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bites.aug.12/10
Not just a recall, an outbreak: 7 sick with typhoid from frozen mamey pulp in shakes or smoothies
2007 U.S. outbreak stats published; norovirus tops the list
CDC report looks at foods and foodborne agents associated with outbreaks in the UNITED STATES
Surveillance for foodborne disease outbreaks --- UNITED STATES, 2007
CFA statement on FDA Food Safety Modernization Act
PENNSYLVANIA: Erie County restaurant inspections: Aug. 5 to 11
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Not just a recall, an outbreak: 7 sick with typhoid from frozen mamey pulp in shakes or smoothies
12.aug.10
barfblog
Doug Powell
http://www.barfblog.com/blog/143633/10/08/13/not-just-recall-outbreak-7-sick-typhoid-frozen-mamey-pulp-shakes-or-smoothies
Associated Press reported today a rare U.S. outbreak of typhoid fever has been linked to a frozen tropical fruit product used to make smoothies.
Seven cases have been confirmed — three in California and four in Nevada. Two more California cases are being investigated. Five people were hospitalized, according to the Centers for Disease Control and Prevention.
The CDC said five of the victims drank milkshakes or smoothies made with frozen mamey fruit pulp. Four of them used pulp sold by Goya Foods Inc. of Secaucus, N.J.
Mamey is a sweet, reddish tropical fruit grown mainly in Central and South America. It is also known as zapote or sapote. It is peeled and mashed to make pulp, the CDC said.
The company has recalled packages of the pulp, sold in mostly western states. That press release said "no illnesses have been reported to date in connection with Goya brand Mamey Pulp."
Oops.
A sample from one package found in Las Vegas tested positive for the bacteria that causes typhoid, the Food and Drug Administration reported Wednesday.
http://www.google.com/hostednews/ap/article/ALeqM5hUdZFMg1oMUG0uTsbkU36GjU_mDgD9HI6AB01
http://www.fda.gov/Safety/Recalls/ucm222223.htm
2007 U.S. outbreak stats published; norovirus tops the list
12.aug.10
barfblog
Ben Chapman
http://barfblog.com/blog/143632/10/08/12/2007-us-outbreak-stats-published-norovirus-tops-list
I spoke to a room full of restaurant managers yesterday and shared stories about outbreaks. Stats are great, but I find that what helps me connect best with front-line staff are the stories of real people like Mason Jones and Stephanie Smith, and their families, who have to deal with the consequences of foodborne illness everyday. We see at least a couple of outbreaks reported publicly each week and while not each have tragic endings, there are thousands of people affected.
Earlier this week I saw Rob Tauxe from CDC talk about how through Pulsenet, CDC sees on average, around 25 clusters of foodborne illness pathogens every week. Many of those outbreaks go unsolved due to a lack of data and resources Today CDC released the 2007 Outbreaknet report detailing the trends on almost 1100 foodborne illness outbreaks that year.
A CDC press release states:
"Knowing more about what types of foods and foodborne agents have caused outbreaks can help guide public health and the food industry in developing measures to effectively control and prevent infections and help people stay healthy," said Chris Braden, acting director of the CDC's Division of Foodborne, Waterborne and Environmental Diseases.
Despite health officials' efforts, the cause of an outbreak—either the food or the foodborne agent responsible—often cannot be determined or confirmed. This most commonly is the case when the outbreak is small. Of 1,097 reported outbreaks in 2007, 497 (or 45 percent) confirmed that one foodborne agent was responsible and in an additional 12 outbreaks more than one foodborne agent was responsible. Thus, in more than half of the outbreaks, a foodborne agent was not identified. Norovirus was the most frequently confirmed foodborne agent (39 percent), followed by Salmonella (27 percent).
From the report itself:
Although most foodborne illnesses are sporadic, investigations of those that occur as part of recognized outbreaks provide insights into the agents, food vehicles, and food handling practices that lead to foodborne illness. Unlike laboratory-based surveillance systems, in which the sources of illnesses are rarely reported, the investigation and reporting of outbreaks provides important epidemiologic information that can be used to inform food safety policy.
