Do you look at the grade a restaurant has?

[sSsflamesSs]

GEV!!, poke me.I am hallucinating.

*touches bathroom stall, and wipes it on sleuthy*

I'm only strengthening your immune system, qaxcrik jan.

[sleuth]

*touches bathroom stall, and wipes it on sleuthy*

I'm only strengthening your immune system, qaxcrik jan.

freakkkkkkkkkkkkkkkk

[XxgoeyxX]

Goey,who is that special person he?? Are you trying to tell me that you are going to melt cheese??? (I like my role of a *b!tch stick*hahahaha)

Gev likes chicken legs,forget about melted cheese,grab one of thoes chiken legs and get what you want?

No my dear I dont like melted cheese...it always seems to go down to my butt everytime I have one.......even though it sounds delicious I have to pass this time......But you read my mind! ....I would take chicken legs any day of the week. I keed I keed.

[ckBejug]

since the day I noticed this thai restaurant's grade change from B to A in a matter of 2 weeks I haven't really cared.
it's some sort of a food critic's toy, I think.

According to Environmental Services (DES), the office in charge of conducting restaurant health inspections:

Inspections are conducted at least three times a year and are unannounced. Inspectors use a checklist which assigns numerical values to 45 inspection issues. Each health violation the inspector notes causes points to be subtracted from the restaurant's overall score. Overall scores are calculated as percentages of the total possible points. Restaurants that earn scores of 90 percent or higher are allowed to post the bold blue "A" int their windows. Eighty to 89 percent earns a green "B," and 70 to 79 percent a red "C." Scores below 70 percent are expressed in numerical values, rather than letter grades.

Areas of inspection are divided into nine categories: Food Protection (temperature and storage), Employees (cleanliness precautions), Vermin, Utensils/Equipment (cleanliness, condition and storage), Food Storage (facilities, cleanliness and temperature), Water, Waste, Facilities (lavatories, ventilation and physical structure), and Miscellaneous (clothing, signs, etc.). Checklist items that DES perceives to be of greater significance to consumer safety are assigned higher point values, resulting in a greater impact on the establishment's overall score. A handwashing violation, for example, would cause a restaurant to lose four points, whereas a problem with the employee dressing room would only warrant a deduction of one point.

I'm sorry, but if there are enough violations from this above list to deduct enough points to bring a restaurant down to a B (which, mind you, can be all the way down to 20 points deducted to make a score of 80) I definitely do not want to eat there. It's not a food critics toy since the inspectors don't go in to determine how good the food is, they go in to test the staff and see how clean their practices are.

[GSTracer05]

Ladyb...I mean CK doesnt settle for anything less than a 5 Star restaurant.

[Sip]

As long as they follow the 5 second rule, I got no problems with them.

[nunechka]

YUCK! 5 second rule my @ss...

[Sip]

Oh no ... the 5 second rule doesn't involve any ass

[ckBejug]

Ladyb...I mean CK doesnt settle for anything less than a 5 Star restaurant.

Damn straight, kid!

[ckBejug]

As long as they follow the 5 second rule, I got no problems with them.

YUCK! 5 second rule my @ss...

Oh no ... the 5 second rule doesn't involve any ass

Speaking of the five second rule...... Winner of this years Ig Nobel prize in Public Health, Testing the 5 second rule:

Jillian Clarke. As a high school senior in a University of Illinois mentoring program last summer, Clarke put the "five-second rule'' under the microscope.

First she surveyed 100 adults' attitudes about the rule. She found women are more likely than men to eat food that has fallen on the floor, and cookies and candy were most likely to be picked up and eaten, while broccoli and cauliflower were least likely.

Women more likely than men?? Who knew?? I would have guessed men would be more likely to eat something that fell on the ground. Probably no one picks up broccoli and cauliflower because they drop them on the floor on purpose!

Then she did microbial sampling of a variety of floors - "elevators, kitchens and cafeterias, labs, bathrooms, classrooms, everywhere,'' said Clarke, now a freshman at Howard University.

Gratifyingly, she found relatively low bacteria counts on most floors, suggesting the health risk of eating from floors may be lower than many people think. But what about germy floors? To find out, Clarke dropped gummy bears and cookie pieces on floors she had coated with bacteria, then picked them up within five seconds and used culture plates and a scanning electron microscope to count the number of bacteria that clung to the treats.

Smooth floors transferred more of their bacteria to food than did rough floors. But in general, Clarke said, "We found consistently high numbers of bacteria'' on the retrieved food, indicating the popular rule will not save you if the floors are not clean.

For her novel study of a household truism - and for conducting what may be the first electron microscopy study of gummy bears, which look "really shriveled'' at super-high magnification, she said - Clarke received this year's Ig Nobel in Public Health.