New Raw Food Recall Announced

A raw turkey pet food brand is being recalled after testing revealed Salmonella contamination and 1 person became sick after handling the product.

Minnesota-based Woody’s Pet Food Deli has voluntarily recalled 6 batches of its raw turkey pet food for dogs and cats due to concerns about the possible presence of Salmonella.

The potentially affected batches of Raw Free Range Turkey and Raw Free Range Turkey with Supplements include the 15 oz, 2-lb, and 5-lb tubs as well as bulk orders of 25 lb or more. The products were sold fresh and frozen in Woody’s stores in Minneapolis, St. Paul, and Woodbury. The contaminated products bear the PLU codes 1563, 2567, 5234, and 523488 and the following best-by dates:

  • 01/08/20
  • 01/10/20
  • 01/12/20
  • 01/15/20
  • 01/17/20
  • 01/19/20

Product testing was initiated by the Minnesota Department of Agriculture after the state’s health department identified a case of Salmonella serotype Reading infection in a person who regularly fed this food to a household pet. The pet tested positive for a different strain of Salmonella.

Anyone with the product should stop feeding it to their pets, discard it in a secure container, and thoroughly clean and disinfect refrigerators/freezers where the product was stored as well as bowls, utensils, food prep surfaces, pet bedding, toys, floors, and any other surfaces with which the food or pet may have had contact. Customers may return the product to any Woody’s store for a full refund.

According to the Centers for Disease Control and Prevention, 216 cases of Salmonella Reading infection have been linked to raw turkey products intended for both people and pets since December 2018 across 38 states. One person has died and 84 have been hospitalized. Affected individuals have reported eating different types and brands of raw turkey products purchased from many different locations; 3 people lived in households where raw turkey pet food was fed to pets. A common supplier of raw turkey products or live turkeys that could account for the outbreak has not been identified.

RELATED:

Salmonella can affect animals and people. Pets can become carriers for the disease and infect other animals or humans. Human infection is manifested by nausea, vomiting, diarrhea or bloody diarrhea, abdominal pain, and fever. Infected pets may show no signs or may experience diarrhea, fever, and vomiting. 

Those who think their pets have become ill after consuming contaminated pet food should first contact their veterinarian. Veterinarians who wish to have pets tested for Salmonella may do so through the Veterinary Laboratory Investigation and Response Network if the pet is from a household with a person infected with Salmonella.
 

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Dangerous myth: The extreme diet some women are on to stop their periods

Leanne Ratcliffe embarked on a “100 per cent raw vegan diet”. Within a month, her periods stopped. But instead of being worried, the 39-year-old Australian blogger was elated.

In fact, Ratcliffe – who goes by Freelee The Banana Girl on her YouTube channel –believes that “largely, menstruation is toxicity leaving the body”. Women experience heavy, painful periods, she said in a video post, because they have “a toxic body or have a toxic diet”. That video has been viewed over 440,000 times.

A 21-year-old American blogger skipped her period for four to six months after going on a completely raw diet for four months, also believing that menstruation is about toxins leaving the body. “Your body doing dishes or cleaning up,” wrote Milliany Bonet. “If there is nothing to clean, there’s no reason to menstruate.”

Raw vegan diet food period women (1)

(Photo: Pexels)

Why do these women believe their periods are about toxicity? Didn’t we learn about this in biology class? And how would, as Ratcliffe put it, a “100 per cent high-carb, raw vegan diet” actually stop Aunt Flo from visiting?

ANOTHER FORM OF BODY SHAMING

“It is a myth, in my opinion, that menstrual blood is toxic and dirty, and that if one does not have menses, the toxins are left in the body,” said Dr Christopher Chong, a gynaecologist from Gleneagles Hospital.

READ: Diet and exercise may stem pregnancy weight gain – if you start early

“Menstruation is a natural phenomenon due to hormonal changes causing the lining of the womb to thicken and shed. If there is little or no thickened lining built up in the womb, menses may not occur.” In fact, it is important for the lining to be shed regularly. “If not, this chronically thickened lining can cause abnormal cell changes, leading to cancer of the womb,” said Dr Chong.

Dr Jen Gunter, a US and Canada board-certified gynaecologist, shared Dr Chong’s view that menstruation is not a sign of toxins leaving the body. “This is a very dangerous idea and displays a complete lack of understanding of female biology and the human body in general.”

Raw vegan diet food period women (1)

(Photo: Pixabay)

She added: “Periods are not bad or filled with toxins. This trend is alarming because it comes from [people who have] no understanding of periods or even biology in general, and is just another form of body shaming.”

There is no scientific basis to the idea that a period indicates the body is shedding toxins, said Lauren Streicher, associate clinical professor of obstetrics and gynaecology at Northwestern University’s Feinberg School of Medicine. “A menstrual cycle is natural. The purpose of it is to achieve a pregnancy. That’s it. Period.”

​​​​​​​READ: When doctors downplay women’s health concerns

In fact, other than menopause and the use of the contraceptive pill or hormonal therapy, most of the factors that cause a woman’s period to cease are largely bad news. According to Dr Chong, they include eating disorders such as anorexia nervosa, extreme stress, malnutrition, and medical conditions including the abnormal production of thyroid hormones.

