Payard Shut by Health Department
By Glenn Collins
Michael Falco for the New York Times
Payard on the Upper East Side.Payard Patisserie & Bistro, that luxe preserve of the madeleine, the macaron and the Chocolat Mousse Grand-Père Payard, was shut down Wednesday afternoon by the New York City Department of Health and Mental Hygiene.
“This is the worst thing I have ever seen in my life,” said François Payard, the 42-year-old proprietor of the high-profile Upper East Side standard-bearer for recession-cosseting, shameless indulgence and the Parisian way of life. A few minutes before, an inspector had posted a yellow closing notice in the 11-year-old icon at 1032 Lexington Avenue, between 73d and 74th Streets.
An inspector found “evidence of live mice excreta,” said Jessica L. Scaperotti, a spokeswoman for the department.
In addition, “elevated carbon monoxide levels were detected in the basement dishwashing area, and proper hand-washing facilities were not available” in one area where some of the food is prepared.
She said Payard had failed an initial inspection in December, and a second inspection last month, leading to the Wednesday closing.
A greatly exercised Mr. Payard said that “I find this ridiculous, I invite anyone to come and visit our kitchen,” adding: “We are the best pastry shop in America.” He said that his establishment had never been closed before.
Phillip Baltz, a spokesman for Mr. Payard, said that the restaurant had long been subjected to “a thorough twice-monthly rigorous extermination,” as well as daily staff inspections for pests. “Because we have operated without this sink for the past 11 years we were unfortunately unaware we were required to install this equipment,” Mr. Baltz said of the hand-washing amenity that the inspector found wanting.
An elevated carbon monoxide measurement was found “by an inspector near a dishwasher located in the basement of the restaurant,” Mr. Baltz said, adding that “in order to ensure the health, safety and well being of our customers and employees, we will remained closed until Con Edison verifies the problem has been completely cured.”
Mr. Baltz said the restaurant anticipated reopening “as soon as tomorrow” once the violations have been corrected.
Ms. Scaperotti of the health department said that “the operator can phone us and we’ll go out in 24 hours for a reinspection.” She added: “many establishments are able to rectify the conditions and pass a re-opening inspection within 24 hours.”
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12 Comments
1. February 18, 2009
6:47 pm
Link
I’m not surprised to hear this. About two years ago, we decided to stop at Payard for dessert one evening. Francois Payard was standing at the window picking his nose, with his finger digging way up there. I have owned a restaurant and have seen a lot of less than admirable behavior, but this really “took the cake.”
— Nancy Landis
2. February 19, 2009
1:45 am
Link
i worked for payard for over 5 years as a souschef in the bistro kitchen and all i can say is that i am totally shocked!!!
payard was allways a great example for exselance in maintaining clean and shiny kitchen.
philippe and francois lead by example and keep one of the best places in NYC.
so dont take this one as serius as it sounds!!!
payard is a very clean restaurant, and i will go to eat there on any given day!!!
p.s
i dont work for them for more then 2 years
— amitzur mor
3. February 19, 2009
9:39 am
Link
doesn’t surprise me at all. i had a small bite to eat there a few weeks ago on a sunday morning and the quiche tasted microwaved. if they’re taking these kinds of liberties, you have to wonder what other corners they’re cutting.
— Chris
4. February 19, 2009
11:46 am
Link
This will be tough for Payard to shrug off. Perhaps he can turn it to his advantage and hold a cheeky grand reopening celebration with free ratatouille for all.
— JGG
5. February 19, 2009
12:39 pm
Link
Bad news on our favorite pastry shop!
— Ian
6. February 19, 2009
6:26 pm
Link
It appears they are now toast…
— Barbara
7. February 19, 2009
9:52 pm
Link
Been going to Payard for 10 years and have never ever had a bad meal or pastry.
Mike Segal
— Michael Segal
8. February 19, 2009
10:18 pm
Link
i have been a client of Payard since it’s opening I have never seen any indication of the things that have been mentioned in its inspection. I have always found everything there of the finest quality, I have observed people behind the counters and they are diligent in their cleanliness. i have never tasted or been served anything that is less than perfect. I was there when the inspectors were around on Wednesday, and I strongly recommend that cleaner inspectors be sent to inspect restaurants.
Payard is one of the few restaurants in this city that are clean, well staffed have excellent management and their chef is the best in the city.
elizabeth
— elizabeth cirone
9. February 20, 2009
9:08 am
Link
hello everyone.
I was executive pastry chef For Francois for 2 years..that was 5 years ago….