And they provide the concrete examples that are effective in changing behavior. Outbreaks suck, especially for those who are affected, but when they do happen, sharing the outcomes of the investigation can be powerful in reducing the chance that a similar event happens again to someone else.
http://www.cdc.gov/media/pressrel/2010/r100812.htm?s_cid=mediarel_r100812
http://www.cdc.gov/mmwr/preview/mmwrhtml/mm5931a1.htm?s_cid=mm5931a1_w
CDC report looks at foods and foodborne agents associated with outbreaks in the UNITED STATES
12.aug.10
CDC
http://www.cdc.gov/media/pressrel/2010/r100812.htm?s_cid=mediarel_r100812
Nearly 1,100 foodborne outbreaks reported nationally in 2007
A total of 1,097 foodborne disease outbreaks were reported in 2007 to the Centers for Disease Control and Prevention, according to a CDC analysis. State investigators reported 21,244 illnesses and 18 deaths as a result of these outbreaks. The report also provides the most recent data on how many illnesses were linked to specific types of foods.
"Knowing more about what types of foods and foodborne agents have caused outbreaks can help guide public health and the food industry in developing measures to effectively control and prevent infections and help people stay healthy," said Chris Braden, acting director of the CDC's Division of Foodborne, Waterborne and Environmental Diseases.
Despite health officials' efforts, the cause of an outbreak—either the food or the foodborne agent responsible—often cannot be determined or confirmed. This most commonly is the case when the outbreak is small. Of 1,097 reported outbreaks in 2007, 497 (or 45 percent) confirmed that one foodborne agent was responsible and in an additional 12 outbreaks more than one foodborne agent was responsible. Thus, in more than half of the outbreaks, a foodborne agent was not identified. Norovirus was the most frequently confirmed foodborne agent (39 percent), followed by Salmonella (27 percent).
Foodborne disease outbreaks due to norovirus occur most often when infected food handlers do not wash their hands well after using the toilet; outbreaks due to salmonella occur most often when foods are contaminated with animal feces. Contaminated foods are often of animal origin, such as beef, poultry, milk, or eggs. But any food, including vegetables, may become contaminated. Thorough cooking kills Salmonella.
The report states that in the 235 outbreaks where one food commodity was identified, the largest number of illnesses listed poultry (691 illnesses), beef (667 illnesses), and leafy vegetables (590 illnesses) as the cause. The CDC tracks 17 food commodity categories. A full listing of the number of illnesses associated with each of the categories is available at: www.cdc.gov/outbreaknet/surveillance_data.html.
To prevent foodborne illnesses, CDC recommends that consumers and food handlers appropriately clean, separate, cook and chill foods. For more details, visit www.foodsafety.gov.
The full report, "Surveillance for Foodborne Disease Outbreaks — United States, 2007" appears in this week′s edition of CDC's Morbidity and Mortality Weekly Report, and is available online at www.cdc.gov/mmwr.
Direct access to the Foodborne Outbreak Online Database (FOOD), a searchable database of outbreaks reported to CDC between 1998 and 2007 is available at: http://wwwn.cdc.gov/foodborneoutbreaks/.
Surveillance for foodborne disease outbreaks --- UNITED STATES, 2007
13.aug.10
CDC
http://www.cdc.gov/mmwr/preview/mmwrhtml/mm5931a1.htm?s_cid=mm5931a1_x
Foodborne agents cause an estimated 76 million illnesses annually in the United States (1). Outbreak surveillance provides insights into the causes of foodborne illness, types of implicated foods, and settings of foodborne infections that can be used in food safety strategies to prevent and control foodborne disease. CDC collects data on foodborne disease outbreaks submitted from all states and territories. This report summarizes epidemiologic data for the 1,097 reported outbreaks occurring during 2007 (the most recent finalized data), which resulted in 21,244 cases of foodborne illness and 18 deaths. Among the 497 foodborne outbreaks with a laboratory-confirmed single etiologic agent reported, norovirus was the most common cause, followed by Salmonella. Among the 18 reported deaths, 11 were attributed to bacterial etiologies (five Salmonella, three Listeria monocytogenes, two Escherichia coli O157:H7, and one Clostridium botulinum), two to viral etiologies (norovirus), and one to a chemical (mushroom toxin). Four deaths occurred in outbreaks with unknown etiologies. Among the 235 outbreaks attributed to a single food commodity, poultry (17%), beef (16%), and leafy vegetables (14%) were most often the cause of illness. Public health, regulatory, and agricultural professionals can use this information when creating targeted control strategies and to support efforts to promote safe food preparation practices among food employees and the public.