There’s even more bad news when a woman misses her period for an extended duration. “She goes into a menopause state with possible symptoms of hot flushes, mood swings, depression, low sex drive, night sweats, difficulty in sleeping, bone aches, vaginal dryness and painful intercourse,” said Dr Chong. “Bone loss will be escalated; the cholesterol levels will be worse.”

Raw vegan diet food period women

(Photo: Pexels/rawpixel)

HOW DOES A RAW VEGAN DIET DO WHAT IT DOES?

By now, you might be wondering: Why does a raw vegan diet stop periods? First, some information on what such a diet entails.

As a subset of veganism, it includes fruits, vegetables, nuts, seeds, sprouted grains and legumes, but excludes all food of animal origins, meaning eggs and dairy products are out. 

The “raw” part of the diet comes from eating food either completely raw or heated to between only 40 and 48 degrees Celsius to supposedly preserve its nutrients better. Instead of conventional cooking methods, raw vegans juice, blend, soak, sprout and dehydrate their food.

READ: Should you choose a female doctor? Studies show patients tend to do better

A study has found that amerorrhoea, which is the abnormal absence of menstruation, is a common finding in women following raw vegan diets, said Dr Chong, “as a result of nutrient deficiencies and often under-eating.”

“The researchers also concluded that the consumption of a raw food diet is associated with a high loss of body weight, and it cannot be recommended on a long-term basis.”

Raw vegan diet food period women (2)

(Photo: Pexels/Daria Shevtsova)

Sandra Lee, 35, is a vegan. She started the Raw Food Vegans – Singapore Facebook group in 2007, and says that while she is a proponent of the diet, “there are a lot of controversial claims about the results of a raw vegan diet and a lot of them are rather ridiculous”.

“I strongly believe that a raw vegan diet is good in moderation. It’s always good to have clean eating, either periodically or regularly,” said Lee, who is also a professional chef trained in plant-based cuisine. She has not, however, met anyone in Singapore who has stopped her period by going on a raw vegan diet.

Raw vegan diet food period women (2)

(Photo: Pexels/Daria Shevtsova)

If menstrual symptoms are making you wish you could put a stop to your period, you are better off getting your reproductive health medically assessed instead. Heavy menses, for instance, can be due to many reasons, said Dr Chong. They may be caused by fibroids (benign growths in the womb) or endometriosis, where the menstrual lining grows abnormally outside the womb, and causes pain and heavy bleeding during menstruation.

But to go on a diet so severe that it causes menstruation to cease – well, that pathway is through severe malnutrition, warned Dr Chong. Anyone thinking of this diet, he added, should be “very cautious” about it.

READ: Osteoporosis watch: When should you get your bone density tested to help prevent accidents?

Picky Eaters? For Parents, Food-Shaming Is All Too Real

Parenthood in the Instagram era can feel like one big, fat, twisted yarn ball of shame, however self-inflicted and irrational it may be: shame for not breastfeeding (or doing so in public); shame for going out on date nights à la Chrissy Teigen and John Legend (because fun is apparently illegal once you have kids); and today’s exhibit A, shame for deigning to let tykes eat off the kids’ menu which is often chock-full of chicken nuggets, mac and cheese, and teeny personal pizzas.

Meet the self-proclaimed “pretentious foodie” parent who declared on Facebook—as reposted by the snarky motherhood site Sanctimommy—that she is “so excited” for her son “to start solids next month” and “being the somewhat pretentious foodie I am, he sure as hell will not be a kids’ menu kind of child. Kind of hate those things even exist.”

Cue parenting circles of the Internet lighting up with hysterical laughter—and likely some twinges of rage—at Pretentious Foodie’s blind confidence. “I can’t wait until she has to order, through bitter tears, macaroni and cheese with a side of macaroni and cheese because that’s literally the only thing her kid will eat, anywhere,” one of the hundreds (891 and counting) of commenters replied. Quoth another: “Get ready to join the buttered noodle club, Karen.”

The tenor of the response was like the digital version of a knowing chuckle: that the parent of a mere infant about to begin slurping baby food (homemade, I presume!) for the first time believed she could masterfully and divinely control her child’s eventual eating habits. Because, Karen, didn’t we all? Didn’t we all vow that our children would eschew chicken nuggets in lieu of wild salmon and organic avocado slices for dinner? Didn’t we all swear we’d make one dinner and one dinner only for the entire family, and be damned if the kids didn’t eat grown-up food just like their parents? Except that, Karen, you know what they say about best-laid plans! Or as the Yiddish proverb goes: Man plans, God laughs.

Unlike Karen, I was never so brazen as to declare on the Internet that my kids wouldn’t deign to order from the children’s menu. But, with the best of intentions for their health, I, too, set out to make them what’s often referred to as “good” eaters. As babies, I gave them puréed veggies and avocados and shredded organic chicken—roughly, the diet of Lisa Vanderpump’s Pomeranian, I presume. And they went for it for a time . . . until they didn’t. For the parents of picky eaters, the struggle is all too real: One day, they stick their tongues out at your lovingly rolled mini meatballs and decide buttered rotini and yogurt squeeze pouches are the only two food groups that matter. Their menu selections are so bleak, at times, I wish my daughter and son would eat off the kids’ menu—it would represent a broadening of their very limited horizons.

