patient meals and food in the hospital’s cafeteria.

Moyers said cooking demonstrations will be held in the Food Pharmacy to show participants how to store and cook raw foods like vegetables.

“Because then when they get this beautiful produce with their vouchers, we want them to feel empowered to do something with [the food], and then when the program ends, to have that knowledge to carry it over to really make it a lifestyle change,” Moyers said.

She added that the hope is to “see an overall impact in the health of the community through the farm.”

“The goal is we’re having a wide variety of vegetables because to have a healthy life and well being you need to have a large variety of vegetables in your life,” Erhardt said.

My Raw Vegan Diet ♥ What I Ate & Why It’s Not For Me



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This was my journey on trying to live Raw Vegan for 7 days. It’s important to challenge your body from time to time to truly allow yourself to understand what your body needs to thrive at its best. It’s hard to say that one type of eating habit will work for everyone as all of our bodies work in different ways. As long as our choices do not harm our planet and/or take away freedom and peace from sentient beings, I believe it’s important to try and experiment with different ways of nourishing ourselves to understand the best way we individually can thrive.

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Here are some of my smoothie and smoothie bowl recipes:

Superfood Banana Smoothie Bowl

Base:

Frozen Bananas
Hemp Hearts
Coconut water
Ice
1 tsp Green Superfood Mix (spirulina, chlorella, wheat grass)
1tsp Coconut Oil

Topping:

Mangos
Passion fruits
Cacao Nibs
Hemp Hearts

Watermelon Mint Smoothie:

Blend-

Chopped watermelon
3-4 leafs of fresh mint
Ice

Papaya- Banana Smoothie

Blend:

Papaya
Frozen Bananas
Cacao Nibs
Ice
Almond/Coconut Milk

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Grain-free pet foods are no healthier, vets say



Losing weight is tough. It would be easier if a benevolent someone concerned about your health controlled exactly how much you ate and how often you exercised, right? That’s the situation for most dogs and cats in the United States, and yet the majority are overweight or obese.

As with our own dieting woes, the unpleasant prospect of the simple solution — feeding our furry friends less — makes us reach for alternative, quick-fix strategies. Many pet parents have turned to radically new menus. These grain-free, all-meat and raw-food diets are inspired by the meals eaten by wild relatives of our fidos and felixes.

But are these diets really better for our pets? Veterinarians and pet nutrition researchers say probably not.

According to clinical veterinary nutritionists at Tufts University, grain-free foods were one of the fastest-growing sectors of the pet food market in 2016. “All I ever hear is, oh, on a good diet, it’s grain free,” said Dena Lock, a veterinarian in Texas. The majority of her pet patients are overweight.

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Why have these pet diets become so popular?

“It’s a marketing trend,” Lock said.

Cailin Heinze, a small-animal nutritionist at Tufts University’s Cummings School of Veterinary Medicine, notes: “A lot of foods market themselves by what they’re not including,” and the implication is that the excluded ingredient must be bad.

“Grain-free is definitely a marketing technique that has been very successful,” said Jennifer Larsen, a clinical nutritionist at the University of California Veterinary School in Davis. People think that if they pay a lot for food and there are a lot of exclusions on the bag, that the food is healthier, but “they’re buying an idea,” she said, “not necessarily a superior product.”

There is absolutely no data to support the idea that grain-free diets are better for pets, Heinze and Larsen noted.

Some pet owners have a false impression that grains are more likely to cause an allergic reaction, but “it’s much more common for dogs to have allergies to meat than to grain,” Heinz said.

Chicken, beef, eggs, dairy and wheat are the most common allergies in dogs. And it’s not that there’s anything particularly allergenic about these foods, she said, they’re just the most frequently used ingredients.

Marketing campaigns such as Blue Buffalo’s “Wilderness” or Chewy’s “Taste of Wild” claim that their grain-free, meat-forward formulations better reflect the ancestral diets of our dogs’ and cats’ evolutionary predecessors, but the veterinarians I spoke with also questioned this logic.

For one, our pets’ wild cousins aren’t all that healthy.

“People believe that nature is best,” Larsen said, but “animals in the wild don’t live that long and they don’t lead very healthy lives.”

For dogs, we know that they have diverged from wolves genetically in their ability to digest starches.