A foodborne disease outbreak is defined as the occurrence of two or more similar illnesses resulting from ingestion of a common food. State, local, and territorial health departments use a standard, Internet-based form to voluntarily submit reports of foodborne outbreaks to the Foodborne Disease Outbreak Surveillance System, and a toolkit for investigation and reporting of outbreaks is used to guide reporting officials.*
This report includes outbreaks occurring in 2007 and reported to CDC by May 3, 2010. Population-based rates of reported outbreaks were calculated for each state using U.S. Census estimates of the 2007 state populations.† Reported outbreak data include the number of illnesses, hospitalizations, and deaths associated with each outbreak; the etiologic agent, either confirmed or suspected§; and the implicated food vehicle. CDC classifies implicated foods into the following 17 food commodities: finfish, crustaceans, mollusks, dairy, eggs, beef, game, pork, poultry, grains-beans, oils-sugars, fruits-nuts, fungi, leafy vegetables, root vegetables, sprouts, and vegetables from a vine or stalk (2). Outbreaks in which the reported food vehicle contained ingredients from only one commodity were assigned to that commodity; those in which the reported food vehicle contained ingredients from more than one commodity, could not be grouped in one of the 17 commodities (e.g., coffee, alcohol), or contained insufficient information for commodity assignment were not attributed to any commodity.
Public health officials from 48 states, Puerto Rico, and the District of Columbia reported 1,097 foodborne disease outbreaks; multistate outbreaks involving two additional states (Montana and Nevada) were reported indirectly (Figure). The number of foodborne disease outbreaks (1,097) reported to CDC in 2007 was 8% lower than the annual average (1,193) reported for 2002--2006, and the number of outbreak-related illnesses (21,244 versus 25,079) was 15% lower. The number of outbreaks reported by each state or territory during 2007 varied from 0 to 149 (median: 0.30 outbreaks per 100,000 population; range: 0.03--1.90). A confirmed or suspected single etiologic agent was identified in 698 (64%) outbreaks (497 confirmed, 201 suspected), resulting in 15,477 (73%) illnesses (Table 1). Among the 363 outbreaks with an unknown etiology (5,122 illnesses), 257 outbreaks (71%) with 3,904 illnesses (76%) also had an unknown food vehicle. Outbreaks in which few persons became ill were more likely to have an unknown etiology. Among the 146 outbreaks in which no more than two persons became ill, 51% had no confirmed or suspected etiology. In contrast, no confirmed or suspected etiology was identified for 40% of 346 outbreaks involving three to seven illnesses, 30% of the 89 outbreaks involving eight or nine illnesses, and 24% of the 519 outbreaks involving 10 or more illnesses. The most common reasons reported for not identifying an etiology or food vehicle were 1) delayed reporting of illnesses to the health department, 2) too many food items were consumed by ill persons to identify a single food as the contaminated vehicle, and 3) human or food sample test results were unavailable, either because samples could not be obtained or because tests were negative for the pathogens evaluated.
