LJWorld.com

July 8, 2009

This chat has already taken place. Read the transcript below.

Moderator:

I would like to welcome Andrew Stull, a food inspector with the Lawrence-Douglas County Health Department, to The News Center. Thanks for taking time to come in and answer some of our readers' questions.

Andrew Stull:

Thanks for having me!

appleaday:

When a restaurant has outdoor seating what type of cleanliness is expected outside? I notice that many of them don't rinse down the sidewalks or even sweep up food and trash, not to mention cigarette butts.

Andrew Stull:

The seats, sidewalks and general area should be cleaned as often as needed to keep the area in good shape. Basically everyday and throughout the day.

Moderator:

By they way, the moderator for this chat is Karrey Britt, health and environment reporter. OK, here's the next question.

shenning:

Why doesn't Kansas display restaurant health ratings at each eatery like other states (For example Alabama)?

Andrew Stull:

I do not have the answer for that, since I am at the bottom of the food chain in the organization. My guess it would be bad for PR.

DennisAnderson:

How can a restaurant patron make a complaint to the health department?

Andrew Stull:

Call the Douglas County Health dept at 843-3060, email us at www.ldchealth.org or call the Topeka office at 785-296-5600.

shaunepec:

What causes a restaurant to get shut down due to food safety issues?

Andrew Stull:

Could be many things or just one thing. Operating without power, water pressure, hot water, having a major pest infestation will get you shut need immediately. If the facility has only one dishwasher that is broken down without a 3-compartment back up, that can get you shut down as well. Plus many other situations that just depend on what we see during the inspection.

supercowbellninja:

What are some of the more surprising things you have encountered on the job here?

Andrew Stull:

Roaches hanging out inside a water heater... Employees eating over the food prep areas, employees snacking on food meant for customers right in front of me.. I could go on...

shaunepec:

What is traditionally the "dirtiest" food to eat at a restaurant?

Andrew Stull:

Perhaps sushi... It has depends on if the employee washed their hands before putting on gloves to handle the rice, had gloves on when they prepared the raw fish, and washed and sanitized the counter often while preparing thoughout the day. A lot of risk for comtamination.

laksku:

A friend of mine worked at a restaurant where they kept salsa that had already been served in bowls and reused it. This seems pretty gross to me. Surely it is against health code to reserve food cleared from tables?

Andrew Stull:

Yes it is! Once a product crosses the counter, it can't be reused.

shaunepec:

Have there been any local restaurants that have been shut down due to a poor food inspection?

Andrew Stull:

Only twice since Douglas Co. has done the inspections. One for operating without hot water (there gas was shut off), and one for having all cooling units out of order.

Did_I_say_that:

What requirements are there for hair nets? Recently, there was a picture in the LJW of The Local Burger owner preparing food while her hair was dangling in front of her face. Should she have had a hair net or is hair spray acceptable?

Andrew Stull:

According to the food code everyone should wear a hair net or hair restraint. But we enforce those persons that have long hair, or long beards. If you have long hair it should be pulled back it a pony tail, wear a hat. If your beard is not short, you need to have a beard net or just only take orders and not prepare food.

ChristineMetz:

Do you really need to refrigerate eggs? I know in many countries in South America and Europe this isn't done.

Andrew Stull:

Eggs should be maintained at 45*Fahrenheit.

Moderator:

How long can hot and cold food be kept out after dinner or a get-together before becoming unsafe?

Andrew Stull:

Generally you have a four hour window before bacteria can start to grow back in food. I would suggest not having it out longer than two hours before placing it in a cooler to be safe.

Moderator:

As a food inspector is it difficult to eat in restaurants — knowing what often goes on behind the scenes? Do you steer clear of certain places?

Andrew Stull:

I have an excuse because of my small children. They do not do well in sit down restaurants, so we do not go out often. But if my wife and I go out we mainly stick to the ones that she likes that I approve (based on their previous inspections). Sometimes I just have to close my eyes and take a chance.

Moderator:

What happens if someone turns in a restaurant complaint to the health department?

Andrew Stull:

The call to first go to the CD nurse. They will take down all the information and determine if the case involves a food borne illness. They will give myself all the information and I will conduct the inspection of the restaurant ASAP. Depending on what was found, or if were have a food borne illness outbreak will determine what additional steps we take next.

Moderator:

Since there are no more questions, we will let Andrew get back to helping make sure the food we eat is safe. Again, thanks for coming in.

Andrew Stull:

If anyone has further questions please call the Douglas Co. Health Dept. at 843-3060, or email comments to www.ldchealth.org. To look up previous food inspections in your area go to www.KSDA.gov and click on food safety and follow the links. Be safe out there!