Tag Archives: Restaurants

Hospitality Industry Employment Risks: Indiana Restaurants Fined For Child Labor Law Violations Involving Break Regulations

If a minor age 14-17 works six or more hours in a shift, an employer is required to give the minor one or two breaks totaling at least 30 minutes. Hour violations occur when a minor works past the legally defined deadline for the minor’s age.

In most cases, minors may not work during school hours, from 7:30 a.m. until 3:30 p.m., on school days. While 16- and 17-year-olds may work during school hours with written permission from the school, there is no such exemption for 14- and 15-year-olds.

Five East Central Indiana restaurants have been fined within the past year for repeat violations of child labor laws.

The Ponderosa Steakhouse in Portland received the biggest penalty, $2,200, after its third violation in a year of break regulations involving minors.The restaurant also was fined $400 for hour violations involving two minors.

Modern child labor laws serve a dual purpose based on their roots in compulsory education, according to the Indiana Department of Labor. The first is to make certain that young people pursue education, and the second is to protect young workers from suffering injury, illness or death in the workplace.

One East Central Indiana employer received a warning for employing a minor in a hazardous/prohibited occupation following a workplace fatality.

The labor department gives employers an opportunity to protest violations within 30 days of being notified of a fine. Several restaurants received warnings for employing minors during school hours but were not fined because it was a first offense.

For more:  http://www.thestarpress.com/article/20120702/NEWS01/307020015

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Filed under Labor Issues, Liability, Maintenance, Management And Ownership, Risk Management, Training

Hospitality Industry Employee Risks: Illinois Restaurant Sued For $50,000 By Guest Claiming "Battery And Negligence" After Employee Assault

“…(restaurant employee) came from behind  the pick-up counter to attack Shears, “violently pushing her the glass front  door causing the glass door to shatter” and severely injure Shears’ leg,  according to the suit…Shears is suing (employee) and the restaurant for battery and negligent and  intentional infliction of emotional distress…”

A woman is suing a Chicago restaurant and its employee for  $50,000 after she claims she was violently thrown through a glass door for  requesting extra packets of sauce.

A lawsuit filed this week in Cook County Court states the incident happened  after Chicago resident Tiawanda Shears placed a to-go order at the New China Wok  Limited, at 752 W. Garfield Blvd., on May 14. 

After receiving her food, Shears noticed the order contained  only one sauce packet and “politely” asked employee Hui Tian Wu for more sauce,  according to the lawsuit.

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Filed under Guest Issues, Injuries, Insurance, Labor Issues, Management And Ownership, Risk Management

Hospitality Industry Health Risks: Oregon Restaurants Fight New Rule Requiring Cooks To Wear Gloves Before Touching Food; Hand-Washing Practices Are Central Concern

“…the Oregon Health Authority’s Foodborne Illness Prevention department said the measure was created to prevent the spread of norovirus, the most common cause of food poisoning. It’s often spread through improper hand washing by employees after they use the bathroom… a 2003 health authority survey in which restaurant inspectors found at least one hand-washing violation at nearly two-thirds of Oregon eateries…”

Oregon restaurant owners and chefs recently earned a small victory, delaying by several months a new state rule that could make dining out more expensive, create waste and, despite its good intentions, do little to protect public health.

The rule, initially set to take effect Sunday, would require cooks to wear gloves or otherwise avoid touching food with their bare hands. But restaurant owners argued the requirement won’t prove safer than the state’s current rigorous hand-washing practices — and the science seems to back them up.

At least a half-dozen recent studies have concluded the same: Counterintuitively, wearing gloves does little to prevent the spread of bacteria compared with effective hand washing. Wearing gloves has been found to reduce the number of times people wash their hands, while warm, moist conditions create a hothouse for bacteria to grow. A 2005 report from the University of Oklahoma Health Sciences Center that analyzed grilled tortillas found more staph, coliform and other harmful bacteria on the samples prepared by workers wearing gloves.

“Gloves lead to a bulletproof-vest feeling,” said Bryan Steelman, owner of the Mexican eatery Por Que No? and among the restaurateurs leading the charge against the new rule. “Cooks think, ‘I have a glove on. I don’t need to wash my hands.'”

