Disappointed that we can no longer eat here...

A score lower than 95 does not always mean a threat to the customer. I
knew a lady who managed a restaurant and she could lose points for:
1. A bottle of aspirin in the kitchen (toxic chemical improperly
stored.
2. A mop hanging less than 12 inches from the floor
3. Cleaning cloths draped over a bucket or sink instead of folded
4. Someone not washing his/her hands after answering the phone or even
touching their eyeglasses.

and certainly not cause to write off entire chains and publicly
lambaste them!

If you had said 80 or 70, then yeah, that's disgusting. But 90.5 when
even the AGENT said 95 was acceptable? That's a bit harsh.

Even still - who is to say that this inspector didn't have an axe to
grind with the Darden brands? You say you THINK you might have gotten
sick from eating there one time, but who's to say it had anything to
do with poor food prep or unsanitary conditions? What if it was just
that the food didn't agree with you?

There are many foods that I love, but no matter what I do - whether I
fix them or they are prepared for me, they upset my stomach. Does
that make my OWN food prep suspect? I don't think so!

But along that line, why don't you try looking in your own kitchen? I
think you might just find that the vast majority of restaurants are as
clean and usually cleaner than one's home kitchen.

Lower than a 95?? 100 is perfect, and most restaurants get in the
80's. Even in NY some of the top restaurants never get above 85 due
to the age of the building.

The restaurant my wife used to work at was a 5 star restaurant and it
was immaculate, but due to a few employee mistakes during a visit they
recieved an 89. And their kitchen was immaculate (I was back there
several times) I bet your own kitchen would probably get under a 95.

I wish all states did what my current state does.


The health inspection report is placed prominently within the
establishment ... and then the score is written in across the paper
with a GIANT RED MARKER.


That way... even if the establishment tries to "hide" the report
alongside other postings... you can clearly see the score.



This right there I personally think has lead to a lot of
establishments raising the bar on what they consider to be acceptable.
Around here most places are in the 90s, and above 95. In fact the
first time I noticed one of the signs it was a score of 99....


But then I also noticed something else too.

1) Buffets tend to be below 90. The one here is below 80 iirc.
That's to be expected really cos of the way food is handled there.
And because customers handle the food.

2) Smaller chains and local establishments often score higher than the
bigger chains. Although I will say that Waffle House seems to be
scoring pretty well.

BUT big chains - such as Cracker Barrel - are in the low 80s... cos...
why bother? They have a line out the door even with such a crappy
score so there's no incentive to change.



So... scores that are easy to read = awesome
and be aware that bigger chains don't always care if they have plenty
of customers. (although there are always exceptions)