Category Archives: Maintenance

by | April 8, 2012 · 7:02 am

Hospitality Industry Theft Risks: Florida Hotel Employee Charged With Stealing $500 Of "Dom Perignon Champagne"; Picture Posting On "Facebook" Leads To Arrest

“…an employee at the hotel discovered pictures on a Facebook page of a former night auditor and a friend holding Dom Perignon champagne bottles with the caption: “Hey, we’re having Dom in the morning!”

The security cameras had been turned off at the time of the theft, according to a subsequent investigation.

A Panama City Beach hotel reported the theft of $500 of Dom Perignon champagne in February after an inventory of supplies showed three bottles were missing, according to a news release from the Bay County Sheriff’s Office.

The hotel manager ID’d the man as Jonathon Appleby, a former night auditor at the hotel. Appleby had access to the cooler with the champagne and to the security cameras while he was employed an investigation determined.

For more:  http://www.sun-sentinel.com/news/strange/sfl-champagne-20120408,0,4727820.story

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by | · 7:02 am

Hospitality Industry Theft Risks: Florida Hotel Employee Charged With Stealing $500 Of "Dom Perignon Champagne"; Picture Posting On "Facebook" Leads To Arrest

“…an employee at the hotel discovered pictures on a Facebook page of a former night auditor and a friend holding Dom Perignon champagne bottles with the caption: “Hey, we’re having Dom in the morning!”

The security cameras had been turned off at the time of the theft, according to a subsequent investigation.

A Panama City Beach hotel reported the theft of $500 of Dom Perignon champagne in February after an inventory of supplies showed three bottles were missing, according to a news release from the Bay County Sheriff’s Office.

The hotel manager ID’d the man as Jonathon Appleby, a former night auditor at the hotel. Appleby had access to the cooler with the champagne and to the security cameras while he was employed an investigation determined.

For more:  http://www.sun-sentinel.com/news/strange/sfl-champagne-20120408,0,4727820.story

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by | April 5, 2012 · 1:40 am

Hospitality Industry Property Risks: Oklahoma Hotel Fire Linked To Water Heater Closet That Spread To Attic; Over $40,000 In Damage

“….(the fire posssibly) started in a water heater closet in one unit and spread to  the attic…Crews are reporting fire damage in two units and smoke damage in the other  six.  The damage is estimated at $40,000 to $50,000…”

One man was taken to the hospital and 10 people lost their place to sleep  after an overnight hotel fire.

Flames broke out around 2 a.m. at Studio 6 Extended Stay Hotel near 41st and  Memorial.

Investigators say the fire is not suspicious. Several people suffered minor smoke inhalation.  One man was transported  to the hospital as a precaution.N

No other injuries were reported.

Read more: http://www.kjrh.com/dpp/news/local_news/fire-at-hotel-displaces-guests-sends-1-man-to-hospital#ixzz1r8LKFV00

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by | April 3, 2012 · 1:37 am

Hospitality Industry Flood Risks: Ohio Restaurant Struggles To Reopen After "Flash Flooding" Damaged Buildings Not Covered By Flood Insurance

“(the owners)…had to replace all of the flooring and drywall in the restaurant. Some of the kitchen equipment had to be repaired, and everything else either was discarded or thoroughly cleaned…”

The buildings were not covered by flood insurance, but insurance did pay to fix the damage to their vehicles.

Not even 18 inches of water inside their restaurant, 3 feet of water outside and $60,000 in resulting damages and lost sales can curb the determination of Mark and Glenna Jones to reopen Clay’s Cafe, located on West Main Street in downtown Hebron.

The eatery, which has been in business for 15 years, closed March 15 after it was flooded as thousands of corn stalks came rushing into town. The Joneses were hoping to reopen by today, but have pushed their opening day back to Thursday.

The couple, who live in front of the restaurant, had all three of their buildings and four vehicles damaged in the flash flood.

For more:  http://www.newarkadvocate.com/article/20120328/NEWS01/203280308/Flood-damaged-Clay-s-Cafe-set-reopen-Thursday?odyssey=nav%7Chead

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by | · 1:37 am

Hospitality Industry Flood Risks: Ohio Restaurant Struggles To Reopen After "Flash Flooding" Damaged Buildings Not Covered By Flood Insurance

“(the owners)…had to replace all of the flooring and drywall in the restaurant. Some of the kitchen equipment had to be repaired, and everything else either was discarded or thoroughly cleaned…”

The buildings were not covered by flood insurance, but insurance did pay to fix the damage to their vehicles.

