When you eat out, the calories flood in — usually, many more than you need.
This is especially true at chain restaurants.
National chains like Mimi’s Café and McDonald’s gain loyal patrons for offering cheap, tasty meals. More precisely, customers like the caloric bang for the buck, convenience and fat content. Some even argue that the levels of fat, sodium and additives makes this food highly addictive. Many popular menu items have over half the amount of calories recommended in an entire day — approximately 2,000 according to the USDA — and dangerously high levels of fat.
For example, the item that made No. 1 on this list has 2,300 calories and 164 grams of fat. That’s 15 percent more than the daily recommended caloric intake and over 200 percent the daily recommended fat intake in one meal alone.
Using data from the ESHA nutrition database, the experts at HealthGrove looked at 40 chain restaurants and found the most caloric dish at each. All of these items are available in the United States and are on the menus as of this writing.
Note: In the case of ties, the dish with the most fat ranks highest. Additionally, we ruled out dessert items as well as family-sized items.
Most Caloric Dish: The JJ Gargantuan Sandwich (with french bread) Calories per Serving: 1,134 Serving Size: 1.0 each (556.86g) Fat: 55.3g Sodium: 3,534mg
Related Slideshow: Providence Restaurant Violations
The following restaurants were listed as having the most violations during a single inspection by the Rhode Island Department of Health between December 5, 2013 and December 5, 2014.
In most instances, HEALTH returned for follow-up visits to make sure that the changes prescribed were adhered to by the restaurants.
Broth was held at 105 degrees. Potentially hazardous food must be maintained at 135 degrees F or above except during preparation, cooking or cooling. Broth was disposed.
The interior of the reach-in freezer in the kitchen is soiled. The physical facilities shall be cleaned as often as necessary to keep them clean.
Thermometers are lacking in the refrigeration units. Cold holding equipment used for potentially hazardous food must have at least one thermometer that is located to allow easy viewing of the temperature display.
The can opener had an accumulation of food, and the slicer had an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.
The utensils for cooking are stored in a container of stagnant water between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean protected location. Items were taken to be washed, rinsed and sanitized and placed in a clean, dry container during inspection.
Cooked meat and other prepared items, located in the refrigerator, were not marked with the date of preparation. Ready-to-eat potentially hazardous food , prepared in the establishment and held for more than 24 hours, must be marked with the date of preparation.
The presence of fruit flies is not controlled as evidenced by activity throughout the various areas w/in the establishment. The presence of insects, rodents, and other pests must be controlled to minimize their presence on the premises by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions and routinely inspecting incoming shipments of food and supplies. Owner to have PCS address the issue.
Thermometers are lacking in the 2 refrigeration unit(s). Cold holding equipment used for potentially hazardous food must have at least one thermometer that is located to allow easy viewing of the temperature display.
The nonfood-contact surfaces of the sugar & flour bins, potato cutter, mixer, robot coupe, shelves beneath counters, utensil storage crates, etc. have an accumulation of dust, dirt, food residue and other debris.
Cleaned kitchenware is stored in a small room next to a mop sink in the lower kitchen area. Kitchenware shall be stored in a clean, dry location where they are not exposed to splash, dust or other contamination.
An employee was observed touching ready to eat foods (mango and cooked chicken) with bare hands. Food employess must not touch exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, single use gloves or dispensing equipment. Disposed.
The presence of rodents is not controlled as evidenced by rodent droppings. The presence of insects, rodents, and other pests must be controlled to minimize their presence on the premises by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions and routinely inspecting incoming shipments of food and supplies.
Soap was not available at the handsink in the kitchen. Hand sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap. PIC refilled soap dispenser.
The floors and walls throughout the facility have an accumulation of soil residue, rodent droppings, mold and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
Garlic spread and mayonnaise (labeled Keep Refrigerated),salami, and milk were held at 52 degrees. Raw eggs were 72 degrees. Potentially hazardous food must be held at 41 degrees F. or below except during preparation, cooking or cooling. Disposed.
