Tag Archives: Health Hazards

by | February 18, 2014 · 8:43 am

Hospitality Industry Liability Risk: “Carbon Monoxide Leak At Westin Sends 9 To Hospital”

“…A total of 20 guests and employees were evaluated by paramedics, resulting in the transport of nine people to the hospital.  Four employees who worked in the area of the hotel’s laundry roomImage were transported by paramedic unit to the Hyperbaric Chamber at the University of Maryland Shock Trauma Center.  Five additional patients, four employees and one guest, were transported to local hospitals…”

For the second time in as many months, Anne Arundel County paramedics were alerted to the presence of dangerous levels of carbon monoxide on the scene of a call by carbon monoxide detectors carried on their medical equipment.  On Sunday February 16th just after 1:30 p.m., paramedics responded to the Westin Hotel, located at 1110 Old Elkridge Landing Road in North Linthicum to assist an employee who felt faint.  While assessing and treating the patient, the paramedics were alerted to the possible presence of carbon monoxide by their CO alarm.  They immediately requested additional assistance to the scene and began to evacuate the patient and others in the area.

Additional responding units checked other areas of the hotel and found excessive levels of carbon monoxide in various locations in the hotel.  Some levels were in excess of 700 parts per million- levels capable of causing serious injury with just two hours of exposure.  The seven story hotel was evacuated by firefighters going room to room on each floor to ensure all employees and guests had been evacuated.

For more: http://www.eyeonannapolis.net/2014/02/17/carbon-monoxide-leak-at-westin-sends-9-to-hospital/

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by | February 7, 2014 · 8:12 am

Hospitality Industry Guest Issues: “Can You Legally Smoke Marijuana in a Seattle Hotel Room?”

“…According to the Washington Lodging Association, there are no universally enforced protocols within the hospitality industry as to smoking marijuana inside the hotels for medical or recreational purposes. Image Because of this, it is completely up to the hotel owners whether to allow marijuana use in the designated smoking rooms or not…”

With legal recreational pot shops set to open for business at some point in the spring, Seattle City Attorney Pete Holmes and others have been pushing the state to okay places where marijuana tourists in Seattle can smoke up. (So far to no avail.)

Their fear is that our streets will be crowded with tourists smoking in public and annoying everyone, as well as breaking the law against public “display” of weed. The fine is only $27, but the backlash could be bigger with too many puffers wandering around.

But in a state where it is illegal to smoke anything inside or around public places, things can get tricky for these tourists wanting to exercise their newfound freedom in hotel rooms.

For more: http://blog.seattlepi.com/marijuana/2014/02/05/answered-can-you-legally-smoke-marijuana-in-a-seattle-hotel-room/#14194103=0&20036105=0&20340101=0

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by | January 31, 2014 · 9:00 am

Hospitality Industry Guest Health Risk: “The Bed Bugs Rise Again”

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For the full size image: http://visual.ly/bed-bugs-rise-again

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by | January 30, 2014 · 8:32 am

P3 Hospitality Industry Risk Report: “Regulating the Use of Electronic Cigarettes by Hotel Guests” Presented by Loss Control Manager Marco Johnson of Petra Risk Solutions (Video)

[vimeo http://www.vimeo.com/85264426 w=500&h=281]

Petra Risk Solutions’ Loss Control Manager, Marco Johnson, offers a P3 Hospitality Risk Report – ‘Regulating the Use of Electronic Cigarettes by Hotel Guests’. 

P3 ( Petra Plus Process) is the Risk Management Division of Petra Risk Solutions – America ’s largest independent insurance brokerage devoted exclusively to the hospitality marketplace.

For more information on Petra and P3 visit petrarisksolutions.com or call 800.466.8951.

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by | January 28, 2014 · 8:38 am

Hospitality Industry Legal Risk: “Woman Forced to Cut Dreadlocks After Bedbugs Found in Suburban Chicago Hotel Room: Lawsuit”

“…Harder to explain is the trauma affecting travel for me now. I travel a lot for work, and every time I stay at a hotel I just get filled with anxiety…”453857859

“…Brumfield claims that on the second day of her stay at the hotel in Oct. 2012 a manager said an inspection of her room was needed after the bloodsucking Cimex Lectularius insects were found next door…”

A tennis coach was forced to cut off her waist-length dreadlocks after finding bedbugs in her suburban Chicago hotel room, a lawsuit claims.

