Fw: [BITES-L] bites Aug. 1/10
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bites Aug. 1/10
Ignoring the alarm
Message to stadiums: Jerry Macguire it up and show me the money
Salmonella in headcheese leads to plant closure – 3 weeks later
G. Brandt Meat Packers Ltd. recall
CANADA: Health hazard alert: Certain ready-to-eat cooked meat products from G. Brandt meat packers (est. 164) may contain foodborne pathogens
Farmers in DENMARK adjust to livestock antibiotic ban
Climate change and food safety: A review
OHIO: P&G expands voluntary limited recall of specialized dry pet foods due to possible health risk
GEORGIA: Restaurant inspection scores
VIRGINIA: Staunton restaurant inspections
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Ignoring the alarm
01.aug.10
barfblog
Doug Powell
http://www.barfblog.com/blog/143454/10/08/01/ignoring-alarm
Matthew Wald writes in the N.Y. Times this morning that "when an oil worker told investigators on July 23 that an alarm to warn of explosive gas on the Transocean rig in the Gulf of Mexico had been intentionally disabled months before, it struck many people as reckless.
"Reckless, maybe, but not unusual. On Tuesday, the National Transportation Safety Board said that a crash last year on the Washington subway system that killed nine people had happened partly because train dispatchers had been ignoring 9,000 alarms per week. Air traffic controllers, nuclear plant operators, nurses in intensive-care units and others do the same."
These are problems of human behavior and design in complex systems -- like in a meat processing plant that collects lots of listeria samples but doesn't act when an increase seems apparent.
If consumers and retailers have food safety recall fatigue, do producers and processors have alarm fatigue – learning to ignore rather than investigate data that may highlight a problem?
In the Maple Leaf 2008 listeria outbreak that killed 22 Canadians, an investigative review found a number of environmental samples detected listeria in the culprit plant months before the public was alerted to possible contamination and that the company failed to recognize and identify the underlying cause of a sporadic yet persistent pattern of environmental test results that were positive for Listeria spp.
Alarms and monitoring systems are established to alert humans – with all their failings – that something requires attention.
Mark R. Rosekind, a psychologist who is a member of the National Transportation Safety Board, told the Times,
"The volume of alarms desensitizes people. They learn to ignore them."
Wald further writes,
"On the oil rig and in the Guam control tower, the operators were annoyed by false alarms, which sometimes went off in the middle of the night. At the refinery and the reactor, the operators simply did not believe that the alarms would tell them anything very important.
Wald says, "… the alarms conveyed no more urgency to these operators than the drone of a nagging spouse — or maybe the shepherd boy in Aesop's fable, who cried "Wolf!"
So what to do? The warning systems need to be better designed delivered and continually debated throughout any organization that values a safety culture. Engineers have known this for decades when designing fail-safe systems (sic). The food sector has a lot to learn.
http://www.nytimes.com/2010/08/01/weekinreview/01wald.html?partner=rss&emc=rss
http://www.barfblog.com/blog/143371/10/07/28/it%E2%80%99s-medium-and-message-rapid-reliable-relevant-repeated-messages-combat-recall
Message to stadiums: Jerry Macguire it up and show me the money
31.jul.10
barfblog
Ben Chapman
http://barfblog.com/blog/143452/10/07/31/message-stadiums-jerry-macguire-it-and-show-me-money
I'm on my way to the International Association for Food Protection annual meeting in Anaheim; it's kind of band camp for the food safety nerds. I'm sure that at least once in the next 48 hours, last week's ESPN food-safety-sucks-at-some-stadiums will come up. Demonstrating how mainstream food safety can be, sports talk radio got into the discussion with Mike and Mike in the morning (one of my favorites) carrying a couple of segments on Wednesday (the conversation took a weird turn into a do-you-really-want-to-know about your current partner's sexual history).
The food safety story on Outside The Lines has caused a ripple effect with journos from pretty well every town that hosts a major sports team reported on the local angle. The response to the stories is following a predictable cycle: expose, local digging, canned responses from the operators.
The Detroit Free Press ran some of the statements, including the below from the food service operator at the Palace of Auburn Hills:
"We are committed to food safety in our operations, and we have a solid food-safety and sanitation program in place to provide the proper employee training, safety procedures and food-handling techniques required to meet or exceed our standards, as well as those of the local health department. We anticipate the health department's regular visits as another set of eyes to ensure our operations are delivering consistent, safe experiences for our fans."
