..... the grade given following inspection by the Health Department must be posted for all to see.
We can also go to a web site to check out the grades, and why they were awarded. Even the "top" places rarely reach 100 %. (Even a dripping faucet can lower the grade.)
Many of the low scores are because of food stuffs not being kept at proper temperatures, or stored improperly. Also common are mouse droppings being seen. (Food places must be careful not to use toxic products to control mice and other pests.)
Noticing an employee not washing his or her hands when they should also catches the eye of the inspector.
My question would be, how closely did those to whom you talked follow the rules? Did they make every effort to keep the place as clean as possible? Were they careful to store foodstuffs correctly, keep dirty utensils from the food preparation areas, etc.? Or did they just hate their jobs, so just biding their time without much care of the possible fall out to the public. And just how careful are they in their home kitchens to keep them clean.
Restaurant work is hard work. As earlier said, those businesses that consistently violate standards don't last.
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