ImStillMags wrote:

>On Sep 28, 6:32*pm, spamtrap1888 > wrote:
>
>>
>> Disagree. The author wanted a restaurant-quality inspection, and got
>> it. The SJ Mercury News ran a similar article years ago, on
>> volunteers' kitchens. One woman almost passed, except she allowed her
>> dog in the kitchen. Keep hot food hot and cold food cold, Get oven and
>> fridge thermometers and meat thermometers, as well as a pocket test
>> thermometer. Nothing that collects dust, no surfaces that can't be
>> wiped clean.
>
>The basics of a clean kitchen I agree with wholeheartedly....remember
>I had a restaurant so I know about proper food handling. But a home
>kitchen is not a restaurant kitchen.

Most home kitchens are cleaner and adhere to far better food safety
standards than most restaurant kitchens... even trailer trash kitchens
are cleaner than the local fast food joint... and the more upscale the
eatery the more offensive their level of sanitation. Most
Institutional kitchens are reasonably sanitary but no restaurant
kitchen is... why do you think the health departments constantly
inspect... and even then it's politics as usual, most inspectors are
paid off (schmeared) to turn a blind eye... any restaurant that gets a
clean bill of health somehow schupt the inspector that month (cash
and/or a BJ goes a long way in any business dealings). Anytime there
are several cooks and other employees traipsing about and the public
involved it's impossible to keep sanitary. And health inspections
nowadays are extremely lax, even hospital ORs are more and more often
failing. Just because someone owns a restaurant doesn't impress me,
in fact that makes me much more suspect of their food handling
skills... those are whose home kitchen is a garbage dump.