For more:  http://www.oregonlive.com/dining/index.ssf/2012/06/oregon_restaurateurs_fight_new.html

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Filed under Food Illnesses, Guest Issues, Health, Insurance, Labor Issues, Liability, Management And Ownership, Risk Management

Hospitality Industry Employment Risks: Missouri Restaurant Settles "Sexual Harassment" Lawsuit With EEOC; $23,000 Payment And Employee Training Part Of Settlement

The victim will receive the payment and the training will be for all management and non-managemnt employees at its Galleria location.  Villa Galleria also agreed to report internal complaints of sex harassment to the EEOC for the decree’s 18-month term.

A restaurant in the Galleria will pay $23,000 and provide training against sexual harassment to all employees as the result of a sexual harasssment lawsuit settlement, according to the U.S. Equal Employment Opportunity Commission.

The EEOC filed a suit last September that alleged Villa Galleria allowed an employee to be subjected to sexual harassment by an assistant supervisor.  The employee alleged the supervisor tried to put his hands up her skirt and kiss her.

For more:  http://www.ksdk.com/news/article/325114/3/Galleria-restaurant-settles-sexual-harassment-lawsuit

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Filed under Claims, Insurance, Labor Issues, Liability, Management And Ownership, Risk Management

Hospitality Industry Property Risks: Ohio Restaurant Kitchen Fire Causes $60,000 In Damage; Source Is Cooking Material Buildup In Vent System

“…The cause of the fire, which was contained in about 20 minutes, was blamed on a buildup of cooking material inside the ducts at Boi Na Braza’s cooking range vent system…”

A minor fire that broke out in the ductwork of a restaurant in the Carew Tower Sunday night caused $60,000 in damage, Cincinnati firefighters announced early today. Firefighters responded to the eatery for a similar incident in October.

This time, the fire was contained to the restaurant’s ductwork on the sixth floor of the Carew Tower. No one was injured.

Boi Na Braza and a neighboring restaurant, Morton’s The Steakhouse, were evacuated and closed early on Father’s Day, typically a busy evening for most eateries. The Hilton Cincinnati Netherland Plaza also was partially evacuated while fire crews investigated.

For more:  http://communitypress.cincinnati.com/article/AB/20120618/NEWS/306180012/Carew-Tower-fire-damage-60-000?odyssey=nav%7Chead

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Filed under Fire, Insurance, Maintenance, Management And Ownership, Risk Management, Training

Hospitality Industry Crime Risks: Thieves Steal Missouri Restaurant's Air Conditioning Unit For Third Time In Five Years; Total Losses Over $15,000

“…how thieves could come and go at ease over a span of about 90 minutes, climb the 8-foot-high jail bars protecting their air conditioning unit…essentially locking themselves inside the bars with no fear of getting caught as they dismantled the unit, stripping it of copper and other valuable metals. It was all caught by the surveillance camera…”

Air conditioner thieves struck a favorite Chinese restaurant in East St. Louis last month, for the third time in five years. The losses have topped $15,000 for the Hong Kong Chop Suey at 60thand State.

With almost no progress in the police investigation, the restaurant owners released the surveillance video to FOX 2, hoping to save their business. Instead of talking about food and customers’ orders, workers were talking about thieves again at the restaurant Monday night.

Thieves also hit the restaurant’s a/c units there in 2007 and 2010. Repair and replacement costs have soared. “First timeabout $8,000. Second time about $5,000. This time about $2,000,” Chiu explained.

For more:  http://fox2now.com/2012/06/11/ac-theft-could-cause-restaurant-to-shutdown/

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Filed under Crime, Insurance, Maintenance, Management And Ownership, Risk Management, Theft

Hospitality Industry Property Risks: Wisconsin Restaurant Kitchen Fire Spreads To Second Floor Storage Area; Significant Water And Smoke Damage

“…some employees at closing time discovered a fire in the kitchen and attempted to put it out with extinguishers…the fire extended into the second floor that was mostly used for storage and contained a lot of combustibles…there was water damage to the basement and smoke and fire damage throughout the two-story structure….”

Firefighters arrived at Carvetti’s, 642 W. Main St. at 1 a.m., “they encountered heavy smoke and a heavy fire load on the second floor. The fire was pretty heavily involved,” said Capt. Mark Moller-Gunderson. The cause and origin of the fire is under investigation.

Lake Geneva Police Department Detective Ed Gritzner said the task force continues to investigate the fire, but “we don’t think any criminal activity is involved. We just need to talk to a few more employees to see what they have to say since the kitchen appears to be where the fire originated,” he said.