The establishment is lacking a thermometer with which to test food temperatures. Food temperature measuring devices shall be provided and be readily accessible for checking cooking, cooling, reheating and hot and cold holding temperatures of potentially hazardous foods. Digital thermometers were purchased during inspection. Thermometers are lacking in the basement refrigeration units. Cold holding equipment used for potentially hazardous food must have at least one thermometer that is located to allow easy viewing of the temperature display.
Raw eggs were stored above vegetables in the 2 door refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage. Containers of food such as cooked beef and sliced tomatoes were observed in the refrigerators without protective barriers.
Food grade containers need to be purchased for storing food such as pasta, sugar, salt, rice, and beans.
Fish was observed thawing in a container of stagnant water. Potentially hazardous foods must be thawed in one of the following ways: under refrigeration (41 degrees F or less), completely submerged under running water, as part of the cooking process, or in the microwave if cooked immediately after thawing. Employee turned on running water.
Knives and serving utensils were stored in sanitizer in the food prep area.Bowls are being used as scoops in containers of dry ingredients. Utensils used to dispense non-potentially hazardous foods such as sugar and flour must be stored in the food item with their handles above the top of the food within the container.
Dry cloths used to wipe debris and liquids from cutting board in sushi area. Wet wiping cloths are not stored in a chemical sanitizer between uses. Wet wiping cloths must be stored in a chemical sanitizer at the appropriate concentration.
Case of fish is stored on the floor in the walk-in cooler. Food must be stored at least 6 inches above the floor.
Several produce items had water from the condensate located in the 3 dr refrigeration unit dripping directly onto the them. Removed washed, placed into a plastic bag during inspection & moved to another cold hold unit. Whipped butter observed to have mold growing on it and the cream cheese was heavily adulterated by condensate water. Disposed.
The kitchen area has an accumulation of clutter and unnecessary items. Several take out items and dishes, cups, utensils being stored on shelves have an accumulation of soil residue and food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
Many containers of food were stored in refrigerators without protective covers. Food must be protected from contamination.
Containers of food are stored on the floor in the kitchen and store room. Employee was observed placing a container of meat on the floor. Food must be stored at least 6 inches above the floor.
Dozens of old sour cream containers now being used as food storage containers for prepared items, located in the refrigerator, were not marked with the date of preparation. Ready-to-eat potentially hazardous food , prepared in the establishment and held for more than 24 hours, must be marked with the date of preparation.
The presence of rodents and insects is not controlled as evidenced by droppings throughout the kitchen: on top of storage containers of beans, flour, on the cardboard-lined shelf holding bread & rolls, on the shelf with the clean plates in the food prep area, among the liquor bottles in the bar, and throughout the kitchen on the floor.
The ice machine has an accumulation of mold, soil residue and other debris. The food contact surfaces of equipment must be clean to sight and touch. Ice machine taken out of service until it is washed, rinsed and sanitized.
Mayo, eggs, peeled garlic, pork, etc. was held at 49-54 degrees F. Potentially hazardous food must be held at 41 degrees F. or below except during preparation, cooking or cooling. Disposed.
The establishment is lacking a thermometer with which to test food temperatures. Food temperature measuring devices shall be provided and be readily accessible for checking cooking, cooling, reheating and hot and cold holding temperatures of potentially hazardous foods.
Chemical containers were stored with food, equipment, utensils or single service items in the front service area and above the hand sink in the kitchen. Chemicals must be stored to prevent the contamination of clean equipment, utensils linens and/or single service by spacing or petitioning and locating them in an area that is not above food, equipment utensils, linens and single service articles.
There was no evidence that employees are required to report to the person in charge, information about their health (illnesses, symptoms) as they relate to diseases that are transmissible through food.
Ham, beef, cheese, raw chicken, chourico, salami, stewed chicken, crushed garlic, whole peeled garlic (labeled keep refrigerated) and packages of bacalau were held between 46-91 F degrees. Potentially hazardous food must be held at 41 degrees F. or below except during preparation, cooking or cooling. Disposed.
