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Bars that don't serve food to close as county responds to local coronavirus surge - pbmonthly.net

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Bars that don't serve food to close as county responds to local coronavirus surge - pbmonthly.net

Bars that don't serve food to close as county responds to local coronavirus surge - pbmonthly.net

Posted: 30 Jun 2020 08:08 AM PDT

Just 17 days after they were allowed to reopen June 12, San Diego County bars, breweries and wineries learned June 29 that they will not be allowed to operate, at least not in the traditional sense, starting at 12:01 a.m. July 1 due to increasing rates of COVID-19 coronavirus transmission. While restaurants will still be allowed to serve drinks with meals, no one will be allowed to stand around with drinks in their hands.

The decision, announced by county Supervisor Nathan Fletcher, follows a mandate from Gov. Gavin Newsom, released over the weekend, that asks bars in some California counties to close.

San Diego County is not on that list. But Fletcher, backed by Dr. Wilma Wooten, the region's public health officer, said it doesn't make sense to wait given that local COVID-19 trend lines, though currently less severe than in other places, have been headed in the wrong direction for about a week. Bars, Fletcher said, tend to encourage the kind of socializing that makes it easier to spread the virus.

"While San Diego County was not included in actions taken by the state, we believe it is appropriate, and we believe it is wise, for us to take this action now, given the increases we've seen in cases, in percentage of positive cases, in outbreaks and the increases in hospitalizations," Fletcher said. "We don't want to wait to be forced to take an action when we know it is the wise and responsible thing for us to do now."

Establishments with licenses to serve food can do so, and alcohol also can be on the menu, though food and drink must be purchased together as part of the same transaction.

Establishments that stay open and essentially turn themselves into restaurants should make sure they enforce the rules on their properties, county officials said. Work is underway to increase enforcement of COVID-19 orders as the Fourth of July weekend approaches, Wooten said.

"Enforcing the regulations that are already in place will help to bring our numbers down," Wooten said.

On June 29, the county announced 498 new coronavirus cases, a single-day record and one more than announced the day before. Only one of the past seven single-day totals has been under 300 cases, and the number of related hospitalizations continues to climb, reaching 458 on June 28, significantly higher than the 346 hospitalizations tallied a week earlier. The number of local COVID-19-associated deaths held at 361.

The county again hit a "trigger" threshold, with the number of community coronavirus outbreaks again reaching seven in the past seven days. The latest two, officials said, occurred at local restaurants June 28, with two more detected the day before at restaurants that also have bars.

The county was unable to provide information June 29 on how many of San Diego County's 13,832 total confirmed cases to date had recently visited bars, wineries or breweries. Dr. Eric McDonald, medical director of epidemiology for the county, said his office is working to make such information more easily available to the public.

It was clear that the Fourth of July is a major concern for local leaders. Asked whether the county might consider shutting down beaches this weekend, Fletcher was noncommittal, saying the county was in the process of reaching out to local beach cities to "get a sense from them if there is some action they would like us to take."

But officials have said they do expect to take additional actions to curtail currently allowed activities before the Fourth arrives. Supervisor Greg Cox said that given the growth in cases, this should be a more subdued holiday than usual. He especially pleaded with the public to avoid traditional barbecue gatherings this weekend. Such events, he said, have already generated many coronavirus outbreaks.

"No barbecue is worth that," he said.

The latest food safety violations in Lebanon County - LebTown

Posted: 30 Jun 2020 03:01 AM PDT

6 min read1,971 views and 20 sharesPosted June 30, 2020

Here are the most recent food safety violations in Lebanon County, as documented by Pennsylvania's Department of Agriculture.

Inspections are taken as a "snapshot" of the day and time, and should not necessarily be taken as overall indicators of an establishment's cleanliness. Violations are often corrected prior to the inspector leaving the site. Restaurants were found to be in compliance unless otherwise noted.

8th St. US Gas

Found to be out of compliance.