In fighting the blaze, fire crews made an aggressive interior attack while the ladder company opened the roof. Other firefighters chased down fire pockets before fire crews conducted overhaul and salvage work.

“They had the bulk of the fire knocked down in 15 to 20 minutes and prevented more serious damage from the fire that had a pretty good start,” Moller-Gunderson said.

For more:  http://gazettextra.com/news/2012/jun/06/fire-damages-lake-geneva-eatery/

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Filed under Fire, Insurance, Maintenance, Management And Ownership, Risk Management

Hospitality Industry Legal Risks: Missouri-Based Restaurant Chain Settles $10 Million "Drunk Driving Lawsuit" Brought By Family Of Brain-Damaged Boy

The parents of Abdallah Khader, now 6, sought $10 million from Kansas City, Mo.-based Applebee’s in a civil lawsuit…Abdallah Khader suffered damage to 80% of his brain in the crash, and his family incurred massive medical expenses. Their lawsuit asked for $10 million to cover round-the-clock medical care along with lost future earnings, mental anguish, and pain and suffering — all typical damages in a personal-injury case.

The Khaders’ lawsuit accused workers at a Mansfield, Texas, Applebee’s of serving a man 23 drinks in less than two hours, leading him to drive drunk and crash into the Khaders’ car. A law firm’s investigation was key to the Applebee’s settlement, the family’s lawyer said.

The firm’s investigation dug up the alleged drunken driver’s Applebee’s receipts, which showed he paid for nearly two dozen drinks in a two-hour span. Police determined the driver’s blood-alcohol level was more than three times Texas’ legal limit, which is 0.08%.

The Khaders sued Applebee’s and the drunken driver, a repeat DWI offender who also faces criminal charges related to the crash. The driver’s criminal trial is pending, KTVT reports.

For more:  http://www.reuters.com/article/2012/05/31/tablogsfindlawcom2012-injured-idUS369201020620120531

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Filed under Crime, Guest Issues, Injuries, Insurance, Liability, Management And Ownership, Risk Management

Hospitality Industry Legal Risks: Widow Sues Missouri Sports Bar For "Wrongful Death And Negligence" After Party Tent Collapsed During High Winds

The lawsuit claims the bar was  negligent in failing to properly inspect the tent and by allowing customers  underneath it, even as weather forecasts warned of dangerous conditions…Kilroy’s had obtained a city permit for the tent April 11. But city officials  noted that their inspectors have no way to test a tent for structural strength  to make sure it can withstand 90 mph winds, an industry standard cited in the  local ordinance.

The wife of a man killed in the April 28 storm accident at Kilroy’s Sports Bar has filed a wrongful death suit against the pub and the company that  leased and installed the tent that collapsed on more than  100 patrons. Alfred Goodman, 58, of Waterloo, suffered head and neck injuries when  heavy wind gusts — estimated at up to 50 mph — lifted a party tent at the bar  from its moorings and pushed it and its heavy metal posts against a railroad  trestle.

Goodman was pronounced dead at St. Louis University Hospital. Another 16  people went to the hospital, and about 100 total were treated on the scene, for  a range of injuries.

Read more: http://www.stltoday.com/news/local/crime-and-courts/lawsuit-filed-by-widow-of-man-killed-in-st-louis/article_1a4c7cce-abfb-11e1-9dc8-001a4bcf6878.html#ixzz1we8mnojm

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Hospitality Industry Property Risks: Oklahoma Restaurant Fire Starts On Kitchen Stove And Spreads Through Vent Onto Roof; Inspectors To Determine If Fire Suppression System Functioned Properly

“…Officials were waiting for a code inspector to determine whether the kitchen’s fire suppression system was functioning, which could determine when they would allow the restaurant to reopen…”

[youtube=http://www.youtube.com/watch?v=qVNyYxPolwc&feature=player_embedded]

The blaze began on a stove at El Tequila Mexican Restaurant and briefly spread through a vent onto the roof. Damage was confined to the kitchen, the vent and a small area of the roof, he said. The restaurant had not yet opened and only a handful of employees were inside.

For more:  http://www.tulsaworld.com/news/article.aspx?subjectid=11&articleid=20120524_11_A8_CUTLIN842188

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Filed under Claims, Fire, Insurance, Liability, Maintenance, Management And Ownership