Parenting picky eaters is an anguishing pursuit—not just because it limits the family dining-out options to the local diner, but because it makes you worry if your kids are getting enough nutrition. Thankfully, my children manage to grow on an upward curve despite their finicky tastes. Their (sage, veteran) pediatrician is not so concerned, pointing out that they get protein from the milk they (thankfully) drink and the yogurt they eat, and that tons of kids are picky eaters and simply grow out of it over time, helpfully noting that his own adult child was reared on a diet of frozen Stouffer’s mac and cheese and is now a Doctor Without Borders. This is all very reassuring because having picky kids is yet another metric by which to feel like a failure as a parent. (I am truly happy for all of you on Instagram whose kids eat raw broccoli spears, I say while seething.)

What certainly doesn’t help the parents of picky eaters who are already aggrieved about their kids’ eating habits is to ostensibly be food-shamed, either by strangers like Pretentious Foodie or by loved ones. My husband and I eat everything, and we continue to try offering the kids bites of our veggies or steak, but at the end of the day, we’ve largely waved white flags and resorted to giving them what they will actually eat. We are temporarily fine with it . . . but some others are not. One relative makes a big fuss during the holidays, trying to bribe and coax the kids—to no avail—into trying new foods, loudly stating that the next time they see them, they hope they eat real food. Another recently dispensed the entirely unsolicited advice that we should teach our 2- and 5-year-olds a lesson by feeding them what we want them to eat, or nothing at all. Alas, starving my kids and/or letting their hunger devolve into tantrums is not a feasible way forward for me, nor is engaging in standoffs with toddlers at the Thanksgiving dinner table. I know better than to negotiate with emotional terrorists!

I wish Karen love, light, and plenty of baby kale in the journey of never feeding her kid kiddie foods. But whether it’s regarding their meals or their clothes (anyone else’s child refuse to wear buttons or jeans?) or their ability to get you to turn on at least a little TV, I suspect she’ll learn that sometimes our most noble goals for our kids simply don’t come to pass. As nice as it is to dream you can steer and control every aspect of their lives and make them as perfect as possible—they’re babies, not bots. At a certain point, they grow up, open their mouths, and say—and eat—what they please.

Mid-Columbia restaurant inspections for Jan. 12-18, 2019

Benton-Franklin Health District inspectors gave failing marks to 15 restaurants and perfect scores to 18 more.

In all, the food safety team conducted 59 food service inspections during the week of Jan. 12-18.

The 1,000-plus licensed food service establishments of Benton and Franklin counties are regularly scrutinized on a 418-point scale for safe food handling procedures designed to prevent the spread of food-borne illnesses.

Those receiving 25 or more red points on routine inspections or 10 or more on follow-ups are slated for additional visits.

Past inspections are posted at bfhd.wa.gov/food/index.php.

Direct questions and concerns to the health district, 509-460-4205.

Establishments requiring re-inspection

2K Bakery, 335 Wine Country Road, Prosser, Jan. 15, routine, (60 red, 0 blue)

Notes: No active managerial control, raw animal products stored above ready-to-eat foods, room temperature storage, improper cold holding, no thermometer present, expanded menu without prior approval.

Burger King, 7407 W. Canal Drive, Kennewick, Jan. 15, first follow-up to routine Dec. 18 (25 red, 0 blue)

Notes: Room temperature storage.

El Aguila, 939 S. 10th Ave., Pasco, Jan. 15, routine, (110 red, 5 blue), Jan. 16, first follow-up (20 red, 0 blue)

Notes: Person in charge not controlling food safety risks, food worker cards not 100 percent, bare hand contact, improperly disposing of potentially unsafe food, raw meat contact surfaces improperly sanitized, improper cooling procedure, improper hot holding.

Follow-up notes: Food worker cards not 100 percent,. raw animal products stored above ready-to-eat foods, improper hot holding, consumer advisory not accurate.

Henry’s Restaurant II, 4810 W. Van Giesen St., Richland, Jan. 17, routine, (100 red, 5 blue)

Notes: Food worker cards not 100 percent, improper hand washing, no paper towels at hand sink, improper cooling procedure, improper hot holding, improper cold holding.

Hilton Home 2 Suites Hotel, 2861 Lincoln Landing, Richland, Jan. 18, routine (45 red, 0 blue)

Notes: Food worker cards not 100 percent, hand sink blocked, improper produce washing, improper hot holding, improper reheating procedures.

La Posada Mexican Grill, 3150 W. Clearwater Ave., Kennewick, Jan. 14, routine, (55 red, 3 blue)

Notes: Improper hot holding, room temperature storage, improper cold holding.

Masala Indian Cuisine, 3321 W. Kennewick Ave., Kennewick, Jan. 14, routine, (50 red, 0 blue)

Notes: Improper cooling procedure, improper hot holding.

Red Lion Richland, 802 George Washington Way, Richland, Jan. 15, routine, (35 red, 0 blue)

Notes: No soap at hand sink, improper hot holding.

Safeway, 1803 George Washington Way, Richland, Jan. 15, routine, Bakery, (35 red, 5 blue), Deli, (25 red, 0 blue)

Bakery notes: Bare hand contact, hand sink blocked, no soap or paper towels at hand sink. Deli notes: Improper cooling procedure.

