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Health Inspector Finds Lion in Restaurant Freezer

Health Inspector Finds Lion in Restaurant Freezer

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Frozen lion found during restaurant health inspection

Wikimedia/Winfried Bruenken

A U.K. restaurant inspector says he once found a whole lion in a restaurant freezer.

Health inspectors must come across odd discoveries all the time, but few can top the U.K. health inspector who says he once found a whole, dead lion in a restaurant’s freezer.

According to Jezebel, health protection manager Ian Brightmore won’t say where exactly he encountered the frozen lion, but he says he found the dead lion wedged into the freezer next to food that would be served to the restaurant’s customers. The restaurant’s owner claimed he’d been given the lion by a nearby zoo and intended to feed it to his pack of dogs. Most veterinarians would probably raise an eyebrow at the idea of throwing a whole lion corpse to one’s dogs.

“The food establishment was near a zoo and the owner kept pack hounds so it was food for them,” Brightmore told The Daily Mirror. "Because the lion was kept in a place where food for human consumption was stored, of course we had to take action.”

Brightmore said that because the dead lion in the freezer was the only health code violation he encountered at that particular restaurant, the restaurateur was told to get the lion out of the freezer, but otherwise it was allowed to continue operating as though nothing out of the ordinary had happened.

10 Scrumptious Culinary Cozy Mysteries

Culinary Cozy Mysteries are the perfect melding of two of my literary interests: cozy murder mysteries and food. Each book focuses on a type of food, whether it is cupcakes, ice cream, or pizza. Many even have recipes at the end and most have a terrible punny title.

One thing I&rsquove noticed with these series is that the first mystery is always personal. The main character or their family are the top suspects for the murder and it&rsquos up to them to clear their name. The subsequent culinary cozy mysteries in the series move on to other suspects for murder.

Here&rsquos a list of ten murder mystery series focused on the wonderful world of food.

Death by Dumpling by Vivien Chen (A Noodle Shop Mystery)

With five books out and at least two more on the way, Chen&rsquos Noodle Shop Mysteries have to be one of my favorite cozys on the market. Lana Lee didn&rsquot want to work in her family&rsquos noodle restaurant, but she finds herself there after quitting her job. But she gets more than she bargained for when one of their customers turns up dead after eating their shrimp dumplings. Now Lana has to clear her name and her chef&rsquos name by figuring out who killed him. Bonus, she has a dog named Kikkoman.

Sprinkle with Murder by Jenn McKinlay (Cupcake Bakery Mystery)

In the first of McKinlay&rsquos Cupcake Bakery Mystery series, Melanie Cooper and Angie DeLaura have opened their Fairy Tale Cupcakes bakery. However, they find that their first customer is a bridezilla who wants 500 cupcakes. When she shows up dead by cupcake, Cooper and DeLaura find themselves as the suspects.

Feta Attraction by Susannah Hardy (A Greek to Me Mystery)

While running a restaurant and dealing with a ghost haunting film crew isn&rsquot enough, Georgie Nikolopatos&rsquos husband Spiro has gone missing. But then things get worse when she discovers the body of their main competitor Domenic &ldquoBig Dom&rdquo DiTomasso. Now she has to find Spiro and clear her name.

Aunty Lee&rsquos Delights by Ovidia Yu (A Singaporean Mystery)

When Rosie Lee&rsquos husband passes away, she decides to open her own restaurant, Aunty Lee&rsquos Delights, that serves delicious Singaporean food. She begins hosting special dinners for special guests including stepson Mark and his awful wife, Selina. However, when one of her guests fails to show up to the dinner and a body is found, she thinks the two are connected and decides to investigate.

A Deadly Inside Scoop by Abby Collette (the Ice Cream Parlor Mysteries) (May 12, 2020)

This new series features Bronwyn &ldquoWin&rdquo Crewse who is taking over her family&rsquos ice cream shop, Crewse Creamery in Chagrin Falls, Ohio. She&rsquos going to bring back the homemade ice cream that the shop was known for. But her opening day goes all wrong when an early snowstorm covers the town and she finds the body of a man who wronged her family in the past. Now in addition to trying to jumpstart the business, she has to try to clear her family&rsquos name. Warning: you will want ice cream.

A Riesling to Die by J. C. Eaton (The Wine Trail Mysteries)

When Norrie Ellington&rsquos sister and brother-in-law take a year sabbatical from running the family winery, Ellington, a screenwriter, finds herself minding Two Witches Winery. However, local B&B owner Elsbeth Waters makes it clear that she hates all the wineries in their area. But when Waters&rsquos body is found on the grounds of Two Witches Winery, Ellington is going to have to clear her name.

Hummus and Homicide by Tina Kashian (A Kebab Kitchen Mystery)

Lucy Berberian has returned home to Ocean Crest, New Jersey, after quitting her fancy lawyer job, and has started helping out in her family&rsquos restaurant, Kebab Kitchen. Unfortunately, she runs into Heather Banks, an unpleasant and snooty high school classmate who hasn&rsquot changed a bit. As the health inspector, Banks writes up the restaurant for violations and then dies on the street, making Berberian the number one suspect.

