Earlier, it was the Hep A raw scallops at Genki Sushi, and now this.  As consumers, we can all be more careful about washing produce well, but how can we be assured that restaurants and stores do the same?  The placard system is really a farce.  It's merely a checklist of procedures and, if an establishment follows all the procedures, it gets a green card.  If not, then a yellow or red.  It does not do anything to guarantee the food you eat or buy will be free of disease.  In fact, a restaurant can have cockroaches and still "pass."