Ho-hum. Of course you are committed to food safety and it's your number one priority, what food proprietor would publicly say anything different? The responses all get kind of boring after awhile. Why aren't the stadium and arena dudes consulting with the facility's entertainment brethren (the folks who run the scoreboards and jumbotron) grab a video camera, hit the kitchens Blair Witch-style and give patrons and fans a tour to show exactly what "number one priority" means and throw it up on YouTube.
The statement from Joe Louis Arena was better, admitting problems, describing corrections and telling a more complete story about the food safety system. But they end by saying "Our guests can be very confident that we are vigilant in ensuring the highest standard of quality and safety in all the products proudly served during our events." A better tactic would be to show patrons, explain why you do what you do (that means talking about risks) and let them decide whether they can be confident.
http://www.foodprotection.org/events/iafp-annual-meeting/
http://sports.espn.go.com/espnradio/show?showId=mikeandmike
http://sports.espn.go.com/espn/eticket/story?page=100725/stadiumconcessions
Salmonella in headcheese leads to plant closure – 3 weeks later
01.aug.10
barfblog
Doug Powell
http://www.barfblog.com/blog/143458/10/08/01/salmonella-headcheese-leads-plant-closure-%E2%80%93-3-weeks-later
Have Canadian officials resolved their federal-provincial-local turf issues involving food safety outbreaks with clear guidelines on when to issue public warnings and a clear commitment to place public health above corporate interests?
Doubtful.
The latest rolling recall involves products made by Toronto-based G. Brandt Meat Packers Ltd.
The British Columbia Centre for Disease Control got things rolling on July 14, 2010, when it confirmed 10 cases of Salmonella Chester in residents who consumed headcheese which had been purchased from various stores throughout the province from mid- to late June.
Headcheese is a deli product made from meat from the head of a pig, combined with gelatin and spices.
All anyone would say at the time was that B.C.'s Freybe Gourmet Foods Ltd. was voluntarily recalling the product, which was produced by a third-party manufacturer.
On July 22, 2010, the mystery manufacturer was indentified as the feds and Brandt announced there were now 18 people sick and people shouldn't eat headcheese from Brandt.
On July 28, 2010, the Canadian Food Inspection Agency issued an alert advising Canadians not to eat Freybe brand Ham Suelze – Frebe being the same distributor of the salmonella headcheese – but no mention was made of who produced the mystery ham, and CFIA added there were no reported illnesses associated with the consumption of this product.
I'm guessing the Toronto Star made some phone calls, and on Saturday published a story reporting that G. Brandt Meat Packers Ltd. was closed for cleaning and that, "all Brandt cooked meat products bearing Establishment number 164 produced from May 30 up to and including July 30 are affected" and were potentially contaminated with either salmonella or listeria or both.
Later on July 31, CFIA published a huge list of recalled products all from the Brandt plant, and said the products may be contaminated with "foodborne pathogens" and insisted again that no one had gotten sick.
So later on July 31, 2010, the Public Health Agency of Canada issued its own release, stating,
"The Public Health Agency of Canada and the Canadian Food Inspection Agency (CFIA) is advising Canadians to avoid eating the cooked ready-to-eat meat products manufactured by G. Brandt Meat Products Ltd. listed in the CFIA recall notice.
"The only illnesses associated to date with Brandt products have been caused by Salmonella Chester in Freybe brand headcheese.
"Avoiding eating these products is especially important for Canadians at high risk of getting seriously ill from food-borne (sic, other agencies spell it foodborne) illness:
People 60 years and older.
Very young children.
People with weakened immune systems, such as those undergoing cancer treatment or who have HIV/AIDS or other chronic medical conditions.
Pregnant women, due to risk of harm to the fetus."
Besides terrible grammar, why hasn't PHAC, or Health Canada, or CFIA said anything about the morons at Toronto's Sick Kids' Hospital who said that pregnant women could eat all the cold-cuts and ready-to-eat foods they want. This is wrong and dangerous.
A cluster of Samonella Chester was made publicly known by B.C. health types on July 14. It took until on or about July 30, 2010, for the feds to shut down the Toronto-based manufacturer. My guess is the plant had serious food safety issues. But that's just a guess. The bureaucrats will never tell Canadians. And if they do, they'll obfuscate, delay, patronize and pander.
