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Food Service Compliance

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Food Service Compliance Empty Food Service Compliance

Post by Trailrunner on Sat Apr 11, 2020 2:08 pm

I am interested to know which restaurants and food service businesses in our area are complying with the virus health and safety regulations and requiring their kitchen staff to wear masks and gloves.

Witnessed only please.
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Post by Lady Otter Latté on Sat Apr 11, 2020 2:41 pm

Trip’s Burgers.
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Post by BisbeeGal on Sat Apr 11, 2020 4:48 pm

FYI, none of the restaurants now let you past the front door, even for take-away.  Maybe at a few you can see into the kitchen??  

Cocinart just before the strict limitations would let you into the main room to pick up a to-go order and their staff (kitchen and others) were wearing gloves and masks. Cocinart has always had high standards IMO.

Teocintle where I got carryout last Saturday, everyone I could see was in full gear including the woman just outside the kitchen who was bagging up food and the woman who was taking orders to her delivery vehicle.  They have always run a tight ship there.  Tonight's Teocintle menu looks divine BTW, see their FB page.  I had the stuffed pork loin that is on tonight's menu and it was heavenly.  FYI, it says in English, plums, but it means prunes, ciruela pasa.  So freakin good.  

I'd get it again tonight but I had a huge Cocinart lamb burger for lunch...another bite of heaven.
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Post by Heem on Sat Apr 11, 2020 7:10 pm

Love Food Lake Container, but the other day a customer waiting for food was leaning on the cooks counter, unmasked and ungloved waiting for his food. Less than 1 meter from where my food was being prepared. I will be back after the quarantine is over.

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Post by BisbeeGal on Mon May 11, 2020 9:50 am

Anyone with recent firsthand knowledge of health practices at take-away chicken stands?  I've seen mixed compliance at a few in Ajijic.  

How about at Don David's?
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Post by Trailrunner on Mon May 11, 2020 9:55 am

I've seen hit and miss at the one in SAT.
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Post by BisbeeGal on Mon May 11, 2020 4:50 pm

Stopped a bit ago at Don David's on the libramiento.  Everyone with masks; bought a chicken.  

I am not that concerned on take-away foods, other than the face-to-face at payment. This article seems well-researched.  My take-away from article is that grocery shopping, delivery, take-away, all have about the the same risk, all very low.  The riskiest part of any encounter is airborne contamination in close proximity, not food prep or bags, containers.  

Even if an infected person hocks a loogie on your food (sorry for that image!!), it is extremely unlikely to pass the virus to you.  A virus' path is respiratory, not digestive.  

We are getting take-away 5+ times a week.  I am glad we have gone to masks....I think masks are #1 way to prevent the virus spread when dealing with others.  Yes, we also wash, sanitize, etc. but I think the masks are the greatest!  We have 10 (we gave away about 20 to neighbors, workers + families).  Wash masks often, if we can't wash between outings/encounters, we give them an alcohol spritz.

https://www.seriouseats.com/2020/03/food-safety-and-coronavirus-a-comprehensive-guide.html

To answer these questions, I referenced dozens of articles and scientific reports and enlisted the help of Ben Chapman, a food safety specialist from the North Carolina State University and cohost of Risky or Not and Food Safety Talk, as well as Dr. Angela Rasmussen, a virologist at Columbia University, and Dr. Saskia Popescu, an infectious disease epidemiologist and infection preventionist. This article has been thoroughly vetted for scientific accuracy and I will continue to update it with the most up-to-date information as it emerges.

I’m still not convinced. How could food not be a vector?
Let’s say a food worker coughs while preparing my food, how could I not pick up the virus from eating it? This confused me as well, which is why I specifically inquired about it. According to Chapman, the risk is minimal. Even if a worker sneezes directly into a bowl of raw salad greens before packing it in a take-out container for you to take home, as gross as it is, it's unlikely to get you sick.

This 2018 overview of both experimental and observational study of respiratory viruses from the scientific journal Current Opion in Virology (COVIRO) explains that respiratory viruses reproduce along the respiratory tract—a different pathway than the digestive tract food follows when you swallow it. And while you might say that you just inhaled that salad, more likely you ate it with a fork and swallowed it.

Dr. Rasmussen concurs, adding that when actively eating—that is, producing saliva, chewing, and swallowing—we are protected from infection in two ways. First, saliva contains proteolytic enzymes—chemicals that break down proteins—which help break down our food and pathogens. Second, the act of chewing and swallowing minimizes the amount of time that any potentially infectious viral load is in contact with mucosa or the upper respiratory tract. The less time a pathogen spends in contact with potentially infectable cells, the lower the likelihood of actual infection.

What about eating with your hands?
So if ingesting the virus isn't a concern, what about this scenario: a worker coughs on a cutting board then assembles a hamburger directly on that board before placing it in a take-out container. You then come home and eat that burger with your bare hands, then pick your nose, or do something else that deposits the virus along your respiratory tract. In this situation, the viral load has been diluted several times. First when it was transferred from the board to the burger bun. Next, more viral load was shed when the bun was placed in the takeout container. It is diluted again when you pick up the burger before interacting with your face in inadvisable ways. While he didn't rule out the possibility of picking up the disease this way, Chapman described it as "a moonshot, even before you touch your face."
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Post by ComputerGuy on Mon May 11, 2020 5:33 pm

Excellent report; thank you. I should memorize that.
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Post by Trailrunner on Mon May 11, 2020 5:52 pm

I agree, good report. Thanks.