“Dogs aren’t wolves,” said Robert Wayne, a canine geneticist at UCLA. “They have adapted to a human diet.” Research in Wayne’s lab showed that most wolves carry two copies of a gene involved in starch digestion, while dogs have between 3 and 29 copies. According to Heinze, the average dog can easily handle 50 percent of its diet as carbs.

For cats, this argument makes a little more sense. Cats are carnivores rather than omnivores, so they have higher protein requirements than dogs, but “cats can digest and utilize carbohydrates quite well,” said Andrea Fascetti, a veterinary nutritionist at the University of California Veterinary School in Davis.

Many grain-free pet foods are made with starch from potatoes or lentils and they may be higher in fat. If you cut grains but increase calories, your pet is going to gain weight, Heinze said.

Dogs and cats also have a drastically different lifestyle from wolves or tigers. Pets are almost always spayed and neutered, which is a risk factor for obesity. And most live inside or in pens, so their energy needs are reduced dramatically.

In the wild, wolves and feline predators eat the hair, bones and cartilage of their prey, not just meat. For pet owners who do choose to feed their animals an all-meat diet, it’s essential to add supplements to make sure their pet isn’t missing out on key nutrients such as calcium, Fascetti said. And there’s the environmental impact to consider: Pets consume a quarter of all animal-derived calories in the United States.

Experts especially caution against feeding pets raw meat. “It’s not uncommon to find things like salmonella and E. coli and listeria in raw meat,” Larsen said. There are a lot of microbes present in our farming systems, and unlike when an animal is hunting in the wild, there are many opportunities for bacteria to contaminate meat between the time an animal is slaughtered and when it reaches our kitchens.

Contaminated meat also poses a health risk to pet owners and their children who handle the pet food and waste. The Centers for Disease Control and Prevention and the Food and Drug Administration both warn against feeding raw meat to your pets, and “I really can’t advocate it, because it’s not safe for the whole family,” Heinze said.

But what about all those benefits you hear about from feeding a raw diet, like shiny coats and less frequent stools? Raw diets tend to be lower in fiber, and high fiber probably results in larger stools. But we don’t have a sense of whether stool quality and quantity correlate with health, Fascetti said. And that shiny coat probably is because of high fat, Heinze said.

If pet owners wish to formulate their own diets, they should work with their veterinarian and a board-certified nutritionist. If you’re feeding your pet a balanced diet such as in a commercial chow, obesity is the biggest nutrition issue pet owners should worry about, Heinze said.

We want our pets to enjoy what they’re eating, so many foods and especially treats are formulated to be high in fat, Larsen said. Most people don’t realize that a milk bone has about as many calories as a candy bar, Lock said.

I know the struggle. My own hefty husky mix stares at me with her big brown eyes and licks the window when she wants food. I’ve taken to calling the dental chews I buy her “guilt-a-bones,” because I can’t help but give her one every time I leave.

But studies have found that feeding dogs to maintain a lean body weight has positive effects on their overall health and can increase life span. This is also the case in mice and rats, and “we believe that these findings apply to cats as well,” Fascetti said.

Eexperts strongly recommend working with your veterinarian to find a diet that works for you and your pet. When it comes to pet food, Lock suggests finding a company that employs a veterinary nutritionist and does feeding trials.

Try not to get hung up on “the no list,” Heinze said. “Claims like no gluten, no grains, and no soy generally mean no science.”

A minute with Maria K Thomas Blogger

A minute with Maria K Thomas Blogger – Cyprus Mail

Vegan YouTuber Who Claimed Raw Food Cured Her Cancer Has Died | What’s Trending Now!



Mari Lopez’s niece Liz Johnson denies forcing her aunt to change her lifestyle, and credits the power of prayer in Lopez’s decision to adopt a raw vegan diet and give up a “gay lifestyle.” Critics online, however, believe it’s harmful to promote scientifically-dubious beliefs as an alternative to seeking medical treatment.

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Behind the hype: will fermented foods really improve your health?


If geeking out on food is your thing, fermentation will sound like music to your ears. This ancient food preparation technique uses a friendly dose of bacteria that give ‘normal’ foods probiotic powers to promote a healthy gut.

Fermented foods are more popular than ever before. They are the number one ‘superfoods’ in the US this year, according to a survey among 2,050 nutritionists. And globally, the market is expected to be worth US$ 40 Billion (32 billion euros) by 2022.

