On September 23, 2015, Mr. Smith of 117 Akins Drive, Devon and his two other guest, contracted a foodborne illness and 2913 Bistro. Their symptoms consisted of; intestinal cramps, diarrhea, nausea, and vomiting. Customers report experiencing these symptoms ten to twelve hours after consumption. Mr. Smith and his companions said that they had had the Hearty beef stew, Garden fresh salad with a citrus vinaigrette, and the Rustic multigrain bun with sweet butter. Since a doctor was not notified I has been assumed that with the symptoms reported the Mr. Smith and his two other guest had experienced Bacillus Cereus also known as food poisoning. Multiply reason have been found for why this might had happen. The two main reason that where found was one of our cooks Marie, may have forgot to heat food to a safe temperature outside of the danger zone. In addition, Marie could had heated the stew slowly over a period of time allowing micro-organism to grow and reproduce, instead of heating thorough and quickly. Public health has been informed and a health inspector was sent to check and give the green light to 2913 Bistro.
Dear Mr. Smith, On behave of all of 2913 bistro we would like to apologize to you and your two companions on the incident that has occurred. We would also like to thank you for taking the time to …show more content…
In addition to his, we had staff do a full store clean up overnight to ensure that our store was up to code and clean. With this factor we had a stellar report from our health and safety inspector. Subsequently after this we had all our staff re-trained under the safety and health code and our spec was reviewed to ensure there were no hazards in our recipes. In the direction of continue on this when had our staff recertified with their food handlers to confirm the skill and safety our chef should always
Dear Mr. Smith, On behave of all of 2913 bistro we would like to apologize to you and your two companions on the incident that has occurred. We would also like to thank you for taking the time to …show more content…
In addition to his, we had staff do a full store clean up overnight to ensure that our store was up to code and clean. With this factor we had a stellar report from our health and safety inspector. Subsequently after this we had all our staff re-trained under the safety and health code and our spec was reviewed to ensure there were no hazards in our recipes. In the direction of continue on this when had our staff recertified with their food handlers to confirm the skill and safety our chef should always