Death Is Like a Box of Chocolates by Kathy Aarons (A Chocolate Covered Mystery)

Michelle Serrano and Erica Russell are hosting the Great Fudge Cook-off in their town of West Riverdale, Maryland, to celebrate their bookstore and chocolate shop. However, when the portrait photographer is killed by poisoned truffles, Serrano is the number one suspect and Serrano and Russell have to team up to clear her name.

A Slice of Murder by Chris Cavender (Pizza Mystery)

Eleanor Swift, owner of A Slice of Delight in the town of Timber Ridge, North Carolina, is looking for some time to heal after a broken heart. Unfortunately, there&rsquos a distance between desire and reality when a late night customer dies&hellip

The Crepes of Wrath by Sarah Fox (Pancake House Mystery)

Marley McKinney takes over her cousin&rsquos pancake house when he&rsquos recovering from pneumonia. But when her cousin is found dead and she finds evidence of stolen merchandise in the pancake house, she teams up with her cat, Flapjack, and a former crush to get to the bottom of it all.

Want more cozy murder mysteries? Check out this list of best cozies or this list of punny cozy mystery titles. Bon appétit!

Live rodent runs out the back door of restaurant, but leaves something behind

Live rodent runs out the back door of restaurant, but leaves something behind

HIALEAH, Fla. – A live rodent was seen leaving through the back door at Pacifico in Hialeah and that rodent left behind droppings, an inspector noted in a recent report.

Rodent issues were also found inside Lion Chef in North Lauderdale and at Achsah’s Delight Bakery, both in North Lauderdale.

Meanwhile, there were flies inside the Country Crock at Dcafe inside AutoNation Toyota in Weston and Jerk Machine in Lauderhill was ordered shut for the fourth time since 2019.

We are not sure why the Florida Department of Business and Professional Regulation allowed Jerk Machine to remain open.

The inspector noted flies landing in cooked chicken and Jerk Machine was also cited for misrepresenting the type of fish they are serving.

Below is a list of places and some of their violations.

All the places mentioned have been allowed to re-open following an ordered cleanup and re-inspection.



“Live rodent present. Observed 1 live rodent leaving premises thru the back door.”

“Rodent activity present as evidenced by rodent droppings found. Observed throughout main kitchen floor under shelves approximately 7 rodent droppings, and behind the ranges observed approximately 5 rodent droppings and front counter area under cabinets holding single service containers approximately 50 rodent droppings and observed approximately 30 rodent droppings in a cabinet holding tools, also observed in mechanical room approximately 20 rodent droppings also observed approximately 10 rodent droppings next to the to-go packing area and approximately 10 rodent droppings on top of the upright kitchen freezer.”

“Outer openings not protected during operation and vermin and/or environmental cross contamination present. There are holes to the exterior between wall and floor by the three compartment sink at the front counter.”

“Interior of microwave soiled with encrusted food debris. Observed in kitchen area next to cooler.”

“Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken over breaded shrimp and French fries in upright kitchen freezer.”

“Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Observed concrete mix stored over potato starch, oven cleaner over pineapple juice, paint over oil over vinegars and bread crumbs in the dry storage area.”

“Hand wash sink missing in front counter for drink preparation area. Observed no hand washing sink at front counter.”

“Roach activity present as evidenced by live roaches found. 1) Observed 2 live roaches on the wall located above the triple sink area. 2) Observed 2 live roaches inside of the unused Kelvinator refrigerator located in the kitchen area across from the hand sink. 3) Observed 1 live roach on the floor located in the kitchen prep area. 2) Observed over 20 live roaches inside of the unused Kelvinator Reach in freezer located across from the cook line . **Repeat Violation**.”

“Dead roaches on premises. Observed 1 dead roach on the dish shelf across from the stored plates. **Repeat Violation**.”

“Stop Sale issued on time/temperature control for safety food due to temperature abuse. 1) Flip top cooler- shredded lettuce (50°F) 2)True Refrigerator- cooked white rice (51°F) cooked beef (45-46°F) Prepared over 24 hours ago, per operator.”

“Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Flip top cooler- shredded lettuce (50°F) 2)True Refrigerator- cooked white rice (51°F) cooked beef (45-46°F) Prepared over 24 hours ago, per operator. See stop sale.”

“Hand wash sink not accessible for employee use at all times. In the kitchen area- operator drained the dirty water from the hand sink. 2) Hand wash sink not accessible for employee use due to items stored in the sink. In the kitchen area- operator removed the two frying baskets out of the hand sink. **Corrected On-Site** **Repeat Violation**.”

“Wall soiled with accumulated grease, food debris, and/or dust. Throughout the kitchen area.”