While fermented products like kombucha, kefir and kimchi may sound a bit mysterious, chances are you’re already eating live bacteria. Cheese, bread, yoghurt and many other everyday products went through the fermentation process.

Feb 12, 2018 at 11:17pm PST

The increased popularity comes from a greater awareness of the importance of gut health, according to Lisa Mueller, an active food chef, nutritionist and athlete. “People start to realize that having an active and natural variety of microbes in the intestines may optimize overall health,” she told Living it.

Can live bacteria take gut health to another level?

The good bacteria produced by fermentation are said to make food more digestible, preserve nutrients, help curb sugar cravings, keep the immune system healthy and benefit the overall gut health.

The BBC reports studies that have associated microbes with a lower incidence of cancer, heart disease, liver disease, diabetes, asthma, depression, autism, irritable bowel syndrome, colic, Parkinson’s and many allergies.

However, independent research on the health benefits of probiotics is still emerging. And while early studies show promising results, strong scientific evidence to support specific uses of probiotics for most health conditions is still lacking’.

“Generally speaking, there is a lack of independent research in the area of food,” said Stephanie Jeffs, Raw Food Chef & Author. Her company Explore Raw runs ‘fermentation retreats’ for serious health seekers, who are curious about wellness and eager to learn how to make better food at home.

Anecdotal evidence from her community, and Jeffs’ personal experience show positive health results with fermented foods. “You cannot deny the stories of healing from people that have been living off homemade fermented foods for many years,” Jeffs told Living it.

Thinking outside the ‘pill’ box

Food writer and DIY food activist Sandor Katz is a walking advertisement for the health benefits of live bacteria. The ‘master’ of the revival of fermentation has lived with HIV since the 80’s and experimented with fermentation for nearly twenty-five years. While it hasn’t cured him, and he still takes medication, he considers fermented foods to be an important part of his healing, which allows him to lead a vibrant and energetic life.

Feb 5, 2018 at 1:40am PST

“For now, it seems to be another form of ‘self-help’,” Mueller said. During her research on the health benefits of bone broth, she noticed that many people have a sick stomach and bad digestion. “Everyone tries to cure themselves naturally because medication doesn’t really work properly,” she said.

The brain-gut connection: Can food dictate your mood?

Eating fermented foods for a healthy gut may also benefit mental health. Some studies have confirmed that the gut affects our mood and plays into food cravings and eating behaviours.

“I have absolutely no doubt that when one is eating well, one will get mental clarity,” Jeffs said. “You rid the body of bacteria and mucus that can cloud the gut and the brain.”

Most of us will have first-hand experience of the connection between the gut and the brain; when you feel nausea before giving a presentation, a stomach ache during stressful periods, or ‘butterflies’ in your belly when falling in love.

And new insights reveal that people with serious disorders such as obesity, anorexia, irritable bowel syndrome, autism and PTSD – that have been thought to be solely psychological – share a common symptom: a hypersensitivity to gut stimuli.

While doctors are aware of the brain-gut connection, official studies are still lacking, blocking the development of new treatments. “If the link between the brain and the gut is clinically proven, doctors may start prescribing probiotics instead of antidepressants,” Mueller said.

Now what: how to get started with fermentation?

Sauerkraut is the best option for beginners, according to Mueller. To make it, alternate layers of cabbage in a jar, sprinkle it with salt in between and tap each layer with a spoon. Then leave the cabbage submerged in its liquid for two to three days.

“The fermentation process can be a bit intimidating at first, but once you get the hang of it, it is fairly easily done by yourself and much cheaper than most ‘superfoods’,” Mueller said. The only thing you need is good hygiene, patience, and a bit of space in the kitchen.

Fermented foods are also widely available in supermarkets. A good thing, according to Jeffs, as “they bring beautiful foods to a mainstream audience.” However, store-bought products are “absolutely no comparison”. They don’t have the full range of bacteria that you would get with homemade or artisanal products.

The main issue with commercially sold products is pasteurisation. It kills 80 percent of the good and bad bacteria, wiping out almost completely its positive effects. “If it doesn’t say non-pasteurized, you’re basically just eating very expensive cabbage with barely any probiotics,” Mueller said.