Not even 18 inches of water inside their restaurant, 3 feet of water outside and $60,000 in resulting damages and lost sales can curb the determination of Mark and Glenna Jones to reopen Clay’s Cafe, located on West Main Street in downtown Hebron.

The eatery, which has been in business for 15 years, closed March 15 after it was flooded as thousands of corn stalks came rushing into town. The Joneses were hoping to reopen by today, but have pushed their opening day back to Thursday.

The couple, who live in front of the restaurant, had all three of their buildings and four vehicles damaged in the flash flood.

For more:  http://www.newarkadvocate.com/article/20120328/NEWS01/203280308/Flood-damaged-Clay-s-Cafe-set-reopen-Thursday?odyssey=nav%7Chead

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by | April 1, 2012 · 10:45 am

Hospitality Industry Food Safety Risks: Ohio Restaurants Report Decrease In "Critical Health Violations"; Refrigeration Temperatures, Employee Hand Washing And Mixing Of Raw And Cooked Foods Are Major Concerns

The Centers for Disease Control estimates that each year roughly 48 million people, or 1 in 6 Americans, get sick from a foodborne disease. Of those 48 million, 128,000 people are hospitalized and 3,000 people die due to food that was improperly stored or prepared. The CDC said there are 31 known pathogens that can grow in food that is not stored correctly that will infect unaware eaters.

A critical violation refers to anything “that could directly impact food safety,” according to Brian Williamson, chief of environmental services for Butler County. Examples include proper storage temperatures not being met, an employee not washing his or her hands before preparing food or mixing of raw and cooked foods.

The health departments keep track of restaurant conditions as part of the fight against foodborne diseases.

Nationally, consumers are expected to spend $632 billion at restaurants, according to the National Restaurant Association. This number is an increase of 3.5 percent over 2011. In Butler County alone, there are more than 2,000 places that provide food for sale in some capacity.

“If it’s a critical violation, we try to get it corrected while we’re there,” said Carla Ealy, director of environmental health for the city of Middletown. “If it’s something like a broken refrigerator, where it may take awhile to fix, we come back in 24 or 48 hours to make sure it has been repaired.”

Even if the violations are corrected while the inspector is still at the restaurant, the incident is recorded. Awareness and a realization of how incidents can put the public’s health at risk are keys to public safety, Williamson said.

For more:  http://www.middletownjournal.com/news/critical-health-violations-fall-at-area-eateries-1353156.html

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by | · 10:45 am

Hospitality Industry Food Safety Risks: Ohio Restaurants Report Decrease In "Critical Health Violations"; Refrigeration Temperatures, Employee Hand Washing And Mixing Of Raw And Cooked Foods Are Major Concerns

The Centers for Disease Control estimates that each year roughly 48 million people, or 1 in 6 Americans, get sick from a foodborne disease. Of those 48 million, 128,000 people are hospitalized and 3,000 people die due to food that was improperly stored or prepared. The CDC said there are 31 known pathogens that can grow in food that is not stored correctly that will infect unaware eaters.

A critical violation refers to anything “that could directly impact food safety,” according to Brian Williamson, chief of environmental services for Butler County. Examples include proper storage temperatures not being met, an employee not washing his or her hands before preparing food or mixing of raw and cooked foods.

The health departments keep track of restaurant conditions as part of the fight against foodborne diseases.

Nationally, consumers are expected to spend $632 billion at restaurants, according to the National Restaurant Association. This number is an increase of 3.5 percent over 2011. In Butler County alone, there are more than 2,000 places that provide food for sale in some capacity.

“If it’s a critical violation, we try to get it corrected while we’re there,” said Carla Ealy, director of environmental health for the city of Middletown. “If it’s something like a broken refrigerator, where it may take awhile to fix, we come back in 24 or 48 hours to make sure it has been repaired.”

Even if the violations are corrected while the inspector is still at the restaurant, the incident is recorded. Awareness and a realization of how incidents can put the public’s health at risk are keys to public safety, Williamson said.

For more:  http://www.middletownjournal.com/news/critical-health-violations-fall-at-area-eateries-1353156.html

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by | March 30, 2012 · 1:10 am

Hospitality Industry Health Risks: Alabama Restaurant Guests Are Exposed To "Hepatitis A" Through An "Infected Employee"

Hepatitis A is a communicable disease that spreads from person-to-person. It is spread almost exclusively through fecal-oral contact, generally from person-to-person, or via contaminated food or water. Symptoms may not occur for several weeks after exposure and may include abdominal discomfort, fever, malaise, muscle aches, and a yellowing of the skin called jaundice. In rare cases, hepatitis A causes liver failure.