Sterling’s, 3200 W. Clearwater Ave., Kennewick, Jan. 17, routine, (65 red, 0 blue)

Notes: Food worker cards not 100 percent, improper cooling procedure, room temperature storage, improper cold holding.

Subway, 7235 Burden Blvd., Pasco, Jan. 14, routine, (28 red, 0 blue)

Notes: Food worker cards not 100 percent, improper hand washing.

Tacos Palominos, 1515 N. Fourth Ave., Pasco, Jan. 16, routine, (80 red, 3 blue), Jan. 17, first follow-up (75 red, 3 blue)

Notes: Food worker cards not 100 percent, no soap or paper towels in bathroom hand sink, improper cooling procedure, room temperature storage, improper cold holding, thermometer not functioning properly.

Follow-up notes: No active managerial control, food worker cards not 100 percent, improper hand washing, raw meat contact surfaces improperly sanitized, improper cooling procedure.

Walmart (Deli), 2801 Duportail St., Richland, Jan. 18, routine, (40 red, 0 blue)

Notes: Person in charge unable to answer food safety questions, room temperature storage, risk control plan not being followed correctly.

Willy’s, 1315 E. Lewis St., Pasco, Jan. 17, routine, (30 red, 3 blue)

Notes: Food worker cards not 100 percent, improper cooling procedure.

Woo’s Teriyaki Grill, 1379 George Washington Way, Richland, Jan. 17, routine, (30 red, 10 blue)

Notes: Improper hand washing, improper cold holding.

Establishments not requiring re-inspection

Albasha Market, 3509 W. Clearwater Ave., Kennewick, Jan. 18, routine, (20 red, 0 blue)

Baskin Robbins, 2803 W. Clearwater Ave., Kennewick, Jan. 18, routine, (5 red, 0 blue)

Best Western Kennewick Inn, 4001 W. 27th Ave., Kennewick, Jan. 17, routine, (0 red, 0 blue)

Bookwalter Winery, 894 Tulip Lane., Richland, Jan. 18, first follow-up to routine, Dec. 27 (0 red, 0 blue)

Canyon View Elementary School, 1229 W. 22nd Ave., Kennewick, Jan. 17, routine, (0 red, 0 blue)

Circle K, 2105 W. Fourth Ave., Kennewick, Jan. 18, routine, (10 red, 0 blue)

Cougar Cave Espresso, 10202 E. Kennedy Road, Benton City, Jan. 16, routine, (5 red, 2 blue)

Denny’s Restaurant, 2801 W. Kennewick Ave., Kennewick, Jan. 16, routine, (0 red, 0 blue), lounge (0 red, 0 blue)

Desserts By Kelly, 1312 Jadwin Ave., Richland, Jan. 17, routine, (0 red, 0 blue)

Dickey’s Barbecue Pit, 6627 Burden Blvd., Pasco, Jan. 17, routine, (0 red, 0 blue)

Dutch Bros. , 119 Merlot Drive, Prosser, Jan. 16, routine, (0 red, 7 blue)

Garden Hot Pot Restaurant, 140 Gage Blvd., Richland, Jan. 16, first follow-up to routine Dec. 27 (0 red, 0 blue)

Gateway Chevron, 20 Merlot Drive, Prosser, Jan. 16, routine, (5 red, 0 blue)

Henry’s Restaurant II, 4810 W. Van Giesen St., Richland, Jan. 18, first follow-up to routine Jan. 17 (0 red, 5 blue)

Just A Minit Mart (Store), 712 Ninth St., Prosser, Jan. 16, routine, (0 red, 5 blue)

Kennewick High Gym Concession, 500 S. Dayton St., Kennewick, Jan. 15, routine, (0 red, 0 blue)

Lao Kitchen, 1375 George Washington Way, Richland, Jan. 17, routine, (0 red, 0 blue)

Lincoln Elementary School, 4901 W. 21st Ave., Kennewick, Jan. 16, routine, (0 red, 0 blue)

Lotus Café & Market, 1325 George Washington Way, Richland, Jan. 17, routine, (0 red, 0 blue)

Metro Mart (Deli), 1015 W. Lewis St., Pasco, Jan. 17, routine, Deli (0 red, 7 blue), Store (10 red, 0 blue)

North Prosser Market, Inc. (Deli), 130702 W. Johnson Way, Prosser, Jan. 15, first follow-up to routine Dec. 20 (0 red, 0 blue)

Red Lion Richland (Lounge), 802 George Washington Way, Richland, Jan. 15, routine, (0 red, 0blue)

Safeway Store, 1803 George Washington Way, Richland, Jan. 15, routine, Coffee (5 red, 0 blue), Meat (10 red, 0 blue), Store/produce (0 red, 0 blue).