Starting off with store-bought products will get you more familiar with fermentation, but as Katz confirms in the introduction of his book ‘Wild Fermentation’: “If you want live-culture fermented foods in our world of pre-packaged mass-produced food commodities, you have to seek them out or make them yourself.”

And while encouraging bacteria growth in a jar of vegetables may not seem like the most appealing way to make a tasty dish, the fermentation process makes food taste “absolutely amazing”, according to Jeffs.

Escudella Recipe – How To Make A Perfect Andorran Dish

While Andorran cuisine is mostly Catalan, it also bears some influence from Italy and Spain, due to the close proxies to this small country. Due to its mountainous regions, sheep is a common livestock animal, making lamb the favored meat, but pork features quite often in Andorran cuisine as well, especially in the form of sausages and ham. Due to its large sea opening, fish is another common ingredient as well.

Fresh vegetables are paramount for the very finest of Andorran cuisine, and the most commonly used vegetables are potatoes, tomatoes, cabbage and salary. Staples tend to be pasta and bread, which is usually served with cheese and wine. Foei gras is also very commonly found on the Andorran dining table. Andorran cuisine is well known for using a variety of cooking methods and techniques. Using just the right amount of spices, or being able to pair the correct wine with your food is considered an essential part of Andorran dining.

Escudella

Escudella is a classic Catalan dish, but with the deft flourishes and infectious personality imparted to it by generations of Andorran cooks, Andorra now has its own version Escudella, and it amazing enough to be referred to as Andorra's national dish.

It is basically a stew made from gelatinous bone broth, with the protein in it coming from chicken, ham and sausage, along with veal or beef bones. There are many variations of Escudella, which is expected since it is considered a traditional peasant dish, and is a comfort food to a lot of Andorrans. Some cooks find the Escudella lacking in color contrast and vibrancy, but that's just a visual component: once you've tasted it, you'll be coming back for more and more and more. It's definitely a hearty, one-dish wonder.

The Ingredients:

2 cups dry white beans

1 small ham bone

1 marrow bone (veal or beef)

1/4 chicken (or used several pieces, according to your taste for white or dark)

400 g raw pork sausages, sliced ​​or formed into balls

2 slices cured ham, cut in chunks

1 large potato, cut in eights (Desiree or white)

1/4 cup rice

1 cup of pasta noodles (or pasta shells)

1 cup of cooked chick peas (yes, you can used canned ones to save time)

Salt and pepper (according to your tastes)

The Instructions:

Gently cook the sausage pieces / balls in a cast iron Dutch oven with vegetable oil over medium heat until browned. If you do not have Dutch oven, a pot or flame proof-Casserole dish will do just as well.

Rinse the dry white beans in cold water and tie the ham bone and marrow bone in cheesecloth.

Put the beans, bones in cheesecloth, cooked sausage and ham in the pot or casserole. Fill it up with 8 cups of cold water, and add salt according to taste.

Bring to a boil, then reduce the flames and let it cook gently, covered, for about 2 hours. A good test of seeing whether it is ready is to check that the beans are cooked, and whether the chicken is very tender.

Remove the bones and discard them. If you like eating marrow, and most people do, you can save it for later.

Remove the chicken pieces and put them away.

If there is only a little liquid left, you can add a bit more water.

Bring it to a rapid boil.

When it's boiling, put in the cage, potatoes, rice, noodles (or shells), cooked chick peas and add pepper to taste.

Turn the flames down to a medium heat.

Cook for 30 minutes. You can test to see whether it's ready by checking on the softness of the rice and potatoes.

Before serving, put the chicken back inside. If it's on a bone, and you do not like bones, you can remove them from the meat before putting it back into the pot or casserole.

Cook for a few more minutes. This is so that the chicken in the stew / soup is heated back up.

Season to taste.

Serve warm.

Suggestions:

Baguettes or other French / Italian bread are the perfect accompaniment for this dish.

Notes:

The final result should be a mix of stew and soup: think of the consistency of split pea soup.

The purrfect diet for your fat cat

Has your favourite cat become a little tubby?

You can help your fat cat slim down safely. But be forewarned: It won’t happen overnight.

Healthy weight loss

Researchers at the University of Illinois put eight overweight neutered male cats on a diet for 18 weeks. They wanted the cats to lose enough weight to be noticeable but not enough to put their health at risk.