Among the 497 outbreaks (12,767 illnesses) with a confirmed single etiologic agent, bacteria caused 259 (52%) outbreaks with 6,441 (50%) illnesses, viruses caused 199 (40%) outbreaks with 6,120 (48%) illnesses, chemical agents caused 34 (7%) outbreaks with 141 (1%) illnesses, and parasites caused five (1%) outbreaks with 65 (1%) illnesses. Norovirus was the most common cause of illness, accounting for 193 (39%) of the confirmed single-etiology outbreaks and 97% of those caused by viruses. Salmonella was the second most common, causing 136 (27%) confirmed single-etiology outbreaks and 53% of those attributed to bacteria. Among Salmonella serotypes identified, Enteritidis was the most common, causing 28 confirmed single-etiology outbreaks with 555 illnesses. Shiga toxin-producing E. coli (STEC) caused 40 of the confirmed single-etiology outbreaks (15% of those attributed to bacteria), of which 39 were caused by serogroup O157.
Among the 18 multistate foodborne disease outbreaks (i.e., outbreaks in which exposure to the etiologic agent or agents occurred in more than one state), 10 were attributed to Salmonella, six to E. coli O157:H7, one to C. botulinum, and one to norovirus. Foods associated with multistate Salmonella outbreaks included commercially-processed frozen pot pies (401 illnesses, three deaths), commercially-processed vegetable snacks (87 illnesses), eggs (81 illnesses), spinach/lettuce (76 illnesses), beefsteak tomatoes (65 illnesses), raw tuna (44 illnesses), ground beef (43 illnesses), cheese (20 illnesses), alfalfa sprouts (15 illnesses), and raw fresh basil (11 illnesses). Of the six multistate outbreaks of E. coli O157:H7 infection, the vehicle for five was ground beef (117 illnesses) and the vehicle for one was commercially-processed frozen pepperoni pizzas (27 illnesses). The vehicle for the C. botulinum toxin outbreak (eight illnesses) was commercially canned hotdog chili sauce. The one multistate outbreak caused by norovirus was associated with raw oysters (40 illnesses).
A food vehicle was identified in 470 (43%) outbreaks associated with 9,818 illnesses, of which 235 (50%) with 4,119 (42%) illnesses were linked to a food vehicle with ingredients limited to only one of the 17 commodities (Table 2). The commodities most commonly implicated in outbreaks were finfish (41 outbreaks), poultry (40 outbreaks), and beef (33 outbreaks); the commodities associated with the most illnesses were poultry (691 illnesses), beef (667 illnesses), and leafy vegetables (590 illnesses). The pathogen-commodity pairs responsible for the most outbreak-related illnesses were norovirus in leafy vegetables (315 illnesses), E. coli O157:H7 in beef (298 illnesses), and Clostridium perfringens in poultry (281 illnesses).¶
Two of the three largest reported outbreaks in 2007 were caused by Salmonella. The vehicles were hummus (802 illnesses) and commercially-processed frozen pot pies (401 illnesses and three deaths). The second largest outbreak was caused by norovirus at a conference hotel (526 illnesses); several shared food items were the suspected vehicles. The largest outbreaks assigned to a single food commodity were caused be a chicken dish contaminated with C. perfringens (132 illnesses), leafy vegetable salad contaminated with norovirus (128 illnesses), chili beans contaminated with C. perfringens (125 illnesses), and beef contaminated with E. coli O157:H7 (124 illnesses).
Reported by
A Boore, PhD, KM Herman, MSPH, AS Perez, MPH, CC Chen, MPH, DJ Cole, DVM, PhD, BE Mahon, MD, PM Griffin, MD, IT Williams, PhD, Enteric Diseases Epidemiology Br, Div of Foodborne, Waterborne, and Environmental Diseases, National Center for Emerging and Zoonotic Infectious Diseases; AJ Hall, DVM, Epidemiology Br, Div of Viral Diseases, National Center for Immunization and Respiratory Diseases, CDC.
Editorial Note
Many factors in detection and reporting likely contribute to variation in the annual rate of outbreaks reported by states. However, the emergence of two new norovirus strains in 2006 likely resulted in a relative increase in norovirus outbreaks in 2006 and early 2007 (3,4). Subsequently, increased population immunity to these new strains might have contributed to the relative decrease in norovirus outbreaks in 2007. This pattern of emergence of new norovirus strains corresponding with a spike in norovirus outbreaks appears to occur worldwide approximately every 2--3 years (5). The overall decrease in reported outbreaks in 2007 largely resulted from a reduction in the proportion caused by norovirus. The number of outbreaks caused by bacterial agents in 2007 was similar to the 2002--2006 average.
