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traditional-chinese-898567_1920Add to Technorati FavoritesMost people around the world have heard about the medicinal benefits of Chinese herbal remedies. These time tested traditional potions have maintained the one of the worlds largest and indeed greatest cultures for thousands of years. Today, few would dispute the benefits of herbal medicines in the hands of experienced and reputable practitioners.

In the advent of the computer age Chinese traditional medicine has gained a great deal of exposure through the Internet. Now there are a great many companies which sell herbal medicines over the Internet. Herbs, like all other organic substances are susceptible to all sorts of microbial infestations which can greatly compromise the quality of the plant and hence the product which you buy. Herbs infested with moulds, viruses or any of the many types of bacteria can loose most if not all of their beneficial medicinal properties and can even become dangerous to consume.

Herbs which are used in traditional Chinese medicine, like any other other cash crop are grown in fields or collected from the wild, they are then harvested, graded,cut to size,dehydrated, checked by quality control (hopefully), packed, stored in warehouses and finally shipped to the store where you buy them or sent directly to you if you buy via direct marketing routes. As you can see, plants used in traditional medicine go through many handling processes before they become the final product which you but. Every time the plant is handled, something of it’s original integrity and quality is lost. This is inevitable in any industry and each stage presents opportunities for cross contamination if the product is handled improperly. As with any product good manufacturing procedures (GMP) are an absolute necessity. Unfortunately, not all people who market traditional Chinese herbs are reputable manufacturers and great care must be taken in choosing which company to buy from.

Usually, the more high tech the facilities of a factory are, the higher product standards will be. Today, a number of Chinese companies are offering medicinal herbs in freeze dried form The advantages of freeze drying are that the raw materials used have to be of a high standard to ensure a stable end product. Secondly, freeze drying is a great way of preserving as many of the original qualities of the plant as possible. Thirdly, because freeze drying is a very quick process, there is no tome for bacterial or mould spores to form and oxidization is prevented. This means that from a food hygiene standpoint you are safeguarded against such micro organisms forming during usage. Fourthly, Freeze dried products deteriorate at a much slower rate than with other methods that are in use, among other things this means that the anti oxidizing properties of the plant(s) are preserved.

Freeze drying also permits the manufacturer to be very inventive during the manufacturing process. He can make blends that are intended to ensure that you the customer get a guaranteed strength of active ingredient and he can also blend different types of herbs to formulate products to make ready to use infusions for specific medical conditions. In addition, ingredients which make a product more palatable can also be added.

Some of these companies claim to have hundreds of blends in their product range which cover a great many medical requirements. If you intend to use traditional Chinese medicine I would strongly recommend that you investigate the possibilities offered by freeze dried technology.

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A few weeks ago a leading Israeli fruit juice manufacturing plant had several hundred tons of water melon concentrate condemned by the ministry of heath on the pretext that there were unacceptable contaminants within the juice.

The concentrate in question was destined for use on the home market where it is used by the ice cream and iced lollie factories to manufacture a popular range of water melon flavored products. This set back has put additional pressure on a market sector which is already struggling to survive the current market recession.

Israel has suffered several consecutive years of very low rainfall. The sea of Galilee which is the major fresh water reservoir for Israel and it’s neighbours has reached dangerously low levels and as a result of this crisis water prices have risen several fold. As a result of this new state of affairs the profit margins in which vegetable and fruit growers operate have been cut even further and it is really uncertain from year to year if it will be worth growing anything at all.

The jordan valley which enjoys a milder winter than many other parts of Israel is famous for producing early fruit and vegetable harvests both for the home and export markets.

Seemingly, some of the areas water melon growers took it upon themselves to irrigate this years water melon harvest that was intended for industry with grey water instead od fresh water. The logic behind this decision being that grey water does not contain more contaminants than those already presant in ordinary soil.

What is not clear is if the water used for irrigation was indeed just grey water or if the suppliers of the grey water added certain quantities of first stage black water filtrate to the grey water that was being supplied to the farmers. It is also possible that the farmers used grey water for the initial stages of germination and consequent stages before the development of the water melon itself, switching over to fresh water once the melon began to develop. In any case, whatever the sequence of events was, contaminants entered the melons.

