New York – Recently, an investigative journalist posted an article that appeared on a number of blogs, which was critical of OU supervision of hotels and restaurants in Israel. Within a few days, the OU arranged for me to visit Israel and determine if the criticism was valid.
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I spent one week in Israel and visited these OU locations multiple times, both with the OU representative responsible for oversight, and on my own, at different times of day and night.
The conclusions of my investigations are as follows:
While the investigator accurately reported what he saw and heard, the report did not capture the entire picture, as there were other pieces of relevant information that the journalist did not reflect in his article, perhaps because of a lack of awareness on his part. One of the strong criticisms of the article was that the OU rubber stamps the existing rabbanut supervision at these locations with no oversight of its own. This is not the case.
The Jerusalem Plaza is supervised by Rabbi Eliezer Mendelson, who works on behalf of the OU, and has made various enhancements to the supervision in the past year. The article quoted a source who said that Rabbi Mendelson “is not really in charge of kashrut.” This is not true, as Rabbi Mendelson was appointed by the owner to be the Rav of the hotel, and in conjunction with this he serves as the OU representative.
The report notes that Rabbi Turetzky is the supervisor at Jerusalem Gate Hotel on behalf of the Jerusalem Rabbinate, but that there is no OU presence. It is true that Rabbi Turetzky is in the employment of the Jerusalem Rabbinate, but he is also an employee of the OU. As such, he is at the hotel in a dual capacity.
The report does not touch on the Ramada, which is under Rabbanut Mehadrin, as well as the OU. The OU has reviewed the hotel and has verified that the mashgichim are of excellent caliber and the kashrut system is well controlled.
During my visit, I met with Rabbi Shmuel Burnstein, who heads the division of supervision of the Rabbanut Mehadrin hotels. I reviewed the kashrut in all OU hotels and found it to be tightly controlled by a team of very competent mashgichim.
The OU supervises four dairy restaurants in Yerushalayim. In each of the restaurants only Jews cook in the kitchen, which obviates the concern of bishul akum. There is a very strong system of yotzei vinichnas (spot inspections) with a mashgiach coming regularly throughout the day and night. In each of these restaurants, the OU arranged for mashgichim and the OU insisted that all ingredients meet Mehadrin standards. In addition, Rabbi Turetzky spot-checks to ensure that everything is in order. The OU is comfortable with this situation.
The OU supervises three meat restaurants where the OU arranged for mashgichim to be present. The OU has a strong presence in these establishments and is not blindly rubber stamping the supervision.
The article reported on other irregularities as well. For example, the journalist waited in the morning for the mashgiach at Pappagio, a meat restaurant, for 40 minutes, but the mashgiach did not arrive. In the interim, the restaurant was in operation. I confirmed with the mashgiach that he was not present, but what was not reported was that the mashgiach was ill that morning and could not arrive because of a severe back problem. Though the mashgiach arrived late that particular day, this is not standard operating procedure at the restaurant. One cannot prevent such emergencies from occurring.
The question is how to respond when the mashgiach is late because of an emergency: Should the restaurant open or not? This depends on the individual facility, and the mashgiach felt that he had sufficient control and knowledge of the facility to not warrant shutting down the store until his arrival, particularly since the management anticipated his presence shortly and they did not know when he would arrive. The grill (where most of the cooking occurs) was not in operation before the mashgiach arrived, and only prep work was occurring in the kitchen. In addition, the chefs are Jewish and there was no concern of bishul akum. When the mashgiach did arrive, he was able to confirm that everything was in order.
The journalist reported that he visited Taiku three times and never saw the mashgiach. The arrangement in Taiku is that a shomer shabbos chef, who does all the cooking, is present at all times. In addition, a mashgiach is present at least eight hours a day during the busiest time of operation. It is common practice to rely on shomer shabbos employees (we refer to them as “working mashgichim”) in certified restaurants.
The report also claimed that dairy liquor was used in a meat establishment. I asked the journalist for the name of the liquor and he said it was Southern Comfort. To our knowledge, this is not dairy. It is true that in America the OU does not allow Southern Comfort because it lacks supervision, but in Israel it is commonly used. Nonetheless, the point of consistency is valid and we are reviewing this situation.
I met with the reporter in Israel and he expressed to me that there was a lack of transparency in the standards and procedures in Israel. This, in part, created some of the confusion. This is a valid point which we hope to correct in the future by publicizing the OU standards in food establishments in Israel.
The reporter also expressed frustration that he was not permitted entry into the kitchens without the presence of our supervisor. This creates the impression that we are seeking to hide information. I explained that this is not the case, and it is common practice to have a supervisor present during a review to ensure that misunderstandings do not occur. We are happy to escort people through the kitchen and explain the basis of our supervision.
I was glad that I came to Israel to review these establishments. It is always possible to improve and enhance supervision. In general, the kashrut of the OU restaurants and hotels in Israel was good, but I did find some areas where I felt improvement can be made. I hope to implement these changes in the near future.
Rabbi Yaakov Luban
Executive Rabbinic Coordinator
Orthodox Union Kashrut Division
At least according to the London Beis Din, Southern Comfort produced in Ireland (which seems to be the main non-US facility) is kosher AND dairy.
It was understood from the article that at papagaio they were doing prep work, but nobody was checking the vegetables used.
If the mashgiach was sick and knew that he was not going to come, the right procedure should have been for him inform the management and let them know what to do and what not, the Rav hamachshir should have known this as well and a visit to the establishment by him or a substitute mashgiach the right thing to do.
