if i was a health inspector...

stroll and toke wit me,

while i brainstorm thru this marijuana therapy on another random entry...

how many businesses are out there that identify as an "establishment of food"?

across the local, regional, national and global stage,

because you have a dream don't mean you have the knowledge to run a restaurant bizness!

so many violations are observed by my eyes daily throughout life's journey, 

i ignore a majority of them, life ain't perfect, however, when it comes to food and hygiene,

i kinda become a devil in the details...

fact is,

the restaurant culture has become a way of life, more people dine out, 

and even @ home many do delivery instead of cooking,

gone are the days of home cooked meals!

there's a market for everything...

"laziness" will be a trillion-dollar industry, it's the new trend,

many developing countries are exploiting this weakness, on varies digital platforms,

find your niche & profit!

so many "eating establishments" come and go over the course of time, 

the ones that survive the first "three to five" years can be considered successful by popular demand or however there labeled within the industry, 

it really all boils down to "presentation for profits", and how long can you keep the momentum of success,

i've professionally worked in this industry, my experience over time influences my random opinions... 

dining out is about the "experience",

the food quality & quantity,

presentation, atmosphere, customer service, efficiency, and also,

cleanliness of the establishment [visual and non-visual]. 

i've worked in both the front and back of house, 

honestly there's a lot of "sanitation talk",

yet not enough action when it comes to oversight and accountability for lack of sanitary procedure, just filtered excuses.

as i've said,

nothing is perfect, so we must use some common sense so we can understand the trials and tribulations of the food service industry, 

the regulations, market trends, cost, industry jargon and standards blah blah,

in my professional opinion anybody handling food should wear protective gear,

i.e. latex gloves, hair nets, face mask, non-slip footwear, have insurance etc. etc.,

for "safety" coverage to the public and staff,

i know, it's not always ideal

however, if strangers are preparing your meal, wouldn't you want the staff to utilize protocols which ensure your meal is created within sanitary conditions? 

to owners & managers,

do you see the smoke bellowing out your vents...

how often do you clean your kitchen vents?

how often do you change the oil in your fryers?

imagine walking into a spot,

there're mouse traps all over, populated fly ropes on the ceiling, fruit flies buzz aimlessly,

an odoriferous stench lingering like shadow,

i'm walking da fuck right out, save my money,

one of the reasons why i don't do delivery, unless i've visited the establishment,

it's just ptsd from past career experiences [i've seen things],

there are basic standards consumers should expect, we spend our money too naïvely sometimes for lack luster service...

honestly, it's difficult writing this piece without giving an accurate point of view for my audience to relate to, 

we don't throw "violating" establishments under the bus,

we just don't invest our time or money in their brand, out of sight out of mind,

good luck to them, we wish them all the success they can get,

but they need to tighten up their operations,

now, popular fast food or franchise establishments can get it, lol 

still not naming names, we live in real sensitive times,

however, when i paint a visual, you can form your own opinion based on your experiences, this is a big world we live in, don't be small minded...

let's set a scene, possible red flags a health inspector might see...

walking into an establishment, the floor is sticky and smells like dirty mop water, it triggers thoughts of unsanitary cleaning violations,

using the bathroom can be nasty work @ some of these eating establishments, red flag if it's unusable, if the bathroom is dirty, imagine how clean the kitchen is, 

seeing an employee using their bare hands to handle money then food, germ seasoning is not part of the recipe, at least use hand sanitizer so you're not cross contaminating,

if tables in the dining area are left dirty for an extended period of time, flies start congregating wit the ants invading, not an inviting sight,

what's next, the roach patrol?

foreign stains on the walls or floors around the establishment, just seems unhygienic, imagine what's in the food, mistakenly,

leak stains in the ceiling, more a building code issue,

however, no excuse when it comes to food,

the public and employee's health are important,

we can see it too,

again, flies of any species, alive or dead critters, rodents, multiple red flags for violations,

overflowing trash reciprocals, indoor and outdoor, get your phones out, it's about to be a rodent party, customers don't need to see that,

dusty or just dirty floorboards, not just eye sores, also signs the establishment needs a deep clean, [question, have you ever looked under the table @ the restaurants you dine? take a selfie sometime]

there are many more flags i could throw

but just wanted to share a few,

i went off the grid a bit

but i think the "grading systems" for the food industry is rigged or the standards for getting an "A" are low.

how many patrons check their plates, cups or silverware before using them? [i'll wait]

take a peek next time...

yup, inspectors check that too,

if the dishes come out under par in cleanliness, that indicates the washer needs servicing or otherwise,

long gone the days when eateries would buff the silverware and plates, smh,

all the condiments on each table [salt, pepper, ketchup, hot sauce, a1 etc.]

how often do you think they get wiped down or cleaned?

ask the "wait staff" next time you inspect the table at your next outing,

i know they get refilled and not replaced. 

should we take all this into consideration when debating the "tipping" system?

opinions will vary on this topic,

dine @ your own risk... 

so many unique recalls occurring lately, need to question shit sometimes,

cutting corners is a staple in many biznesses to save money and make profits,

there will be more convos on this topic in the future

however,

until then, let this random post soak in ...

:)