Samples of the water melon concentrate were tested both for chemical and microbial contaminants and found to test positive for both categories of contaminates within the concentrate. the concentrate was deemed to be a risk to public health and presented a food hygiene problem. The water melon concentrate was condemned and will not be used to make the iced products that it was intended to make.

The case is being looked into more closely by the public prosecutors office and charges are expected to be issued to those responsible for taking these regretable discisions to used contaminated water for growing water melons.

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Governments Must Enforce Food Hygiene Law and Stop Passing The Baby

Governments have a key role to play in the area of food hygiene. Only a few decades ago our eating habits were much different. Each nation had its traditions and idiosyncratic food culture. With the mass development of the tourist industry populations have discovered new food cultures and now demand’s products from around the world to add diversity and interest to their diets.

This presents challenges for the authorities of any country. The level of control which the authorities have in territories outside of their own is at least very limited. The quality control of food products and the procedures of growth and preparation of materials used in these products are put into the hands of industry on the understanding that companies function along national, regional and international guidelines.

Generally speaking, the quantity of newly imported food products coming through borders of countries far exceeds the capabilities of the relevant authorities of any specific country to regulate. Most authorities have massive back logs of product samples that are waiting to be checked. Just stocking these products is a logistical nightmare.

Although imported products bring an influx of new microbial species with them, so do tourists. Tourists that come back from foreign holidays do so with microbial samples of their experiences and the places they visited. Many of these tourists may work in the food industry which means that there is potential for new microbes to spread throughout populations. The influx of immigrants into western countries is also a major contributory factor in the introduction and spread of microbial Species.

The task of food hygiene law enforcement is carried out by governments at central, regional and local authority levels. As we go up the food chain toward the end consumer we find that central and local governments hare having to deal with subjective issues such as facial culture which complicate the enforcement of food hygiene laws in many instances. Immigrant populations claim the right to practice their own traditions and practices which is many instances is not conducive to the statutes of law in areas of food hygiene. Authorities are finding it increasingly difficult to relate to issues as objectively as they would like.

The role of government in the area of food hygiene is first and foremost to protect consumers from illness and injury that may be cause by food in an adequate manner. The policies of the government should consider the vulnerabilities of the population as a whole and/or the vulnerabilities of specific groups within the population.

It is the job of the government to divide this task to different authorities who’s job it is to oversee different aspects of food hygiene and safety control. It is also the job of government to see that information flows freely and effectively throughout this chain where and when applicable.

Governments should also provide assurance that food sold within its jurisdiction is suitable for human consumption. The government has to take ultimate responsibility for the safety of it’s citizens.

The government also has to maintain confidence in the public eye that internationally traded food is safe to eat and provide food hygiene educational programs that effectively communicate the principles of correct food hygiene principles both to agriculture, industry, trading and consumers alike.

Trade agreements with foreign countries should be made in such a way that the national interests of the population is safeguarded. When these conditions are breached action must be taken to safeguard the public interest.

The area of food hygiene is one which is constantly changing. The microbial world is very dynamic and changes from day to day. The actions of people within the food industry also changes and in many cases looks for ways to cut or minimize safety procedures and standards. It is the job of government to ensure that the financial gain of unscrupulous people and both in the national and international arenas do not harm the well being of the consumer and to everything within their power to convince foreign governments to control exported product quality.

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You will find the transcript of a recent article below in which US officials blatantly play down the dangers of  food poisoning by stating that overall although food poisoning is very unpleasant it does not cause many deaths.

I would like to stongly protest against this type of polotician’s manipulation of facts and misreprisentation of the function and the environmental importance of the food hygiene authorities. Yes, I agree that overall there are not so many deaths caused by food poisoning compared to some other forms of death. But is not heart attack brought on by the ingestion of too much salt in the diet a type of food safety issue? And is not every death of a person poisoned by food one too many? What kind of talk is this? Not to mention the suffering of hundreds of sick people. This is a pointless statement the purpose of which is merely to shift attention from the issue at hand to other areas of concern.