“Rodent activity present as evidenced by rodent droppings found. Observed approximately 10 rodent droppings on shelf under steamtable 3 droppings on floor under steamtable 3 rodent droppings under dry storage shelve where takeout containers are stored next to cupboard by steamtable on service line 7 on counter where coffee dispensers, rice and soups are held hot 5 rodent droppings on back of a blodgett oven in kitchen 3 on top of blodgett oven in kitchen Approximately 10 droppings under dish rack where clean sanitized pots and pan are stored next to three compartment sink.”

“Dead roaches on premises. 1 dead roach on counter next to blenders by three compartment sink.”

“Roach activity present as evidenced by live roaches found. 1 live roach on floor in front of three compartment sink.”

“Time/temperature control for safety food hot held at less than 135 degrees Fahrenheit or above. Observed calaloo and saltfish (97-99°F - Hot Holding) corn beef and cabbage (108°F - Hot Holding) okra and saltfish (106°F - Hot Holding) saltfish (102°F - Hot Holding) ackee and saltfish (113°F - Hot Holding) boiled bananas (107°F - Hot Holding) in steamtable in service area. Operator turn up heat. **Corrective Action Taken** **Repeat Violation**.”

“Hand wash sink not accessible for employee use due to items stored in the sink. Observed pie crusts in handwash sink in front of three compartment sink. Operator removed.”


“Rodent activity present as evidenced by rodent droppings found. Observed 5 rodents droppings under prep table where bust pan with flour is stored under prep table kitchen area Approximately 20 droppings on storage shelf where can hunts tomato ketchup is stored in storage room Approximately 20 droppings on shelf where bamboo skewers, seasoning and spices are stored in storage room Approximately 20 on bottom shelf where soy sauce is stored in storage room.”

“Roach activity present as evidenced by live roaches found. Observed 2 live roaches in box where food grade paper liner is stored under prep table in kitchen area 1 live roach shelf where bag of sugar is stored next to chest freezer in kitchen area 5 live roaches crawling in and out of gasket of true flip top cooler on cook line.”

“Dead roaches on premises. Observed 5 dead roaches in box where food liner is stored in prep table in kitchen area 1 dead roach on steamed table where soups are held hot 10 dead roaches stuck in gasket of true flip top cooler on cook line 7 dead roaches in true flip top cooler on cook line 8 dead roaches in empty food container in flip top cooler on cook line Approximately 10 dead roaches in door of flip top cooler where uncovered food are held cold in cook line.”

“Operating with an expired Division of Hotels and Restaurants license.”

“Raw animal food stored over ready-to-eat food. 1)Observed raw chicken stored above cooked vegetables in walk in cooler. 2) Observed raw eggs stored above bag of carrots in walk in cooler **Repeat Violation**.”

“Food stored on floor. 1) Observed bust pan with cut cabbage and buckets with soy sauce stored on floor in walk in cooler 2) Observed bust pan with floor stored on floor under prep table in kitchen area **Repeat Violation**.”

“Objectionable odors in bathroom or other areas of the establishment. Observed objectionable odor in kitchen area.”


“Roach activity present as evidenced by live roaches found. Main kitchen rear hallway exit area- observed 3 live roaches crawling on floor around 2 cases raw chicken stored on floor. Main kitchen employee restroom/located in kitchen - observed 2 live roaches crawling on floor. Dry storage area at deep freezer/located in kitchen - observed 2 live roaches crawling on floor.”

“Dead roaches on premises. Main kitchen employee restroom- observed approximately 25 dead roaches on the floor at inside corner of door.”

“Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Main kitchen at 3 compartment sink- observed 3 flies flying under 3 compartment sink.”

“Employee handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. Main kitchen- observed employee enter through rear entrance of main kitchen grab Togo container of food sitting on top of open container of beans and rice without gloves or washing hands.”

“Food stored on floor. Main kitchen rear hallway- observed 2 cases of raw chicken stored on floor. Operator removed cases of raw chicken from the floor.”

“Hand wash sink not accessible for employee use due to items stored in the sink. Main kitchen at 3 compartment sink- bucket stored inside HWS. Operator removed bucket.”

“Stop Sale issued due to food not being in a wholesome, sound condition. Food contaminated by insects . See stop sale. Observed 2 dead flies in country crock butter in flip top cooler.”

“Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 5 live flies on bagel toaster next to microwave by three compartment sink 4 live flies flying around landing on display unit and which is used to display Oreos, gums, and grandma cookies 3 live flies on Hamilton beach microwave 12 live flies on glass behind flip top cooler Approximately 10 live flies flying around landing on counter tops, walls single service cups next to coffee dispenser 7 live flies on paper towel dispenser by hand wash sink 3 live flies on hand wash sink faucet 3 live flies in cutting board next to coffee machine.”

“Accumulation of dead insects Observed 7 dead flies in sanitizing solution in three compartment.”

