Tag Archives: Restaurants

by | January 20, 2012 · 1:18 am

Hospitality Industry Food Risks: Mexican Restaurant Chain Is Source Of "Salmonella" Outbreak; Food Contamination "Likely" Occurred Prior To Reaching Chain

Investigative efforts were unable to identify a specific food associated with illness, but data indicate that contamination likely occurred before the product reached Restaurant Chain A locations.

CDC collaborated with public health officials in multiple states and the U.S. Food and Drug Administration (FDA) to investigate a multistate outbreak of Salmonella Enteritidis infections which was associated with eating food from a Mexican-style fast food restaurant chain, Restaurant Chain A. This outbreak now appears to be over.

Public health investigators used DNA “fingerprints” of Salmonella bacteria obtained through diagnostic testing with pulsed-field gel electrophoresis, or PFGE, to identify cases of illness that may be part of this outbreak. They used data from PulseNet, the national subtyping network made up of state and local public health laboratories and federal food regulatory laboratories that performs molecular surveillance of foodborne infections.

For more:  http://www.foodpoisonjournal.com/foodborne-illness-outbreaks/multi-state-salmonella-outbreak-linked-to-unnamed-mexican-restaurant-chain/

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by | January 16, 2012 · 7:13 am

Hospitality Inudustry Insurance Risks: Restaurants Are Adding New "Business Innovations" That May Not Be Covered By Existing Insurance Coverages

“…Many (restaurants) are turning to innovations to grow their business. While that can be a plus for their balance sheets, it can also open the door to unexpected liabilities that their insurance policies were not designed to cover…”

Agents can head off this scenario and build a strong consultative relationship with their restaurant customers by asking key questions at renewal time. Here are some of the trends that could put restaurants at risk and the questions agents should ask their restaurant customers :

  1. Mobility. Has the restaurant added new services, such as delivery of meals using hired drivers with their own cars?
  2. Branch out businesses. Has the restaurant started a new line of business, such as catering?
  3. Trendy foods. Has the restaurant introduced new menu offerings as part of the strategy for attracting more customers, such as locally sourced foods, an emphasis on organic ingredients or assurances about non-allergenic ingredients?
  4. Additional payment methods. Is the restaurant accepting new methods of payment, such as online credit charges or smartphone purchasing?

All too often, the lack of appropriate coverage only becomes evident when a mishap occurs and a claim is filed. After someone has already threatened to sue for damages is usually a bad time for restaurant owners to discover they should have consulted with their insurance agent about their insurance needs before changing their business model.

For more:  http://www.propertycasualty360.com/2012/01/12/4-trends-that-can-put-restaurants-at-risk

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by | January 12, 2012 · 7:00 am

Hospitality Industry Legal Risks: Washington State Supreme Court To Hear Restaurant Operator's "Products Liability And Negligence Lawsuit"; Employee "Spat On Hamburger"

An appeals court asked a state supreme court for help in deciding whether to revive a case by a police officer against Burger King over a Whopper he says a worker spat on.

Bylsma sued Burger King and restaurant operator Kaizen Restaurants Inc under products liability and negligence laws. He said he suffered ongoing emotional trauma from the incident, including vomiting, nausea, food anxiety and insomnia that required professional help.

The U.S. Court of Appeals for the 9th Circuit on Wednesday asked the Washington Supreme Court to clarify whether Washington law would allow the officer to recover damages for emotional harm when he only touched, but did not eat, the contaminated burger.

Clark County Sheriff’s Deputy Edward Bylsma said in the lawsuit that he drove his police cruiser through a Burger King drive-thru in Vancouver, Washington, in March 2009. He had “uneasy feeling” about the two employees that served him, the complaint said. When Bylsma later examined the burger, he noticed a large glob of spit on the meat patty. He touched the substance, but did not eat the burger.

DNA testing revealed the saliva belonged to one of the Burger King employees, who pled guilty to assault and was sentenced to 90 days in jail, the court opinion said.

For more: http://newsandinsight.thomsonreuters.com/Legal/News/2012/01_-_January/9th_Circuit_asks_state_court_to_weigh_in_on_Whopper_spit_suit/

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by | January 11, 2012 · 11:41 am

Hospitality Industry Legal Risks: Pennsylvania Restaurant Franchise Sued For "Racial Discrimination" In Promoting Employees

“…The lawsuit …claims that Panera franchisee Covelli Enterprises discouraged managers from hiring African Americans, and then relegated them to menial, back-of-the-shop roles….”

A Panera Bread franchisee had a policy of keeping “fat, black or ugly” people off of the cash registers and out of management positions, according to a lawsuit filed in federal court today that seeks class action status.