It is true that food hygiene inspectors are hard pressed to cover all their territory but their work is crucial because it keeps the awareness of the need for food hygiene in the mind’s eye of suppliers. If only consumers knew how many times they walked on a food hygiene knife edge during the course of their lives!

The potential for catastrophy in areas of food contamination is extreme. Bacteria such as Yerisinia, Anthrax,vibrio, tuberculosis, clostridium, listeria salmonella, e-coli, mycotoxins from molds, amoeba, virus’ and deadly parasites are but a hairs breath away from being put on out tables, literally. It doe’s not take much laxing of reglation enforcent in the area of food hygiene to reach a level where these bacteria will be commonly ingested. Unscrupulous people who are always on the look out for the chance to make a quick buck will exploit any and every opportunity which comes their way. If they get the chance.

Emplyees who do not receive sick days from their employer will do everythig they can to mask the fact that they are in no condition to work with food. People who are not educated in hygienic ways from their home environment will do everything to avoid washing hands, cleaning under nails, showering and brushing teeth simply because they hate being told what to do by others especially if their superiors are not part of their own cultural groups.

In addition I would not advise people, especially the elderly, to eat too much peanut butter!

I consider the comments made in this article to be highly irresponsible. See if you agree with me.

The Article

“ALBANY — After an outbreak that sickened hundreds and brought the peanut industry under the spotlight, officials addressed public concerns on food safety.
As a finale to the health department’s “Lunch and Learn” series, officials presented a presentation on prevention of food borne illnesses Thursday.

“Part of leading a healthy life, is handling food in a correct manner,” Dougherty County Environmental Health Director Jim Pericaud said.

Based on Thursday’s presentation, officials estimate that one is 130 times more likely to die from a heart attack than a food borne illness. Information from the Centers for Disease Control and Prevention indicates that 200 diseases are transmitted through food, with 76 million such cases occurring each year. Of those, 325,000 are hospitalized and 5,000 die.

“Food poisoning does not have a high morality rate, but it’s not a pleasant occurrence,” Pericaud said.

In essence, the best advice is to practice basic food safety at home and to examine restaurant procedures. At restaurants, the advice given by Pericaud was to pay attention to food temperature, employee conduct (i.e. hand washing, hair restraints) and to inspect the dining room environment.

“If customer areas are not being kept clean, the kitchen is probably just as bad or worse,” Pericaud said.

Part of practicing food safety can also pertain to grocery shopping. The best method is to shop for the frozen food items last, to ensure they do not spoil, and to check the code dates on items as well as the general housekeeping of the store.

“You want (frozen food items) in the freezer until the last possible minute,” Pericaud said. “Don’t let that food spoil.”

At home, officials recommend people to practice proper thawing and cooking practices, serve food immediately after cooking, put leftovers away and to clean and sanitize food contact surfaces with a capful to a gallon of water worth of bleach.

In regards to the food that may be left behind, or even before the food is cooked in the first place, what makes a difference in how much bacteria is on the food comes down to temperature.

“Over time, anything you put in the refrigerator will grow bacteria,” he said. “If you put food in the freezer, that stops bacteria growth dead.”

For thawing in particular the microwave, the refrigerator, a cold stream of water or even putting food on the stove frozen all work as good methods. Although, before any of that is done, it is always best to conduct a practice common for preventing bacterial transmission — hand washing.

“The hands transmit a lot of bacteria,” Pericaud said. “Even if you wash your hands with regular soap you are going good.”

At the end of his presentation, Pericaud pulled out a peanut butter sandwich and began to eat it — which answered a question that has been on a number of minds after a salmonella scare sickened hundreds nationwide.

“Peanut butter is a very safe and nutritious type of food,” he said. “I would not stop eating peanut butter.”

Pericaud’s presentation wrapped up a four-day series which has been held in observance of National Public Health Week, and attracted more than 150 people. Given the attention it pulled, officials are confident that the series successfully carried out the health department’s mission.

