Ethnic Eateries, County to Discuss Rules

Should a restaurant that stores a spring roll at room temperature be fined or shut down for violating county health codes? Or, should the Orange County Health Care Agency become more educated in regards to the serving and storage of ethnic foods?

Those questions are being raised in Westminster by city officials who are planning to meet with Vietnamese restaurant and grocery store owners and public health officials as early as next week.

The problem stems from claims made by the owners of unjust scrutiny from agency officials. A handful of Westminster businesspeople view the Health Care Agency’s implementation of food serving and storage laws as heavy-handed.

“I am not asking for substandard [food business] operation,” said Councilman Tony Lam, a restaurant owner. “[However,] inspectors are overacting with fines and threatening to close down restaurants.”

Lam plans to meet with agency officials this week before the so-called town meeting to work out details and serve as a bridge builder, he said.

As a precaution against bacterial growth, regulations require storing dairy products, meat and poultry below 41 degrees or above 140 degrees. Certain Vietnamese foods have been traditionally stored at room temperature.

Lam gave an example of spring rolls, which are made with cooked shrimp, steamed rice and vegetables, then dipped in anchovy sauce and wrapped with rice paper. The rolls burst open overnight at cold temperatures, Lam said, and would be damaged.

Patrick Bui of the Vietnamese-American Chamber of Commerce said his organization is taking a neutral approach.

“Our opinion is mixed because from the Chamber of Commerce [point of view] we believe public health is important,” he said. “However, we know this is a business concern too.

“We are a cross-cultural community, but we have to follow regulations,” he said.

*

Alex Murashko can be reached at (714) 966-5974.