<\/p>\n
Cyclosporiasis cases have climbed across Michigan, including 85 in Genesee County, prompting some local restaurants, including T\u00eda Helitas in Burton and Vasquez Food in Flint, to temporarily remove salad greens.<\/p>\n
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GENESEE COUNTY, Mich. (WJRT) – Cyclosporiasis cases have risen above 3,700 across Michigan, with 85 of those in Genesee County, prompting some local restaurants to adjust their menus.<\/p>\n
Local restaurant owners are taking extra precautions to keep the community safe. Tacos at T\u00eda Helitas in Burton are currently missing a common ingredient: lettuce.<\/p>\n
“It came out of concern for our patrons and their families,” said T\u00eda Helitas Co-owner Mellia Herrera. “We didn’t want anyone to come in and feel like \u2018what if I get sick?\u2019\u201d<\/p>\n
Herrera said they haven’t seen anyone fall ill from their food and they want to keep it that way. With the state pointing to salad greens as the likely source, the Mexican restaurant has stopped using lettuce, cabbage and cilantro.<\/p>\n
“A creamy jalape\u00f1o dip that’s very popular\u2014we had to take that off,” Herrera said. “We also have a hot honey taco that will not be on the menu right now.”<\/p>\n
Despite fears that the decision might steer customers away, Herrera said the changes have been embraced. Customers came pouring in on Wednesday.<\/p>\n
“My sister and I\u2014we had a sleepless night, just because you don’t know how people are going to react,” Herrera said. “I feel like everybody’s being very receptive with what we’re doing, and think it’s a good choice for us and for them.”<\/p>\n
One long-time customer, Emily Doerr, praised the restaurant’s proactive approach.<\/p>\n
“I appreciate the business owner\u2014her choice to be safe, to be diligent, to jump on this,” Doerr said. “I know that there’s been a lot of confusion, and so as a customer I really appreciate that.”<\/p>\n
Other Genesee County restaurants are following suit, like Vasquez Food in Flint.<\/p>\n
“I had seen that T\u00eda Helitas had posted that they were taking certain things off the menu,” said Nicole Vasquez-Bland, the owner of Vasquez Food. “She was just saying how it was on the rise, like the people getting sick, so I had to think about especially my elderly customers that come in and my young ones.”<\/p>\n
Vasquez Food decided to eliminate taco salads from the menu for now. Vasquez-Bland said the restaurant will still serve tacos and nachos, but with no lettuce, tomato, cilantro or salsa.<\/p>\n
Herrera said she often communicates with other small businesses in the community.<\/p>\n
\u201cWe are all in small business together,\u201d Herrera said.<\/p>\n
Herrera said T\u00eda Helitas will keep its adjusted menu until the Michigan Department of Health and Human Services determines that salad greens are safe.<\/p>\n","protected":false},"excerpt":{"rendered":"
Cyclosporiasis cases have climbed across Michigan, including 85 in Genesee County, prompting some local restaurants, including T\u00eda Helitas in Burton and Vasquez Food in Flint, to temporarily remove salad greens. GENESEE COUNTY, Mich. (WJRT) – Cyclosporiasis cases have risen above 3,700 across Michigan, with 85 of those in Genesee County, prompting some<\/p>\n","protected":false},"author":2,"featured_media":8879,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[93,444,1530,1403,3085,3083,3086,3084,192,145],"class_list":["post-8878","post","type-post","status-publish","format-standard","has-post-thumbnail","category-michigan","tag-business","tag-health","tag-local","tag-michigan","tag-michigan-dining","tag-michigan-food","tag-michigan-grocery-stores","tag-michigan-restaurants","tag-news","tag-top-stories"],"share_on_mastodon":{"url":"https:\/\/vive.im\/@dc\/117269323317874745","error":""},"_links":{"self":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/posts\/8878","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/comments?post=8878"}],"version-history":[{"count":0,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/posts\/8878\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/media\/8879"}],"wp:attachment":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/media?parent=8878"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/categories?post=8878"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/tags?post=8878"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}