Cured pancetta, rabe w/garlic & oil, sausage, shredded cheese, calamari, shredded mozzarella, meat sauce, dittilini, mozzarella, pumpkin sauce, cream sauce, butter, spaghetti, penne, gnocchi, raw shrimp, heavy cream, pasta faggioli, potatoes, ricotta, wheat pasta, tripe, shrimp stock, eggs, & bolones was held at 46 - 58 F degrees. Potentially hazardous food must be held at 41 degrees F. or below except during preparation, cooking or cooling. Disposed.
Scoops being used for flour dispensing were observed in the flour with the handles submerged in the product. A dead insect was observed in the scoop that was in one of the flour containers. Sanitizing hoses were observed draining in the back handsink. A splash guard is needed between the handsink and the mop sink in the ware washing area.
Various items in the walk-in cooler are not covered and are left exposed to the dirt and grime in the walk-in cooler.
The presence of rodents/insects is not controlled as evidenced by urine residue, and droppings. The presence of insects, rodents, and other pests must be controlled to minimize their presence on the premises by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions and routinely inspecting incoming shipments of food and supplies. Owner has contacted Big Blue Bug for evaluation, assessment, treatment and PCS contract. Service scheduled for 4/16/14.
Per interview of staff, slicers are only washed, rinsed and sanitized at the end of the day. The surfaces of equipment that contacts potentially hazardous foods such as meats and cheeses, must be washed rinsed and sanitized at least every 4 hours. PIC informed.
In use utensils were observed being stored on an unclean surface & in unclean aluminum contains on the shelves and counter tops in the food preparation area. PIC informed.
Several pkgs of beef and bread boxes are stored on the floor in the walk-in freezer. Food must be stored at least 6 inches above the floor.
Bread was observed being stored unprotected above the grill line, which was beneath a dusty light fixture. Inspectors note multiple rags being placed on top of food items. Inspectors observed a plastic make shift protective barrier between the compartment of the 3-bay sink and the electrical outlet. PIC informed that bread needed to be placed in a protected container, stainless steal covers were to be used instead of rags, and a splash guard needed to be added to 3-bay sink.
Cooked chicken, nime chow, shrimp and beef were held at 62-78 F degrees. Potentially hazardous food must be held at 41 degrees F. or below except during preparation, cooking or cooling. Nime chow was left on the prep counter - beef, chicken & shrimp were placed hot into a cold hold unit. All products were moved during inspection to walk-in cooler.
Several raw beef and chicken products are stored in the walk-in(s) uncovered. Cooked chicken was observed being stored in a dirty plastic container, which was lined with newspapers. Chicken disposed.
Large containers of meat are stored uncovered in the walk-in cooler in the basement. Food must be protected from contamination.
Meat was observed thawing in water-filled sinks in the basement. Potentially hazardous foods must be thawed in one of the following ways: under refrigeration (41 degrees F or less), completely submerged under running water, as part of the cooking process, or in the microwave if cooked immediately after thawing.
Lettuce was observed discolored & being stored next to raw meat in the cold hold unit on the food prep/cooking line. Spoiled veal was observed being stored in a manner not to prevent contamination of other raw meats. Lettuce separated from RTE foods. All meats being stored together with the spoiled veal w/o a protective barrier were disposed.
Calamari was observed thawing in stagnant water in the walk-in cooler. Vaccum packaged sword fish which was labeled open before thawing was observed sealed & thawing under refrigeration. Potentially hazardous foods must be thawed in one of the following ways: under refrigeration (41 degrees F or less), completely submerged under running water, as part of the cooking process, or in the microwave if cooked immediately after thawing. Sword fish was disposed. PIC was informed to removed calamari from stagnant water.
Inspectors observed clean containers being stored in trash container and dirty container was observed being stored on top of dirty trash can. Inspectors note a cloth rag being stored on equipment in the sushi bar area and a cloth rag was observed in direct contact with scallops in the grill cold hold unit. PIC informed & containers/rags were removed.
The potato slicer, salad spinner, (2) knives & spatula on the knife magnet, & (2) ice machines had an accumulation of yeast, black mold, food and debris. The food contact surfaces of equipment must be clean to sight and touch. Ice disposed of in both ice machines as well as in all ice bins. Service for ice machines was on site during inspection. Potato slicer & salad spinner were all taken out of service until they are thoroughly washed-rinsed-sanitized.