“Accumulation of black/green mold-like substance in the interior of the ice machine. Observed mold like substance in ice machine. **Repeat Violation**.”

“Food manager certification expired.”




“Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Main kitchen in front of True reach in cooler- observed approximately 15 flies flying and landing on top of container and on the cabbage. See Stop Sale. Main kitchen prep table-Observed approximately 10 flies flying around and landing on plantains and plastic crate of plantains. Main kitchen prep table- observed 3 live flies flying around and landing on cooked jerk chicken and raw chicken on prep table. See Stop Sale.”

“Stop Sale issued due to food not being in a wholesome, sound condition. Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Main kitchen in front of True reach in cooler- observed approximately 15 flies flying and landing on top of container and on the cabbage. See Stop Sale. Main kitchen prep table- observed 3 live flies flying around and landing on cooked jerk chicken and raw chicken on prep table.”

“Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked liver (55°F) beans and rice (51°F) at 10:08 a.m.. operator stated items been inside cooler overnight. Operator discarded cooked liver and beans and rice.”

“Establishment advertised a specific fish on the menu/menu board but served another type of fish. Tilapia on menu board. Operator stated that they use Swai and presented invoice for Swai to substitute tilapia.”

“Interior of oven has heavy accumulation of black substance/grease/food debris. Observed inside main kitchen microwave.”

The dark side of trendy food trucks: A poor health safety record

Terril Johnson bites into a taco from the Tacos Ariza food truck in Echo Park, which got a C grade from health inspectors in March but was reinspected and got a B.

(Mel Melcon / Los Angeles Times)

Customers wait for their orders to be prepared at the Tacos Ariza food truck in Echo Park.

(Mel Melcon / Los Angeles Times)

Food trucks in Los Angeles have scored poorly on health inspections. The Tacos Ariza food truck in Echo Park recently pulled its inspection grade up from a C to a B.

(Mel Melcon / Los Angeles Times)

Brijido Ariza sweeps in front of his food truck in Echo Park.

(Mel Melcon / Los Angeles Times)

The Tacos Tamix food truck in Pico-Union got a B grade from health inspectors.

(Robert Gauthier / Los Angeles Times)

It’s a daily culinary performance that plays out across Los Angeles: Top food truck chefs whipping up gourmet meals in spaces no bigger than a restaurant’s stockroom or walk-in freezer.

But even as the trucks have become a popular staple of the local food scene, with Twitter followers and long queues, they have been lagging behind restaurants and even sidewalk food carts in one important category -- health safety, a Times data analysis found.

About 27% of food trucks earned lower than A grades over the last two years, according to a Times review of Los Angeles County Department of Public Health data. By comparison, slightly less than 5% of brick-and-mortar restaurants and about 18% of food carts fell below that mark.

More than 4% of food trucks inspected this year were forced to close -- a rate three times higher than regular restaurants, the analysis shows. The health department has closed more than 70 food trucks this year, most of which were allowed to reopen after passing follow-up inspections.

Storage temperature is also more difficult in mobile cooking, so it must to be closely scrutinized to make sure ingredients don’t spoil, he said.

Truck owners must also deal with the elements that come with being on the street rather than inside a building.

Hi Everyone! The food truck is currently out of service for repairs! We'll let you know as soon as we're back. #lmu #hungryliontruck

&mdash Hungry Lion Truck (@hungryliontruck) April 7, 2016

The Hungry Lion food truck at Loyola Marymount University was shut down April 6 after inspectors found a rodent infestation.

Mice had crawled into the truck through the engine manifold when it was not in service, said Dana Massimiani, director of operations for Loyola’s food service contractor Sodexo.

After inspectors found more than nine rodent droppings, the vehicle was sent back to the manufacturer to fix the issue, he said. The truck reopened two days later and received an A on its next inspection, records show.

More than 4% of food trucks received C grades, compared with fewer than 1% of restaurants, the analysis of health department data since May 2014 found. Inspectors visited more than 36,000 food sellers during that time.

Tacos Ariza, an Echo Park fixture at Sunset Boulevard and Logan Street, earned a C on a health inspection in early March.

Health inspectors noted 16 violations, including three major infractions after they found employees failed to wash their hands or use gloves properly, and did not keep food surfaces clean or food “safe and unadulterated.”

Employee Isabel Ariza said business was down after the blue C was posted in the window, but has improved since a reinspection in late March earned the food truck a B grade.

We try our best to be prepared but [inspectors] always try to find something. It&#8217s hard to get an A grade.

Ariza said she and other workers strive to follow health regulations, but it’s a constant struggle. The food preparation area and refrigerator are both small, which can lead to violations, she said.

“It’s not as simple as it seems,” Ariza said. “It’s hard to keep everything in one compact space. They really expect a lot from us. We try our best to be prepared but [inspectors] always try to find something. It’s hard to get an A grade.”

