A prominent expert of restaurant inspection and food safety commented on closure of restaurants in Boston. The expert said that Clover Food Lab, which is a well-known group of food trucks and restaurants in Boston, has a food safety program that was extremely pitiful. Hence, this program could have contributed to an outbreak of Salmonella linked to the corporation. The expert, Roy Costa, is a food safety trainer who also has a consulting firm. Costa was asked to conduct an evaluation of the inspection report on the outbreak by the Food Safety News.
Costa claimed that Clover lacked a food safety program. According to the report, an inspection was conducted at Clover on July 12 as a reaction to a complaint regarding foodborne-illness. Inspectors found that the restaurant had spoiled cauliflower, kept hummus, boiled eggs, rice salad, caramelized onions, and pickled onions at a temperature ranging between forty-nine to fifty-five degrees Fahrenheit. This was more than the threshold of 41 degrees, which is considered optimal to prevent bacterial growth. According to the report, the restaurant was asked to get rid of drain flies by dealing with water that had accumulated on floors and keeping the refrigerator floor clean. Several additional violations were also noted in the report.
Costa said that it is essential for big restaurants such as Clover to consider management of their operations and ensure that food safety is their priority. A notable observation is that most of the time, restaurants or food companies tend to hinder their own success. It is recommended to have a workable and reliable food-safety program. This will curb food-related illnesses, but it will also contribute to attainment of success and profitability.
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