It follows a lawsuit filed in November by a former Panera Bread manager who said he was fired under pretenses after he objected to such policies. Both Mr. Vines and the former manager are represented by attorney Sam Cordes.

Mr. Vines, who is black, worked at Panera at the Galleria in Mt. Lebanon from November 2009 through August 2011, according to the complaint. While he was there, a district manager told a store manager that Sam Covelli, of Covelli Enterprises, might give them both a “death sentence” if he saw Mr. Vines working a cash register, because Mr. Vines was a “that” — code for an African American.

Because Mr. Vines was a good employee, the store manager continued to periodically put him on the cash register, and tried to promote him, the complaint said. He was repeatedly reprimanded, however, and was not allowed to promote Mr. Vines, it said.

Mr. Vines eventually was forced to quit because of the policies, the complaint said. Mr. Cordes said he now works at another restaurant. He seeks actual, compensatory and punitive damages.

Mr. Vines seeks to represent the interests of all African Americans hired at Panera Bread branches owned by Covelli Enterprises, which is based in Warren, Ohio. Mr. Cordes said that the class of plaintiffs does not include overweight or “ugly” people.

Read more: http://www.post-gazette.com/pg/12011/1202770-100.stm#ixzz1jBDYhqK9

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by | December 21, 2011 · 7:17 am

Hospitality Industry Food Safety: "Top Restaurant In America" Fails Inspection By Chicago's "Food Protection Division"; Results Posted On New "Online Reporting System"

“…the most common infraction is improper food temperatures…what’s important is how quickly they are corrected…”

Beginning this November the City of Chicago made it easy for residents to check in on the health and safety record of their favorite restaurants with a robust and detailed web site. At the end of November a surprising entry showed up on the city’s newly launched site: the Michelin-starred Alinea restaurant failed a November 30 inspection.(Full disclosure, their four violations were immediately corrected.)

CLICK ON "CHICAGO" TO VIEW INSPECTIONS WEBSITE

Alinea is often referred to as the best restaurant in America, and its chef, Grant Achatz, draws rock star acclaim for his culinary inventiveness.

But it’s not immune to heatlh department inspections. According to the report on Cityofchicago.org, Alinea was less than stellar on its food safety to close the month of November. No one from Alinea was available for comment by press time.

  • Inspectors observed black mold growing on interior surfaces of the ice machine.
  • Inspectors observed employees failing to properly wash hands.
  • Inspectors observed hazardous food storage of purple cabbage and potato soup.

 All of the items in the November 30 report were corrected immediately, according to Public Health Commissioner Bechara Choucair.

That’s the benefit of the new city website, however. In the past, restaurants who failed inspection were listed on a pass/fail basis. The new web site allows users to dive into information and find out exactly what violations face the restaurant.

Source: http://www.nbcchicago.com/news/health/City-of-Chicago-Health-Departments-Online-List-Exposes-Alinea-135875908.html#ixzz1hBJvbBFy

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by | December 11, 2011 · 6:38 am

Hospitality Industry Food Safety: The "2009 FDA Food Code" Established New Federal Standards Limiting Handling Of Foods With "Bare Hands", Lowered Refrigeration Temperatures

“…The United States Food and Drug Administration (FDA) Food Code (established) a new set of federal standards in 2009…multiple federal agencies, with input from business interests…(made) several changes in how health inspections are conducted…”

CLICK ON "FDA" TO VIEW FDA FOOD CODE

  • Restaurants will have to put date markers on all food containers in their refrigerators and freezers
  • Prepared food may be kept for no more than four or seven days, depending on the temperature to which it’s chilled
  • Cooks and kitchen help will no longer be allowed to touch ready-to-eat foods with their bare hands
  • Gloves must be used
  • The standard is minimal bare-hand contact
  • Refrigeration standards are being tightened
  • Potentially hazardous foods – those that can make you sick if you’re not careful – must be chilled to 41 degrees

For more:  http://www.starnewsonline.com/article/20111210/articles/111219993?p=1&tc=pg

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by | November 27, 2011 · 9:32 am

Hospitality Industry Kitchen Risks: Restaurants Must Insure That Employees Understand "Kitchen Safety Procedures" (Video)

[youtube=http://www.youtube.com/watch?v=-boMfnLnA6E]

Young Workers are the most vulnerable workers. They need to speak up more if they don’t understand safety procedures. Supervisors need to make sure they are working safely. This story takes place in a restaurant kitchen, and is a graphic example of the risks involved with young people not speaking up. It doesn’t hurt to speak up.