I can tell you that francois hasn’t changed since opened…he makes his staff clean all the time, every day and on saturday morning the pastry staff spend at least 3 hours detailling further on equipment..that’s 12 pastry cook and chef scrubing….
I was proud of working for Mr Payard then and will alway be proud of his accomplishment.
He is the most succesfull pastry chef in the US and you don’t get that title by cutting corners…. at any levels.
I will be back to eat at payard….i would eat there every day if i could…..
you should see how proud payard’s staff is…because they care about their job, the effort they put 6 days a week and ultimately the appreciation of the customers….
If so many customer are coming back, it’s because in 11 years they have trusted and recommended Francois Payard has the best Pastry shop in the US.
As far as i am concern…i was offering the best product, leading the best team then and francois and his team is still offering the best and safest pastries out there…..
trust me …
you should worry more about the food carts in the street and car’s exhaust pipe blowing on pretzels and hot dog!
— cyril chaminade
10. February 23, 2009
9:21 am
Link
NYC Health Dept. has revamped it’s inspection process since rats were filmed running rampant after hours in a fast food restaurant in the Village last year. Payard is one of the finest and cleanest restaurants in the city, and even the best has to comply with all the regulations no matter how small or nit-picky they seem to protect the public’s health at all times.
I am a professional walking tour guide and will continue to recommend this establishment when leading groups on the Upper East Side.
http://walkingtoursmanhattan.com
— Bruce
11. March 18, 2009
8:44 pm
Link
Mouse excreta? In New York? Hardly seems possible.
Now if only he’d remembered to bribe the health inspector…
— slobone
12. May 15, 2009
9:57 am
Link
CHOCOLATE BAR WEST VILLAGE
Alison Nelson reopened her West Village location just steps away from her pioneering original
Chocolate Bar: 19 Eighth Avenue between 12th Street & Jane, NYC (West Village)
http://www.chocolatebarnyc.com/ info@chocolatebarnyc.com
By Glenn Collins
Michael Falco for the New York Times
Payard on the Upper East Side.Payard Patisserie & Bistro, that luxe preserve of the madeleine, the macaron and the Chocolat Mousse Grand-Père Payard, was shut down Wednesday afternoon by the New York City Department of Health and Mental Hygiene.
“This is the worst thing I have ever seen in my life,” said François Payard, the 42-year-old proprietor of the high-profile Upper East Side standard-bearer for recession-cosseting, shameless indulgence and the Parisian way of life. A few minutes before, an inspector had posted a yellow closing notice in the 11-year-old icon at 1032 Lexington Avenue, between 73d and 74th Streets.
An inspector found “evidence of live mice excreta,” said Jessica L. Scaperotti, a spokeswoman for the department.
In addition, “elevated carbon monoxide levels were detected in the basement dishwashing area, and proper hand-washing facilities were not available” in one area where some of the food is prepared.
She said Payard had failed an initial inspection in December, and a second inspection last month, leading to the Wednesday closing.
A greatly exercised Mr. Payard said that “I find this ridiculous, I invite anyone to come and visit our kitchen,” adding: “We are the best pastry shop in America.” He said that his establishment had never been closed before.
Phillip Baltz, a spokesman for Mr. Payard, said that the restaurant had long been subjected to “a thorough twice-monthly rigorous extermination,” as well as daily staff inspections for pests. “Because we have operated without this sink for the past 11 years we were unfortunately unaware we were required to install this equipment,” Mr. Baltz said of the hand-washing amenity that the inspector found wanting.
An elevated carbon monoxide measurement was found “by an inspector near a dishwasher located in the basement of the restaurant,” Mr. Baltz said, adding that “in order to ensure the health, safety and well being of our customers and employees, we will remained closed until Con Edison verifies the problem has been completely cured.”
Mr. Baltz said the restaurant anticipated reopening “as soon as tomorrow” once the violations have been corrected.
Ms. Scaperotti of the health department said that “the operator can phone us and we’ll go out in 24 hours for a reinspection.” She added: “many establishments are able to rectify the conditions and pass a re-opening inspection within 24 hours.”
E-mail This Print Share
Close Linkedin
Digg
Mixx
My Space
Yahoo! BuzzPermalink
Sign in to Recommenddessert, health, Health and Safety, inspections, Manhattan Related Posts
From Diner’s Journal
Organic Inspectors Are Told to Report Health Problems
More on Restaurant Inspection Plans
Whether or Not It’s Safe, Do You Really Want to Eat It?