The health department began inspecting food trucks in 2011. A Times report in 2014 found that inspectors reviewed only 40% of trucks and mobile food carts because of short-staffing and difficulty in locating the trucks when they were in operation.

James Dragan, the county’s chief environmental health specialist for consultative services, agreed that a tighter work space could lead to more violations but stressed that his department has not yet studied its inspection data.

Inspectors now require trucks to submit route slips and have checked about 70% of them this fiscal year that ends in June, Dragan said.

The inspection process is the same for restaurants, food trucks and carts, according to the health department. Food sellers can receive major, minor and low-risk violations that result in point deductions starting at 100. To earn an A grade, a food facility can lose no more than 10 points.

Initial inspections are random, but each facility is allowed a reinspection if it is found to be out of compliance, health officials said. Every 12 months, facilities can also pay for an owner-initiated inspection after the initial inspection.

Inspectors look for health issues that pose a risk associated with food-borne illness outbreaks, including improper storage temperatures, contaminated equipment and poor personal hygiene, according to the health department.

Some food truck purveyors run a tight ship.

Housed inside a black and chrome rig, the La Estrella taco truck typically parks in a gas station lot at Normandie Avenue and West Adams Boulevard in South L.A. In the window sits the familiar blue A.

To keep their truck in good shape, the La Estrella crew cleans at the end of each night and the owner comes by to make sure everything is in order for the next day.

“We like to be ready so we don’t have to get ready,” employee Rigo Torres said. “If we’re ready we don’t have to worry about inspection at all.”

On a recent evening in Pico-Union, Eunice Soto, 23, waited in line for the Tacos Tamix truck with its hard-to-see B grade posted in the window.

Soto wasn’t surprised about the lower grades of food trucks and said it wouldn’t stop her from gorging on late-night grub.

“I mean, it’s kind of iffy, but it’s good,” Soto said. “I’ll probably still keep coming here. As long as they don’t have anything lower than a B, I guess it’s OK.”

14 Keto-Friendly Restaurants, According to Nutritionists

For when you just can't cook another egg and cheese omelette.

Once you&aposve got a cooking routine down on keto—the high-fat, low-carb plan that restricts your carb intake to just 5%-10% of your daily calories—it can feel like you&aposre finally in the groove. That is, until a friend or spouse asks you if you want to go out for dinner. Then, the panic sets in: What will I eat? Will I annoy everyone? Is keeping keto even possible at a restaurant?

First, take a breath: It&aposs tough, but it&aposs totally doable to do keto while you&aposre dining out. "It is a common misconception that one cannot adhere to the ketogenic lifestyle if he or she is a frequent restaurant goer,"Aimee Aristotelous, RD, tells Health. You just have to be a little more mindful of your choice𠅊nd that means educating yourself on the hidden carbs on all restaurant menus, and go-to substitutions for carb-heavy ingredients.

First things first: Try to sub as many starches as you possibly can. "Always substitute green vegetables or salad in place of pasta, potatoes, and rice side dishes," says Aristotelous—that goes for subbing lettuce wraps for burger buns, too. It&aposs also wise to add avocado or other healthy fats to any meal as much as possible. "For your extra healthy fat content, avocado tastes great on almost anything and many restaurants have it on hand to add to your meal," she says.

You definitely need to be aware of the secret places carbs are hiding in your meals, too. Most restaurant sauces, glazes, and salad dressings, for example, are loaded with sugar, says Naomi Whittel, author of the upcoming book High Fiber Keto. She suggests asking for dishes to be served plain or with the dressing on the side. "You can always order olive oil to use instead" she says. Breading is something else to avoid if you&aposre watching your carb intake, says Whittel your best bet is sticking to foods that are saut, roasted, or grilled.

Lastly (and possibly most importantly): Do your homework before you step into a restaurant. "Not only can you check out the ingredients in your desired dish, but you can check the carb count to make sure it&aposs on point," says Whittel. Bonus: Deciding on your order before you arrive can help you avoid impulse decisions or poor choices when you&aposre hungry.

Still a little daunted as the thought of eating out on keto? No problem: Here, 14 keto-friendly restaurants𠅊nd a sample of a keto-compliant meal from each—to get you started.

1. True Food Kitchen

True Food Kitchen is Aristotelous’ number one pick when it comes to getting the healthiest keto-friendly dishes. “They even have a keto meal category on their menu, so it takes out all of the guesswork,” she explains.  She also points out that the beef they use is grass-fed, “so that changes the composition of the fats to have a profile closer to salmon, and most of their entrees consist of a lot of fresh vegetables.” It&aposs also best to ask for dressing on the side with this one. 

Per serving: 750 calories, 48g fat, 59g carbs, 31g protein

2. P. F. Chang&rsquos

At first glance, Chinese food may seem out of the question on the keto diet (hi, rice and noodles!). But Aristotelous points out that P.F. Chang’s does offer many dishes that will fit in with your keto nutrition plan. This Asian Caesar Salad with Salmon is a great low-carb, high-fat option—just make sure to nix the croutons. 

