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Restaurants, a market, food trucks closed in the San Fernando Valley area due to health hazards, June 11-July 8 - LA Daily News

Restaurants, a market, food trucks closed in the San Fernando Valley area due to health hazards, June 11-July 8 - LA Daily News


Restaurants, a market, food trucks closed in the San Fernando Valley area due to health hazards, June 11-July 8 - LA Daily News

Posted: 25 Jul 2020 06:00 AM PDT

On the Thirty on Ventura Boulevard in Sherman Oaks. (Google Street View)

Four restaurants, one market and three food trucks were closed in the San Fernando Valley area recently due to health hazards.

The food facilities had their health permit suspended for either cockroaches, rodents, preparing food at home, no water/hot water or failure to comply with health officer order according to reports from the Los Angeles County Public Health Department.

Food facilities whose permits are suspended must close until another inspection determines the problems have been fixed. Closures can occur during routine and owner-initiated inspections, complaint investigations and re-inspections.

The department did not provide details about the nature of the cockroaches and rodents — like the number and where in the facility they were found .

If a food facility is closed for cockroach, fly or rodent infestation, sewage problems or for not having any water running through the facility it loses an additional seven points on top of the four points deducted for major health violations. Any time two major health hazards, such as unsafe food temperatures, are observed, the facility loses an additional three points in its inspection score.

Here are the facilities that were closed. The grade and points listed were on the day closed.

Green Valley Market

Location: 16166 Spunky Canyon Road, Santa Clarita

Closure reason: rodents

Closure date: June 15

Reopen date: June 20

Grade: B, 82

Squiz Up

Location: 6600 Topanga Canyon Blvd., Canoga Park

Closure reason: cockroaches

Closure date: June 15

Reopen date: June 17

Grade: B, 87

Jamba Fresh

Location: 12727 Sherman Way #810, North Hollywood

Closure reason: no hot water

Closure date: June 22

Reopen date: June 25

Grade: A, 94

Michael's Pub

Location: 11504 Oxnard St., North Hollywood

Closure reason: failure t o comply with health officer order

Closure date: July 8

Reopen date: still closed

Grade: A, 96

On the Thirty

Location: 14622 Ventura Blvd., Sherman Oaks

Closure reason: cockroaches

Closure date: July 8

Reopen date: July 16

Grade: B, 82

FOOD TRUCKS

Emm's Tacos

Location: 7782 San Fernando Road, Sun Valley

Closure reason: health permit suspended due to preparing food at home

Closure date: June 11

Reopen date: June 12

Tacos El Vaquero

Location: 11395 Bradley Ave., Pacoima

Closure reason: no working toilet facilites

Closure date: July 6

Reopen date: still closed

Birrieria El Patron

Location: 12950 Branford St., Arleta

Closure reason: no water/no hot water

Closure date: July 8

Reopen date: July 8

SU drive-thru food pantry feeds over 1,500 people - WAFB

Posted: 25 Jul 2020 02:48 PM PDT

"So our goal is just to really meet the need of the community. We are doing 1,500 today, the last time we did 1,800. So, that's 1,500 families that we are serving across the Baton Rouge community," explained Robyn Jones Vice President of External Affairs.

A Smart Guide to Food Shopping and Outdoor Dining During Coronavirus - The Wall Street Journal

Posted: 25 Jul 2020 02:30 AM PDT

Months into the coronavirus pandemic, many people say shopping for food and dining at reopened restaurants remains a fraught experience.

Supermarkets and restaurants have introduced measures to keep their stores safe, including plexiglass dividers, capacity limits and requirements for customers and employees to wear masks. But food-safety guidelines continue to evolve as we learn more about how the new coronavirus is transmitted.

...

Racial Inequities in Food Go Far Beyond Insidious Branding - Bloomberg

Posted: 25 Jul 2020 05:00 AM PDT

[unable to retrieve full-text content]Racial Inequities in Food Go Far Beyond Insidious Branding  Bloomberg

The 5 Crucial Mistakes Of Food Delivery - houstonfoodfinder.com

Posted: 25 Jul 2020 11:40 AM PDT

The Mighty Pizza at Click Virtual Food Hall


The Mighty Pizza at Click Virtual Food Hall, made with pepperoni, ground beef sausage, turkey meatballs, marinara, mozzarella, parmesan, pickled peppers, mustard and oregano. Courtesy photo.

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In today's UberEats / Doordash / GrubHub world, food delivered by third-party services is often expensive, bad and lukewarm. Here are the 5 crucial mistakes being made:

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  2. Hot food becomes cold because the temperature is not controlled every step of the process until it arrives to your door.
  3. Your food gets packaged, then sits on a counter until a third-party delivery driver arrives. Restaurants don't have heat-regulated storage because these are designed to deliver food directly to dine-in guests.
  4. Most third-party delivery drivers double-dip and alternate deliveries between two services. This is why you see your food waiting to be picked up for so long. It is sitting at the host stand getting cold while a driver is supposed to be picking it up, but instead they are dropping off a delivery for another company. They maximize their incomes and reduce the quality and freshness of your food.
  5. Delivery fees, Service fees, Small order fees. Third-party delivery services not only pile fees on consumers but also charge 30% of the total of the bill to the restaurant. This is to cover the massive overhead of these billion-dollar companies. You are paying more for food because of how large their companies are. The fees you pay go to CEOs, marketing, executives, bonuses — the list goes on. All this is just so you can get "hot", "fresh" food from a local restaurant conveniently delivered.
Sideways view of stacked southwest-style quesadillas

When you order from CLICK Virtual Food Hall, the food arrives fresh — just like these savory, gooey Southwest Quesadillas. Photo courtesy of CLICK Virtual Food Hall

Here is how Houston food delivery should be done:

  • The kitchen should be designed for food delivery. They should have temperature controlled hot boxes for both incomplete orders and bags in queue to be delivered.
  • The in-house quick and efficient delivery drivers should store that food in thermal insulated bags to further extend the life span of the food during the drive to your home or workplace.
  • The food should spend less than 1 minute outside of a temperature controlled environment by the time you receive your order.
  • Chefs should train their staff the crucial differences between properly packaging pasta and fried chicken. Your fried chicken should arrive crispy, or they failed. Every dish has a different packaging procedure and this should be tested to ensure the dish is appropriate for delivery. (Not all food retains quality in transit. It's the chef's job to know this, not yours.)

You work hard and deserve better value as well as a hot meal. Have some free food on us.

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CLICK does food delivery right.


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