My company has recently been charged with conducting some health inspections in a specific area. Most of my visits have been pretty uneventful; however, a few have been more than noteworthy. having spent over 20 years in the industry myself, I know first hand how challenging any given day can be. It has also enabled me to distinguish between "working dirt" and "filth"; as well as, the difference between the truth vs. lies and excuses.
As I go through each day, my goal is not to close restaurants or find violations. My goal is simply to protect the public from illness or God forbid...death. We have encountered many folks who are trying to "do the right thing"; and, several who have bent, twisted, and broken every rule in the book.
My question is, as operators, why do some think the rules apply to everyone BUT them? I don't care if they are corporations or small "Mom & Pop" type establishments...the guidelines are the same for everyone - no one is "out to get you".
Bottom line is, if your establishment is clean and your following the rules...there is absolutely NOTHING to worry about with any inspection.
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