After dozens or more reports on Yelp of patrons contracting Salmonella poisoning at Don Antonio’s in Los Angeles, on March 25, 2015, environmental health staff at the County of Los Angeles Department of Public Health conducted an on-site inspection at Don Antonio’s. The inspection was conducted with the owner of Don Antonio’s, Esteban Castellanos.
During the inspection, multiple food safety violations were noted, including: (1) the unavailability of thermometers suitable for measuring temperature of food, and for monitoring the temperature of the water at the warewashing machine and sink; (2) inadequate ventilation and lighting; (3) improper use and storage of wiping cloths used to wipe service counters, scales, and other surfaces that food may come into contact with; (4) unapproved equipment and utensils; (5) potentially hazardous food stored at improper holding temperatures; and (6) improperly sanitized food contact surface issues.
At the conclusion of the inspection, each issue and risk factor contributing to foodborne illness were discussed. The restaurant manager was advised of the violations and instructed to correct all violations immediately. The inspection report was reviewed and signed by Esteban Castellanos and a copy of the report was left with him at the end of the inspection.
Salmonella is an enteric bacterium, which means that it lives in the intestinal tracts of humans and other animals. Salmonella bacteria are usually transmitted to humans by eating foods contaminated with human or animal feces. Contaminated foods usually look and smell normal. Contaminated foods are often of animal origin, such as beef, poultry, milk, or eggs, but all foods, including vegetables, may become contaminated. An infected food handler who neglects to wash his or her hands with soap and warm water after using the bathroom may also contaminate food.
Once in the lumen of the small intestine, the bacteria penetrate the epithelium, multiply, and enter the blood within 24 to 72 hours. As few as 15-20 cells of Salmonella bacteria can cause salmonellosis or a more serious typhoid-like fever. Variables such as the health and age of the host, and virulence differences among the serotypes, affect the nature and extent of the illness. Infants, elderly, hospitalized, and immune suppressed persons are the populations that are the most susceptible to disease, and suffer the most severe symptoms.
The acute symptoms of Salmonella gastroenteritis include the sudden onset of nausea, abdominal cramping, and bloody diarrhea and mucous over a period of days. There is no real cure for Salmonella infection, except treatment of the symptoms. Persons with severe diarrhea may require rehydration, often with intravenous fluids.
Persons with diarrhea usually recover completely, although it may be several months before their bowel habits are entirely normal. A small number of persons who are infected with Salmonella will go on to develop pains in their joints, irritation of the eyes, and painful urination. This is called Reiter’s syndrome and/or reactive arthritis. It can last for months or years, and can lead to chronic arthritis, which is difficult to treat. Antibiotic treatment does not make a difference in whether or not the person later develops arthritis.
Marler Clark, The Food Safety Law Firm, is the nation’s leading law firm representing victims of Salmonella outbreaks. The Salmonella lawyers of Marler Clark have represented thousands of victims of Salmonella and other foodborne illness outbreaks and have recovered over $600 million for clients. Marler Clark is the only law firm in the nation with a practice focused exclusively on foodborne illness litigation. Our Salmonella lawyers have litigated Salmonella cases stemming from outbreaks traced to a variety of foods, such as cantaloupe, tomatoes, ground turkey, salami, sprouts, cereal, peanut butter, and food served in restaurants. The law firm has brought Salmonella lawsuits against such companies as Cargill, ConAgra, Peanut Corporation of America, Sheetz, Taco Bell, Subway and Wal-Mart.