June 19, 2020 | 742 Walnut St., Lebanon, PA 17042

3 – 501.17 Ready-to-Eat, Time/Temperature Control for Safety Food, Date Marking
Commercially processed ready to eat food, located in the walk-in cooler, and held more than 48 hours, is not being marked with the date it was opened.

4 – 501.114 Mechanical or Manual Warewashing Equipment, Chemical Sanitization
Facility is washing food equipment in the handwashing sink; this is evidenced by the food equipment and food equipment brush being observed in the handwashing sink and the 3-compartment sink not being used.

6 – 501.16 Drying Mops
Mops are not being hung to air dry.

2 – 102.11(A-C1)(C4-16) Person in Charge, Demonstration
The Person in Charge does not have adequate knowledge of food safety in this food facility as evidenced by this non-compliant inspection and continued repeat violations of the exact same issues.

3 – 304.12 In-Use Utensils, Between Use Storage
Scoop for ice machine is rusted and is being stored on a dirty, stained area on top of the ice machine.

6 – 201.11 Floors, Walls, & Ceilings-Cleanability
Observed very dirty cardboard being utilized on a food shelf in the retail area. Removed.

3 – 101.11 Safe, Unadulterated & Honestly Presented
27 containers of milk were for sale in the cooler past the expiration dates. The dates ranged from June 4, 2020 through June 14, 2020. Employees obviously are not checking for expired milk each day. Discarded. Food (hot dogs) observed in the walk-in cooler, slimy to the touch / spoiled / moldy and is adulterated. In March 2020, facility apparently stopped selling self-service grilled hot dogs when informed to stop selling self-service items due to COVID-19 restrictions, however a ketchup bottle, mustard bottle and very hard rolls were still sitting by the hot dog roller-grill and hot dogs in a container in the walk-in cooler were completely covered with green and black mold. Discarded.

5 – 205.11 Using a Handwashing Sink-Operation and Maintenance
Food equipment and utensils observed in the handwash sink, indicating uses other than handwashing.

6 – 202.110 Outdoor Refuse Areas, Curbed & Graded to Drain
Weeds observed along the perimeter of the property.

6 – 501.111 Controlling Pests
Potential rodent harborage areas on the exterior of the building perimeter observed in dumpster area due to rubbish on the ground behind the dumpster.

6 – 501.12 Cleaning, Frequency and Restrictions
Floor in walk-in cooler is not being cleaned at a frequency needed as evidenced by dried, spilled materials.

Lebanon Farmers' Market

June 19, 2020 | 35 S. 8th, Lebanon, PA 17042

5 – 103.12 Pressure
Water pressure in the Women's toilet room is not adequate for proper hand-washing.

5 – 202.12 Handwashing Sinks, Installation
The handwash sink located in the Men's toilet room or the Women's toilet room area does not have water at a temperature of at least 100°F.

5 – 103.11 Capacity-Quantity and Availability
Food facility hot water heater is not producing enough hot water to supply the Men's and Women's room sinks at the time of this inspection.

5 – 205.11 Using a Handwashing Sink-Operation and Maintenance
One sink in each toilet room is not working.

6 – 301.11 Handwashing Cleanser, Availability
No sign or poster posted at the handwash sink in the Men's Room area to remind food employees to wash their hands.

Latin American Supermarket

June 19, 2020 | 429 N. 9th St., Lebanon, PA 17046

4 – 101.11 Characteristics – Materials for Construction and Repair
The handle of one meat cutting knife is taped with black tape which is not cleanable and a source of contamination. Discarded.

5 – 501.19 Storage Areas, Redeeming Machines, Receptacles & Waste Handling Units, Location
Outdoor storage area for waste has a small amount of spilled garbage and is creating a potential insect or rodent hazard for the food facility.

4 – 601.11(A) Equipment, Food Contact Surfaces, Nonfood Contact Surfaces and Utensils
A knife in the meat cutting area, a food contact surface, was observed to have food residue and was not clean to sight and touch.

4 – 903.11 (A-B)(D) Equipment, Utensils and Linens, Storing
Observed clean food equipment (meat trays) in meat curring area, stored uncovered or not inverted, dried food residue has dropped onto these trays.