Per serving: 650 calories, 46g fat, 20g carbs, 37g protein

3. Denny&rsquos

Yes, you can still go out to brunch when you’re doing keto -- and Denny’s makes it so simple with their customized omelet menu. Depending on what you get in your omelet and whether you opt for egg white or whole egg (keto calls for the whole!) your nutritional information will vary. But Aristotelous suggests trying three whole eggs, cheese, and avocado. Other keto-friendly fillings include cheese, spinach, bell pepper, bacon, and sausage.

Per serving: 465 calories, 4g carbs, 27g protein

4. BurgerFi

Out of the 25 U.S. burger chains, Burgerfi is one of the only two who received &aposA&apos ratings for the cleanest beef, Aristotelous points out. “Their burgers contain no antibiotics, steroids, or growth hormones and since the keto lifestyle can be a bit heavy in animal products it is key to choose the highest quality to avoid environmental toxins.”

Per serving: 425 calories, 29g fat, 4g net carbs, 37g protein

5. In-N-Out Burger

This So-Cal burger joint is famous for their savory burgers and fries -- but ditch the bun and you are golden, suggests Whittel. � sure to order your burger ‘protein style’ to replace the bun with a lettuce wrap,” she suggests. If you want to go even lower with carbs, ditch their special sauce and choose mayo and mustard instead.

Per serving: 330 calories, 25g fat, 11g carbs, 18g protein

6. Chipotle Mexican Grill

This fast food Mexican joint is more keto-friendly than ever. 𠇌hipotle is now sporting a Lifestyle Menu to make ordering easier when on a special diet and have Paleo Bowl, Vegan Bowl and even a Keto Salad Bowl with carnitas, romaine Lettuce, salsa, cheese and of course, plenty of guac,” says Whittel. Be sure to skip the beans, rice, tortillas and chips, but mix and match with your favorite proteins and veggies, with this protein-packed bowl. An added bonus? Toppings like sour cream, cheese, salsa and avocado are all keto-friendly, she points out.

Per serving: 550 calories, 42g fat, 15g carbs, 32g protein

7. Subway

When you think of Subway, you think bread right? 𠇊s long as you skip the bread, the salads offer some low-carb options,” Whittel points out. While the Chicken and Bacon Ranch Chopped Salad is higher in fat than some of the other options, it will help you feel full, she explains.  

Per serving: 460 calories, 32g fat, 15g carbs, 32g protein

8. Panera Bread

Just because bread is in the name, doesn’t mean you have to eat it. There are plenty of keto-friendly options at Panera, including their delicious salads. “Many of Panera’s salads fit into a keto template, but I like this one because of the good fats from the eggs and avocado,” says Whittel. To reduce the carbs, she suggests skipping the salad dressing and asking for olive oil and vinegar instead.

Per serving: 550 calories, 32g fat, 25g carbs, 43g protein

9. Smashburger

Another family-friendly burger joint with endless bun-free opportunities. 𠇌hoose a single or double beef patty, skip the bun, add your favorite cheese and top with Smash Sauce, avocado, lettuce, pickles, onions and mushrooms,” Whittel suggests. As for a side, add a side salad or Brussels sprouts instead of fries.

Per serving: Nutrition info will vary. 

10. Bonefish Grill

This seafood oriented joint has so many fishy keto-friendly options. “There are many low-carb seafood and meat options here and then you can add lemon butter or chimichurri sauce for flavor and get some veggies on the side,” Whittel says. Salmon and shrimp are great high-fat protein options.

Per serving (Atlantic Salmon): 430 calories, 25g fat, 0g carbs, 50g protein

Per serving (Lemon Butter): 60 calories, 6g fat, 2g carbs, 0g protein

Per serving (House Side Salad): 240 calories, 19g fat, 13g carbs, 6g protein

11. Yard House

You can eat as keto-friendly as you want at Yard House, with their extensive menu of bun-less burgers, salads, daily fish, and even veggie noodles. This Shrimp Zoodle Bowl is a perfect example, says Whittel. 

Per serving: 470 calories, 31g fat, 19g carbs, 28g protein

12. Outback Steakhouse

Any steakhouse is a great option for the keto diet, “just be sure to sub out the potato or other starchy sides for steamed veggies or a side salad,” advises Whittel. Also, you can add extra butter or olive oil to keep fat high.

Per serving (Filet and Lobster): 660 calories, 42g fat, 2g carbs, 66g protein

13. Olive Garden

An Italian restaurant might seem like a bad place for keto due to the abundance of bread and pasta, but Whittel reveals they are surprisingly keto-friendly. “Look for grilled meats and fishes, and antipasta salads,” she suggests. “Olive oil is an incredibly healthy fat!”