The study was published in the American Journal of Veterinary Research.

“The intent with this diet was a healthy weight loss: getting rid of fat while maintaining lean mass. The big question was how much it takes to make cats lose weight, especially lazy neutered males?” asked Kelly Swanson, a professor in the department of animal sciences.

“It turns out you have to keep reducing their food intake because they’re not very active. It takes a long time,” he said in a university news release.

The goal was to help the cats shed 1.5% of their body weight per week. That’s in line with recommendations from the American Animal Hospital Association.

Changes in gut bacteria

Faster weight loss risks liver trouble. “They can’t handle that much,”  Professon Swanson said.

The researchers started by reducing the cats’ food intake by 20%, and then kept cutting it back every week – just like people might do to see continued results on the scale.

“When we go on a diet ourselves, we might lose a lot of weight in the first few weeks and then hit a road block. Same with these animals,” Professor Swanson said.

“We had to keep going down, but it can be hard to convince a pet owner to do that. You might get owners to reduce intake from 60 to 50g per day, but we’re telling them they might have to go to 45 or 40g. We got really low, but we were monitoring them so they were healthy,” he explained.

Little change in activity level

As the cats lost weight, the researchers noticed that some types of bacteria in their guts became more abundant, while others decreased. These changes may be beneficial but more research is needed, the study authors said.

A 2008 Canadian veterinary Journal article cautioned that for a diet to be satisfactory, it must contain all of the necessary nutrients in the proper proportions, be sufficiently palatable and digestible for the pets to meet their nutritional needs in the volume consumed, and it must be safe.

A 2012 SkeptVet article concluded that there wasn’t a big difference in the effectiveness of dry, raw and cooked diets for cats.

Professor Swanson’s team also watched to see if the cats became more active as they slimmed down.

“Their activity level didn’t change much,” Professor Swanson said. “Toward the end, they were becoming a little more active, but not statistically [significant].”

Even so, he said owners should encourage their cats to get as much exercise as possible by playing with them and placing food bowls farther from their favorite resting spots.

Image credit: iStock

Food inspections for Feb. 20, 2018 |

Bockers II

221 N. Fourth St.

Licensing inspection Feb. 6

Critical violations: 0

Non-critical violations: 0

Results: Follow-up required

La Hacienda

3003 Anderson Ave.

Routine inspections Feb. 7

Critical violations: 7

• The cook did not wash her hands after placing raw beef onto grill and prior to handling ready to eat flour tortillas for an order.

• Located at the steam table, there was a pan of cheese sauce holding at 108 degrees.

• In the reach in cooler, there was a plastic container of salsa at 51 degrees and another container at 46 degrees. Upon arrival, the plastic containers of salsa were stored on the table next to the cooler at room temperature.

• In the make table left of the grill, there was cooked on-site beef dated Jan. 22 to 28. In the walk in cooler, there was a pan of shredded beef dated Jan. 29 to Feb. 4.

• Located on the wire storage rack across from the soda fountain, there was sugar stored in a non-food grade container. In the back storage room by the walk-in cooler, there was oregano stored in a non-food grade container. Located on the table below the grill, there was one non-food grade bottle of liquid butter and one non-food grade bottle of liquid oil. The bottles were labeled for chemical use.

• Located on the steam table, there was bread stored in a non-food grade grocery bag.

• Located on the wire storage rack next to the handsink, there was a bottle of soap stored above a box of food service plastic food wrap. Located in the back food preparation area, there was a can of multi-purpose oil stored on the food preparation table and next to a box of tin foil. In the storage room by the back exterior door, there was bottles of degreaser stored above a box of single use napkins.

Non-critical violations: 7

Results: Follow-up required

Dancing Ganesha

712 N. Manhattan Ave.

Complaint inspection Feb. 7

Critical violations: 9

• The dishwasher was spraying off the dirty utensils, loading the utensils into the ware machine, then touching the clean utensils without washing his hands between tasks.

• In the walk-in cooler, a container of korma (made with raisins/cashews) dated Jan. 28, a plastic container of chana mosala (cooked onions/peas) dated Jan. 31, a container with tomato sauce without a date, a container of kameri all with white fuzzy mold on the food content. In the walk-in cooler an open bag of spring mix leafy greens with a green slime on the food content. In the make station, an opened can of coconut milk without a date. There was a plastic container of seasoned potatoes without a date and a container of carrot halwai without a date. In the walk-in cooler, there was a container of mango kesari without a date.