Seven Eleven (Deli), 3606 W. Clearwater Ave., Kennewick, Jan. 14, routine, Deli, (0 red, 0 blue), Store (20 red, 5 blue)

Shy’s Pizza Connection, 1306 Meade Ave., Prosser, Jan. 15, routine, (0 red, 5 blue)

Sky Market, 830 W. A St., Pasco, Jan. 17, routine, (15 red, 2 blue)

Some Bagels, 1317 George Washington Way, Richland, Jan. 15, routine, (0 red, 0 blue)

Starbuck’s Coffee, 59 Columbia Point Drive, Richland, Jan. 15, routine, (5 red, 0 blue)

Starbuck’s Coffee, 10 Merlot Drive, Prosser, Jan. 16, routine, (15 red, 0 blue)

Subway, 2801 Duportail St., Richland, Jan. 18, routine, (10 red, 0 blue)

The Coffee Depot, 509 Ninth St., Prosser, Jan. 16, routine, (0 red, 8 blue)

Towne Crier, 1319 George Washington Way, Richland, Jan. 17, routine, (5 red, 0 blue)

Walgreens, 2800 W. Clearwater Ave., Kennewick, Jan. 18, routine, (10 red, 0 blue)

Walmart, 2801 Duportail St., Richland, Jan. 18, routine, Bakery, (10 red, 0 blue), Store (0 red, 0 blue)

Wingstop, 6505 Burden Blvd., Pasco, Jan. 17, routine, (0 red, 0 blue)

Tom Jones weight loss: The Voice coach dropped over 2st on this diet

Tom Jones, 78, dropped over two stone in 2011 by adopting the paleo diet. The It’s Not Unusual hitmaker has remained in shape after ditching unhealthy treats when he realised he could no longer fit into his suits. Taking on board the paleo diet, which is known as ‘the caveman diet’, The Voice coach Tom began to focus on fresh, raw foods instead of processed meats and carbohydrates. He said on Radio 2 in 2011: “I was putting too much weight on.

“I didn’t think I was going to and I left the working out for a bit, thought I’d keep a check on it.

“But with the Christmas puddings and cakes, before I knew it I was 230lb (16.4 stone) which was 30lb more than I should be.”

Tom added: “I couldn’t get into my suits. That’s when I thought, ’this has got to stop’.”

The pop star got help from a dietician and a US diet book named Syndrome X: The Complete Nutritional Program to Prevent and Reverse Insulin Resistance, overhauling his diet and upping his intake of fresh foods.

Tom explained: “I’d recommend it to anybody. It tells you to get back to what we used to eat when we were hunters and gatherers. Eat anything that’s natural – meat, fish, veg.”

He also quit drinking for a few months after his dietician was left shocked to discover the pop star was drinking a bottle of red wine with his dinner.

“What I didn’t tell him was I’d started off with a martini, had a cognac and a bottle of champagne too,” he added.

Tom lost 2st 7lb in just five months on the paleo diet.

The Voice coach also recently took up boxing, after a health scare forced him to cancel gigs when he was rushed to hospital in July last year.

Speaking to The Mirror, Tom said: “I’ve got a trainer who comes to see me. A lot of stretching and boxing thrown in.

“He puts the gloves on and we do a couple of rounds in the gym, which is really good. It’s a good cardiovascular workout.

“It keeps me on my toes. I do it twice a week. I get in the gym whenever – three times a week usually. I try to watch my diet too.”

Last year, Sir Tom was forced to cancel a number of concerts as he battled a bacterial infection.

At the time, updates were announced on his Twitter page which stated he had been treated in hospital.

The legendary singer and songwriter returned to the stage in August, two months after being hospitalised.

Speaking about the illness, he told The Mirror: “I was on the road and when we got to London, I was feeling weak. I wasn’t feeling so good and they said, ‘You had better get yourself checked, your blood and everything’.”

The Delilah chart-topper added: “I just didn’t feel good and they said you need antibiotics. So they gave it intravenously and that was it.

“If it had happened at another time, nobody would have taken any notice. I would have gone in for a couple of days and that would have been it. But I had to cancel shows. So that was a big deal.”

Restaurant closures in Riverside County, Jan. 17-24 – Press Enterprise

Here are the restaurants and other food facilities closed by health inspectors in Riverside County between Jan. 17 and 24, 2019, according to the county’s Department of Environmental Health. If no reopening date is mentioned, the department had not listed that facility as reopened as of this publication.

Los Primos Meat Market/Carniceria & Taqueria, 46490 Calhoun St., Indio

  • Closure date: Jan. 23
  • Grade: Not graded
  • Reason for closure: Fire (detailed report not available)

Deli at Jensen’s Finest Foods, 2465 E. Palm Canyon Drive Suite 7, Palm Springs

  • Closure date: Jan. 18
  • Grade: 84/B, failing
  • Reason for closure: Sewage overflow. A clean-out port was overflowing with water when the hand sink was used; the deli was briefly closed but the rest of the facility stayed open. In a lesser violation, some meat being held in a steam table and a rotisserie chicken hot case wasn’t within a safe temperature range; both pieces of equipment were impounded.
  • Reopening date: Jan. 18; the line was unclogged and the deli reopened before the inspector left
  • New grade: 96/B, passing, in Jan. 24 follow-up inspection; the impounded equipment had been fixed and was cleared to use

Johnny’s Burgers #2, 4825 La Sierra Ave., Riverside

  • Closure date: Jan. 17
  • Grade: Not graded
  • Reason for closure: Leaky roof allowing rain into the kitchen (detailed report not available). The restaurant closed for a day in December for the same reason.
  • Reopening date: Jan. 18

Not previously reported: The Del Taco at 4407 Brockton Ave. in Riverside was closed briefly Jan. 15 because of a sewage overflow. A plumber came out that day and unclogged the drain, and the facility was permitted to reopen when the inspector verified the floor sinks were working properly. The restaurant received a grade of 96/A, passing, after it reopened.