6 – 101.11 Surface Characteristics-Indoor Areas
Floor in the meat cutting room is no longer smooth and easily cleanable.

6 – 501.11 Repairing-Premises, Structures, Attachments & Fixtures-Methods
A leak in the walk-in freezer was not being contained to prevent contamination of food. A significant amount of old unused equipment stored in warehouse area should be removed from food facility. This equipment takes up storage room which causes the warehouse to be too full and inhibits access for cleaning and inspections.

4 – 302.12 Food Temperature Measuring Devices Provided
Thermometers for ensuring proper temperatures of food are not available or readily accessible.

Family Dollar Store #4041

June 19, 2020 | 306 Cumberland St., Lebanon, PA 17042

5 – 501.111 Area, Enclosures and Receptacles, Good Repair
Outside waste handling unit and storage area had rubbish and trash on the ground behind it which creates a rodent harborage area. The lid was open.

6 – 501.114 Maintaining Premises, Unnecessary Items and Litter
Management needs to ensure that electrical panels in the back room storage areas are properly labeled.

6 – 501.111 Controlling Pests
Potential rodent harborage areas inside the food facility observed in the food and pet food area due to rodent droppings being observed on shelves.

Domino's Pizza

June 22, 2020 | 103 Northside Commons, Palmyra, PA 17078

6 – 202.15 Outer Openings, Protected
Rear man door to facility has a large gap at the bottom with visible light showing.

46.1201 (c) Posting of certificate
The food facility does not have the original certificate for the certified food employee posted in public view.

La Placita De Lebanon

June 25, 2020 | 922 Cumberland St., Lebanon, PA 17042

3 – 302.11 Packaged and Unpackaged Food-Separation, Packaging & Segregation
Raw eggs were stored above RTE items. Corrected.

4 – 903.11 (A-B)(D) Equipment, Utensils and Linens, Storing
Observed a few pieces of clean food equipment in the food prep area, stored uncovered or not inverted.

4 – 203.12 Accuracy of Temperature Measuring Devices for Ambient Air and Water
One refrigeration unit had two thermometers in it, but one thermometer was no longer accurate.

Just Wing It

Found to be out of compliance.

June 25, 2020 | 761 Cumberland St., Lebanon, PA 17042

3 – 501.17 Ready-to-Eat, Time/Temperature Control for Safety Food, Date Marking
Commercially processed ready to eat food, located in the bain marie, and held more than 48 hours, is not being marked with the date it was opened. Discarded.

46.1201 (a) Statutory requirement
Statutory requirement. The Food Employee Certification Act requires that a retail food facility have at least one employee who holds a valid certificate present at the retail food facility or immediately accessible at all hours of operation and who is the person in charge of the retail food facility when physically present and on duty. Previous correct by date was 4/23/2020.

3 – 101.11 Safe, Unadulterated & Honestly Presented
Dressing in the bottom of the bain marie was dated 5/13/20. Manager immediately discarded this item.

4 – 302.14 Sanitizing Solutions, Testing Devices
Food facility does not have available sanitizer test strips or test kit to determine appropriate sanitizer concentration.

6 – 501.11 Repairing-Premises, Structures, Attachments & Fixtures-Methods
Two electrical outlets in the kitchen do not meet code requirements; one is missing the cover, the other is a loose wire strung across the floor that has all of the components exposed. Wall in the area by the toilet room, has a hole and in need of repair.

4 – 301.14 Ventilation Hood System, Adequacy
Filter components of the ventilation system are missing.

5 – 202.12 Handwashing Sinks, Installation
The drain of the handwash sink is broken and water discharges into a bucket and onto the floor when used.

5 – 501.113 Covering Receptacles
Outside dumpster lids were not closed. Manager closed lids.

Zala's Rolled Ice Cream

June 26, 2020 | 42 S. 8th St., Lebanon, PA 17042

4 – 302.12 Food Temperature Measuring Devices Provided
Thermometers for ensuring proper temperatures of food are not available or readily accessible.