Despite the decrease in 2007, norovirus was still the leading cause of reported outbreaks and outbreak-related illnesses. Norovirus contamination can occur before the point of food preparation and service, as indicated by recent multistate and international norovirus outbreaks associated with oysters, raspberries, and delicatessen meat (6--8). The large number of norovirus foodborne outbreaks indicates a need for continued attention to preventing food contamination by food employees who come into contact with ready-to-eat foods. Norovirus outbreaks are thought to largely result from contamination of food via the unwashed or improperly washed hands of food workers shedding norovirus in their stools. Enhanced food safety training for food employees that work with ready-to eat foods, and the presence of a certified food protection manager in food service and retail establishments, as recommended by the Food and Drug Administration's (FDA) Food Code,** might help to reduce the number of outbreaks and outbreak-related illnesses resulting from contamination in food service establishments, if adopted by all states and territories. To date, 49 of 50 states and three of six U.S. territories have adopted codes patterned after versions of the FDA Food Code (9), but the specific components of individual state regulations vary.
The findings in this report are subject to at least four limitations. First, only a small proportion of all foodborne illnesses reported each year are identified as associated with outbreaks. For example, in FoodNet sites during 2007, only 5.4% of Salmonella illnesses reported to CDC were part of a recognized outbreak (10). Some illnesses reported as sporadic likely are not recognized as being part of a reported outbreak or are part of undetected outbreaks. All outbreak-associated illnesses might not be identified during an investigation, and smaller outbreaks might not come to the attention of public health authorities. Second, because of competing priorities in health departments, not all recognized clusters of illness are investigated or reported to CDC. Third, many reported outbreaks had an unknown etiology, an unknown food vehicle, or both, and conclusions drawn from outbreaks with a confirmed or suspected etiology or food vehicle might not apply to outbreaks of unknown etiology or food source. Finally, CDC's outbreak surveillance database is dynamic; reporting agencies can submit new reports and can change or delete previous reports at any time as new information becomes available. Therefore, the results of this analysis represent data available at a single point in time and might differ from those published earlier or subsequently.
Although most foodborne illnesses are sporadic, investigations of those that occur as part of recognized outbreaks provide insights into the agents, food vehicles, and food handling practices that lead to foodborne illness. Unlike laboratory-based surveillance systems, in which the sources of illnesses are rarely reported, the investigation and reporting of outbreaks provides important epidemiologic information that can be used to inform food safety policy. For example, recognition of E. coli O157:H7 infections caused by contaminated ground beef in the early 1990s led to regulatory and industry interventions that contributed to a decline in E. coli O157:H7 contamination of ground beef. Determining the etiologic agent and the food vehicle for small outbreaks is inherently more difficult because fewer affected persons are available to provide clinical specimens and food histories. However, even when no etiology or food vehicle is confirmed as the cause of foodborne illnesses, the investigative process provides health departments the opportunity to detect and remedy problems with food storage, preparation, and service that might prevent future outbreaks. Further information on foodborne disease outbreaks, including the Foodborne Outbreak Online Database (FOOD), is available at http://www.cdc.gov/foodborneoutbreaks.
Acknowledgments
The findings in this report are based, in part, on contributions by state, territorial, tribal, and local health departments.
References
Mead PS, Slutsker L, Dietz V, et al. Food-related illness and death in the United States. Emerg Inf Dis 1999;5:607--25.
Painter JA, Ayers T, Woodruff R, et al. Recipes for foodborne outbreaks: a scheme for categorizing and grouping implicated foods. Foodborne Pathog Dis 2009;6:1259--64.
CDC. Norovirus activity---United States, 2006--2007. MMWR 2007;56:842--6.
