The owner of a campus eatery is disputing a story that ran in last week’s State Hornet about his business.

In the article, several restaurants were discovered to have violated health standards in the past, including La Creperie which is located in the River Front Center.

Owner Michel Bloch was most upset over the article’s assertion the stand was guilty of storing refrigerated batter at a temperature of 60 degrees.

“That never happened,” Bloch said. “If there was any real danger, the health inspector would have posed a delay. I didn’t know what the article was talking about.”

Health inspection records show the batter’s temperature at 60 degrees but it was not stored in a refrigerator and the problem was corrected the same day, according to the Sacramento County Environmental Management Dept. report number 4410 dated March 22, 2002.

Refrigerated foods stored over the standard holding temperature of 41 degrees can carry illness-casuing bateria, but Bloch disputes the county code guidelines when it comes to batter.

“As a matter of fact, the stove is set at 350 degrees. Anything alive would be killed anyway,” Bloch said.

Bloch says that on any given day, a violation might occur and that there have been mechanical problems with the refrigeration in the past although those have been taken care of.

“La Creperie and the Health Department have been working together to make us a better and safer place,” Bloch said. “My reputation is at stake,” he said.

“Students here have a large number of restaurants to choose from. A $6 crepe here costs $10 downtown, plus we’re only open for seven months of the year anyway. It’s not like we’re running a gold mine,” Bloch said.