The only take-away meals I get are delivered by Traitte, and I often get the same masked driver and we have a routine. He puts the package outside the gate and backs away then I go to the gate and clip an envelope with the money to the gate and back away. He advances and gets the envelope and we chat for a minute, masked, with about ten feet between us.

After he leaves, I bring the package into the lavavderia which is my "dirty" space. From there the containers are emptied and food is plated. Wash hands, remove mask, and eat. Then take used packaging into garbage, store leftovers in "clean" space (kitchen), wash dishes, and done. Had to think it all through at first but now it's just routine.

I wonder if the restaurant containers are more dangerous than the food since the virus has been reported to live for extended periods on different surfaces. Though, I think low risk.
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Post by BisbeeGal on Tue May 12, 2020 1:03 pm

We have not done delivery, other than pizza. A lot of foods suffer in delivery (incl. pizza but we're used to that), from the inevitable steaming in the container, to spillage, leakage within and without the container.

We order from nearby Ajijic eateries (under 5 minute drive, or under 10 minute walk). Ordering exclusively via Whatsapp; I order in mid-afternoon and give an exact time we will pick up our dinners.

The BEST for food quality, timeliness (ready when I arrive, fresh, still hot or cold, as appropriate), quality of packing (no leaks, keep hot/cold food separate), masked personnel at pick up, etc. are listed below.

Teocintle, (an eatery that is often too crowded for us in high season)...they post their FB menu which changes daily, Tues-Sat. High quality and creative food.

Cocinart, publishes a weekly FB menu for Wed-Sun. Always consistent, dependable, good quality.

Dharma, which is now offering daily meal combos for 2 people sharing an appetizer, entree and dessert. Always an interesting twist on a recipe.

Casa de Sol B&B, only tried it once (last week), but the chef is Luis who owned the Al Chile food truck who does really nice stuff. Only Tues, Thurs, and Sat. Menu changes weekly on FB.

Tabarka, they have a limited take-away/delivery menu, but when I ask for something from their "regular" menu, they are happy to oblige. His seafood is still fresh tasting and well seasoned.

Many eateries trying to survive, keep workers on payroll. These may not be convenient to all readers, but I am sure there are equally laudable restaurants near you that could use your business. Give them a try, a chance to remain open.

Please post about them here, too!
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Post by Rosa Venus on Tue May 12, 2020 4:11 pm

BisbeeGal wrote:

Casa de Sol B&B, only tried it once (last week), but the chef is Luis who owned the Al Chile food truck who does really nice stuff.  Only Tues, Thurs, and Sat. Menu changes weekly on FB. 

That is the best (restaurant) news I've heard in a LONG time! I was a regular at Al Chile. I think his name may be Ruiz, or something like that, with an R. Either way I like his food a lot and am happy to hear he's back at it.
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Post by BisbeeGal on Tue May 12, 2020 4:40 pm

At the Al Chile FB page, he posted that he was starting take-away at Casa del Sol in late April. He signed his post, Chef: Luis Kabande

We had the seared tuna last week and it was great, as always.

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Post by Rosa Venus on Tue May 12, 2020 5:51 pm

Huh. I was told wrong (and I even questioned the "R"). Thanks for the correction. I miss his filet with mushroom sauce, and the eggplant, and...
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Post by desafinada on Wed May 13, 2020 7:50 am

We have ordered take out from Chopsticks several times. Follow them on Facebook to find out when she has dumplings available as well as the regular menu. The staff is masked and gloved. They will bring it to your car in the parking lot if you make arrangements.

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Post by Trailrunner on Wed May 13, 2020 8:35 am

Betty is now using Traitte to deliver to your house now too.
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Post by BisbeeGal on Thu May 14, 2020 9:25 am

I will also give a shout-out to Oui Oui for carryout (they also deliver). Thursday is their French pizza night....not to be confused with a standard pizza.  Light thin crust with equally light toppings.  One of them is enough for 2 or 3 people.  

I also buy frozen quiches from them....great flaky buttery crust!  They are 6" with various fillings.  We prefer the lardons/tocino which is more or less a quiche lorraine; also their mushroom quiche is quite nice.  

I ask for them frozen so I can stack in freezer; thaw on counter a few hours then a few minutes in oven to reheat.  They also have them ready to go, heated while you wait.  I believe they are 60-69p each depending on filling.

These 6" quiches are big enough for 2 to share if I make a decent sized side salad or veg.  It would probably be considered a single serving by larger appetites (looking at you CG) Very Happy
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Post by ComputerGuy on Thu May 14, 2020 9:36 am

Moi? Li'l ol' moi?
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Post by Rosa Venus on Thu May 14, 2020 9:35 pm

"Casa de Sol B&B, only tried it once (last week), but the chef is Luis who owned the Al Chile food truck who does really nice stuff. Only Tues, Thurs, and Sat. Menu changes weekly on FB."

Thank you again for this. I had the Mixed Green Adobo Salad with shrimp and it was wonderful. Juan, one of the best waiters ever in town, works there and is taking the food orders via Whatsapp.
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Post by Rosa Venus on Fri May 15, 2020 8:14 pm

La Paceña: Today I stopped there and picked up a Shrimp dinner, well-packaged to take home. You can call in your order, or just stop by, order it and wait. I waited there because they're always so quick (it wasn't crowded). They even have a place to sit and will serve you a drink. Same great food and great service. Not sure if they're serving their whole menu or not. 33 3800 6233

P.S. I never order anything fried there, and doubt it would do well "to go".
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