Non-closure inspections of note

Here are facilities that weren’t closed but had other significant issues in their inspections.

Sonoma Grill at Embassy Suites, 74700 Highway 111 in Palm Desert, was visited Jan. 24 for a complaint investigation and routine inspection, and received a failing grade of 85/B. Someone complained there was a cockroach infestation. The inspector found “a major/significant problem” including multiple dead roaches and several holes in the facility that vermin could be getting in through, but saw no live roaches. The inspector didn’t close the restaurant but ordered it to call pest control, clean thoroughly and seal all holes before a follow-up inspection to be held within a week.

Seasons Coffee & Gifts at 3865 Jackson St. in Riverside was inspected Jan. 24 and received a failing grade of 87/B. There were no critical violations but several lesser ones, including water not being hot enough (it was fixed by the end of the inspection) and an employee not washing hands. Additionally, the inspector found frozen raw chicken that the operator said is used to make food that they cater to hospitals; the facility does not have any cooking facilities so it was told to remove the chicken immediately. (In an August inspection that resulted in a closure, the inspector also found raw chicken in the freezer and was told the owner cooked it at home, which is not permitted.) An administrative hearing was scheduled because this was the facility’s second failed inspection in less than a year.

Havana Kitchen Coffee & Tea, at 41955 5th St. Suite 101 in Temecula, was inspected Jan. 23 and received a failing grade of 81/B, with two critical violations. Food wasn’t being held at safe temperatures (multiple items sitting out, in ice baths or in a cooler weren’t cold enough; the cooler was impounded for not working properly) and food wasn’t being reheated properly (which the inspector noted was a repeat violation).

Steve’s Burgers West, at 240 S. Sanderson Ave. in Hemet, was inspected Jan. 22 and received a failing grade of 80/B, with two critical violations. Two employees didn’t wash hands properly, and the restaurant wasn’t using proper cooling methods (some large containers of food that had been in the cooler for more than a day hadn’t cooled down to a safe temperature, and other items at the cook line weren’t cold enough either). A cooler and some refrigerated drawers at the cook line were red-tagged for not working properly. An administrative hearing was scheduled because this was the restaurant’s second failed inspection in two years.

A food-poisoning expert reveals 8 things he refuses to eat — including uncooked flour

A deep knowledge of thousands of food-poisoning cases across the US has scared Bill Marler off of certain foods.

With more than two decades working as a food-poisoning advocate and attorney, there are simply some things that Marler has cut out of his diet. Marler has won more than $600 million for clients in foodborne-illness cases and has become convinced that some foods aren’t worth the risk.

Inan article by Health Insider from BottomLine and in conversations with Business Insider, Marler identified certain foods that he avoids and that others should be wary of as well.

Here are the foods that this expert says scare him the most:

Uncooked flour

waitscm/Flickr

Uncooked flour is something that most people see as harmless, but that can actually spread bacteria, Marler says.

From late 2015 to 2016, at least 63 people in 24 states developed an E. coli infection from eating raw or uncooked flour.

Most people think that raw eggs are the biggest food poisoning threat in cookie dough, Marler says. However, flour can also be a culprit and you don’t even have to eat it. Simply not washing your hands after getting uncooked flour on them can spread E. coli.

Raw water

Live Water

Marler told Business Insider that the idea he would have to warn people against drinking unfiltered, untreated water didn’t cross his mind until recently.

“Almost everything conceivable that can make you sick can be found in water,” Marler says.

Unfiltered, untreated water even from the cleanest streams can contain animal feces, spreading Giardia, which has symptoms such as vomiting and diarrhea and results in roughly 4,600 hospitalizations a year. Hepatitis A, which resulted in20 deaths in a California outbreakin 2017, can be spread through water if it isn’t treated. E. coli and cholera can also be transmitted via untreated water.

Raw oysters

Shebeko/Shutterstock

Marler says that he has seen more foodborne illnesses linked to shellfish in the past five years than in the two preceding decades.

The culprit: warming waters. As global waters heat up, they produce microbial growth, which ends up in the raw oysters consumers are slurping down.

Precut or prewashed fruits and veggies

Shutterstock

Marler says that he avoids these “like the plague.” Convenience may be nice, but, as more people handling and processing the food means more chances for contamination, it isn’t worth the risk.

For example, astudy from Consumer Reports found unacceptable levels of bacteria that commonly cause food poisoning in about a third of the 208 salad bags that were tested. As Business Insider’s Rebecca Harrington notes , that doesn’t mean these bacteria would cause illness just that they had the potential to do so.

Raw sprouts

Shutterstock

Sprout outbreaks are surprisingly common, with more than 30 bacterial outbreaks primarily salmonella and E. coli in the past two decades.

“There have been too many outbreaks to not pay attention to the risk of sprout contamination,” Marler says. “Those are products that I just don’t eat at all.”

Rare meat

Benjamin Horn/Flickr

Marler agrees with known germaphobe President Donald Trump on at least one thing: well-cooked meat is the way to go.

According to the expert, meat needs to be cooked to 160 degrees throughout to kill bacteria that could cause E. coli or salmonella.