Eating Meat May Increase Risk of Early Death, Study Finds
Fat Duck Staff Worked While Sick, Agency Says
--------------------------------------------------------------------------------
Previous post
Coffee With Style
Next post
Cooking Without Shopping
12 Comments
1. February 18, 2009
6:47 pm
Link
I’m not surprised to hear this. About two years ago, we decided to stop at Payard for dessert one evening. Francois Payard was standing at the window picking his nose, with his finger digging way up there. I have owned a restaurant and have seen a lot of less than admirable behavior, but this really “took the cake.”
— Nancy Landis
2. February 19, 2009
1:45 am
Link
i worked for payard for over 5 years as a souschef in the bistro kitchen and all i can say is that i am totally shocked!!!
payard was allways a great example for exselance in maintaining clean and shiny kitchen.
philippe and francois lead by example and keep one of the best places in NYC.
so dont take this one as serius as it sounds!!!
payard is a very clean restaurant, and i will go to eat there on any given day!!!
p.s
i dont work for them for more then 2 years
— amitzur mor
3. February 19, 2009
9:39 am
Link
doesn’t surprise me at all. i had a small bite to eat there a few weeks ago on a sunday morning and the quiche tasted microwaved. if they’re taking these kinds of liberties, you have to wonder what other corners they’re cutting.
— Chris
4. February 19, 2009
11:46 am
Link
This will be tough for Payard to shrug off. Perhaps he can turn it to his advantage and hold a cheeky grand reopening celebration with free ratatouille for all.
— JGG
5. February 19, 2009
12:39 pm
Link
Bad news on our favorite pastry shop!
— Ian
6. February 19, 2009
6:26 pm
Link
It appears they are now toast…
— Barbara
7. February 19, 2009
9:52 pm
Link
Been going to Payard for 10 years and have never ever had a bad meal or pastry.
Mike Segal
— Michael Segal
8. February 19, 2009
10:18 pm
Link
i have been a client of Payard since it’s opening I have never seen any indication of the things that have been mentioned in its inspection. I have always found everything there of the finest quality, I have observed people behind the counters and they are diligent in their cleanliness. i have never tasted or been served anything that is less than perfect. I was there when the inspectors were around on Wednesday, and I strongly recommend that cleaner inspectors be sent to inspect restaurants.
Payard is one of the few restaurants in this city that are clean, well staffed have excellent management and their chef is the best in the city.
elizabeth
— elizabeth cirone
9. February 20, 2009
9:08 am
Link
hello everyone.
I was executive pastry chef For Francois for 2 years..that was 5 years ago….
I can tell you that francois hasn’t changed since opened…he makes his staff clean all the time, every day and on saturday morning the pastry staff spend at least 3 hours detailling further on equipment..that’s 12 pastry cook and chef scrubing….
I was proud of working for Mr Payard then and will alway be proud of his accomplishment.
He is the most succesfull pastry chef in the US and you don’t get that title by cutting corners…. at any levels.
I will be back to eat at payard….i would eat there every day if i could…..
you should see how proud payard’s staff is…because they care about their job, the effort they put 6 days a week and ultimately the appreciation of the customers….
If so many customer are coming back, it’s because in 11 years they have trusted and recommended Francois Payard has the best Pastry shop in the US.
As far as i am concern…i was offering the best product, leading the best team then and francois and his team is still offering the best and safest pastries out there…..
trust me …
you should worry more about the food carts in the street and car’s exhaust pipe blowing on pretzels and hot dog!
— cyril chaminade
10. February 23, 2009
9:21 am
Link
NYC Health Dept. has revamped it’s inspection process since rats were filmed running rampant after hours in a fast food restaurant in the Village last year. Payard is one of the finest and cleanest restaurants in the city, and even the best has to comply with all the regulations no matter how small or nit-picky they seem to protect the public’s health at all times.
I am a professional walking tour guide and will continue to recommend this establishment when leading groups on the Upper East Side.
http://walkingtoursmanhattan.com
— Bruce
11. March 18, 2009
8:44 pm
Link
Mouse excreta? In New York? Hardly seems possible.
Now if only he’d remembered to bribe the health inspector…
— slobone
12. May 15, 2009
9:57 am
Link
CHOCOLATE BAR WEST VILLAGE
Alison Nelson reopened her West Village location just steps away from her pioneering original
Chocolate Bar: 19 Eighth Avenue between 12th Street & Jane, NYC (West Village)
http://www.chocolatebarnyc.com/ info@chocolatebarnyc.com
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