Text 5247, 191 rader
Skriven 2006-09-07 17:54:00 av Dave Drum (1:10/345)
Ärende: Health Dept Closes Local
================================
This item appeared in last Friday's local bird cage liner. The writer, 
who was one of those at the forefront of merging the city and county 
health departments has done his best to make the city inspectors look 
like a bunch of fumbling incompetents - without saying so in actual 
words. He mentions that the city inspectors gave the bar high marks and 
in another place notes that it received a gold certificate for 
consistently good scores (95% or higher) on subsequent inspections.

If you don't look close you will miss that the CITY health department 
cited the place for 2 critical and 11 non-critical violations and a 
follow-up inspection in the same month found 5 critical and 14 non-
critical problems. The following month the county took over the health 
inspection chores with their "new, tougher attitude." And it took the 
COUNTY health department all the way until SEP-freaking-TEMBER to come 
back around for a re-inspect on a place that was clearly circling the 
drain. Give me a break.

Health inspections or no - I would not eat there, nor would I recommend 
the place to anyone I cared about. Their food sucked and their chilli 
was greasy (not always a bad thing), watery and flavourless (which IS a 
bad thing). 

COUNTY CLOSES ANOTHER KITCHEN
Franny's got high marks from city

By DANIEL PIKE; STAFF WRITER

Published Friday, September 01, 2006

The kitchen at Franny's restaurant and bar has been closed for more than
a week since Sangamon County restaurant inspectors discovered a 
substantial mouse problem throughout the establishment.

The bar remains open, but all food was ordered destroyed, and no food 
preparation is allowed until the county Department of Public Health 
gives the all-clear, said Jim Henricks, the department's director of 
environmental health. A follow-up inspection is scheduled for today.

Franny's is at 2136 N. Eighth St.

Owner Kevin Ausmus, who did not return a telephone message left Thursday
at the restaurant, voluntarily closed the kitchen after the Aug. 24 
inspection turned up 36 violations, 16 of which were considered 
"critical" and required immediate correction. The restaurant received a 
total of 94 demerit points, with zero being a perfect score under the 
county's scoring system, Henricks said.

Inspectors noted nine rodent and insect violations. Mouse droppings were
spotted throughout the kitchen area - including on shelves above the 
food-preparation area, on a cutting board and on a sanitizing cloth.

In the basement, a dead mouse was found behind a cooling unit, and mouse
droppings were seen on food items. Mouse holes or other entry points 
were found in multiple locations.

"The main problem is the mice," said Henricks, who visited the building 
last week. "It was one of the most serious I've seen in 30 years."

Other violations included the presence of spoiled steak and soup, a 
rusty and bulging can of an unidentified food product, unlabeled food, 
medication stored in an improper location and gnats behind the bar and 
in the basement, according to a food service inspection report.

All food in the building was supposed to be destroyed by Aug. 28, 
although some items still remained in a freezer when inspectors returned
that day, Henricks said.

Franny's also was ordered to clear out a "massive accumulation of 
unnecessary items" in the basement by today and to arrange a visit from 
rodent- and insect-control professionals.

Henricks said unused items in the basement, including Christmas 
decorations, created ideal places for mice to congregate.

"The place is so cluttered, there's no way they could control the mice,"
he said.

Since the merger of the city and county health departments on March 1, 
some local restaurant owners believe food service inspections have 
gotten tougher.

In early March, Franny's was cited by city restaurant inspectors for two
critical and 11 non-critical violations. Another inspection later that 
month found five critical and 14 non-critical violations.

In August and December 2005, however, Franny's received gold 
certificates from city inspectors for consecutive inspection scores of 
95 or higher (the city used a different scoring system than the county) 
with no critical violations.

Henricks said a county food trainer will visit Franny's within a week or
two for a mandatory session with employees. The kitchen will remain 
closed until the health department is satisfied with the corrections.

"If they get the mouse situation cleared up, get all the outer openings 
closed and they show they can keep the place clean, then we'll let them 
open for limited food operation," such as serving pre-packaged frozen 
food, Henricks said.

MMMMM----- Meal Master Recipe

      Title: Dormice w-Forcemeat
 Categories: Game, Beef, Weird
      Yield: 2 Servings

      4    Dormice*, boned, split down
           -the back (abt 3 1/2 oz ea)

MMMMM------------------------FORCEMEAT-------------------------------
    1/2 lb Beef stew meat; in 1" pcs
      1 tb + 2 ts Dave's All-Purpose
           -Rub **
      1 ts Salt
      1 ts Cayenne
    1/2 c  Chopped onions
    1/4 c  Chopped celery
    1/2 c  Chopped carrots
    1/3 c  Chopped, peeled, seeded
           -tomatoes
           -=OR=-
    1/3 c  Chopped canned tomatoes
      3    Bay leaves
  2 1/2 c  Water
      1 tb Chopped parsley
    1/4 c  Dried fine bread crumbs

  * May substitute 16 fine, fat, field mice.

  ** COMBINE
      1 tb Ground black pepper
      1 tb Ground white pepper
      1 tb Sugar
      2 ts Cayenne pepper
      2 tb Chilli powder
      1 tb Cumin
      1 tb Garlic powder
      1 tb Brown sugar
      1 tb Ground oregano
      4 tb Sweet paprika
      1 ts Dry mustard
      1 tb Celery salt
      1 tb Salt

  Mix well. Store in an airtight container

  Season the beef with 1 tablespoon of the rub.
 
  Combine the beef, salt, cayenne, onions, celery, carrots,
  tomatoes, bay leaves, and water in a saucepan over medium-
  high heat. Bring to a boil, then reduce the heat to medium
  and simmer for about 30 minutes. Remove from the heat and 
  let cool. Remove the bay leaves.
 
  When the mixture is cool, put in a food processor and process
  until it forms a thick paste. Scrape down the sides of the
  processor bowl with a rubber spatula. Add the parsley and
  bread crumbs and pulse 2 to 3 times to mix well. Store in
  an airtight container for 8 hours in the refrigerator.
 
  Preheat the oven to 375ºF.
 
  Lay the mice on a work surface. Season with the remaining 2
  teaspoons rub. Divide the forcemeat into 4 equal portions
  and form into balls. Place a ball in the center of each
  mouse and bring the sides of the bird together to overlap.
  Put the mouse, breast side up, in a shallow baking pan and
  bake for 25 to 30 minutes, or until lightly brown.
 
  Spoon the sauce over the quail and serve immediately.
 
  Yield: 2 servings

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
If government wants us to respect the law it should set a
better example!!!


... Misogynist - A man who hates women as much as women hate one another

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