Uncooked eggs

Natthawon Chaosakun/Shutterstock

For anyone who remembers the salmonella epidemic of the 1980s and early ’90s, this is a no-brainer. According to Marler, the chance of getting food poisoning from raw eggs is much lower today than it was 20 years ago, but he still isn’t taking any chances.

Unpasteurized milk and juices

barnimages.com/Flickr

A precursor to the raw-water trend is the movementencouraging people to drink “raw”milkandjuices, arguing that pasteurization depletes nutritional value.

Marler says that pasteurization is not dangerous but raw beverages can be, as skipping the safety step means an increased risk of contamination by bacteria, viruses, and parasites.

“There’s no benefit big enough to take away the risk of drinking products that can be made safe by pasteurization,” he says.

See Also:

SEE ALSO: Some American food-safety inspections aren’t happening due to the government shutdown, sparking food-poisoning concerns. Here’s what this food-poisoning expert avoids ordering.

Toxic chlorine levels, poor cook hygiene cited in Stamford restaurant inspections


STAMFORD — Cooks handling raw chicken before preparing food, toxic levels of chlorine in the preparation area, and food stored directly on the floor are some of the recent infractions cited in the city’s restaurant inspection reports.

About 22 Stamford eateries, food trucks and catering services were classified as “poor” in terms of health, according to the city’s website on Wednesday afternoon. It’s a sharp improvement from October when 35 food service providers had a failing grade.


The number fluctuates almost daily, as the city conducts follow-up inspections and either issues another failing report card or improves the establishment’s grade to “fair,” “acceptable” or “best.”




In comparison, nearly 500 of the city’s food establishments were given the highest possible health score. Roughly 110 other food services received an acceptable grade, while about 30 scored as fair.


When restaurants fail an inspection, which are conducted without warning, they are re-inspected about two weeks later. If the restaurant fails again, the owner is fined $150 and is required to appear before the city’s health inspection division, where they discuss each infraction and establish a plan to address the issues.

A third violation means the business is subject to closure, at the discretion of the director of health. If the restaurant is shuttered, the owner must pay $300 to re-open.



The most common infractions found on inspection reports are hand-washing and personal hygiene issues, as well as food temperature.

A sample of recent infractions at poor-performing restaurants include six employees preparing food without washing their hands at Kiku Sushi on Hope Street, including one worker who didn’t wash his hands after sneezing; and an employee at Kano on Summer Street not washing his hands after touching raw chicken. At Fin II Japanese Restaurant on Main Street, toxic chlorine levels were found near the food preparation.

A four-point violation is the most serious of the infractions, and includes issues such as improper temperature of food, poorly stored food, improperly stored and labeled toxic items, and lax personal hygiene issues, among other items.

One four-point violation automatically results in a poor grade, even if the restaurant receives an overall high score.


The Residence at Summer Street, a senior living community, was recently given a poor rating for its restaurant even though it scored an 88, good enough for an acceptable score. What drove the score down was the temperature of the coleslaw and potato salad in the refrigerator, since they both were clocked at around 60 degrees.

Stamford health inspectors test food temperatures to see if they fall within the bacteria “danger zone,” which is between 41 and 135 degrees Fahrenheit. Food in that range is more prone to bacterial growth.

The cafeteria inside the senior living community has been open for less than a year, but spokesman Ted Doyle said failed inspections are not acceptable.

“No matter how small the infraction is, there’s no excuse for it,” he said. “One violation is absolutely unacceptable.”

Doyle said he has no problem with how the city conducts inspections.

“We have no issue with the city holding our feet to the fire,” he said. We hold ourselves to a very high standard.”

To view the ratings of all Stamford restaurants, visit the city’s website.

Gluten Free Foods and Beverages Market Influencing with Top Key Manufactures Like Amys Kitchen, Bobs Red Mill, Boulder Brands – regionnewsonline.com

Gluten Free Foods & Beverages

Gluten Free Foods & Beverages Market reports offer detail insights on current market competition worldwide covering top-line vendors list, drivers, and keyword market growth prospects analysed for past and future during 2018 to 2023. Proficient insights depending on financial Gluten Free Foods & Beverages market status and adopted business strategies are also discussed. This Gluten Free Foods & Beverages market report is a unique tool assessment providing decision-making overview for readers with technology trends, production, consumer benefits and development opportunities worldwide. Overall Gluten Free Foods & Beverages market statistics and figures with revenue and growth rate also presented as a valuable source of guidance.

About Gluten Free Foods & Beverages:

A gluten-free diet (GFD) is a diet that strictly excludes gluten, a mixture of proteins found in wheat and related grains, including barley, rye, oat, and all their species and hybrids (such as spelt, kamut, and triticale).

Avail a Sample Copy before Purchase:- https://www.industryresearch.co/enquiry/request-sample/13369181

Scope of the Report:
The market has become highly competitive, with innovation in products being a major approach to becoming dominant in the market. However, there are many challenges in terms of improving the quality of products, which is a major issue in developing regions.

Research report contains data about the following major players in Gluten Free Foods & Beverages market: Amys Kitchen, Bobs Red Mill, Boulder Brands, Dr. Schar, Enjoy Life Foods, Frontier Soups, General Mills, Genius Foods, Golden West Specialty Foods, Kraft Heinz, Hain Celestial, Hero Group, Mrs. Crimbles, Warburtons Gluten Free.