Or just get it wrong.
http://barfblog.foodsafety.ksu.edu/blog/140303/09/07/22/food-safety-culture-more-fashion-fact-posers
http://barfblog.foodsafety.ksu.edu/blog/143122/10/07/14/several-sick-salmonella-bc-headcheese
http://barfblog.foodsafety.ksu.edu/blog/143267/10/07/23/headcheese-sickens-18-ontario-and-bc-salmonella
http://www.inspection.gc.ca/english/corpaffr/recarapp/2010/20100728e.shtml
http://www.thestar.com/news/gta/article/842710--mississauga-meat-plant-closed-for-cleaning-after-third-recall?bn=1
http://www.inspection.gc.ca/english/corpaffr/recarapp/2010/20100731e.shtml
http://barfblog.foodsafety.ksu.edu/blog/143453/10/07/31/g-brandt-meat-packers-ltd-recall
http://www.marketwire.com/press-release/Public-Health-Agency-of-Canada-Note-to-Editors-1298338.htm
http://barfblog.foodsafety.ksu.edu/blog/142403/10/06/02/really-big-nosestretcher-alert-leading-toronto-hospital-says-cold-cuts-raw-fish
G. Brandt Meat Packers Ltd. recall
31.jul.10
barfblog
Sol Erdozain
http://barfblog.foodsafety.ksu.edu/blog/143453/10/07/31/g-brandt-meat-packers-ltd-recall
Ready-to-eat meat products from the above mentioned meat packer company are being recalled due to foodborne pathogens.
The press release from the CFIA did not mention which foodborne pathogens were involved, or where exactly the products were distributed.
They do mention that some of the meat may not have the original brand or product name so, "persons who may have purchased these products and do not know the original brand and/or product name are advised to check with their retailer or supplier to determine if they have the affected product."
The press release with a list of the products can be found at:
http://www.inspection.gc.ca/english/corpaffr/recarapp/2010/20100731e.shtml
CANADA: Health hazard alert: Certain ready-to-eat cooked meat products from G. Brandt meat packers (est. 164) may contain foodborne pathogens
31.jul.10
CFIA
http://www.inspection.gc.ca/english/corpaffr/recarapp/2010/20100731e.shtml
OTTAWA -- The Canadian Food Inspection Agency (CFIA) and G. Brandt Meat Packers Ltd. are warning the public not to consume the ready-to-eat cooked meat products described below because they may be contaminated with foodborne pathogens.
All codes of the following products, bearing Establishment number 164, are affected by this alert:
Brand
Product
Borges
Smoked Black Forest Style Ham
Brandt
All Veal Bologna
All Veal Lyoner Sausage
All Veal Wiener
Bacon Wrapped Pork Loin
Bavarian Meat Loaf
Beerwurst Sausage
Black Forest Style Salami
Black Forest Style Turkey Breast
Blood Sausage
Blood Sausage Rings
Bologna Rings
Boris Sausage
Chef Style Roast Beef
Chicken, smoked (whole)
Classic Pannonia Ham Hungarian Style
Cooked All-Beef Salami
Cooked German Bratwurst
Cooked Ham (round)
Cooked Jellied Pork Tongue
Cooked Roast Beef
Csabai Sausage (mild)
Dutch Meat Loaf
Estonian Cooked Salami
Flat Smoked Turkey Breast
Gaenseleberwurst (Goose Meat and Pork Liver Pate)
Gammon Ham
Garlic Bologna
Glazed Cognac Pate
Glazed Liver Pate
Gourmet Liversausage with Herbs
Ham Kolbassa
Homemade Style Liversausage
Honey Maple Smoked Ham
Hot Pepperoni
Jagdwurst Sausage
Jalapeno Meat Pate
Jalapeno Sausage with Cheese
Jellied Beef Tongue
Kabanossa Sausage
Knackwurst
Kolbassa Meat Loaf
Kolbassa Sausage
Kosher Style Corned Beef
Krakovska Sausage
Landjaeger Sausage
Liversausage, coarse
Liversausage, fine
Meat Macaroni and Cheese Loaf
Meat Olive and Pimento Loaf
Mini Black Forest Style Ham
Mini Cheesewurst Sausage
Mini Cheesewurst Sausage (Farmer Style)
Mini Farmer Sausage
Montreal Style Smoked Meat
Muenchner Weisswurst Sausage
New York Style Pastrami
Oven Baked Glazed Liver Pate with Peppercorns
