Clover locations shut due to salmonella outbreak

Some of the confirmed cases ate at Clover. The local chain had suspended its CSA shares over the weekend as well.

Via Eater Boston and Boston Restaurant Talk.

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    work

    By on

    I've never eaten there, even though I am spitting distance from there while at work. Many coworkers eat there though...

    Many are not happy with the news. Luckily no one got sick.

    Risk of raw foods

    Salads and other raw veggie and fruit simply come with a higher risk of infection which could otherwise be killed in cooking.

    Can you name those menu items?

    By on

    Or are you assuming that this place serves primarily uncooked foods (which, actually, they don't).

    Also, please list the vegetable foods which carry salmonella.

    From the Globe...

    "raw produce, however, has also been linked to recent salmonella outbreaks due to contamination with animal products during harvesting or transport. A 2012 outbreak in cantaloupes sickened nearly 150 people and led to 33 deaths."

    Could be anything from greens to fruit. Stuff happens- it's not an indictment of vegetarianism.

    ???

    By on

    No one is saying not to eat raw produce. Why is everything so "me vs. them" when it comes to discussions about food.

    that's so adorable!

    By on

    "And I have faith that our employees are really great people and communicate honestly with us about illness because they know we have their best interest at heart and will not punish them for being sick."

    Of course you won't punish them - you just won't pay them.

    We know people who work food service jobs always have a good-sized emergency fund so they can just call up the boss and be all "heeeeey, not feelin' well today, can't come in", right?

    We know people who work in food service jobs have a nice big buffer between their disposable income and discretionary expenditures, right? Like, they call in sick, so they decide not to hit the Top Of The Hub that week.

    What an amazing disconnect between a privileged, rich business owner and his employees.

    What A GENERIC response to WHAT ISN'T

    By on

    "everybody does x y z so ..."

    We know people who work food service jobs always have a good-sized emergency fund so they can just call up the boss and be all "heeeeey, not feelin' well today, can't come in", right?

    And you know what Clover's policies are ... exactly HOW?

    Sounds to me like you don't know SHIT about this organization. Please save your GENERIC rants for places that YOU KNOW about and where they ACTUALLY FIT?

    Or is that too hard for a REVOLUTIONARY!??

    Also, I'm not sure what your definition of white and privileged is ... but you clearly know NOTHING about what you are ranting about.

    Nowadays "privilege" is just

    By on

    Nowadays "privilege" is just another overplayed pejorative for all the angry hypocritical haters to throw around at the target of their ranting.

    It's actually against the law

    By on

    It's actually against the law for food employees to come in to work if they're sick.

    I think protecting the public from outbreaks of salmonella, hepatitis, flu, etc. by not handling food when ill is perfectly reasonable.

    Or would you like innocent children, elderly, and immune-compromised individuals to die because someone couldn't stay home for a few days? I'd say a life is more important than a day or two of pay.

    missed the point

    By on

    The point isn't whether they should or shouldn't come in while sick, it's whether the sick employee should be given sick time aka not docked pay for calling in. Sick pay encourages a healthy operation overall.

    What an amazing disconnect between reality and an Anon poster...

    By on

    who has apparently never run a business or possibly eaten a sandwich.

    Seriously--you sound clueless and incdibly naive about what it takes to actually run a business. Very few restaurant owners are either rich or privileged--the operating margin tends to be very small and the people I know in the restaurant business work harder than anyone else I know. They tend to be, if anything, more connected to their workers--they deal with the backed-up plumbing, the broken dishwasher, etc. etc.--it's not the kind of work where you can stop in once a week, pat everyone on the head and leave. I don't know the owner at Clover personally, but I find your comments offensive and again--hopelessly naive. I hope you're happy to shell out $14 for a sandwich so that all of the places you patronize can meet your high moral standards. Of course you are, I'm sure.

    employee handbook

    By on

    SICK DAYS
    We’re determined not to ever get a customer sick. So when you’re feeling sick it’s your responsibility to let your manager know ASAP. Even if it’s just a sniffle we want to know. We will work with you to make sure you get as many hours as you want, but that you’re not working with food when you’re sick.

    clover handbook?

    By on

    If so does it mention if employees are paid for their sick time?

    Sounds like employees can

    By on

    Sounds like employees can make up the hours, but doesn't sound like they get paid for sick time.

    Sick/vacation pay

    It looks like regular hourly employees are paid strictly for time worked, and don't earn either sick pay or vacation/holiday time.

    The norm is (use-ta be, at least)

    No paid sick time especially for kitchen help. That's because they're often hired under the table and paid in cash anyway. Sorry to sound cynical but that was my experience when I worked in the restaurant industry. Nobody gave a flying shit whether anyone was sick really.

    Sounds about right

    By on

    If you work in most food service or many retail jobs, you have three options:

    1) Come in sick
    2) Find your own replacement for that shift (hint: this is not possible because everyone who could cover for you has already made plans for their day off)
    3) You're granted 52 weeks of unpaid vacation