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SQIRL @SQIRLLA There have been a lot of questions about our jam this weekend. Here are our answers: anu to save ie money to CONUNUE to improve systems as Sqirl continued to grow so far beyond what I initially imagined and planned for (namely, a non-public facing kitchen where we would make and sell jam and maybe teach a class here and there). We don't use commercial pectin, sweeteners, or other stabilizers, and to highlight the fruit, we add little sugar. That yields a more natural, fruit-forward product. We use about half the sugar you'd find in a typical supermarket jam. And put simply, a low sugar jam is more susceptible to the growth of mold. The same types of mold that develop on some cheese, charcuterie, dry aged beef, and lots of other preserved foods. In deference to the concerns about jam and mold specifically, we're doing even more to better store our bulk jams. We are doing away with the current cold storage process altogether. Instead, moving forward, we will switch over to a combination of hot-packing bulk jam as well as sealing and storing the batch leftovers for immediate use on the line in the Sqirl In April, 2019, with a big renovation, our whole kitchen system at Sqirl began to change, which brought plenty of challenges for our team and our systems. In January, 2020, we moved back into the renovated Sqirl that you see today on Virgil, a restaurant with an A rating from the health department and an active Kitchen. If you are in community with us and have good faith questions about any of these practices, get in touch (hellosqirl@gmail.com)! We will do our very best to HACCP plan. All jam production-for jarred retail and the restaurant-is 100% done off-site at our catering answer everyone. kitchen, a California Department of Food and Ag Milk and Dairy Food Safety certified facility. In the past, jam was made on site at Sqirl-always legally and always labeled accordingly. Sqirl is ever-evolving, and now more than ever before. We're committed to continuously improving into a better and safer restaurant. 5:28 PM · Jul 12, 2020 · Twitter Web App

Sqirl Response


Uploaded by Adam Jul 13, 2020 at 11:25AM EDT

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Origin Entry: Sqirl Mold Controversy

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Lauren I. (Should Really Just Relax) @NextLaurenAD LA's hottest new club is the Sqirl Moldy Jam Kitchen. It's got it all: a secret entrance in a walk-in fridge, therapeutic spores circulated directly in the air, and artisanal wolfgooseberry preserves enhanced with organic probiotic mold served in 12 quart buckets. GIF 6:59 PM · Jul 12, 2020 · Twitter for Android
ben mekler @benmekler tfw u love Sqirl jam 4:05 PM · Jul 12, 2020 · Twitter for iPhone >
OK-here's what we know. * There was an illegal kitchen space operating at Sqirl that was actively kept hidden from health inspectors. * This space contained all of the jam made at Sqirl, inside the walk-in. The fan inside the walk-in had mold on it, and the fan spread mold spores all over the jam. The jams were left with their lids off due to improper jam cooling procedures, that is, the jams were cooled in tall plastic containers rather than put in shallow hotel pans that could be cooled in an ice bath. * Jam had a thick layer of mold, one employee described the mold on the jam as a quarter-inch thick. Mold was scraped off into a bucket (see https://moldbucket.clickbaittrash.com for a picture) and then the jam was deemed satisfactory for use once mold was scraped off. Employees say that Jessica Koslow directly instructed them to scrape off the mold. One employee said that they were told specifically that the health department OK'd the mold removal as long as 2 inches of jam was removed. * Multiple employees have said that they were locked in this illegal kitchen space, with the lights off, whenever health inspections oe inspectors were and so hea Wow just went down a rabbit hole. @sqirlla . Developing story on @joe rosenthal's ig red th: didn't see tne * They were s 2012 to as rec earl. all jam produce stories. * There were rats.
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Uploaded Jul 13, 2020 at 11:25AM EDT

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Sqirl Mold Controversy

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