CDC. Surveillance for foodborne disease outbreaks---United States, 2006. MMWR 2009;58:609--15.
Siebenga JJ, Vennema H, Zheng DP, et al. Norovirus illness is a global problem: emergence and spread of norovirus GII.4 variants, 2001--2007. J Infect Dis 2009;200:802--12.
Korsager B, Hede S, Boggild H, Bottiger BE, Molbak K. Two outbreaks of norovirus infections associated with the consumption of imported frozen raspberries, Denmark, May--June 2005. Euro Surveill 2005;10:E050623.1.
Dowell SF, Groves C, Kirkland KB, et al. A multistate outbreak of oyster-associated gastroenteritis: implications for interstate tracing of contaminated shellfish. J Infect Dis 1995;171:1497--503.
Malek M, Barzilay E, Kramer A, et al. Outbreak of norovirus infection among river rafters associated with packaged delicatessen meat, Grand Canyon, 2005. Clin Infect Dis 2009;48:31--7.
Food and Drug Administration. Real progress in food code adoptions. Silver Spring, MD: Food and Drug Administration; 2010. Available at http://www.fda.gov/food/foodsafety/retailfoodprotection/federalstatecooperativeprograms/ucm108156.htm#adopt. Accessed August 5, 2010.
CDC. FoodNet 2007 surveillance report. Atlanta, GA: US Department of Health and Human Services, CDC; 2009. Available at http://www.cdc.gov/foodnet/annual/2007/2007_annual_report_508.pdf . Accessed May 5, 2010.
* The reporting form is available via the National Outbreak Reporting System at http://www.cdc.gov/outbreaknet/nors; the toolkit is available at http://www.cdc.gov/outbreaknet/references_resources.
† US Census Bureau. Population, population change and estimated components of population change: April 1, 2000 to July 1, 2008. Available at http://www.census.gov/popest/datasets.html.
§ Available at http://www.cdc.gov/outbreaknet/references_resources/guide_confirming_diagnosis.html.
¶ Additional data on foodborne disease outbreaks and illnesses for the 17 commodity categories can be found at http://www.cdc.gov/outbreaknet/surveillance_data.html.
** The 2009 Food Code and earlier versions are available at http://www.fda.gov/food/foodsafety/retailfoodprotection/foodcode/default.htm.
What is already known on this topic?
Surveillance for foodborne disease outbreaks can identify opportunities to prevent and control foodborne diseases, which cause millions of illnesses in the United States each year.
What is added by this report?
Among the 1,097 foodborne disease outbreaks reported in 2007, most of the single, laboratory-confirmed, agents of outbreak-associated illnesses (12,767) were norovirus (47%) and Salmonella (27%). Among outbreaks in which a pathogen and a single-commodity food vehicle were identified, most were attributed to norovirus in leafy vegetables, Escherichia coli O157 in beef, or Clostridium perfringens in poultry.
What are the implications for public health practice?
Timely investigation and reporting of foodborne outbreaks can provide public health, regulatory, and agricultural professionals with information to target control and prevention strategies as well as to promote good food-handling practices among food employees and the public.
FIGURE. Rate of reported foodborne disease outbreaks per 100,000 standard population* and number of outbreaks,† by state and major etiology group§ --- United States, 2007
* Cutpoints for outbreak rate categories determined using Jenks Natural Breaks Optimization in ArcGIS.
† Number of reported outbreaks in each state.
§ Analysis restricted to outbreaks attributed to a single confirmed or suspected etiology. Note that legend differs for each etiology.
¶ Includes 17 multistate outbreaks, which are assigned as an outbreak to each state involved. An outbreak in Puerto Rico is not shown.
** Includes one multistate outbreak, which is assigned as an outbreak to each state involved.
Alternate Text: The figure above shows the rate of reported foodborne disease outbreaks per 100,000 standard population and number of outbreaks, by state and major etiology group in the United States in 2007. Public health officials from 48 states, Puerto Rico, and the District of Columbia reported 1,097 foodborne disease outbreaks; multistate outbreaks involving two additional states (Montana and Nevada) were reported indirectly.