5 – 205.11 Using a Handwashing Sink-Operation and Maintenance
Wooden boards were on top of the handwash sink in the food prep/warewashing area.

4 – 903.11 (A-B)(D) Equipment, Utensils and Linens, Storing
Clean food utensils were touching a raw chicken carton. Corrected.

Sirro's Italian Water Ice

June 26, 2020 | 35 S. 8th St., Lebanon, PA 17042

4 – 602.13 Nonfood-Contact Surfaces
One non-food contact surface was not cleaned at a frequency to preclude accumulation of dirt and soil.

Foltz's Pretzels

June 26, 2020 | 35 S. 8th St. (market), Lebanon, PA 17042

4 – 203.12 Accuracy of Temperature Measuring Devices for Ambient Air and Water
Ambient air temperature measuring device for ensuring proper food storage in one refrigerator, is not accurate to +/- 3°F. Two thermometers in the unit differed by 10°F.

4 – 203.11 Accuracy of Temperature Measuring Devices for Food
The facility had two probe thermometers for checking food temperatures, however, one was off by 50°F when checking hot food and 65°F when checked in a cup of ice, the other one was off by 50°F when checked in a cup of ice. The tool for recalibrating was not available.

Want to know more about the inspection process? Start here.

Watch Now: Mobile food pantry stops in Cato - Auburn Citizen

Posted: 30 Jun 2020 10:57 AM PDT

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Mattapan’s Eddie George brings Haitian-Laotian comfort food to Medford - The Boston Globe

Posted: 30 Jun 2020 09:03 AM PDT

Where were you before opening your own place?

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So basically I've been cooking since 2012. I started up at local country clubs. So, the Country Club in Brookline. Dedham Country and Polo Club, Weston Golf Club. A lot of those places helped me really shape a lot of things that I do in the kitchen, because those are more learning kitchens. They have less expenses to worry about, less overhead to worry about, so they're more lenient with the food that they let you create with. So that gave me a lot of variety to cook with. And from there I started my own private company, where I would go to other people's houses, cook for them, try to do anniversaries, birthday parties, anything I could pick up, honestly, just so I could get my name out there.

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I'm from Mattapan. Born and raised in Mattapan. My mother and father are from Haiti. They came here in the '60s. I was born in '93. Around that time in Boston, there weren't a lot of after-school programs that I was allowed to go to because it was pretty expensive, especially for my mother and father. But there was an after-school program, I can't remember exactly what it was called, but I went to a Catholic school called St Kevin's. And they had a police officer come in, and he was actually a chef, too. That was my first introduction to thinking about professional cooking. I want to say that was fifth grade. And then from there I would be cooking at home, cooking for my siblings, cooking for my mother, and things like that. My mother would work a lot, so a lot of times if she didn't cook. She never worried about me cooking, because she knew I loved it.

Let's talk a little bit about being a Black-owned restaurant in Boston. What has your experience been?

I want to say it's challenging for sure, because of just labels automatically put on you as a Black-owned restaurant or a Black-owned business. You have to be at a certain status to achieve certain successes, and you have to make sure that you're really looking out for your demographic and make sure that they're really well taken care of, while also being welcoming to everybody else. That's why the 'neighborhood' is really a big part of that brand, to make sure that everybody knows that this is a collective for anybody to feel comfortable to come and sit and eat, including our demographic.

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So that's one of the struggles for sure. Another one is just staying creative and staying on top of the times. Especially during these times it's hard to be creative and see what everybody's into, because everybody's more into trying to focus on the issues, the issues that are really important nowadays, which are the COVID-19 crisis and the Black Lives Matter movement. Those are the two big issues that everybody's really worried about. So right now I'm more focused on just giving everybody the good vibes and good food that they really need to de-stress and decompress.

Why did you choose to open in Medford?

There was a lot of things going on around Medford at that time. As you know, I'm Haitian. So the demographic in Medford is actually a high population of Haitians. They have a lot of Haitians around that area. Malden, Somerville, Cambridge are all close in that area in proximity, too. So a lot of Haitians gravitate towards us because of that. … Our original plan for that place was to make it more takeout-dominant because of the casino, Tufts Medical Center, and all the surrounding apartment complexes. I felt like we were going to be good as a different type of food scene for that area, too.

