Sanitation Scores

[NcerfromNY]

you know it's funny -- we've all heard of "24 hour bug" and the trots or pukes being called the "flu" or "stomach bug" but the reality is that most of the time it's food poisoning. I am on my way to bed or I'd get the stats from the CDC on it. Something like 90% of stomach bugs reported are actually food borne illness. So to the naysayers regarding the others who seem squeamish about going to establishments with less than ideal sanitation numbers, next time you have the runs, think about where you ate - and whether raw chicken may have been on the board before your meal was prepared. In the days before sanitation was an issue, a few factors were at play. Shorter life spans, people dying of otherwise simple disease (people used to die of dehydration due to the big D!), listeriosis, salmonella (it is present in ALL poultry regardless of brand - the only thing proper temp does is slow its growth), and so forth. The reason your grandmother cooked pork so long was because of trichinosis (trych?), which has all but been eliminated from pork. I digress. I personally don't like having the runs or wondering whether the uncooked greens used to garnish my dish have been properly cleaned, stored, and prepared. And I really don't like to think about the people performing those duties not washing their hands. The scores you see when you walk in don't tell the whole story, but they do an adequate job of letting buyer beware.

[MikeJaquish]

NCerfromNY,
Now you have me checking the date on my Duke's Mayo....

When I was on the road for some years for long hours, and really couldn't stop in at a lunch spot, I ate more gummy factory-made sandwiches from C-Store coolers than I care to think about.

I just don't get sick. Maybe a cast iron liner?

Or maybe I've been very, very lucky, and cruising on borrowed time....