Pepper and Garlic Ham
Pepperoni
Pizza Meat Loaf with Cheese and Diced Peppers
Pizza Pepperoni
Polish Sausage
Polish Style Ham
Premium Garlic Roast Beef
Premium Kolbassa Sausage
Premium Oven Roast Chicken Breast
Premium Oven Roast Turkey Breast
Premium Smoked Boneless Pork Loin
Proscuitto Cotto Ham
Ruegenwalder Teewurst Sausage, fine
Sliced Turkey Pepperoni
Smoked Beef Tongues
Smoked Black Forest Style Ham
Smoked Chicken Breast
Smoked Chicken Legs
Smoked Farmer Sausage
Smoked Hungarian Csabai
Smoked Hungarian Farmer Sausage
Smoked Mini Farmer Sausages
Smoked Pig Ears
Smoked Pig Feet
Smoked Pig Tails
Smoked Pork Butt
Smoked Pork Hocks
Smoked Pork Jowls
Smoked Pork Loin, Bone-in
Smoked Pork Tongues
Smoked Side Bacon
Smoked Turkey Breast (rolls)
Smoked Veal Ribs
Spiced Ham Sausage
Summer Sausage
Summer Sausage (cooked)
Swiss Lyoner Sausage
Swiss Style Veal Bratwurst
Thueringer Sausage
Thueringer Sausage Homemade Style
Tongue and Blood Sausage
Turkey and Veal Sausage with Olives and Peppers
Turkey Drumsticks, smoked
Turkey Knackwurst
Turkey Kolbassa
Turkey Kolbassa Loaf
Turkey Pepperoni
Turkey Thighs, smoked
Vienna Cooked Salami Sausage
Westfalian Mettwurst Sausage
Wiener
Longo's
Black Forest Ham
Black Forest Style Turkey Breast
Mini Black Forest Style Ham
Montreal Style Smoked Meat
Our Premium Smoked Chicken Breast
Oven Roasted Chicken Breast (nitrite free)
Oven Roasted Turkey Breast (nitrite free)
Premium Honey Maple Black Forest Ham
Sirloin Tip Roast Beef
Smoked Chicken Breast (nitrite free)
The Smoke Master Chicken, smoked (whole)
Turkey Thighs, smoked
The affected products have been distributed nationally.
These ready-to-eat cooked meat products may have been sold pre-packaged under the brands listed above. They may also have been sold at deli counters and the original brand or exact product name may not have been transferred to the consumer packages. Persons who may have purchased these products and do not know the original brand and/or product name are advised to check with their retailer or supplier to determine if they have the affected product.
There have been no reported illnesses associated with the consumption of these products.
Food contaminated with foodborne pathogens may not look or smell spoiled. Consumption of food contaminated with these organisms may cause foodborne illness, sometimes called food poisoning. Symptoms vary by organism, but can include nausea, vomiting, diarrhoea, abdominal pain, fever, headache, dizziness and neck stiffness. Young children, pregnant women, the elderly and people with weakened immune systems may be more at risk.
The manufacturer, G. Brandt Meat Packers Ltd, Brampton, ON, is voluntarily recalling the affected products from the marketplace. The CFIA is monitoring the effectiveness of the recall.
For more information, consumers and industry can call one of the following numbers:
G. Brandt Meat Packers at 905-279-4469 ext. 227; or
CFIA at 1-800-442-2342 / TTY 1-800-465-7735 (8:00 a.m. to 8:00 p.m. Eastern time, Monday to Friday).
Farmers in DENMARK adjust to livestock antibiotic ban
01.aug.10
Des Moines Register
Philip Brasher
http://www.desmoinesregister.com/article/20100801/BUSINESS01/8010347/Farmers-in-Denmark-adjust-to-livestock-antibiotic-ban
Denmark is to hogs in Europe what Iowa is in the United States. So the Danes can provide lessons for U.S. farmers and the Obama administration when it comes to restricting the use of antibiotics on hog farms. The nation banned the use of antibiotics for growth promotion in hogs in the 1990s, a step that the Obama administration is proposing for U.S. farms. That move cut antibiotic use by 40 percent.
