衛生官員確實澄清說，戴夫壽司製作羊肚菌的方式可能導致了疫情的爆發。 調查結果表明，4 月 17 日，當文圖拉夫婦參觀這家餐廳時，蘑菇並未煮熟，隻是醃在未煮沸的醬汁中。 FDA 對同一時間從同一供應商收到羊肚菌的另外六家餐館進行的進一步調查顯示，所有餐館都報告烹飪或炒蘑菇，並且沒有消費者報告生病。
The health officials did clarify that the way Dave’s Sushi prepared the morel mushrooms could have contributed to the outbreak. The findings indicate that on April 17 — when the Venturas visited the restaurant — the mushrooms weren’t cooked, only marinated in a sauce that hadn’t been boiled. A further investigation by the FDA into six other restaurants that received morels from the same supplier during the same time showed that all reported cooking or sauteing the mushrooms and that no consumers reported being sickened.
Meanwhile, according to a report from the Gallatin City-County Health Department, a routine restaurant inspection earlier this week found more health code violations at the embattled restaurant accused of serving the toxic morels.
Dave’s Sushi was cited twice on Tuesday when an inspector noted unsafe temperatures in a sample of raw fish and problems with the restaurant’s dishwashing machine, the report said. Both issues were corrected on-site Tuesday.
However, health code violations have been an ongoing issue since the state began scrutinizing the restaurant after the food-poisoning deaths. Records show that inspectors have found 22 violations during the seven inspections they’ve made at Dave’s Sushi since management voluntarily closed in April. The restaurant reopened on May 25.
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