Gluten Free Foods & Beverages Market Segment by Type:
> Beverages
> Bread Products
> Cookies and Snacks
> Condiments, Seasonings & Spreads
> Dairy/Dairy Substitutes
> Meats/Meat Substitutes

Market Segment by Applications:
> Grocery
> Supermarket
> Online shopping

Reasons for buying Gluten Free Foods & Beverages Report:

Gluten Free Foods & Beverages Market report gives insights into the Industrial Chain, Major Player’s Market Share and Upstream raw materials suppliers Involved in Gluten Free Foods & Beverages Market based on Industrial Chain Analysis, Production Process Analysis, Labour Cost, Raw Material Cost & Manufacturing Cost Structure of Gluten Free Foods & Beverages, Source of Raw Materials for Major Manufacturers present in Gluten Free Foods & Beverages Industry till 2017 and Downstream Buyers.

The report gives Gluten Free Foods & Beverages Market Analysis and Forecast considering Gluten Free Foods & Beverages Market Value and Volume by type, applications, and Regions for the next five years.

The Gluten Free Foods & Beverages market report also provides New Project Feasibility Analysis, Industry Barriers, New Entrants SWOT Analysis and Suggestions on New Project Investment in Gluten Free Foods & Beverages Market.

Have any Query Regarding this Gluten Free Foods & Beverages Report? Contact us at: https://www.industryresearch.co/enquiry/pre-order-enquiry/13369181

There are 15 Chapters to genuinely display the global Gluten Free Foods & Beverages market:

Chapter 1: to describe Gluten Free Foods & Beverages Introduction, product scope, market overview, market opportunities, market risk, market driving force;

Chapter 2: to analyse the top manufacturers of Gluten Free Foods & Beverages, with sales, revenue, and price of Gluten Free Foods & Beverages, in 2016 and 2017;

Chapter 3: to display the competitive situation among the top manufacturers, with sales, revenue, and market share in 2016 and 2017;

Chapter 4: to show the global market by regions, with sales, revenue, and market share of Gluten Free Foods & Beverages, for each region, from 2013 to 2018;

Chapter 5, 6, 7, 8 and 9: to analyse the market by countries, by type, by application, and by manufacturers, with sales, revenue, and market share by key countries in these regions;

Chapter 10 and 11: to show the market by type and application, with sales market share and growth rate by type, application, from 2013 to 2018;

Chapter 12: Gluten Free Foods & Beverages market forecast, by regions, type, and application, with sales and revenue, from 2018 to 2023;

Chapter 13, 14 and 15: to describe Gluten Free Foods & Beverages sales channel, distributors, traders, dealers, Research Findings and Conclusion, appendix and data source.

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No On Raw Cookie Dough? Haha, Not Anymore

If you’re anything like me, or you’re a human with eyes, you probably love cookies and the dough we use to bake it. Which is fabulous! However, if you’re still a human with eyes, then you’ve also probably heard that we’re not supposed to eat raw cookie dough. Go figure, raw eggs and flour are not good for us (I know, it’s still a shocker). But because our monkey brains like sweet, soft things, a lot of us still end up sneaking a little—or a lot—of this magical stuff while we’re baking anyway. Because we’re smart like that.

But wait! It turns out that there’s another way! About a month back, our lovely Jess wrote a blog post about her alternative for cookie dough, so that you could eat away without fear of food poisoning and eventual death. And yes, hers is an option you can take. Unless, once again, you’re like me and you either a) can’t stomach the idea that hummus can be cookie dough or b) just really, really, really don’t want to go through the process of making fake cookie dough. In which case, I’m here to tell you that there’s ANOTHER another way. And this one takes considerably less personal effort, as long as you’re willing to make a little sojourn down to Boulder.

Because Boulder, ladies and gentlemen, is where you’ll find Sarah’s Cosmic Cookie Dough, where she’s got you covered on all your edible cookie dough needs. And should it really surprise you to hear me say that it’s healthy, too? Well, as healthy as cookie dough can get, but you can trust Boulder to create something that’s vegan, gluten free, AND paleo. Hey, I didn’t say they weren’t extra, just that they made good cookie dough. In order to fuel all those ultra-marathoners and cookie-lovers out there, Sarah’s cookie dough includes and I quote: “4 clean super foods” including almonds, grape seed oil, cacao and maple syrup; not to mention Himalayan sea salt and pure vanilla. The benefits of these magical ingredients are supposed to include appetite suppression, increased energy and metabolism, improved heart and immune health, and minerals and antioxidants.  Now, that’s enough health benefits to make any hyper-nutritionist look up from their ingredient list for a hot second. And for those of us who just want our new years’ resolutions and to eat them, too, we can easily justify indulging in a pint or two while proudly flying the ‘I eat antioxidants’ flag.

Finally, Sarah’s cookie dough also comes in three flavor that should cover all your bases: Chocolate Chip, Oatmeal Chocolate Chip, and Hot Chocolate Chip. You can even order it online if you don’t feel like dealing with I-25 today.

So! Head on down to Boulder and get yourself some cookies to do this guy proud:

Gail Oskin via Getty Images