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Wednesday, March 08, 2006In some cases, inspectors are handing out fines, which start at $300 per offense. The department's actions seem to represent the first time a city agency has singled out the technique, and how chefs use it. The city health code, which governs the way chefs cook, does not specifically address the way a restaurant should vacuum-pack food. While no health problem has ever been tied to sous vide in restaurant kitchens in New York, officials say they are concerned that food could breed botulism and listeria if it is vacuum-wrapped improperly. .....David Chang, chef of Momofuku Noodle Bar in the East Village, said that three weeks ago inspectors made him destroy $1,500 worth of food that he had vacuum sealed and stored, and they tagged as illegal his $2,700 Koch vacuum-packing machine, his most expensive piece of equipment. ....Many chefs say they do not see how rules previously invoked only for industrial kitchens could apply to theirs. They also complain that these strikes have come without warning and that they are learning about the new rules only through routine inspection. "Aren't they supposed to tell us before they fine us?" asked Colin Alevras, the chef and owner of the Tasting Room in the East Village, who has prepared everything from wild mushrooms to locally raised lamb under vacuum. They're the health department. They can make up the rules as they go along. Don't tell them about these, or they'll be fining home kitchens next. posted by Sydney on 3/08/2006 11:14:00 PM 0 comments 0 Comments: |
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