A couple of days ago, I mentioned that...
"...health inspectors say that most food-borne illness complaints are usually not attributable to the food facility identified by the patient."
Apparently, the key word in that entry was most.
This week, in New Zealand, the former manager of the Imperial Sichuan Restaurant pleaded guilty to five charges brought against him by the New Zealand Animal Welfare Act and the Auckland City Council.
"Inspectors there found 39 crayfish in a tank that was approximately 20 times more toxic than normal...These crustaceans were being sold to the patrons of the restaurant."
My first thought is: How toxic is normal in New Zealand?
Another report said...
"The crayfish were kept barely alive in toxic tanks, and would have given customers food poisoning if they were eaten."
This certainly would not have been tolerated back home in Louisiana. Not only would our inspectors been on top of it, but they would have also fined the restaurant and the news reporters for misspelling crawfish.
No comments:
Post a Comment