The management seemed very comfortably starting without a mashgiach, which shows that is is a common thing.
In an establishment where the supervision is tight and the management knows that if they do something wrong they could get in trouble, they would be calling the strict hechsher to cover their backs just in case they do a mistake they should not be blamed.
Dear OU, please update your procedures here and abroad in restaurants and catering facilities. it is about time.
The main Hechsherim here in the US don’t allow it , but it seems that rabbi Feinstein does allow it, as was reported to me by one of his talmidim
These excuses given in this report (back pain. Cook is also the mashgiach…) Sound like the kind of excuses I used to give my Rabbe when in kita alef when I messed up…
What a bushe. After this letter we have more questions then before.
If we don’t know where the alcohol comes from, then safek derabonon lekula.
While according to Halacha a working mashgiach could be fine, the hechsher must train him according to their standards and his obligations as a worker can’t be at any time (even when the restaurant is busy) in conflict with his supervising responsibilities.
His supervising responsibilities must come first when a conflict arises and he must be accountable to the Hechsher.
If he wasn’t trained by the hechsher, he is not in tight contact with the hashgocho, if he can’t get in trouble if a problem arises and he doesn’t live up to the hechsher’s expectations, he is just a Jewish body, at best orthodox at the restaurant, but not a mashgiach or somebody that could double as that in an emergency.
In this case we did not even hear that other workers at the place were frum just Jewish.
We did not hear that they had the kashrus responsibilities of the place in mind, or that they could lose their job if they did something wrong, and probably if they are good workers like a chef etc that gives the flavor to the food at the restaurant, I doubt the OU could do anything about firing him so his responsibilities to the Hechsher are very weak (and to the kashrus standards as well) he at best is a Jewish body on premises, the Hechsher obviously needs an update.
If the Jewish worker is at the cash register even in NY, it shows a weak Hechsher in any situation, unless “all” and I emphasize “all” the cooking is done behind the counter.
All of you chevra with opinions on how a hashgacha should do their job, ask yourself the following: how much more would I be willing to pay for BETTER hashgacha?
Speak to kosher business owners (as I have) and you too may find that they are almost UNIVERSALLY under the impression that your answer is… as little as possible. You squeeze them on price, and they try to cut out whatever they can, including “chumros” in kashrus (and do not kid yourself that heimishe places are any different). Tell a little pizza shop he needs a temidi and he can have a coronary.
Do you care about the hashgacha? Do you want standards at your establishment raised? Do not stop at calling the hashgacha (which you SHOULD do). TELL THE BUSINESS OWNER HOW IMPORTANT IT IS TO YOU, AND SUPPORT HIM WHEN HE RAISES PRICES!!!!
Apparently, the OU is fine with the Rabbanut Mashgichim. If that is the case, who needs the OU? Why can’t they simply make a statement that the Rabbanut Hashkacha is acceptable. Obviously, the OU ‘rubber stamp” is simply a means for the OU to make more money.
I am truly sorry Rabbi Luban, but you just lowered OU standards in my eyes . I used to trust OU to be a stringent hashgacha, your examples exposed unknown lenience,
“It is common practice to rely on shomer shabbos employees”?? common practice where? No other hashgacha has such standards Thanks for making the public aware that this is “common practice”.
I have known Rabbi Luban for over 25 years. He is a major Talmid Chachom. So minimally any commenters here should bear that in mind lest they be in violation of being M’Vaze Talimidei Chachamim.
Besides that, he is one of the most honest, erlich people i know. His integrity is beyond reproach.
He has been in the Kashrut field for longer than most of you have been alive. Before criticizing anything he says about Kashrut make sure you know Yoreh De’ah by heart, backwards and forwards.
Who cares if the hotel serves meat in 9 days — DON’T EAT IT. In my neighborhood — 5 Towns the Vaad makes the pizza stores and bagel shops disallow seating in the restaurant on a fast. Gimme a break if someone wants to eat then stop being paternalistic. You sound like Mayor Bloomberg now they want to tax Snapple because it has sugar. Also what world of kasherus do you think we live in? A lot of stores with frum owners have yotzie v’nichnas
i gotta tell ya, any hechsher that is truly upstanding and ehrlich will admit that improvements can be made when visiting numerous establishments. i would be concerned if a ‘reliable’ hechsher would come back from 20 of their sites saying that everything is 100% ok. as for sending food on dishes from the hotel to room service, i’m not a rav, but if it’s not yad soledes bo (between 110 and 160 degrees Fahrenheit according to rav moshe feinstein) it’s not an issue. besides, when someone orders room service it’s usually cuz he wants to eat the food and not have to worry about cooking. why would u assume that he would treif up the utensils?
It’s about time that we realize that Kashrus and restaurants/hotels don’t go together.
Even with the best supervision thre is always room for mistakes a frum jew should try to minimize it.
I am sorry that time constraints do not allow me to respond to all comments.
Briefly, regarding comment 1, the mashgiach called his supervisor and the manager of the facility. Vegetables are all Gush Katif and do not require checking.
As to comment 14, I am not aware of any hashgocho agency that does not rely on a working mashgiach.
As noted in my statement, if you wish to discuss this matter, I will be happy to explain the situation and entertain comments and suggestions. I can be reached at my office during working hours at 212-613-8214.
Yaakov Luban