Denmark next halted the use of antibiotics for anything other than treating ill animals. Farms could no longer give antibiotics to young pigs to prevent them from getting ill, a practice that became common decades ago in the United States and Europe as pigs were weaned earlier so farms could get as many litters as possible from their sows. The second restriction resulted in an actual increase in total antibiotic use as farmers found themselves treating more sick pigs, a fact that's often cited by the U.S. industry in arguing against restrictions on the drugs' use.
Danish farmers have been forced to make changes in their operations, including keeping newborn pigs with their mothers for a week longer, to try to protect them from getting ill.
Still, antibiotic usage has increased in recent years faster than hog production has grown, a Danish food safety official told a U.S. House committee recently. Per Henriksen, a veterinarian, told the panel the government is flagging farms that exceed a certain level of antibiotics and requiring them to cut back.
Climate change and food safety: A review
24.jul.10
Food Research International
M.C. Tirado, R. Clarke, L.A. Jaykus, A. McQuatters-Gollop and J.M. Frank
http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T6V-50M1RS4-1&_user=10&_coverDate=07%2F24%2F2010&_rdoc=1&_fmt=high&_orig=search&_sort=d&_docanchor=&view=c&_acct=C000050221&_version=1&_urlVersion=0&_userid=10&md5=c93eb244ddfabd4414b80e497282622f
Abstract
Climate change and variability may have an impact on the occurrence of food safety hazards at various stages of the food chain, from primary production through to consumption. There are multiple pathways through which climate related factors may impact food safety including: changes in temperature and precipitation patterns, increased frequency and intensity of extreme weather events, ocean warming and acidification, and changes in contaminants' transport pathways among others. Climate change may also affect socio-economic aspects related to food systems such as agriculture, animal production, global trade, demographics, human behaviour, etc. which all influence food safety.
This paper reviews the potential impacts of predicted changes in climate on food contamination and food safety at various stages of the food chain and identifies adaptation strategies and research priorities to address food safety implications of climate change. The paper concludes that there is a need for intersectoral and international cooperation to better understand the changing food safety situation and in developing and implementing adaptation strategies to address emerging risks associated with climate change.
OHIO: P&G expands voluntary limited recall of specialized dry pet foods due to possible health risk
30.jul.10
PR Newswire
P&G Pet Care
http://www.prnewswire.com/news-releases/pg-expands-voluntary-limited-recall-of-specialized-dry-pet-foods-due-to-possible-health-risk-99668369.html?utm_source=twitterfeed&utm_medium=twitter
CINCINNATI --The Procter & Gamble Company (P&G) (NYSE: PG) is voluntarily expanding its recall to include veterinary and some specialized dry pet food as a precautionary measure because it has the potential to be contaminated with salmonella. No salmonella-related illnesses have been reported.
(Photo http://photos.prnewswire.com/prnh/20100730/LA43915-a)
(Photo: http://www.newscom.com/cgi-bin/prnh/20100730/LA43915-a)
(Photo: http://photos.prnewswire.com/prnh/20100730/LA43915-b)
(Photo: http://www.newscom.com/cgi-bin/prnh/20100730/LA43915-b)
(Photo: http://photos.prnewswire.com/prnh/20100730/LA43915-c)
(Photo: http://www.newscom.com/cgi-bin/prnh/20100730/LA43915-c)
(Photo: http://photos.prnewswire.com/prnh/20100730/LA43915-d)
(Photo: http://www.newscom.com/cgi-bin/prnh/20100730/LA43915-d)
(Photo: http://photos.prnewswire.com/prnh/20100730/LA43915-e)
(Photo: http://www.newscom.com/cgi-bin/prnh/20100730/LA43915-e)
The following dry pet food products are included:
Product Name
Version
"Best-By" Dates
UPC Codes
Iams Veterinary Dry Formulas
All dry sizes and varieties
01Jul10 – 01Dec11
All UPC Codes
Eukanuba Naturally Wild
All dry sizes and varieties
01Jul10 – 01Dec11
All UPC Codes
Eukanuba Pure
All dry sizes and varieties
01Jul10 – 01Dec11
All UPC Codes
Eukanuba Custom Care Sensitive Skin
All dry sizes
01Jul10 – 01Dec11
All UPC Codes
The affected products are sold in veterinary clinics and specialty pet retailers throughout the United States and Canada. No canned food, biscuits/treats or supplements are affected by this announcement. A full listing of UPC codes can be found at www.iams.com.
