From a top chef like Steffen Henssler (51), you can expect not only culinary delights, but also exemplary hygiene in his restaurants. But now it seems that there have been incidents that could seriously jeopardize both the quality of the food and the good reputation of the TV chef. Huge hygiene deficiencies were discovered in his restaurant “Ahoi Steffen Henssler” in Bremen, “Bild” reports.
Steffen Henssler: An increased number of microbes was found on his salmon
The restaurant “Ahoi” owned by Steffen Henssler, known from the TV show “Grill den Henssler”, received an unexpected visit from the food inspection service in February. A spontaneous inspection of the restaurant revealed alarming findings. According to reports, the fish products were not stored properly, especially the expensive salmon fillet, which cost guests €24.50, was kept well outside the legal temperature requirement of 0 to plus 2 degrees Celsius, but the measured temperature was 5.8 degrees Celsius. .
Laboratory tests revealed even more disturbing results: the salmon showed signs of spoilage, described as “slightly rotten”, while the cod was also described as “mushy”. In addition, an increased number of microbes was detected.
Henssler's restaurant is in bad shape
Hygiene experts drew a sobering conclusion from these findings. They considered this a clear indicator of poor personal and occupational hygiene and evidence of improper or excessively long storage of products. But the list of identified shortcomings does not end there. Inspectors also found conditions in the restaurant that did not meet current standards. For example, the walls of the cold room are said to be extensively covered with mold. Similar finds were also on several shelves.
In addition, there was food residue and heavy contamination of the floor, manifested as mold and slimy deposits. Experts summarize: Not only the storage conditions of the fish are criticized, but also the general condition of the cold storage and the lack of cleanliness in the food storage.
Peter Henssler fires former operations manager
Steffen's brother Peter Henssler, who works as a managing director in Bremen, said, according to Bild: “We were deeply shocked by the complaints we found, because cleanliness and proper handling of food must be taken for granted by every restaurateur. In this unfortunate individual case, we must clearly talk about human error, the personnel consequences have already been drawn and a new operational manager has been hired.” In addition, the deficiencies were eliminated on the same day, explains Peter Henssler. Steffen Henssler himself does not want to comment on the situation at the moment.