• In the make station, a container of raw shrimp stored beside raw ready to eat onions. In the walk-in cooler, a container of raw marinated chicken stored on a shelf above raw onions.

• In the walk-in cooler, raw shell eggs stored on the top shelf above a box of heavy whipping cream. In the walk-in cooler, a plastic container of diced raw chicken stored on top of a container of cooked beets.

• In the kitchen, there were plastic 5-gallon buckets of chana mosala and chana mosala with temperatures of 147 degrees.

• On the counter beside the make station in the kitchen, there was an open carton of whipping cream at 64 degrees.

• In the walk-in cooler, there was a container of coconut chutney dated Jan. 2 to 24, a container of kesari dated Jan. 28 to Feb. 7, a metal container of curry rice dated Jan. 31 to Feb. 10.

• In the ware washing area, the employee washing utensils was using a damp cloth to wipe clean utensils out of the ware machine when he observed food debris on the utensils.

• In the buffet area, sanitizing solution in the wiping cloth bucket was measuring 500 ppm.

Non-critical violations: 5

Results: Follow-up required

Subway

3041 Anderson Ave.

Routine inspection Feb. 8

Critical violations: 0

Non-critical violations: 2

Results: No follow-up

McGraw’s

2315 Tuttle Creek Blvd.

Routine inspection Feb. 8

Critical violations: 9

• The grill cook did not wash his hands after touching forehead and prior to handling a clean plate for a customer’s order.

• In the walk in cooler, there was an opened package of cream cheese with mold on the surface of the cream cheese.

• In the walk in cooler, there was a sealed box of raw bacon stored on a wire shelf above an open box of raw potatoes.

• In the make table across from grill, there was one carton of raw shell eggs stored on a shelf above covered plastic containers of ready to eat shredded pork. In the walk in cooler, there was three cartons of raw shell eggs stored on a wire shelf above a sealed container of ready to eat sour cream.

• Located on the table next to the fryer, there was a plastic container of chicken wings holding at 45 degrees and a container of raw pork loin holding at 60 degrees.

• In the walk in cooler, there was no date marking on four plastic containers of alfredo sauce. In the reach-in cooler, there was no date marking on an opened package of ham. In the walk-in cooler, there was no date marking on a container of chili.

• Located at the mop sink in the Blue Hills Room storage room, the faucet had a y-valve attached. Attached to the one of the y-valves was a hose with the hose end hanging below the flood rim of the sink. Attached to the other y-valve was a hose that connected to a dispenser that had a built-in backflow prevention device.

• Located on a shelf behind the bar, there were two cans of chafing dish fuel stored in between packages of clean silverware.

• In the kitchen on the main line, there was a bottle of sanitizer hanging on the storage rack above an open container of taco shell.

Non-critical violations: 5

Results: No follow-up

Manhattan Catholic Schools

306 S. Juliette

Routine inspections Feb. 8

Critical violations: 2

• In the top reach in cooler, there was milk at 46.4 degrees.

• Quaternary ammonia in wiping cloth buckets has a concentration of 500 ppm.

Non-critical violations: 0

Results: No follow-up

Hunam Express

1112 Moro St.

Routine inspection Feb. 8

Critical violations: 4

• In the walk-in cooler, a food grade tub without a lid containing raw beef was stored on a wire shelving rack shelf above ready-to-eat fried food.

• Raw shell eggs were in an open carton sitting on the prep table in the kitchen.

• The food temperature measuring device the person in charge said is used to check food temperatures, is stored in the glass door reach in cooler with dried food debris on the food and non-food contact surfaces.

• A green bottle of dish soap was stored on top of the ware machine with clean utensils inside. The wiping cloth bucket has chlorine as a sanitizing solution measuring at 200 ppm.

Non-critical violations: 4

Results: No follow-up

Short Stop

2010 Tuttle Creek Blvd.

Follow-up inspection Feb. 16

Critical violations: 0

Non-critical violations: 0

Results: No follow-up

Mr. K’s Café

3901 Vanesta Drive

Reopening inspection Feb. 16

Critical violations: 0

Non-critical violations: 0

Results: No follow-up