Health Inspector Calls and Chef’s Pride Cracks

[epicous]

Interesting history.

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By ERIC KONIGSBERG
Published: April 21, 2007

It was 11:59 a.m., according to the report from the city’s Department of Health and Mental Hygiene. The first lunch reservations at Brasserie La Côte Basque, just off Fifth Avenue in Manhattan, were about to arrive. The inspector introduced himself to the hostess and headed straight for the kitchen, where he found Jean-Jacques Rachou, the restaurant’s owner and chef, at the stove.

Six and a half hours later, the inspector finished his evaluation — and shut the place down. “The next morning, we had a yellow sign in the window,” Mr. Rachou says.

http://www.nytimes.com/2007/04/21/ny...=1&oref=slogin

[Greg]

http://www.cheftalk.com/forums/profe...tml#post171137

Brought to you by your friend, the search function.

[epicous]

Thanks. Going to read that participative thread.

[fstfrdy]

I am not up to speed on regs in other areas but in mine I am. As a caterer with a great reputation I have always felt that they look a little to close at me, but I have never been shut down or warned. I have high standards baesed in my craft not just regulations. If the day came that I was so publicly humileated I have no idea how I would react. It would be devistating personaly and my heart goes out to a grand master who has suffered the fate of no lesss than a public exicution. Just my opinion and bad spelling

[foodpump]

Awright, choking poster not displayed was a bit below the belt, and walzting in during service was too. Mouse crap and roaches though, eh, yeah, I can see that. No mention of traps/bait stations for the mice and roaches though.

He passed the next inspection well a week later, but didn't re-open. I see a tired Chef, and his pride badly hurt. But the nochulant gallic shrug for the mouse crap and roaches, I dunno...

I didn't get my permit once becasue my brand new dishwasher was ONE DEGREE OFF! Seriously. In other countries I've been given fines for not having a magnetic knife holder while the place next door was a nightmare, for not having a 2 hr rated fire wall around my walk in cooler while the guy next door was thawing his frozen chicken in tepid water in the same tub he used for hand washing his dishes in....

What the other guy in the article said about health inspectors being like traffic cops is dead-on though, I guess this Chef forgot about what happens when you pi$$ off the health inspecteor.....