These products are made in a single, specialized facility. In cooperation with FDA, P&G determined that some products made at this facility have the potential for salmonella contamination. As a precautionary measure, P&G is recalling all products made at this facility.
Consumers who have purchased the specific dry pet foods listed should discard them. People handling dry pet food can become infected with Salmonella, especially if they have not thoroughly washed their hands after having contact with surfaces exposed to this product. Healthy people infected with Salmonella should monitor themselves for some or all of the following symptoms: nausea, vomiting, diarrhea or bloody diarrhea, abdominal cramping and fever. Rarely, Salmonella can result in more serious ailments including arterial infections, endocarditis, arthritis, muscle pain, eye irritation and urinary tract symptoms. Consumers exhibiting these signs after having contact with this product should contact their healthcare providers.
Pets with Salmonella infections may have decreased appetite, fever and abdominal pain. If left untreated, pets may be lethargic and have diarrhea or bloody diarrhea, fever and vomiting. Infected but otherwise healthy pets can be carriers and infect other animals or humans. If your pet has consumed the recalled product and has these symptoms, please contact your veterinarian.
For further information or a product replacement or refund call P&G toll-free at 877-340-8823
(Monday – Friday, 9:00 AM to 6:00 PM EST).
GEORGIA: Restaurant inspection scores
28.jul.10
AM 1180
http://www.chattooga1180.com/index.php?option=com_content&task=view&id=14167&Itemid=1
The following restaurants received these scores over the past week from the Chattooga County Health Department:
EG's Great Eats
10626 COMMERCE ST SUMMERVILLE, GA 30747 July 19, 2010 Score: 69, Grade:U
M-n-M's Twist and Shake
33 A MARVIN AVE SUMMERVILLE, GA 30747
July 23, 2010 Score: 90, Grade: A
McDonald's
11240 HIGHWAY 27 SUMMERVILLE, GA 30747
July 20, 2010 Score: 90, Grade:A
Pops Place
10020 COMMERCE ST SUMMERVILLE, GA 3074 July 20, 2010 Score: 83, Grade:B
To learn more about the inspections and see inspection reports log onto:
http://www.nwgapublichealth.org/env/chattooga/index.htm
Should you have any complaints regarding any permitted food service or tourist accommodation operating in Chattooga County, please feel free to register that complaint with the Chattooga County Environmental Health Department by calling (706) 857-3377.
VIRGINIA: Staunton restaurant inspections
01.aug.10
NewsLeader.com
http://www.newsleader.com/article/20100801/NEWS01/8010327
Inn At Old Virginia
1329 Commerce Road
Facility type: Full-service restaurant
Inspection type: Routine
Inspection date: July 9
Critical violations: 0
Noncritical violations: 0
No violations were found during the inspection.
Comments: The kitchen was very clean and organized. The kitchen is currently serving breakfast only to guests. An employee health policy was available. A pocket guide for food service operators was issued. ServSafe information was made available. Information was provided on consumer advisory and date marking. The kitchen is primarily used by outside licensed caterers for events held on property.
Emilio's Italian Restaurant
23 E. Beverly St.
Facility type: Full-service restaurant
Inspection type: Routine
Inspection date: July 14
Critical violations: 1
Noncritical violations: 1
There was a carton of storage bags in the basin of the kitchen hand washing sink that is located nearest to the three-compartment sink. There was no hand washing soap at this hand washing sink.
Level: Critical (corrected during inspection)
Details: We require that both of the kitchen hand washing sinks be easily available for hand washing at all times. We need to do everything possible to encourage frequent and whenever necessary hand washing. This violation was immediately corrected by the establishment management.
The wall to the immediate right of the three-compartment sink in the kitchen was no longer smooth and was no longer easily cleanable at the bacterial level.
Level: Noncritical
Details: We require that all walls, floors and ceilings in kitchen areas be maintained so that they are smooth and easily cleanable. This wall needs to be resurfaced and repainted. We suggest replacing the dry wall areas around the three-compartment sink with steel or we suggest that plexiglass splash guards be installed over the new wall surfaces if painted dry wall is used around the three-compartment sink..
Comments: No food temperature problems were observed.
— www.healthspace.ca/Clients/VDH/ CShenandoah/CShenandoah_Website.nsf
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