Thank you for the Salmonella sir, can I have some more? Customers flock to shuttered restaurant
A Toronto restaurant that made 37 of its customers barf and remains closed after two failed health inspections, is still packing them in – on the front lawn.
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John He and Peter Wong waited on the manicured lawn of Ruby Chinese Restaurant Saturday afternoon for a friend to join them for lunch. The men knew about the salmonella, but thought the restaurant would be open.
"Many customers are crying that it's closed down. "I'm healthy," adding he dines at Ruby about three times a week.
Probably not a consolation to the dead person believed to be linked to the outbreak.
The Toronto Star also reported this morning that children pulled on locked doors and the curious pressed their faces against the glass Saturday afternoon. The lights were off inside and staff were cleaning. None were available for comment.
Jeeping Huang did not know about the salmonella outbreak or failed inspections. She was surprised, not worried, and will eat at the restaurant again.
"Every restaurant works this way. They can change and make improvements," she said.
Every restaurant does not work this way, and shouldn't.
The poop thickens: Australian ice cream tests 'inconclusive'
The New South Wales Food Authority says that tests on whether the feces in gelato served to a family at the Coogee Bay Hotel came from an animal or a human have come back inconclusive.
So while further tests will prolong the scandal for another week, webmasters aren’t waiting.
The following is gross, but apt.
Discount for bugs on food
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In Dubai, it will only get you a 25 per cent discount.Seven people celebrating a birthday at a Dubai diner received a 25 per cent discount on their bill after they found four insects crawling around their meals.
One of the disgruntled customers said,
"We were surprised when the receipt said 'bug on food' as a reason for the discount. I think they were trying to be funny."
An official at the restaurant said,
"… the guys thought being friendly and having a joke about the environment would relax the diners because it was a birthday, but unfortunately it didn't."
People aren't as funny as they think they are. Especially me.
Fatz Café: continuous training and reinforcement to establish a culture of food safety
Director of Training Sara Anderson said, "We were already doing ServSafe [the National Restaurant Association Educational Foundation’s food-safety training program] with our management, but we wanted to make sure that it was truly getting down to the front lines. …
"We really had to start marketing to them to get the buy-in on the importance of it. These habits take time to form. Educating people on why it’s so important has really helped make it happen and make it become real-life practices. We just keep adding more and more aspects of it. It’s become a part of our culture more than it ever was. … We’re sticking to basics and constantly talking about it."
Food safety information must be rapid, reliable, relevant and repeated. And to really create a culture that values microbiologically safe food, start marketing such efforts.