Donna Brumfield alleges she had to hack off the cherished mane she’d been growing for 13 years after the creepy critters set up home on her head.

For more: http://www.nydailynews.com/news/national/woman-forced-cut-dreadlocks-bedbugs-found-hotel-room-lawsuit-article-1.1590046

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by | January 17, 2014 · 8:34 am

Hospitality Industry Food Safety Update: “Under New Food Safety Law, Bartenders Have to Wear Gloves”

“…In an effort to educate restaurant operators and health inspectors, the law will undergo a “soft roll-out” during the next six months to a year,Image according to the Los Angeles County Department of Public Health. No points will be deducted when food handlers are not wearing gloves, but restaurant operators will receive a warning instead…”

Chefs aren’t the only ones affected by a new food safety law that bans culinary workers from touching certain foods with their bare hands. Like chefs, bartenders have to wear gloves or use other utensils to make their drinks. No touching ice, fruit garnishes or anything else that goes directly into your glass.

Changes to the California Retail Food Code that went into effect at the beginning of 2014 require disposable gloves or utensils such as tongs, paper or scoops to be used when handling “ready-to-eat” foods, which include sushi, bread, deli meats and fresh fruit and vegetables. Basically, nothing that won’t be cooked or reheated before it goes out to diners can be touched with bare hands.

For more: http://www.latimes.com/food/dailydish/la-dd-under-new-food-safety-law-bartenders-have-to-wear-gloves-20140114,0,7520647.story#axzz2qTxmrCcS

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by | December 18, 2013 · 7:03 am

Hospitality Industry Health Risks: Restaurants Must Institute Rigorous Policies To Comply With 2014 FDA “Gluten-Free” Preparation Mandates

“…Done correctly, a (restaurant) cook leaves the line, washes his hands, enters a walk-in and dons a clean apron and gloves. He then assembles the Gluten Free Restaurantspizza on a manufactured crust using tongs and a ladle set aside for that item. Once baked, the pizza is cut with a specific knife on a clean cutting board…He recently had his third-party toppings maker rework its recipes to ensure they were gluten-free…”

Many restaurant chains are instituting rigorous policies for preparing and serving gluten-free offerings as awareness of gluten allergies and intolerance rises.

And while several operators said only about 1 percent to 3 percent of customers request gluten-free items, all insisted that taking extra effort to make such foods safely is good for business — and will keep them in compliance with upcoming mandates from the Food and Drug Administration.

At 60-unit Costa Vida, gluten-free corn tortillas are cooked first thing in morning so the comal can be sanitized and readied for flour tortillas. Corn tortillas are then stored in a closed container and opened only when necessary.

For more: http://nrn.com/health-amp-nutrition/restaurants-tighten-gluten-free-operations

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by | September 13, 2013 · 5:19 am

Hospitality Industry Health Hazards: Hotel Owners Must Be Aware Of Risks From “Naegleria Fowleriis”, Known As “Brain-Eating Amoeba” In Warm Fresh Water On Or Around Their Premises

HospitalityLawyer.com“…Hotel owners and operators must be aware of potential N.fowleri hazards in bodies of water on or around their premises. If you offer guests access to recreational bodies of warm fresh water, we recommend making N.fowleri informational brochures available at your front desk; you may even consider providing complimentary nose plugs. Of course, it is absolutely essential that you keep all swimming pools and hot tubs properly chlorinated. Don’t assume that the water in hot tubs and/or hot springs is sufficiently hot to kill N.fowleri; the amoeba can survive temperatures well in excess of 115°F (46°C) for short periods of time…”

Naegleria Fowleri Amoebic Meningitis RiskNaegleria fowleriis an amoeba common to warm bodies of fresh water, including lakes and unchlorinated or poorly chlorinated swimming pools. This amoeba can infect the human nervous system and induce a lethal form of encephalitis when a victim insufflates contaminated water deep into the nasal cavities; while infection is relatively rare, only one percent of all victims survive. This parasite has made the news in recent years with the moniker “brain-eating amoeba” because it feeds on the proteins that help form neurons in our brains.