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What's the philosophy behind the food?

So I run the restaurant with my partner, Joy. She's a phenomenal cook. Her family is originally from Laos, so a lot of cuisine comes from them and their background. And also, we like to mix and match our Haitian and Laotian heritage and get some fusion dishes going — like the Asian scallions, sesame waffles, and Korean wings, things like that, red sauce that we put on our salmon, the Creole sauce that we put on our chicken. From the spices to the grains and rice, we always try to bring it back to our heritage and how we grew up, to see if we can make people really feel exactly what we're trying to come from.

How has business been since COVID-19?

Originally, we had closed down for about two weeks, just because of the pandemic itself. And then when we learned that we were allowed to open for takeout again, we were opened up. We were welcomed with open arms. Everybody was so welcoming, so supportive. Everybody came out, I want to say, tenfold, even before COVID, I want to say. Because I felt like everybody really wanted to see our business do well. We had a lot of support from the community, from my community in Mattapan, from people from South Shore, North Shore. I had people coming from New Hampshire, Providence. So, a lot of love.

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This is our first year in business, so those obstacles I thought were going to weigh us down have actually been pushing us towards success.

What are some of the good things about operating a restaurant in the Boston area, and how could the Boston food scene improve?

The good for sure is definitely the support. Like I said, because I'm from here and I grew up here, I know a lot of people from the Boston area. They all come out and show support. I've been really adamant about my demographic, the Black demographic, the Haitian demographic, and a lot of our ties have helped improve the restaurant and everything like that. So I feel like that part of Boston, I really love the connection, seeing the connections that I've made years in the past come to light right now.

And some of the cons — if you wanted to be a food truck in Boston, you know how it's harder because you can't really have a lot of parking? There's not a lot of parking spaces like there are in LA or in Miami. The food truck scene is a little weaker than I would want it to be; I think we could have a stronger food truck scene for sure. Because there are a lot of other chefs that are still cooking out of their houses or cooking in other kitchens because they can't afford a kitchen, but they would be able to afford a food truck. But at the same time, there's not a lot of opportunities out here for food trucks to keep going, just with the parking structure that they have right now.

Other than that, it's phenomenal, but it's getting even more phenomenal because of all the new chefs and all the new restaurants that are coming out.

Where are you really excited about? Which new chefs are you watching?

So I'm really excited about a restaurant out in Hyde Park that's about to open up called Gourmet Wings. It's run by a man out there by the name of Mick the Mayor. That's how everybody knows him in Boston. He's a phenomenal businessman, and I know that his wing spot is going to be phenomenal, too. Also, Zaz restaurant. They just did a rebuild out in Hyde Park; now they have a little bit more open dining space and a bigger area. Not a better atmosphere but a newer atmosphere for the people to come in and eat after this whole COVID-19 is over. So I'm really excited for that. And I have a new chef that I actually just hired; he's going to be phenomenal in the kitchen. He already came up with a lot of great specials that I know are going to go well with my patrons.

Can you give us an idea of some of your favorite dishes?

He has a lot of taco recipes that he's been itching to try. So his jerk chicken taco, his Chilean bass taco. His crab mac and cheese is killer. We actually just finished coming out with a new summer menu that dropped today. So I introduced a jerk chicken sandwich with pineapple salsa, chipotle mayo. Also, I dropped a pineapple bowl. So we're going to have pineapple bowls for the summer.

So we're going to have your option between steak, shrimp, chicken, lobster, pineapple habanero salsa or ginger scallion sauce, white rice, asparagus, and pineapple salsa, too.

What could Medford or Massachusetts state do to further support small businesses?

I know my people are definitely itching for some more late-night spots. Not just late-night club scenes, but more late-night eateries. So maybe if they want to lift up a little bit more of a ban, the time frame for Medford right now is till 11 p.m. I know my people would definitely love a 12 a.m. or even a 1 a.m. joint that they could come to grab a late-night bite. Because a lot of people are night owls around that area, too, from the casinos and everything like that. So I'd love to see that happen.

