A 1996 study by New York-based
Integrated Marketing and
Communications found that Jews
made up 2 million of the 7 million
people who buy kosher foods. Other
consumers were Muslims and Seventh
Day Adventists, who adhere to a
dietary code, and vegetarians and oth-
ers who believe that "kosher is better."
While health scores have improved
at local businesses, Rabbi Elimelech
Silberberg of Bais Chabad of West
Bloomfield and a member of the Vaad
Harabonim said the movement toward
cleaner establishments was not the
result of pressure from
the kosher certifying
agency.
"The answer is very
clear. It is very simple. It
was the bad publicity,"
he said. "I can't say the
Vaad changed the way it
handled anything."
Business owners agree,
saying improvements
have less to do with rab-
binic supervision than
their own motivation.
Sol Weisfield, owner
of Strictly Kosher Meats
in Oak Park, said a
recent report noting the
corroded surfaces of
tables prompted him to buy all new
tables for his processing area, a costly
improvement. Although the 70-year-
old butcher said his days in the busi-
ness are numbered, he wanted to
make the improvement for his-tus-
tomers.
"Some days I say I'll close next
month and other days I say I will sign
another three-year (lease) contract," he
said. "But [buying the tables] was
something that had to be done."
And Asher Galed, owner of
Ramatari Gourmet Vegetarian Cuisine
in Oak Park, said he spent thousands
of dollars to improve the store after
purchasing it from a kosher butcher
who was frequently cited for roach or
rodent infestation. The store now
boasts high scores on health inspection
reports.
"We clean all of the time, on a
daily basis. We don't let anything
slide," he said. "How can you and pre-
pare food for the public?"
While a few facilities have main-
tained consistently high scores on
health inspection reports, other local
kosher facilities have improved theirs.
For example, while some in the past
have had little luck in battling bugs
and rodents, only one facility had evi-

dence of such activity on the latest
round of reports.
In July, an inspector visiting the
now-defunct Zeman's New York
Bakery on Southfield Road found
more than 15 rodent droppings in the
storage area, soft-packaged food on
the floor and a partially-open front
door. The bakery closed in August.
But while bugs and rodents were
not the issue at the bakery's sister store
on Greenfield, the business continues
to face violations on issues of cleanli-
ness. Food drippings, discoloration,
soil and standing water were noted on

copy of inspection reports on back walls
of the pizzeria and neighboring Bagels
Plus, also owned by Mertz, where
employees can see noted infractions.
"If we were to go over to the pizza
shop right now, we would find the wip-
ing cloths soaking in bleach," he said.
Low food temperatures, a violation
that appeared in past reports on the
pizzeria, was not an issue on the latest
report. State regulations call for hot
food to be served at higher than 145
degrees while cold food be served at
temperatures lower than 45 degrees.
Temperatures in between are consid-
ered potentially danger-
ous, because bacteria can
multiply in that range.
Unique Kosher Carry
Out (not part of Unique
Restaurant Corp.), was
cited frequently in the
past for improper food
temperatures. It was not
cited on that issue in late
March. In fact, inspectors
noted that they found "all
facilities in clean condi-
tion."
Rita Jerome, owner of
the fleishig (meat) estab-
lishment on Greenfield
Road, said_ past reports

Above: Aryeh Sharon at
Jerusalem Pizza.

Right: Asher Galed of
Ramatari Gourmet Vegetarian
Cuisine.

shelves, walls, ceiling tiles and floors
and in drawers.
Dena Sanders, owner Morris
Weiss's daughter and a manager at the
bakery, said workers stay on top of
things as concerns are raised. She
refused further comment.
Another business that faced issues
of cleanliness was New York Pizza
World. A health inspector told owner
Leo Mertz to clean a sugar bin, soda
pop dispenser nozzles, sink drains and
floors. He was also instructed to keep
wiping cloths in a bleach solution.
Manager Kerry Silver said all of the
violations have been corrected with a
new cleaning schedule. Additionally,
Silver has begun posting an enlarged

have included "screws and bolts" issues
such as repairing sinks or replacing
thermometers.
"People sometimes come in and use
the bathroom in the back and they are
amazed at how good it looks in the
kitchen," Jerome said. "We run a very
clean establishment and we will contin-
ue to do that, to provide the best for
the community."
Other businesses faced the same
problems noted in previous inspections.
At Superior Kosher Meats in Oak Park,
for example, rusted table surfaces and
meat saws cropped up again in the lat-
est report, which was issued April 3,
1997. Also, packaged meats were stored
in rusted buckets, walls were discolored

and soiled and meat splatters were
noted on the ceiling.
Max Luss, owner of the facility that
arguably supplies a majority of obser-
vant Jews in the area, said he does his
best in correcting errors.
"We are taking care of all things as
they come up," he said.
But while inspectors continued to
note that the building in which the
busy meat store operates is not of a
suitable size or construction to facilitate
a sanitary operation, he would not dis-
cuss any plans to move.
While the vast majority of kosher
facilities have improved in their inspec-
tions, some have fared worse.
At Dexter Davison Kosher Meats in
Oak Park, meat residues were found on
saws, knives and floors, rust was spot-
ted on other surfaces and an "uncom-
mon odor" was detected in the retail
area of the store. The shop was also
subject to a special report by the
inspector, who noted that the facility
was inappropriately ventilated for soup
preparation.
Eugene Feldman, owner of the store,
said the inspectors were simply stricter
when they came in for the Oct. 8
inspection.
"In the past she said, 'Move this
around, move that around, clean up
better here,"' he said. "She was object-
ing in the past. Now, she wants things
done."
Mr. Feldman said he isn't sure if he
will continue in the business. With his
lease expiring in December, the inspec-
tion may be his last. He has an option
to renew, but he may close the store at
the end of the year.
"Butchers are not making a living
anymore," he said. "It is not for the
money that we are in this. We don't
know what to do anymore," he said.
The Jewish News reported last March
on the health records of a few area non-
kosher facilities, including Cattleman's
market and Star Bakery, both in Oak
Park. Cattleman's was last inspected in
June 1996.
Star Bakery, on the other hand,
received a routine state inspection Oct.
9 and the report was not pretty: Health
officials discovered dead rodents in the
oven casing and in a storage area, and
rodent droppings, fruit flies and sewer
gnats on the premises. Additionally, a
long-promised handwashing sink in the
customer service area has yet to be
installed.
Esther Moskowitz, president of the
bakery, said the report was better this
time, and aside from the handwashing
sink, "We've taken care of it all." ❑

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