Hamburger steaks left at more than 18°C, cockroaches in a food storage unit, mold visible on the walls of a cold room. The latest health checks in the Auxerre conurbation resulted in the closure of two establishments. For the customers who have eaten there, the surprise is harsh. And what the inspectors described went far beyond a simple lack of storage.
Saturday June 20, the Yonne prefecture announced the administrative closure of the Bar du Marché, in downtown Auxerre, and La Grillade (Asian Fusion), an all-you-can-eat buffet in Monéteau, after checks by the DDETSPP of Yonne on June 17 and 19. Two days, two visits, and ultimately two restaurants closed “for health reasons”, while corrective measures are taken.
Two restaurants closed after findings considered serious
At the Bar du Marché, checked on June 17, explains the Yonne prefecture, cited by France 3 Bourgogne-Franche-Comté. According to the same source, the agents then found , and , with meat measured at more than 18°C.
On June 19, at La Grillade, the inspectors took their turn. Faced with these findings, the prefecture indicates that it has decided to du Bar du Marché and to close La Grillade. On Facebook, reactions abound, between a laconic one and this very direct reminder from an Internet user: .
What these shortcomings say about hygiene and the cold chain
For refrigerated meats and poultry, the target temperature is around 4°C. When chicken thighs or a salmon salad remain at 14 or 18°C, the cold chain is broken and bacteria can multiply very quickly, especially on raw or chopped products. The World Health Organization estimates that around 1.8 million deaths per year worldwide are linked to diarrheal diseases, mostly due to contaminated food or water.
The insects and mold observed in the two restaurants complete this picture. Cockroaches are among the most closely monitored pests because they feed on waste and carry bacteria on their legs. They report a lack of hygiene installed in the reserves. A fly placed on cheese or visible mold in a cold room also reflects insufficient cleaning of the equipment, where germs find ideal conditions to develop.
Sanctions, controls and tools available to customers
Under French law, a health failure constitutes an offense. Depending on the nature of the breaches, the penalties range from a fine of $1,500 to 3 years in prison and a $45,000 fine. These include the lack of a health safety control system, the lack of training of staff in hygiene practices, non-compliance with storage temperatures, poor separation of preparation sectors or even lack of monitoring. In April, the BBA kebab in Sens was already closed urgently after an inspection by the DDETSPP found dirty surfaces, products outside the regulatory temperature and food left at room temperature.
Faced with these situations, another comment summarizes the feelings of some of the residents: . To find their way, the public can consult the official Alim’confiance website, which publishes the results of hygiene checks carried out in restaurants, butchers or supermarkets. Each establishment is classified into four levels, from “very satisfactory” to “needs urgent correction”, the results remaining visible for one year after the inspection, until the next visit of the inspectors.
Why were two restaurants in Yonne closed for lack of hygiene?
Because checks revealed meat kept at 18°C, cockroaches, flies, mold and a marked break in the cold chain, which represents a health risk considered serious.
What is an administrative closure for health reasons?
It is a decision by the prefect, taken after a report from the veterinary services, which suspends catering activity until the establishment has corrected shortcomings deemed dangerous.
What risks does a restaurateur run in the event of a health failure?
It faces immediate closure, fines ranging from $1,500 to $45,000, but also, in the most serious cases, up to 3 years’ imprisonment.
How to check the hygiene of a restaurant in Yonne before going there?
You can consult Alim’confiance online, search for the name or address of the establishment, then check the hygiene level assigned during the last published inspection.
