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Anyone ever get busted? - Page 3

post #31 of 63
You know, this entire thread just made me decide to get off my lazy bum and change my old info (business name, etc.) from my other business that existed a lifetime ago to my new business.

I'm calling up Jersey tomorrow and paying the money to switch the name over.

Thanks for sharing such darn good advice.
Engineering is mathematics only louder.
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Engineering is mathematics only louder.
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post #32 of 63
If that had been my cake I woulda decked the woman, inspector or not. icon_smile.gif
post #33 of 63
A friend-of-a-friend ran a catering business from home- just had her kitchen remodelled for it- but wasn't licensed. Mostly did jobs for close friends, neighbors & family. Didn't advertise except thru word-of-mouth. One day the health inspector walked in and poured bleach over ALL of the food in her kitchen- pantry, fridge, etc, to shut her down.

That one story was enough to scare me into doing lots of homework and getting legal as soon as possible, before I make even one cake for profit. The way I see it, I'll be making a commitment to the business and making myself accountable by investing that money and time. That can never hurt!

I just can't imagine ruining an entire wedding cake... that must have been AWFUL!!
post #34 of 63
I really wish that there were reasonable ways for us home bakers to be legal...in my state, you must have a seperate kitchen (with no access from the inside of your home--ie it can be attached to your house but you must leave your home and walk in from an outside entrance)...your home must be zoned for commercial businesses (or allowed to operate from your homeowners assoc if applicable)...3 or 4 sinks (I forget which) etc etc.... so its IMPOSSIBLE for me to do it out of my home....and it doesnt make any sense for me to rent space when all I WANT to do is cakes for my family and close friends...but I have such a hard time saying no when someone loves my cakes (cause a family member showed them)......that said I often lose money on those deals.......when my family wants to tell everyone they know about me, I always tell them no....I am not legal nor can I be if I want (my most important job is raising my son).........sometimes it seems ironic to me, its easier for me to be legal watching someone elses kids....than it is for me to make a darn cake (and I feed the kids too)........go figure!
-Melanie
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-Melanie
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post #35 of 63
[quote="mypastrychef"]
Quote:
Originally Posted by marthajo1

....She said if she catches someone setting up a wedding cake without a license she will pour bleach all over the wedding cake and too bad on the bride. mpc



So she isn't destroying the food because it's contaminated .... she's destroying the food because the paperwork wasn't done. If someone is setting up a wedding cake, she doens't know the kitchen conditions so she doesn't know if the cake is contaminated or not. I understand that it could be argued that if the baker is not a licensed baker, then the food shouldn't be served ..... that doesn't appear to be the same thing as "this food is not fit for human consumption! It's contaminated and must be destroyed!" I don't see how she can know that at the point of assembly.

I agree with the other post .... sounds like an inspector who is on a power trip and out of control.
post #36 of 63
Quote:
Quote:


She also told us she recently destroyed $21,000 worth of meats at the Isle of Capri Casino because they were outside barbeque-ing without an
outside food certificate. And that was the mafia! Surprised



Sounds to me like a health inspector that's looking for a pair of cement shoes icon_surprised.gif
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Cake or Death?......Cake Please!
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Scratch bakers of the world UNITE !!
Inrideo ergo sum ~ I snark therefore I am.
Cake or Death?......Cake Please!
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post #37 of 63
icon_eek.gificon_mad.gificon_eek.gif

Health inspector or not...if someone comes into my kitchen and destroys my property...the cops and a judge will be involved!

Those stories are insane! Pouring bleach on food?? icon_eek.gificon_eek.gificon_eek.gif $21k worth of meat? They could have simply moved the meat inside and cooked it! And the wedding cake? How could an inspector prove, on site, that it came from a kitchen that wasn't licensed?

I'm going to bed....
"If you don't know where you are going.....how are you going to get there?"
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"If you don't know where you are going.....how are you going to get there?"
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post #38 of 63
What I find interesting about the inspector pouring the bleach is that bleach is considered a hazardous material in hospitals and other work places that use it. When we had a bleach spill in the hospital, we had special procedures in place for it's clean up due to its toxic fumes. I think it's weird that the health dept. would condone spilling bleach on everything and exposing people to possible skin and inhalation chemical burns.

Karen

cake website:
http://khmcakes.com
 

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Karen

cake website:
http://khmcakes.com
 

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post #39 of 63
Quote:
Originally Posted by BrandisBaked

That's my only issue with home bakers - I worry about someone losing their home, etc. Where will you bake from then?!? icon_wink.gif




I agree...I am a home baker and also invested in forming an LLC (Limited Liability Corporation) for $125 so that my 1/2 of our home/property/assests don't get a lien placed on them should something go wrong...now where is that wood?!? LOL!!!

The more protection the better!!! (Not to mention I used to work in a law firm and have three BIL's and one SIL who are attorneys who rode me hard till I got "protection") icon_wink.gif
post #40 of 63
Can you imagine the property damage caused by an inspector pouring bleach on food or cakes at a venue? Whether it's inside our out. We're talking churches, banquet halls, Hotels lawns/gardens, etc etc. Geez, I've never heard of such a thing. Do they have maniacs out there doing these pop in inspections? They must be watching the wedding/special occassion announcements in the papers to find these things. This is awful!
"Life's tough, pilgrim. It's even tougher if you're stupid!" John Wayne
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"Life's tough, pilgrim. It's even tougher if you're stupid!" John Wayne
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post #41 of 63
As an inspector in Alabama I have never poured bleach on any product except what was condemned and in a dumpster. I only did it then to keep the general public from removing it and consuming it (it was chicken). You also are supposed (at least here) to do a legal order condemning the food - that way the people can file with their insurance and be reimbursed.

In my county we issue a cease and desist order and if you continue to operate we give you one more chance to close and then a warrant is issued. Very rarely do we end up in court. Also it's not just bakers - it's mini mart owners that throw hot dog cookers up, the guy smoking butts, illegal restaurants... the list is long.
post #42 of 63
Quote:
Originally Posted by CarolAnn

Can you imagine the property damage caused by an inspector pouring bleach on food or cakes at a venue? Whether it's inside our out. We're talking churches, banquet halls, Hotels lawns/gardens, etc etc. ....



I never even thought of that....bleach pouring down over their (colored?) linens, carpets, plants in the gardens?
post #43 of 63
I have been researching this bleach pouring stuff. Cause I jsut can't believe it! It sounds to urban legend scary hoax email-ish to me! I have several inquiries in to hoax buster sites. I will let you know what I find out!
post #44 of 63
Quote:
Originally Posted by khoudek

What I find interesting about the inspector pouring the bleach is that bleach is considered a hazardous material in hospitals and other work places that use it. When we had a bleach spill in the hospital, we had special procedures in place for it's clean up due to its toxic fumes. I think it's weird that the health dept. would condone spilling bleach on everything and exposing people to possible skin and inhalation chemical burns.




Yes! I was thinking...OSHA would not like that one bit.
I love someone with Autism.
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I love someone with Autism.
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post #45 of 63
Plank.
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Plank.
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