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by | November 19, 2011 · 6:22 am

Hospitality Industry Employee Risks: Police Arrest New York Restaurant Waiters Who Were "Equipped With Electronic Skimmers" To Steal Credit Card Information

“… the crooks equipped waiters at Smith & Wollensky, The Capital Grille, Wolfgang’s Steakhouse and JoJo — and at two restaurants outside the city — with electronic skimmers to steal the info from at least 50 customers…”

Waiters at some of New York’s swankiest eateries were part of a criminal crew that stole credit card information to create counterfeit cards — and then racked up some $600,000 in purchases, prosecutors revealed Friday.

Then Jacas used a “network of shoppers” to go on shopping sprees at high-end Manhattan stores like Chanel, Neiman Marcus, Cartier, Hermes of Paris, Bloomingdales, Bergdorf Goodman, Waldmann’s, London Jewelers, Burberry, Jimmy Choo, Lord & Taylor, prosecutors said.

One of them was Gregory Portacio, who infamously dragged a Queens mom to her death in 1980 by grabbing her neck chain and hanging on while an accomplice drove their getaway car down a block.

“Anybody who thinks credit card fraud brings out high class criminals should think again,” said Police Commissioner Ray Kelly, whose men were still searching for the 51-year-old career criminal and sex offender.

The crooks even used the phony American Express cards to refuel at Starbucks and also hit stores in Westchester County, Long Island, Boston, Chicago and Florida.

The ill-gotten goods were then fenced to “complicit customers” for cash, prosecutors said.

Read more: http://www.nydailynews.com/news/crime/smith-wollensky-steakhouse-waiters-busted-600-000-credit-card-scam-article-1.979766#ixzz1eA1lm2Y2

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by | May 6, 2011 · 6:15 am

Hospitality Industry Fire Risks: South Carolina Hotel Completes Major Renovations After "Dry-Storage Area" Fire Breaks Out In Restaurant

“…The Surfside Beach Resort has been undergoing major renovations to the 160-room building since October, when a fire broke out in a dry-storage area in the resort’s restaurant…”

“…The fire caused smoke and structural damage, prompting hotel management to move forward with not only restoration of the smoke-damaged areas, but an entire facelift of the building…structural repair and insurance issues were worked out before proceeding with the makeover…”

Renovations are kicking into full gear at one Surfside Beach hotel, in hopes of re-opening its doors to guests by mid-May. Joel Coker, general manager for the Surfside Beach Resort, said Thursday the bulk of renovations to the hotel only began 24 days ago. He says structural repair and insurance issues were worked out before proceeding with the makeover.

Rooms damaged by the October fire have been completely renovated, while undamaged rooms received upgrades. Improvements to the rooms include new beds and bedding, bathrooms, furniture and carpet.

Coker says he believes guests already have rooms booked starting May 17. “Bike Week is extremely busy now,” Coker mentioned. “Of course, it’s affected us with the decisions in Myrtle Beach a few years back. We could lose $100,000 easy that week – or more.”

The Surfside Beach Resort estimates it lost $1 million in guest revenue as a result of renovation efforts. The resort must undergo a handful of inspections – including building, fire and health – before it is allowed to re-open.

For more:  http://www.wmbfnews.com/story/14583174/hotel-damaged-by-october-eyes-may-re-opening

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by | January 29, 2011 · 9:01 am

Hospitality Industry Employee Risks: New York Restaurant Employees "Secretly Tape" Owner And Supervisors And Claim Violation Of "Federal Labor Laws"

“These tapes and transcripts provide irrefutable proof that the Boathouse Restaurant has repeatedly violated federal labor laws,” said Peter Ward, president of Local 6 of the hotel and restaurant workers union.

Employees at the iconic Boathouse Restaurant in Central Park have been secretly taping their bosses.

Fed up with their treatment by management, dozens of waiters and dishwashers have been reporting to work for the past year armed with miniature cassette recorders and have taped hundreds of workplace conversations. Restaurant owner Dean Poll can be heard on several of the tapes warning his employees that if they vote for a union he “will go out of business.”

A dozen workers claimed Thursday in interviews with the Daily News that supervisors routinely threatened and retaliated against them for trying to organize a union.

On Tuesday, Poll suddenly dismissed 16 workers – all supporters of the union campaign.

The restaurant normally employs about 100 people in the winter and up to 200 during the spring and summer.

“They told us we were terminated because they have a new policy of bringing in agency workers,” said Francisco Labayen, a banquet waiter who regularly wore a wire to work.

Local 6 responded to those firings by formally petitioning for a union election Thursday to the National Labor Relations Board. Ward wants investigators from the federal agency to listen to the audiotapes for themselves and sanction Poll for a host of unfair labor practices.

For more:  http://www.nydailynews.com/ny_local/2011/01/28/2011-01-28_restaurant_staffs_tale_of_the_tape.html

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