Will businesses like Encore Boston Harbor be able to come back?

The casino is definitely something that is going to be there for a long time. People love to gamble. I know for sure that once that opens up and people get the chance to go back in there and see what that environment is like and see that they're safe and everything like that, then things will get back to normal.

What have you missed during lockdown? What's is the first thing that you wanted to do once restrictions began to lift?

Honestly, I just wanted to travel. I wanted to travel. I wanted to get back home to Haiti. I can't wait to do that. I still have a lot of connections out in Atlanta, California, Houston, so those places. I usually fly out to try to get a little bit more on the food scene too out there. So I can't wait to get back to that.

What have you been eating in quarantine? Any favorite snacks?

I've been doing a lot of grilling in quarantine, I'm not going to lie. I've been grilling my life. I feel like I'm a grill master now. So, some burgers, some dogs. I throw a couple of kebabs on the grill. Definitely get right.

Neighborhood Kitchen, 84 Spring St., Medford, 781-391-9000, www.nkboston.com

Kara Baskin can be reached at kara.baskin@globe.com. Follow her on Twitter @kcbaskin.

State Health Officials Advise on July 4 Food Handling Plans - The River City News

Posted: 30 Jun 2020 02:19 PM PDT

With the Independence Day holiday approaching this weekend, the Kentucky Cabinet for Health and Family Services (CHFS) and the Kentucky Department of Public Health (DPH) released the following information on handling food appropriately during gatherings:

·Remember to pack and transport food safely. Keep cold food cold. Place cold food in a cooler with ice or frozen gel packs. Cold food should be stored at 40 °F or below to prevent bacterial growth. Meat, poultry, and seafood may be packed while still frozen so that they stay colder longer. Organize cooler contents, and consider packing beverages in one cooler and perishable foods in another. That way, as picnickers open and reopen the beverage cooler to replenish their drinks, the perishable foods won't be exposed to warm outdoor air temperatures. Keep coolers closed: once at the picnic site, limit the number of times the cooler is opened as much as you can. This helps to keep the contents cold longer.

·Don't cross-contaminate. Be sure to keep raw meat, poultry, and seafood securely wrapped. This keeps their juices from contaminating prepared/ cooked foods or foods that will be eaten raw, such as fruits and vegetables. Remember that food safety begins with proper hand cleaning — including in outdoor settings. Before you begin setting out your picnic feast, make sure hands and surfaces are clean. If you don't have access to running water, use a water jug, some soap, and paper towels. You may also consider using moist disposable towelettes for cleaning your hands. Take care to keep all utensils and platters clean when preparing food.

·Cook food thoroughly. When it's time to cook the food, have your food thermometer ready. Use a meat thermometer to make sure you reach safe internal cooking temperatures: 145° F for fresh beef, pork, veal and lamb, with a 3 minute rest time; 160° F for hamburgers and ground pork, veal, or lamb; 165° F for poultry; 145° F for fish. Always be sure your food is cooked thoroughly. Keep "ready" food hot. Grilled food can be kept hot until served by moving it to the side of the grill rack, just away from the coals. This keeps it hot but prevents overcooking. Don't reuse platters or utensils. Using the same platter or utensils that previously held raw meat, poultry, or seafood allows bacteria from the raw food's juices to spread to the cooked food. Instead, have a clean platter and utensils ready at grill-side to serve your food. Check for foreign objects in food. If you clean your grill using a bristle brush, check to make sure that no detached bristles have made their way into grilled food.

·Avoid sharing utensils and serving foods buffet style. It may help limit the spread of the novel coronavirus (2019) And limit the amount of food that is shared outside the immediate family.

·Finally, remember to keep food at proper temperatures. The key is to never let your picnic food remain in the "Danger Zone" — between 40 °F and 140 °F — for more than 2 hours, or 1 hour if outdoor temperatures are above 90 °F. This is when bacteria in food can multiply rapidly, and lead to foodborne illness.

-Staff report

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