CFA statement on FDA Food Safety Modernization Act
12.aug.10
Consumer Federation of America
Consumer Federation of America commends the Senate HELP Committee for reaching a bipartisan agreement that should remove any further barriers to bringing S. 510, the FDA Food Safety Modernization Act, to the floor of the Senate in early September. At a time when bipartisanship is in short supply, this is a notable achievement.
We are extremely disappointed that the Senate, in order to reduce the estimated cost of the legislation, reduced the frequency of FDA inspections of food processing facilities. Regular and frequent inspection is a basic part of prevention.
Inspectors are cops on the beat—checking to be sure that corporate process controls are operating as intended. Even the most sophisticated and well intentioned company can make a mistake and history shows some plants are careless and not concerned with protecting their customers.
CFA advocated increasing the number of inspections that were required in the bill reported by the Committee last year. Instead, the Senate has reduced the frequency to once every five years for high risk plants and once every seven years for other facilities.
Despite our dismay with this glaring weakness, CFA supports passage of S. 510 and will encourage our members to communicate with their Senators urging its passage. We believe that establishing an affirmative legal mandate for FDA to prevent foodborne illness will help save lives.
PENNSYLVANIA: Erie County restaurant inspections: Aug. 5 to 11
12.aug.10
GoErie.com
http://www.goerie.com/apps/pbcs.dll/article?AID=/20100812/NEWS02/308129853
At least once a year, Erie County Department of Health officials inspect all restaurants and stores that sell unpackaged food. Here is a list of violations recorded Aug. 5 through Wednesday. For a first look at the list, go to GoErie.com every Thursday.
6 CRITICAL VIOLATIONS
Lombardo's Tavern, 915 W. 21st St. (Vacuum cleaner blocking hand-washing sink in kitchen; bar towels stored in hand-washing sink; no single-use towels at hand-washing sink; black residue, pink slime inside ice-machine bin; cooler not keeping salad dressing, pasta sauce and diced garlic cold enough; no hot water in men's restroom.) Also 4 noncritical violations. Monday.
3 CRITICAL VIOLATIONS
Valerio's Italian Restaurant, 1803 E. 38th St. (Employee's open beverage container found in food preparation area; employee touched ready-to-eat food with bare hands; too much chlorine in dishwasher.) Also 4 noncritical violations. Monday.
1 CRITICAL VIOLATION
Sommerlyst Club, 790 Shady Road, Summit Township. (Cooler not keeping food cold enough.) Tuesday.
Snider's Shell, 6501 Station Road, North East Township. (No hot water in restrooms.) Also 4 noncritical violations. Aug. 6.
2 NONCRITICAL VIOLATIONS
Kwik Fill, 7760 Peach St., Summit Township. Wednesday.
1 NONCRITICAL VIOLATION
Crosby's, 8024 Peach St., Summit Township. Wednesday.
Three Sails Cafe, 9488 W. Main St., North East Township. Aug. 5.
NO VIOLATIONS
One Stop, 601 W. 32nd St. Wednesday.
Dollar Tree, 1914 Keystone Drive, Summit Township. Wednesday.
Subway, 3104 W. 26th St., Millcreek Township. Tuesday.
Weenies & More, 11333 Turnpike Road, Union City. Tuesday.
Old Station One, 6855 Buffalo Road, Harborcreek Township. Aug. 6.
Knights of St. John, 660 W. 26th St. Aug. 5.
Kwik Fill, 3620 Peach St. Aug. 5.
Three Sails Cafe X's and O's Catering, 9488 W. Main St., North East Township. Aug. 5.
PREVIOUS VIOLATIONS CORRECTED
Vocelli's Pizza, 2823 W. 26th St., Millcreek Township. Tuesday.
Carmen's Restaurant, 2427 Buffalo Road. Aug. 5.
Crosby's, 8030 Perry Highway, Summit Township. Aug. 5.
LICENSED TO OPEN
Jekyll & Hyde's, 8 E. 10th St. Tuesday.
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