Per serving (Chicken Margherita): 550 calories 29g fat, 12g carbs, 63g protein

Per serving (Parmesan Crusted Zucchini): 80 calories, 5g fat, 1g carbs, 3g protein

14. Seasons 52

Seasons 52 is a great place for lots of delicious keto-friendly finds𠅊nd don’t overlook their extensive appetizer menu. 𠇋y adding the shrimp and avocado, the fat of the meal increases some to help balance out the high protein from the steak,” Whittel points out. “This is an option where adding some additional olive oil dressing might be helpful to bump the fat up to keto levels.”

Per serving (Grilled Shrimp and Avocado): 220 calories, 12g fat, 7g carbs, 22g protein

Per serving (Steak Salad): 580 calories, 12g fat, 15g carbs, 39g protein

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How Restaurant Health Inspections Work

So what about that fried chicken restaurant with the B rating in the window? Does it mean that you're more likely to get sick from eating a dark meat bucket at this place than if you ate a platter of fried shrimp at the A-rated seafood restaurant down the street? In other words, how much should we really care about restaurant inspection scores?

First, it's important to understand what those letter grades or number scores mean. In general, restaurants are docked a certain amount of points for each violation. And you can find those numbers on the actual inspection report, which most jurisdictions make public. A perfect score is 100. For states and counties that use the letter-grade system, a 90-to-100 point score is an A, 80 to 89 is a B and so forth. Some cities and states require the restaurant to prominently display its most recent grade.

More important than the final score or grade are the specific violations that earned that score. If you really want to know if that chicken joint is safe, you need to look up the inspection report and see if the restaurant committed critical errors that can spread foodborne illnesses, like undercooking food or cross-contamination. Does that mean you'll definitely get sick if you eat there? No, but you can be a more informed consumer.

Second, it's important to understand that restaurant inspections are merely a snapshot of the daily operations of a restaurant. Once or twice a year, inspectors spend a couple of hours inside a business that operates six days a week, 12 hours a day. Since health inspectors are government employees, most of them work daytime hours only, which means they visit most restaurants during lunch shifts, not the dinner rush [source: Hassiotis]. The inspection report may be an accurate representation of what the inspector saw, but it doesn't tell the whole story.

Now there are two ways to think about that snapshot inspection score: as an optimist or as a pessimist. An optimist sees a B rating and thinks, "Well, they caught the kitchen on a bad day and if the violations were really serious, the health department would have shut them down." A pessimist sees that B rating and thinks, "And that's only what the inspector found. Imagine the violations that could happen every other day!"

Ultimately, it's up to the consumer to decide. Inspections are important public services designed to keep restaurant-goers healthy and informed. A low inspection score does not mean that you will get sick, nor does a high score mean that you are guaranteed to be safe. But just be thankful that somebody out there has your back.

Randall Foods Inc. of Cincinnati, Ohio has expanded its recall of certain jarred beans under the “Hurst’s” Brand because of manufacturing deviations that may pose a potential health risk. The recall already includes 1.6 million &hellip
Continue Reading Company expands recall of 1.6 million cases of beans from 22 states for processing mistake

Hawaii’s new restaurant placards to alert diners to health violations

Health inspectors in Hawaii are taking new steps to ensure visitors don’t get sick from the food they eat.

The state’s Department of Health has begun posting new color-coded placards to let customers know of potential risks before they ever look at a menu.

The first placards will be found on Oahu, where inspectors monitor 6,000 businesses that serve food. The program will eventually extend to all 10,000 food establishments statewide.

A green card is reserved for eateries at which inspectors uncover no more than one serious violation of health standards. Businesses with two or more violations must post a yellow card. When an inspector finds enough violations to force immediate closure, a red card will be posted.

It’s not just restaurants that will have to display the placards. The law, enacted earlier this year, also applies to convenience stores, food trucks, markets and even push carts.

“The new food-safety rules let consumers know which food establishments have violations and may cause some to think twice about eating at locations where concerns are not being addressed,” Gary Gill, deputy director of environmental health, said in a news release.

The new system, based on one used in Sacramento County, has the support of the Hawaii Restaurant Assn., which represents 3,500 businesses.

“We believe this new law is good for Hawaii residents and visitors to our islands, and will help to demonstrate our members’ commitment to high standards in all aspects of food handling,” Roger Morey, the association’s executive director, said in a statement.

“A green placard represents a seal of approval from the Department of Health, which will further support the business of our members.”

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Inappropriate ‘SpongeBob’ episodes get pulled by streaming services

(CNN) — Two “SpongeBob SquarePants” episodes are no longer available on Paramount+ and Amazon because of inappropriate content.

One episode, “Kwarantined Crab,” from the show’s 12th season, centers on a virus storyline.

“We have decided to not air it due to sensitivities surrounding the global, real-world pandemic,” a spokesperson for Nickelodeon told CNN Business.

In the episode, a health inspector comes to the Krusty Krab and finds a case of the “Clam Flu” in the restaurant. Upon this discovery, the health inspector quarantines the patrons, and the characters grow anxious. Those who are assumed to have the virus are shunned and tossed in a freezer.

