ABSTRACT
This chapter is designed to expose you to some common violations and situations found during ethnic restaurant inspections. Perhaps you will gain some insight on what to look for and why things are the way they are, and even discover alterna tive ways to address issues. Every culture and region has its culinary specialties, such as haggis in Scotland and chitterlings (pig intestines) in the southern United States, and each of these culinary specialties presents certain health concerns. For instance, a documented outbreak of Yersinia enterocolitica occurred in infants and children in Atlanta; the bacteria had been transmitted from raw chitterlings to the children via the hands of the food handlers (7). This chapter is not intended to be an exhaustive review of all types of ethnic restaurants and foods, but rather an overview of the most common situations that I have encountered as an inspector in Japanese, Chinese, Mexican, Korean, Vietnamese, and Greek restaurants in the United States.