“This goes back to our main areas of our work, which is prevention. Every year we have so many illnesses because of how food is handled,” Dougherty County Health Department Adult Health Director Vamella Lovett said. “(The series) was very successful. It’s outstanding people took the time to come out.”

Pericaud’s presentation was one of two held Thursday. The other offering was “Be Active: Walk, Run, Roll,” by David Cooper, health promotion coordinator for the Southwest Health District”.

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In my last article on “scores on doors” about the initial results posted for the experimental scoring system of restaurants which is currently being tried in a nominal portion of urban and regional boroughs throughout the UK, it is quite clearly seen that certain restaurants run by specific ethnic groups are receiving far lower ratings than institutional and franchise type establishments.

The danger with results such as these is that it can very quickly be interpreted by certain people as an effort by local and national authorities to target restaurants and other food retail businesses owned by ethnic groups, primarily Asian.

It is my opinion that the authorties responsible for carrying out these environmental and food hygiene tests could well be hard pushed to prove their objectivity if ethnic groups were to register counter charges based upon claims of racial discrimination and targeting. Much thought and legal preparation would be wise in anticipation for such eventualities.

However, there are several issues that need to be put on the table before such claims are made. The first of these concerns staff. Are all staff working within ethnic restaurants asked to provide evidence that they are in good health and fit to work in a food preparation establishment? Secondly, have all staff received adequate training about food hygiene? Thirdly, is the restaurant adequately staffed to cover all the tasks that need to be done, especially cleaning tasks. Fourth, are the staff provided with suitable cleaning equipment and detergeants to do the job of cleaning? Fith, Can receipts be provided that all food stock was bought from a safe and legal source? Sixth, has the premises been checked by a public health official and been approved as suitable for running a food business? Seventh, are hygiene standards maintained? Is food stored in suitable and clean conditions? Eigth, the working day planned and executed in a way which all but eliminates the risk of cross contamination? Ninth, is food kept hot and served fully cooked at the appropriate temperatures?

If all of these conditions are maintained, no restaurant should have any trouble being scored highly on any food hygiene check. Race and ethnicity do not come into the equasion at all. All of these affore mentioned points are completely objective. A bacterial swab and culture doesn’t lie. As modern cultures we have an interest in diversity and choice. All we ask is that whilst sampling and enjoying the tastes and culinary traditions of other cultures, our health be safeguarded.

So what is the main difference between institutional kitchens, franchise businesses and ethnic restaurants? Why are the first group faring so much better than the ethnic groups? The obvious and initial answer wouls have to be good intent. Large corporations are consistantly concerned about the possibilities of law suits. Integrity then becomes an issue which translates directly into safeguarding reputation and profit margins. The second most pressing problem area is infrastructure. In order to prevent contamination of food certain logistical conditions must be in place such as, stainless steel work surfaces, well painted walls free of mildew, steam extractors, separated cleaning areas, safe waste disposal facilities, and professional food grade equipment for starters.

A large part of maintaining hygiene standards has to do with cleaning materials. Commercial degreasers such as caustic soda, chlorosept, phosphoric acid and bleach products destroy bacteria such as salmonella and E. Coli by effectively eating away at their lipopolysaccharide envelopes. Regular monitoring and treatment against insects and other pests further reduce desease risks.

In addition, in fast food restaurants there is very little handling of raw materials such as unpeeled vegetables. Therefore, the risk of cross contamination is greatly reduced.

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In a previous article named “sores on doors” I outlined a new scheme aimed at providing a score system for restaurants and other eating houses which is being implimented on a trial basis throughout the UK . Certain regional and municipal councils are participating in the scheme, the aim of which is to provide an indication to the public of where to eat and where it is not reccomended  to eat.

The scheme is being run by public service departments such as the environmental health authority, the department of public health and other departments within the public sector. The scheme aims at providing equivalents to GMP and HACCP certifications in as much as businesses working in the restaurant and take away trade will now have to be aware that the grade they receive may well determine the volume of the trade they do.

