"Gerry" wrote in message
d...
In article , D. Lutjen
wrote:

Please take a few minutes and touch base with whatever government agency
in
San Francisco is charged with food safety/restaurant inspections. They
will
be interested in what you have to say.

This story seems completely preposterous--you'd think if they were out
of plastic wrap they could send somebody to a local convenience store.
My experience with almost all Japanese sushi chefs would have me
believing that the chef might have used *A* counter cloth, but not the
one he was currently using for clean-up. Just a guess. It's not like
a chef who is knowledgeable of the trade would intentionally be rolling
sushi in a garbage bag.

But this does make me ponder David's response, as on occasion I've had
difficulties of other kinds. Can anyone tell me precisely who one
would call in the event of seeing truly outrageous behavior at a
restaurant?

I would first look at city/county government listings. Not sure where you
are but in Oregon, restaurant health/safety rules are administered by the
Health Division. However, actual inspections are made by the health
departments of the various counties. To make it more confusing, rules
businesses dealing with food other than restaurants (like our fish/seafood
retail store) are handled by the Food Safety Division of the Oregon Dept. of
Agriculture.