Screen shot 2011-03-30 at 7.48.14 AM.pngWith nearly forty sickened, nearly two dozen hospitalized and one death linked to Salmonella-tainted bakery goods, a negative inspection report is not much of a surprise, but “Operating Without a License” is. Here is the highlights (or, lowlights) and the FULL INSPECTION.

Inspectors say they found pastry cream sitting on the floor, stored at room temperature — a major code violation.

“The temperature of the light cream was 125 degrees F and the temperature of the chocolate cream was 119 degrees F.”

The Health Department requires cream to be cooled to 41 degrees and stored in the refrigerator.

Another violation involves cross-contamination of pastry shells places in egg boxes.

“Ready to eat previously baked pastry shells used for zeppoles, eclairs, and cream puffs, were stored in boxes that were used to store raw shell eggs.”

  • Doc Mudd

    Just your basic laissez-faire do-it-yourself know-it-all attitude toward food safety. “Oh, don’t worry about it, it’ll be alright, probably. Who needs annoying regulations and those know-nothing inspectors poking around, making it impossible to get rich selling pastry?”
    And these are the pros.
    Just imagine what goes on in the home kitchens of “cottage industry” where equipment for refrigeration and cleaning is insufficient?. Yum,yum.