The level of hygiene a business  maintains will now be integrally related to whether a food business will ultimately survive or not. Calderdale regional council posted it’s findings in a local paper for all the public to see. The gradeing is on a zero to five star system. A two star rating  indicates a level at which a business is complying with the minimum requirements of the law. The findings are interesting because they show that the vast majority of  food businesses in this northern region are in complience with the law.  The findings are listed below. It is interesting to note the range if businesses checked by the scheme and also to note the only type of business which received a “zero star” rating.  

Latest star ratings
Five stars:
Aramark, Commercial Street, Halifax
Burnley Road Junior and Infant School, Burnley Road, Mytholmroyd
Calder Cafe, Calder Workshops, Gibbet Street, Halifax
Calder Valley Club, Burnley Road, Mytholmroyd
Clover House Nursing Home, Clover House, Savile Road, Halifax
Domino’s Pizza, Commercial Street, Brighouse
Elland Junior and Infant School, Westgate, Elland
Farthing Wood Private Day Nursery, New Lane, Skircoat Green, Halifax
Savile House Residential Home, Savile Road, Halifax

Four stars:
Angaldale Guest House, Hangingroyd Lane, Hebden Bridge
Beckly House, Cooper Lane, Shelf
Dan Benn, Borough Market, Market Street, Halifax
Gibraltar Fisheries, Hopwood Lane, Halifax
Hairy Lemon, Lord Street, Halifax
James Street Fisheries, James Street, Holywell Green
Luigi’s, Rochdale Road, Greetland
Masons Arms, Navigation Place, Todmorden
Peaches, Market Street, Hebden Bridge
Pellon Baptist Church, Spring Hall Lane, Halifax
Plummet Line Hotel, Bull Close Lane, Halifax
Rastrick Hall and Grange, Close Lea Avenue, Brighouse
R G and J M Kemp, Gibbet Street, Halifax
S and J Dorsey, Borough Market, Market Street, Halifax
Sandwich Post, Bolton Brow, Sowerby Bridge
Seventy Two, Burnley Road, Todmorden
Siddalls Butchers, Borough Market, Market Street, Halifax
Stone Chair Inn, Moor End Road, Mount Tabor, Halifax
Thornhill Briggs Working Men’s Club, Old Lane, Brighouse
Todmorden Children’s Centre, Burnley Road, Todmorden

Three stars:
Albert Hotel, Albert Street, Hebden Bridge
Anchor Trust, Trinity Fold, Blackwall, Halifax
Bank Edge Fisheries, Bank Edge Road, Halifax
Bridges Bar, Station Road, Sowerby Bridge
Cafe Macchiato, Huddersfield Road, Elland
Copley Cricket and Athletic Club, Copley
First Class Child Care at Lorraines, Blackwall, Halifax
Ghanis Takeaway, King Cross Road, Halifax
Ginger Vegetarian Cafe, Northgate, Halifax
Hartleys Confectioners, Briggate, Brighouse
Hillcroft Kindergarten, Hillcroft, Kirk Lane, Hipperholme
Hungary Monkeys, Carr House Road, Shelf
Hungry Hippo, Denholme Gate Road, Hipperholme
Laurel Bank Nursing Home, Holdsworth Road, Holmfield, Halifax
Millers Quality Sandwiches, Huddersfield Road, Elland
Old Ship Inn, Bethel Street, Brighouse
Ovenden ARLFC, Cousin Lane, Ovenden, Halifax
P and W Stansfield, Todmorden Market Hall, Burnley Road, Todmorden
P Wilkinson Bakers Ltd, Borough Market, Market Street, Halifax
Rawson Primary School, Rawson Street North, Boothtown, Halifax
Robinson’s Farm Shop, Wall Close Farm, Score Hill, Northowram
Sagra Restaurant, Carlton Place, Halifax
Salvation Army Halifax Citadel, St James Road, Halifax
Sandwich Hut, Clifton Common, Clifton
Shears Inn, Boys Lane, Halifax
Sportsman Inn and Leisure, Bradford Old Road, Claremount, Halifax
Stephen Maskill Butchers Ltd, Well Head Farm, Well Head Lane, Sowerby
The Bear Cafe, Rochdale Road, Todmorden
The White Lion, Burnley Road, Mytholmroyd
Toppers Deli and Sandwich Bar, Commercial Street, Halifax
The Mushroom Sandwich Shop, The Kiosk, Gooder Street, Brighouse

