Chefs Are Guilty, Too!

"Of the cooks we polled, 38 percent serve food that
hit the floor, 69 percent have cut off mold from
something before dishing it, and 29 percent haven't
had food safety training at all. No wonder 40 percent
of food outbreaks come from restaurants. Check
out an eatery's health grade (try the county's site) or
look for these telltale signs: lukewarm food (the chef
may not be keeping food at proper temps), perpetually
empty seats (food turnover is possibly slow), and a
dirty loo (the kitchen may very well be, too)."
-Health Magazine, November 2012