Over fifty guests experienced illness following a wedding reception in Iowa, prompting an investigation into the catering restaurant responsible for the food. The bride, Lindsey Graham-Humphreys, noticed her husband and numerous other attendees falling sick after the event, with symptoms lasting for several days in some cases.
Concerned about the widespread illness, Graham-Humphreys reached out to the Fireside Grille in Altoona, the catering service for the wedding. Dissatisfied with their response, she contacted the Iowa Department of Inspections and Appeals. The subsequent inspection uncovered multiple violations of food safety regulations at the restaurant.
Among the violations, inspectors found that pork tenderloins were being stored at 44.7 degrees Fahrenheit, exceeding the state-mandated temperature of 41 degrees Fahrenheit for meat storage. Tomatoes were also stored at an improper temperature. The restaurant addressed and corrected the violations during the inspection, according to the report. Attempts to reach the restaurant for comment were unsuccessful at the time of reporting.
This incident underscores the importance of proper food handling procedures, particularly for large events like weddings. Failing to adhere to these guidelines can have significant consequences for public health.
