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Gallatin County did two inspections of Dave's. The first one was a disaster - fish left in non-temp controlled environments for far too long. The 2nd one, not

Gallatin County did two inspections of Dave's. The first one was a disaster - fish left in non-temp controlled environments for far too long. The 2nd one, not that much improved. I'm still unconvinced that it was the Morels

zdragnar 3y ago
The article goes through the rather in depth way that they narrowed down the list of potential causes to specifically the mushrooms. If it was the way they handled their fish, it seems unlikely to me that their methodology would still have pointed to the morels. This is a sushi restaurant- pretty much everyone is eating some of their fish.
- dml2135 3y ago
  Could it be both? I’m imagining a cross contamination issue, like the morels being left on a contaminated counter.
  - burnished 3y ago
    Right? Though my understanding is you want the fish frozen anyway to kill parasites and from there quality mostly comes down to reliability of frozen transport out of the port
  - COGlory 3y ago
    This was what I was thinking
  - zdragnar 3y ago
    The morels went into a single item. If they picked something up due to cross contamination, then the other dishes would also have been affected.
tptacek 3y ago
I know that this is a low-effort observation but what stuck out to me in that story was "Dave's sushi in Bozeman". Like, there are some red flags just in that name.
- 2024throwaway 3y ago
  All sushi grade fish in the US must be frozen first anyway. So what exactly is the risk?
  - tptacek 3y ago
    That not a lot of people in Bozeman eat sushi, and not a lot of people named Dave run sushi restaurants. Bozeman is closer to the bluefin than Chicago is, and Chicago has excellent Japanese restaurants; it's not (directly) a geographical observation. It calls to mind Show Biz Sushi from King of the Hill.
    - COGlory 3y ago
      Dave's is about as non-sushi of a name as I can imagine for a sushi restaurant, I agree. Having eaten there many times (much to my chagrin), it's a pretty down-to-earth, not very fancy, not particularly high quality restaurant. But it has been the for 20+ years. There are newer sushi places in town that are much fancier, and have fancy trendy names to match, such as "Seven". As mentioned in other comments, all sushi fish in the US must be frozen for 7 days to kill parasites, so there's no such thing as "fresh" sushi here. That said, you can get day-of fresh fish in Bozeman - it's flown in a few times a week from Seattle, and is quite pricey. A friend of mine has built a business delivering it to restaurants in the morning.
      - ksaj 3y ago
        That's all sushi. Even in Japan. Sushi Grade means it was frozen long enough and deeply enough to kill parasites, versus the standard grades which are kept cold, but aren't frozen at all.
      - tptacek 3y ago
        Right, I assume whatever Chicago does to get good fish, Bozeman can do too. It's more a question of what the turnover is like in a Bozeman sushi restaurant. And to be clear: it's mostly just snark! I said it was a low-effort comment! :) (It's very neat that you have an eyewitness report of actually being there.)
tzs 3y ago
Are restaurants in that state required to stop operating until they address problems like that, or is it one of the states that only lets inspectors make a restaurant stop serving if someone has actually been sickened by those problems?

zdragnar 3y ago

The article goes through the rather in depth way that they narrowed down the list of potential causes to specifically the mushrooms. If it was the way they handled their fish, it seems unlikely to me that their methodology would still have pointed to the morels. This is a sushi restaurant- pretty much everyone is eating some of their fish.

dml2135 3y ago
Could it be both? I’m imagining a cross contamination issue, like the morels being left on a contaminated counter.
- burnished 3y ago
  Right? Though my understanding is you want the fish frozen anyway to kill parasites and from there quality mostly comes down to reliability of frozen transport out of the port
- COGlory 3y ago
  This was what I was thinking
- zdragnar 3y ago
  The morels went into a single item. If they picked something up due to cross contamination, then the other dishes would also have been affected.

tptacek 3y ago

I know that this is a low-effort observation but what stuck out to me in that story was "Dave's sushi in Bozeman". Like, there are some red flags just in that name.

2024throwaway 3y ago
All sushi grade fish in the US must be frozen first anyway. So what exactly is the risk?
- tptacek 3y ago
  That not a lot of people in Bozeman eat sushi, and not a lot of people named Dave run sushi restaurants. Bozeman is closer to the bluefin than Chicago is, and Chicago has excellent Japanese restaurants; it's not (directly) a geographical observation. It calls to mind Show Biz Sushi from King of the Hill.
  - COGlory 3y ago
    Dave's is about as non-sushi of a name as I can imagine for a sushi restaurant, I agree. Having eaten there many times (much to my chagrin), it's a pretty down-to-earth, not very fancy, not particularly high quality restaurant. But it has been the for 20+ years. There are newer sushi places in town that are much fancier, and have fancy trendy names to match, such as "Seven". As mentioned in other comments, all sushi fish in the US must be frozen for 7 days to kill parasites, so there's no such thing as "fresh" sushi here. That said, you can get day-of fresh fish in Bozeman - it's flown in a few times a week from Seattle, and is quite pricey. A friend of mine has built a business delivering it to restaurants in the morning.
    - ksaj 3y ago
      That's all sushi. Even in Japan. Sushi Grade means it was frozen long enough and deeply enough to kill parasites, versus the standard grades which are kept cold, but aren't frozen at all.
    - tptacek 3y ago
      Right, I assume whatever Chicago does to get good fish, Bozeman can do too. It's more a question of what the turnover is like in a Bozeman sushi restaurant. And to be clear: it's mostly just snark! I said it was a low-effort comment! :) (It's very neat that you have an eyewitness report of actually being there.)

tzs 3y ago

Are restaurants in that state required to stop operating until they address problems like that, or is it one of the states that only lets inspectors make a restaurant stop serving if someone has actually been sickened by those problems?