Health District Works to Prevent Dishes Like Dumpster Lo Mein

During prolonged power outages, Ray Knapp, a member of the Trumbull Monroe Health District's Board of Directors, says Chinese restaurants face a greater challenge than most. The district requires a receipt to prove the freshness of new food that's brought in, but Knapp says Chinese food is trucked in from New York in an all-cash business.

A sanitarian inspecting a Chinese restaurant after a recent blackout noticed that meat in a freezer had gone soft, so he made the owner toss the meat in a Dumpster to ensure no patrons would get sick.

When the sanitarian wrote his report outside, Knapp said the owner, who apparently thought he was gone, sent out an employee to fish the spoiled meat back out of the Dumpster.

Rather than being adversarial, Health Dir. Patrice Sulik wants to work with area restaurants who routinely fail inspections for food handling and cleanliness, and on Wednesday she had Knapp reach out to the Monroe Economic Development Commission for help.

"The district is not asking you to police and do the health district's job, just to help the owners," Knapp said, adding Sulik believes restaurants would be more willing to turn to the EDC for help than the health district.

The TMHD wants the EDC to write a letter with resources a business owner could use for assistance in reaching compliance, whether there is a financial problem or guidance in business management is needed. Sulik would hand the letter to owners who fail an inspection.

Knapp said business owners may also connect with an EDC member for guidance. "This way we can all work together for compliance and the safety of the public," he said.

EDC members appeared to be open to the idea of collaborating with the health district.

EDC Chairman Roberto Perez, who is in the restaurant business himself, said there is a learning process, adding that an outbreak of a foodborne illness would do far more damage to a restaurant than working to reach code compliance after a failed inspection ever would.

Restaurant Improvement Program

Knapp shared an outline of the TMHD's Restaurant Improvement Program for food establishments who continue to fail routine inspections.

• There is an initial hearing with sanitarians and the director to review continuous violations.
• A short term plan to address high-risk violations is created and voluntary or mandatory closure may be involved.
• A sanitarian provides food handling training with food service staff.
• Weekly inspections are scheduled for a period of time to assist with trouble-shooting and ensure consistent improvement is made.
• There is collaboration on a long-term plan to address structural issues and recurring cleaning issues.
• Each program is tailored to the needs of the establishment. The health district provides a minimum of 20 hours of expertise to support the food establishment.