Two stars:
Franco’s Pizzeria, Lineholme Mill, Burnley Road, Todmorden
Green Door Catering Company, Halifax Road, Ripponden
Grosvenors, Borough Market, Market Street, Halifax
Gusto, Water Street, Todmorden
Hebden Royd Primary School, Church Lane, Hebden Bridge
King Balti and Big Pizzeria, Bath Place, Halifax
Pockets Leisure Centre, Hollins Mill, Rochdale Road, Todmorden
Royal Oak Inn, Lower Edge Road, Rastrick
T Richardson and Son, Borough Market, Market Street, Halifax
Top Wok, Queen’s Road, King Cross
Towngate Groceries, Towngate, Sowerby
Travellers Rest, Stainland Road, West Vale

One star:
Ali Halal Meat, Hanson Lane, Halifax
Broadwood, Duke Street, Elland
Costermonger, Burnley Road, Todmorden
Crown Tandoori, Crown Street, Halifax
Dodgeholme Fisheries, Dodge Holme Drive, Mixenden, Halifax
Fortune Cookie Takeaway, Ovenden Road, Halifax
Marybeth Cafe, Burnley Road, Todmorden
Ovenden Kitchen, Ovenden Road, Halifax
Rastrick Spice Takeaway, New Hey Road, Rastrick
Saffron Restaurant and Takeaway, Oldham Road, Sowerby Bridge
Saghirs, Barum Top, Halifax
Zaika, Burnley Road, Todmorden
Zizzis, Waterhouse Street, Halifax

Zero stars:
Ronaldo/Khyber Kebab Centre, Wharf Street, Sowerby Bridge
Sultan Mahal, Westgate, Halifax

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If you have ever been suspicious of food made in China your concerns may well have been just. Amid the growing trend of buying Chinese products may cause for concern among the industrialist ranks.

Recently the Sanlu milk company recalled their renowned baby milk formula due to large quantities of Melanin in the formula. Melanin in large doses is dangerous to human health and is mostly used in animal food products.

300,000 toddlers fell seriously sick and several died after being fed the Sanlu formula. In the wake of this tragedy new legislation is being introduced this June to force companies to only use appropriate and safe substances in human or animal food and then only if it proved absolutely necessary. The new supervisory body being set up to control China’s  growing food industry is being designed along similar lines to the American FDA.

Many say that this new body will be hard pushed in making a real difference in China’s food industry. Traditionally in China industrialists have been granted a great deal of leeway by the central government in areas of quality control. Now problems are mounting up at an alarming rate and the government can no longer turn a blind eye to industrial shenanigans. The government has said clearly that it considers it the responsibility of the companies in question to ensure food hygiene and safety. Chinese government authorities say that stiffer penalties will be introduced to rectify flaws in a food market which is  now difficult to contol.

In the wake of this scandal western regulatory bodies will have make more frequent random checks on foods imported from China.

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Below you will find a list of things to check when you go into a restaurant.  Restaurants vary in standard and we all have a tendency to make allowances and overlook ceratain bad points in the places we like to eat because there is something about particular establishments that keeps us coming back for more.

Many of these reasons are emotional and they tend to cloud the true picture of where and what we are eating. We may have family working at a certain restaurant or we may remember a romantic date we had there or it may have been highly recommended by a close friend. Whatever the reason we should try to keep a certain level of objectivity about where we eat. Go through the list below and see if you really look at the place you eat with a truly objective perspective.

Try to memorize as many of the points as you can and look for these points when you next go to your favorite eating house. See how high it scores. If the score is low you might want to consider finding somewhere new to eat out because you might well be risking your health.

