CLASS I RECALL
HEALTH RISK: HIGH
Congressional and Public Affairs
GOOD FOOD CONCEPTS, LLC D.B.A. RANCH FOODS DIRECT RECALLS NON-INTACT BEEF PRODUCTS
DUE TO POSSIBLE E. COLI O157:H7 CONTAMINATION
WASHINGTON, JULY 26, 2016 – Good Food Concepts, LLC, doing business as Ranch Foods Direct, a Colorado Springs, Colo. establishment, is recalling approximately 2,606 pounds of non-intact beef products that may be contaminated with E. coli O157:H7, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.
The non-intact beef items were produced on June 6, 7, and 8, 2016. The following products are subject to recall:
• Packages containing “Callicrate Beef Ground Beef: Beef 4-1 Ground Beef Patties 15# case.”
• Packages containing “Callicrate Beef Ground Beef: Beef 4-1 Ground Beef Patties 5# box.”
• Packages containing “Callicrate Beef Ground Beef: Beef 3-1 Ground Beef Patties 5# box.”
• Packages containing “Callicrate Beef Ground Beef: Beef 2-1 Ground Beef Patties 15# case.”
• 1-lb. packages containing “Callicrate Beef Ground Beef: Beef Ground Beef 85% 1#.”
• 1-lb. packages containing “Callicrate Beef Ground Beef: Beef Ground Beef 80% 1#.”
• 1-lb. packages containing “Callicrate Beef Ground Beef: Beef Ground Beef Sirloin 90% 1#.”
• Packages containing “Callicrate Beef Ground Beef: Beef Ground Beef 85/15 1# x 20 Bundle.”
• Packages containing “Callicrate WAGYU Beef Ground Beef: WAGYU Ground Beef 1#.”
• 1-lb. packages containing “Beef Stew Meat Tenderized.”
• Packages containing “Ranch Foods Direct Ground Beef 85/15.”
• Packages containing “Ranch Foods Direct Ground Beef 80/20.”
• Packages containing “Ranch Foods Direct Ground Chuck.”
• Packages containing “Ranch Foods Direct 80% Lean 20% Fat 3/1 Patties NET WT. 15#.”
• Packages containing “Ranch Foods Direct 80% Lean 20% Fat 2/1 Patties 7 OZ NET WT. 15#.”
• Packages containing “Ranch Foods Direct 80% Lean 20% Fat 3/1 Patties NET WT. 5.0#.”
• Packages containing “Ranch Foods Direct 80% Lean 20% Fat 4/1 Patties NET WT. 15#.”
• Packages containing “Ranch Foods Direct 80% Lean 20% Fat 2/1 Patties NET WT. 15#.”
• Packages containing “Ranch Foods Direct 80% Lean 20% Fat 6/1 Patties NET WT. 15#.”
• Packages containing “Ranch Foods Direct Ground Beef (73/27).”
• Packages containing “Ranch Foods Direct Ground Tenderloin.”
• Products identified as “Cowpool D 1/4.”
• Products identified as “Cowpool A 1/8.”
• Packages containing “Chef’s Bundle: 4-Skirt Steak, 6- NY Strips, 6-Top Sirloin, 3-Chuck Roast, 2-Cube Steak, 15-Ground Beef 80% Lean 20% Fat.”
• Packages containing “Colorado Bundle: 4-Skirts Steaks, 4-Chuck Eye Steaks, 4-Top Sirloin, 2-Chuck Roast, 15-Ground Beef 80% Lean 20% Fat.”
The products subject to recall bear establishment number “EST. 27316” inside the USDA mark of inspection and “PACKED ON” dates of June 6, 7, and 8, 2016. These items were shipped to wholesale and retail locations in Colorado.
FSIS was notified of an E. coli O157:H7 illness possibly associated with ground beef consumption on July 14, 2016. Working in conjunction with the Colorado Department of Public Health and Environment and the El Paso County Public Health Department, FSIS determined that there is a possible link between the ground beef products from Ranch Foods Direct and this illness. Based on epidemiological investigation, one case-patient has been identified in Colorado with an illness onset date of June 12, 2016. FSIS confirmed ground beef products originating from Ranch Foods Direct were adulterated with E. coli O157:H7 on July 25, 2016 through laboratory testing and traceback investigation. FSIS continues to work with the Colorado Department of Public Health and Environment and the El Paso County Public Health Department on this investigation and provides updated information as it becomes available.
E. coli O157:H7 is a potentially deadly bacterium that can cause dehydration, bloody diarrhea and abdominal cramps 1–10 days (3–4 days, on average) after exposure the organism. While most people recover within a week, some develop a type of kidney failure called hemolytic uremic syndrome (HUS). This condition can occur among persons of any age but is most common in children under 5-years old and older adults. It is marked by easy bruising, pallor, and decreased urine output. Persons who experience these symptoms should seek emergency medical care immediately.
FSIS and the company are concerned that some product may be frozen and in consumers' freezers.
