On Wed, 29 Sep 2010 12:03:33 -0400, Brooklyn1 wrote:

> 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.

more ****ing rubbish from The World's Foremost Authority.

blake