HospitalityLawyer Converge Solutions

http://hlconverge.com/

Both travelers and hotel owners/operators need to understand the conditions that encourage N.fowleri infection, as this amoeba presents a significant health hazard and a potential liability. N.fowleri thrives in warm fresh water; it cannot survive in very cold, salty, or properly chlorinated water. Infections typically occur in stagnant bodies of water, often after swimmers have stirred up sediment (which contains N.fowleri spores), and usually involve an activity like jumping, diving, or wakeboarding. In 2012, two people in Louisiana died from N.fowleri infection after using contaminated tap water with their neti pots. Death almost always occurs one to twelve days after infection.

This past summer, a four year-old boy in Bernard Parish, Louisiana, died of PAM (primary amebic meningoencephalitis, the extremely lethal result of N.fowleri infection) after playing on a Slip ‘n Slide. A twelve year-old boy in LaBelle, Florida, died of PAM after kneeboarding in a water-filled ditch near his home. One very lucky twelve year-old girl from Arkansas managed to survive an N.fowleri infection, making her the third survivor in the recorded history of the disease.

For more:  http://hlconverge.com/

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by | September 12, 2013 · 6:12 am

Hospitality Industry Health Risks: Arizona Restaurant Conducts “Full Re-Sanitizing” And “Enhanced Cleaning Protocols” With Consultant After E. Coli Outbreak Hospitalized 23 Customers

“…(the restaurant) said it disposed of all food and conducted “a full re-sanitizing of the restaurant” before reopening it. The company also noted Restaurant Food Safetythat it had worked with best-selling author and consultant Linda Cobb, known as the “Queen of Clean,” to “enhance its cleaning protocols”…of those who became ill in the exposure between July 18 and July 30, at least 23 were hospitalized, including two children who developed hemolytic uremic syndrome, a complication of E. coli infection that can cause kidney failure. The children required hospitalization, blood transfusions and dialysis..”

A Federico’s Mexican Food Restaurant in Litchfield Park, Ariz. that was linked to 79 cases of E. coli infection in July has reopened with new cleaning protocols in place and plans for a promotion to allay customers’ concerns about food safety.

On Aug. 1, the Maricopa County Department of Public Health informed Federico’s that it suspected some people had fallen ill from E. coli after eating at its Litchfield Park location. The company closed the restaurant for three days and reopened Aug. 5.

Owners of Federico’s, which has 20 units in the Phoenix, Ariz., area, said that the Maricopa County Department of Public Health has yet to determine the source of the E. coli O157:H7 infection.

For more:  http://nrn.com/food-safety/federico-s-restaurant-reopens-after-e-coli-outbreak

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by | June 10, 2013 · 6:01 am

Hospitality Industry Health Risks: Arizona Restaurant Kitchen Workers Suffer “Heat-Related Illnesses”; “Inoperative Air Conditioning System” Leads To Hospitalization Of 3 People

“…the air conditioning in the kitchen at the restaurant may have been out for up to a week…A 19 year employee was having Restaurant Kitchen Health Riskstrouble breathing, and complained of being light-headed and dizzy…Soon after 10 other employees said they too were feeling ill…In all three people were taken to the hospital with heat related illnesses, the remaining eight were treated and released…”

Northwest Fire, along with emergency medical personnel are on scene at a McDonald’s Restaurant located at 8280 North Cortaro Road. The restaurant was evacuated after 11 employees became ill. Firefighters with the Northwest Fire District said they initially thought hazardous materials was the cause, turns out it was heat related.

Captain Adam Goldberg says, “It is a hundred and some odd degrees outside, 96 degrees inside and for anybody who doesn’t prepare for high temperatures certainly they will feel the effects of that heat, and some who are not in good physical condition to begin with will feel those effects sooner.”

The 19 year old is listed in serious condition, the other two are stable.

For more:  http://www.kvoa.com/news/mcdonald-s-employees-suffer-heat-symptoms/

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