In the wake of a report linking a potential mass exposure of hepatitis A to a Northport McDonald’s restaurant, food safety expert and attorney William Marler is calling on McDonald’s to vaccinate its employees against the virus.

On March 28, the Alabama Department of Public Health released a statement indicating that people who ate at a Northport McDonald’s, located at 2000 McFarland Boulevard, from February 28 through March 14 may have been exposed to hepatitis A through an infected employee. Customers who ate breakfast at the McDonald’s on March 16 may also have been exposed.

Hepatitis A is the only foodborne illness for which a vaccine exists; however infection can only be prevented if the vaccine is given within 14 days of exposure. Therefore those individuals who were potentially exposed on March 14 and March 16 should contact a medical provider immediately to receive treatment. Those who may have been exposed prior to March 14 should have developed symptoms by now if they have contracted the virus.

“From both a public health perspective and business perspective, it makes sense for restaurants to vaccinate their employees against hepatitis A,” said Marler. “It is much simpler to take the initial proactive precaution rather than gamble on a mass scare that equates to potential illness, loss of business, and public uncertainty.”

For more:  http://www.prweb.com/releases/2012/3/prweb9347722.htm

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by | · 1:10 am

Hospitality Industry Health Risks: Alabama Restaurant Guests Are Exposed To "Hepatitis A" Through An "Infected Employee"

Hepatitis A is a communicable disease that spreads from person-to-person. It is spread almost exclusively through fecal-oral contact, generally from person-to-person, or via contaminated food or water. Symptoms may not occur for several weeks after exposure and may include abdominal discomfort, fever, malaise, muscle aches, and a yellowing of the skin called jaundice. In rare cases, hepatitis A causes liver failure.

In the wake of a report linking a potential mass exposure of hepatitis A to a Northport McDonald’s restaurant, food safety expert and attorney William Marler is calling on McDonald’s to vaccinate its employees against the virus.

On March 28, the Alabama Department of Public Health released a statement indicating that people who ate at a Northport McDonald’s, located at 2000 McFarland Boulevard, from February 28 through March 14 may have been exposed to hepatitis A through an infected employee. Customers who ate breakfast at the McDonald’s on March 16 may also have been exposed.

Hepatitis A is the only foodborne illness for which a vaccine exists; however infection can only be prevented if the vaccine is given within 14 days of exposure. Therefore those individuals who were potentially exposed on March 14 and March 16 should contact a medical provider immediately to receive treatment. Those who may have been exposed prior to March 14 should have developed symptoms by now if they have contracted the virus.

“From both a public health perspective and business perspective, it makes sense for restaurants to vaccinate their employees against hepatitis A,” said Marler. “It is much simpler to take the initial proactive precaution rather than gamble on a mass scare that equates to potential illness, loss of business, and public uncertainty.”

For more:  http://www.prweb.com/releases/2012/3/prweb9347722.htm

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by | March 29, 2012 · 8:38 am

Hospitality Industry Property Risks: New York Elevator Mechanic Dies When Electrocuted During Maintenance Work Near Control Panel

“…(He) was performing maintenance in the engine room on the ninth floor of  the Axa Equitable building …when he was electrocuted just  after 9:30 p.m…”  

Con Edison was called to the scene for safety reasons, an  agency spokesman said, but it was unclear how the man came into contact with  live wires in the room that houses a control panel and a riser that works to  operate the building’s 34 elevators.

A 39-year-old elevator mechanic died when he was electrocuted at work in a  44-story midtown office building Wednesday night, fire and police officials  said.  Emergency responders found  the repairman unconscious and in cardiac arrest, a fire official said.  But  he died less than 30 minutes later, according to a police source.
“He’s  dead,” a fire source at the scene said. “He was lying on live  wires.”
Building workers said the man had been employed for the past five  years by the Schindler Group – a company that develops, installs and services  elevators and escalators, according to its website – which contracts with the  building to supply in-house mechanics to keep up with repairs.
“He has  three kids, it’s horrible,” said one coworker said. “He was a very nice guy. He  was hardworking and smart,” he said of his fallen friend. “But no one knows what  happened.”
Read more: http://www.nydailynews.com/new-york/mechanic-electrocuted-elevator-manhattan-office-building-article-1.1052532#ixzz1qWQmFsvr

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