I am a professsional Chef with a forty-plus year career in many diverse culinary environments. I have always been amazed that State and County Health Services are not provided more 'teeth' to prosecute those establishments in the industry who do not comply with the provision of stringent health and public safety standards regarding safe food handling and sanitation. A public health inspector should be given the legal mandate to immediately close any establishment on the spot and issue a citation to the offender. The citation should be worded such as it leaves no 'wiggle' room or be subject to contrary interpritation. First cause closing should be for one month and the citation will stand as a matter of public record.
Upon fulfilling the necessary nomenclature which will allow a reopening if the establishment becomes 100% compliant within the 30 day time frame, a series of follow up inspections
should be implimented with no prior announcement of an inspection.
Most kitchens take pride in their sanitation procedures and it is not a traumatic event for them to have health inspectors arriving at any time to do full inspections.
There will almost always be those in the industry to which their 'bottom line' is more important than the safety of their patrons. These people need to be identified and publicly exposed in order to have any effect.
I would support a three seperate violation finding within a six month period to be just cause to revoke their permits and licences, effectively shutting them down permanently. And I know most professional Chefs' would agree without any hesitation.
1 like, 0 dislikes
Posted by
Chef Paul
on 05/21/2011 at 2:45 AM
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Re: “Queasy Eats”
I am a professsional Chef with a forty-plus year career in many diverse culinary environments. I have always been amazed that State and County Health Services are not provided more 'teeth' to prosecute those establishments in the industry who do not comply with the provision of stringent health and public safety standards regarding safe food handling and sanitation. A public health inspector should be given the legal mandate to immediately close any establishment on the spot and issue a citation to the offender. The citation should be worded such as it leaves no 'wiggle' room or be subject to contrary interpritation. First cause closing should be for one month and the citation will stand as a matter of public record. Upon fulfilling the necessary nomenclature which will allow a reopening if the establishment becomes 100% compliant within the 30 day time frame, a series of follow up inspections
should be implimented with no prior announcement of an inspection. Most kitchens take pride in their sanitation procedures and it is not a traumatic event for them to have health inspectors arriving at any time to do full inspections. There will almost always be those in the industry to which their 'bottom line' is more important than the safety of their patrons. These people need to be identified and publicly exposed in order to have any effect. I would support a three seperate violation finding within a six month period to be just cause to revoke their permits and licences, effectively shutting them down permanently. And I know most professional Chefs' would agree without any hesitation.