The removal of the “Kwarantined Crab” comes during a time of increased anti-Asian violence in the United States. The episode’s storyline reflects feelings of increased isolation and hatred that many Asian communities have experienced since the Covid-19 pandemic began. The World Health Organization has urged people to avoid terms like “Chinese virus” or because they can create a backlash against people of Asian descent, though former President Donald Trump repeatedly ignored such pleas.

Another episode called “Mid-Life Crustacean” has been out of rotation since 2018. In it, SpongeBob, Patrick and Mr. Krabs break into a woman’s house and steal her underwear. “We determined some story elements were not kid-appropriate,” the Nickelodeon spokesperson said.

Ratatouille received critical acclaim from critics. The review aggregator website Rotten Tomatoes reported a 96% approval rating with an average rating of 8.50/10 based on 251 reviews. The site's consensus reads: "Pixar succeeds again with Ratatouille, a stunningly animated film with fast pacing, memorable characters, and overall good humor." Another review aggregation website Metacritic, which assigns a normalized rating out of 100 top reviews from mainstream critics, calculated a score of 96 out of 100 based on 37 reviews.

A. O. Scott of The New York Times called Ratatouille "a nearly flawless piece of popular art, as well as one of the most persuasive portraits of an artist ever committed to film" echoing the character Anton Ego in the film, he ended his review with a simple "thank you" to the creators of the film. Wally Hammond of Time Out gave the film five out of five stars, saying "A test for tiny tots, a mite nostalgic and as male-dominated as a modern kitchen it may be, but these are mere quibbles about this delightful addition to the Pixar pantheon." Andrea Gronvall of the Chicago Reader gave the film a positive review, saying "Brad Bird's second collaboration with Pixar is more ambitious and meditative than his Oscar-winning The Incredibles." Owen Gleiberman of Entertainment Weekly gave the film a B, saying "Ratatouille has the Pixar technical magic without, somehow, the full Pixar flavor. It's Brad Bird's genial dessert, not so much incredible as merely sweetly edible." Peter Travers of Rolling Stone gave the film three and a half stars out of four, saying "What makes Ratatouille such a hilarious and heartfelt wonder is the way Bird contrives to let it sneak up on you. And get a load of that score from Michael Giacchino, a perfect compliment to a delicious meal." James Berardinelli of ReelViews gave the film three out of four stars, saying "For parents looking to spend time in a theater with their kids or adults who want something lighter and less testosterone-oriented than the usual summer fare, Ratatouille offers a savory main course." Christy Lemire of the Associated Press gave the film a positive review, saying "Ratatouille is free of the kind of gratuitous pop-culture references that plague so many movies of the genre it tells a story, it's very much of our world but it never goes for the cheap, easy gag." Justin Chang of Variety gave the film a positive review, saying "The master chefs at Pixar have blended all the right ingredients ― abundant verbal and visual wit, genius slapstick timing, a soupçon of Gallic sophistication ― to produce a warm and irresistible concoction."

Michael Phillips of the Chicago Tribune gave the film four out of four stars, saying "The film may be animated, and largely taken up with rats, but its pulse is gratifyingly human. And you have never seen a computer-animated feature with this sort of visual panache and detail." Rafer Guzman of Newsday gave the film three out of four stars, saying "So many computer-animated movies are brash, loud and popping with pop-culture comedy, but Ratatouille has the warm glow of a favorite book. The characters are more than the sum of their gigabyte-consuming parts ― they feel handcrafted." Roger Moore of the Orlando Sentinel gave the film three out of five stars, saying "Has Pixar lost its magic recipe? Ratatouille is filled with fairly generic animated imagery, a few modest chases, a couple of good gags, not a lot of laughs." Scott Foundas of LA Weekly gave the film a positive review, saying "Bird has taken the raw ingredients of an anthropomorphic-animal kiddie matinée and whipped them into a heady brew about nothing less than the principles of artistic creation." Colin Covert of the Star Tribune gave the film four out of four stars, saying "It's not just the computer animation that is vibrantly three-dimensional. It's also the well-rounded characters. I defy you to name another animated film so overflowing with superfluous beauty." Steven Rea of The Philadelphia Inquirer gave the film three and a half stars out of four, saying "With Ratatouille, Bird once again delivers not just a great, witty story, but dazzling visuals as well." Bill Muller of The Arizona Republic gave the film four and a half stars out of five, saying "Like the burbling soup that plays a key part in Ratatouille, the movie is a delectable blend of ingredients that tickles the palette and leaves you hungry for more."

Disney planned to produce a wine to market the release of Ratatouille. The California Wine Institute warned them not to advertise alcohol with cartoon characters, and the plan was scrapped.

Watch the video: Αετός κυνηγάει αγριοκάτσικα, απίστευτο video!!! Perierga gr


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