Consumers who have purchased these products are urged not to consume them. These products should be thrown away or returned to the place of purchase.
FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the recall and that steps are taken to make certain that the product is no longer available to consumers. When available, the retail distribution list(s) will be posted on the FSIS website at www.fsis.usda.gov/recalls.
FSIS advises all consumers to safely prepare their raw meat products, including fresh and frozen, and only consume ground beef that has been cooked to a temperature of 160° F. The only way to confirm that ground beef is cooked to a temperature high enough to kill harmful bacteria is to use a food thermometer that measures internal temperature, http://1.usa.gov/1cDxcDQ.
Media and consumers with questions regarding the recall can contact Dave Anderson, Manager, at (719) 574-0750 x 241.
Consumers with food safety questions can "Ask Karen," the FSIS virtual representative available 24 hours a day at AskKaren.gov or via smartphone at m.askkaren.gov. The toll-free USDA Meat and Poultry Hotline 1-888-MPHotline (1-888-674-6854) is available in English and Spanish and can be reached from 10 a.m. to 4 p.m. (Eastern Time) Monday through Friday. Recorded food safety messages are available 24 hours a day. The online Electronic Consumer Complaint Monitoring System can be accessed 24 hours a day at: http://www.fsis.usda.gov/reportproblem.
Building3 Coffee RoastersTickets, $25 to $28, get you an event bag with Crawl schwag, plus entry to each place, which includes a drink or chocolate sample plus a short presentation. Also, each ticket comes with a free passport from The Passport Program, "a $20 value that provides two-for-one drinks at 34 local boozy venues around Colorado Springs, or 24 local coffee venues in Denver."
Copper Kettle Coffee
Nourish Organic Juice
Ohana Kava Bar
Peak Place Coffeehouse
The Principal's Office
Story Coffee Co.
SwitchBack Coffee Roasters
Wild Goose Meeting House
The shops do not pay a participation fee unless they are interested in event sponsorship, and they receive a good deal of press promotion, local and national industry exposure, social media buzz before/during/after the event, and typically at least 5-20 new customers in exchange for the approximately 1-2 hours of hosting time and samples for each attendee. Check out the "Investment/ROI" section at the top of this page for more info on that.That page, if you are too fussy to click the link, estimates this much return for shops:
Let’s be conservative, and say you gain 10 new year-round customers that visit once a week. That’s at least $3,000. Add another 15 individuals that start frequently 1 time a month more. That’s another $1,000. ...So, that's the rough money trail. If you're still interested on hitting this particular coffee trail, get your tickets here.
After getting calls and emails over the weekend, the Indy has more information to share about the situation at Venetucci.
First is that Peterson Air Force Base, the primary suspected source of this contamination, has pledged $108,000 to supplying the most affected residents with bottled water until a more permanent treatment plan gets finalized. The select recipients include Venetucci Farm which got its first shipment on Friday. But, the bottled water is enough for the humans — but not the plants or animals — to drink.
Second is that people are pissed.
Brittany McCulloch, who puts in hours at Venetucci in exchange for produce, wrote to the Indy expressing discontent with PPCF’s decision. “To ‘suspend sales and distribution’ of the produce changes not just my dinner plate, but my life,” she said. “We are informed consumers: [farm manager Susan Gordon] has been clear and upfront about the water situation. With this information, we made the choice to continue eating Venetucci produce. Yet now, a few people have taken away our ability to choose for ourselves.”
A farm share member for 7 years, Amanda Gaden shares the sentiment. “We were, as members, fully aware of the situation, and had all the information presented to us as you got it - with the option to cancel our membership,” she wrote to Gordon. “And we didn't, for a whole host of reasons, all made by consenting and conscientious adults.”
And third is that jury’s still out on the beer front.
Bristol Brewing Co. marketing coordinator Steve Oliveri says the brewery will await test results too as it eyes its annual fall harvest of gourds for its highly popular Venetucci Pumpkin Ale.
He says the brewery harvested in the first week of October last year, so there’s plenty of time between now and then to figure out a strategy should the brewery need to replace its pumpkin source. Either way, he says the brewery remains committed to supporting the farm as part of its Community Ales series.
Bristol co-hosted a volunteer weeding session this past Saturday at the farm, which will be followed by more similar events. He says even if the pumpkins can’t be used for consumption, the farm can still grow them to be given away to children for jack-o’-lanterns come October.
The biggest and oldest working farm in the city will have to leave its produce in the dirt to rot for the rest of this growing season due to uncertainty around contamination of the groundwater.
A press release from Pikes Peak Community Foundation on Friday afternoon announced that Venetucci Farm won't be selling or distributing anything until results from testing its water, soil and veggies come back. That won't happen for another month or two, hence the precautionary measure, according to PPCF CEO Gary Butterworth. "We wanted to take an abundance of caution," he told the Indy, adding that the nearly 200-acre heritage farm "is still an asset we can utilize in some fashion."