 
Parking/Entrance
1. Was the parking lot clean?
Please select one: YES / NO
Please select one of the ratings below:
1       Unsatisfactory
2       Satisfactory
3       Excellent 
 
2. Has the parking lot been maintained?
Please select one: YES / NO
Please select one of the ratings below:
4       Unsatisfactory
5       Satisfactory
6       Excellent 
 
3. Was parking easily available?
Please select one: YES / NO
Please select one of the ratings below:
7       Unsatisfactory
8       Satisfactory
9       Excellent 
 
4. How far did you have to walk from your car to the entrance?
Please select one of the ratings below:
1       Too Far
2       An acceptable distance
3       Not far
 
5. Is the parking lot and enterance lighted properly?
Please select one. YES / NO
Please select one of the ratings below:
1       No Lighting
2       Satisfactory
3       Well Lit

6) Were there any unpleasant smells outside or around the establishment?
Please pick an answer:
yes/no
1) slightly unpleasant
2) moderately unpleasant
3) very disagreeable
 
Inside Appearance and impressions.
 
1. What was your first general impression as you looked around the inside of the establishment?
Please select one of the ratings below:
10 Unsatisfactory
11 Satisfactory
12 Excellent
 
2. Were the tables cleaned and bussed properly?
Please select one of the ratings below:
13 Unsatisfactory
14 Satisfactory
15 Excellent
 
3. Were the floors clean?
Please select one of the ratings below:
16 Unsatisfactory
17 Satisfactory
18 Excellent
 
4. Were the windows clean?
Please select one: YES / NO
Please select one of the ratings below:
19 Unsatisfactory
20 Satisfactory
21 Excellent
 
5. Were the counters clean?
Please select one. YES / NO
1-10, 10 being the best
q1     1
2       2
3       3
4       4
5       5
6       6
7       7
8       8
9       9
10 10
 
6. Were the napkins and straws stocked and orderly?
Please select one of the ratings below:
22 Unsatisfactory
23 Satisfactory
24 Excellent
 
7. Were the condiments stocked and in order?
Please select one. YES / NO
Please select one of the ratings below:
25 Unsatisfactory
26 Satisfactory
27 Excellent

8) Were there any unpleasant smells in the establishment?
Please pick an answer:
yes/no
1) hardly noticable
2) unpleasant
3) disagreeable
 
Customer Service
 
1. Were you greeted when you entered the establishment?
Please select one. YES / NO
 
2. Were the employees helpful and courteous?
Please select one. YES / NO
Please write any additional comments:
 
3. Were the employees friendly?
Please select one. YES / NO
Please select one of the ratings below:
1       Not Very Satisfactory
2       Very Satisfactory
 
4. Were the employees clean and dressed appropriately?
Please select one. YES / NO
1) Immaculate
2) acceptable
3) questionable
4) poor
 
 
5. Did the employees have nametags?
Please circle one. YES / NO 
 
 
Quality of Food
 
1. How was the quality of the food?
Please select one of the ratings below:
28 Unsatisfactory
29 Satisfactory
30 Excellent 
 
2. Was the hot food hot?
Please select one. YES / NO
Please select one of the ratings below:
tHot
1       Warm
2       Room temperature
3       Cold 
 
 
3. Was the cold food cold?
Please select one. YES / NO
Please select one of the ratings below:
4       Warm
5       Room temperature
6       Cold 
 
 
4. How was the presentation of the food?
Please select one of the ratings below:
31 Unsatisfactory
32 Satisfactory
33 Excellent

5. Were there any unpleasant smells coming from the food?
Please answer: yes/no 
 
Restrooms
 
1. Were the restrooms clean?
Please select one. YES / NO
Please select one of the ratings below:
34 Unsatisfactory
35 Satisfactory
36 Excellent

2. Were the paper products stocked in the restroom?
Please select one. YES / NO
Please select one of the ratings below:
37 Unsatisfactory
38 Satisfactory
39 Excellent
 
3. Was the soap/lotion dispenser stocked in the restroom?
Please select one YES / NO
Please select one of the ratings below:
40 Unsatisfactory
41 Satisfactory
42 Excellent
 
4. Did the restrooms smell clean?
Please select one. YES / NO
Please select one of the ratings below:
43 Unsatisfactory
44 Satisfactory
45 Excellent

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