It’s unclear, at this point, whether vegetables uptake the contaminant.
But it is clear that the suspension will be a painful blow to everyone who looks to Venetucci for fresh, local food (which they've been reliably providing since 1936.)
Natalie Seales, manager of the Colorado Farm and Art Market where Venetucci has been vending for years, is disappointed that “all this produce is going to waste when it should be feeding the community.” Since July 6, Venetucci made $600 sales under the Double Up Food Bucks Program which lets food stamp recipients double their benefits. And considering the market is a co-op, losing that will hurt not just Venetucci farmers and customers, but all the other vendors too.
Due to exciting developments we are postponing this event. We will let you know our rescheduled date as soon as we can.We'll update this posting as soon as we hear word from Khoury on exactly what these developments are.
“We’re excited about offering our students, faculty, staff and guests fresh, quality choices as well as supporting our local business community,” said PPCC President Lance Bolton.
The new food provider, Rue Lyon, had been the majority owner of Kangaroo Coffee. She plans to serve a variety of hot and cold sandwiches, soups, salads and snacks.
“I want to have outstanding food and a hip social space where students will want to relax and enjoy,” Lyon said.
Lyon says she will source local and regional ingredients whenever possible. She also plans to employ PPCC culinary students for special events and even foresees integrating business students, creating an environment to teach what it takes to run a small business.
Both concession areas are currently closed for renovation. The Centennial Campus concessions will open the week of July 11 and the Rampart Range on the week of July 18.
But Lyon sees this as a long-term evolutionary process, and will be making small adjustments to the spaces and the food over the course of a year.
Among the food trucks:
· Vore, specializing in gourmet grilled cheese sandwiches
· Potato! Potato! specializing in French fries with various toppings
· Heavenly Desserts, specializing in gourmet sweets
· Mira Sol, specializing in New Mexican cuisine
· Awaken, specializing in Cambodian cuisine
· Smokinist Barbeque, specializing in smoked meats
· SuppenBar, specializing in German soups and salads
The trucks will serve 11 a.m. - 1:30 p.m. Monday through Friday at the Centennial Campus on the south side of town. The schedule for the Rampart Range Campus on the north end of town is still in the works. Schedules will be posted on the Pikes Peak Community College Facebook page.
The event will feature FREE regular Italian Ice to everyone all day long, free samples to those waiting in line, and the first 50 people in line will receive free ice for a year ... During the event Rita’s will have retired Bronco players Randy Gradishar and David Treadwell signing autographs and will be giving away concert tickets through Peak FM. Rita’s will have live music by Hal Meyer, a live radio remote by Peak FM’s morning crew, a photo booth, ribbon cutting, and a magician along with other Rita’s giveaways.
If you can't make either party, check out the products at Brooklyn's soon or nab a bottle from one of our fine local liquor stores.
1 'Batch One' bottle of new Gin for you to take home, either Lavender or Cocoa ($45 value)
A punch glass to sample a few summer punches, all made with either Lavender or Cocoa ($20 value)
& other surprises that we can't share yet - you'll have to just be here too find out ($25+ value)
We'll also have a full cocktail menu using the Coca and Lavender Gins for you to check out and recipes for you to take home to use!
1.5 oz AD Laws Four Grain Bourbon
.5 oz Lustau Don Nuño Dry Oloroso Sherry
.5 oz Mushroom Ginger Syrup
Pinch of salt
Rose flower water
Stirred, rocks glass over rose water ice cube, optional peeled ginger garnish.
2 oz Laws
.5 oz Smoked Caramel Oleo
.5 oz Lustau Don Nuño Dry Oloroso Sherry
Bitters (Ango and Vanilla)
2 oz Laws
.25 simple syrup
.25 strawberry rhubarb syrup
.75 Amaro Montenegro
Lastly, I should note that if you aren't a seasoned at-home bartender, these recipes above may be a bit tricky to pull off (especially since we didn't get mixing directions from each bartender). Normally, I'd suggest visiting them at their respective work places to request an off-menu drink. But not all of these have ingredients regularly stocked. So I'm adjusting that here to say go have a drink with them and while enjoying it, pick their brain about how exactly you could replicate the drink at home. Cheers.
The Wobbly Olive (Adam Gasper)
2 oz Laws
1 oz Deep Eddy Sweet Tea
.5 oz Dancing Pines Cherry
.5 oz Mango Tea Syrup
.5 oz Peach Liqueur
Splash Fever Tree Tonic
Fee Bros Cherry Bitters
Muddle Peach and Basil
2 oz AD Laws Four Grain Bourbon
.5 oz Dry Vermouth
.5 oz fresh lime juice
1 oz fresh grapefruit juice
1 oz jalapeño simple syrup
1 egg white
1 oz LAWS
1 oz Sweet Vermouth
2 oz oj
.5 oz lemon
.5 oz maraschino
Care to learn more? Visit our group on Facebook through this link: https://www.facebook.com/groups/NACMTPT/
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