3 ms·
> I was inspected the day I opened for business Is this the correct way to inspect though? I mean if you've just opened everything is going to hopefully be sh
by orf 10y ago
> I was inspected the day I opened for business
Is this the correct way to inspect though? I mean if you've just opened everything is going to hopefully be shiny and new. If you left it a month before inspecting you might get a better picture.
- 7952 10y agoAt least some of the rating is to do with the facilities so they are making sure that the building and equipment are up to spec.
- mrob 10y agoIt will still find problems like incorrect food storage temperatures and cross contamination. These are probably more dangerous than general dirtiness, so it might be a good tradeoff to catch these early at the cost of missing lesser problems.
- sliverstorm 10y agoInspections are not a one-time thing, they'll be back. And you probably wouldn't want to let someplace operate for a month with grotesque health code violations, before shutting it down.
- Retra 10y ago>everything is going to hopefully be shiny and new "Hopefully." When it isn't, you'll be glad that's the time they chose to inspect.
- beachstartup 10y agoyour intuition is wrong. first of all, inspections are recurring, usually unannounced. second, new restaurants buy used equipment. if they didn't inspect upon opening, what do you think would happen? third, there are such things as turn-key restaurants, meaning a new operator simply takes over a kitchen and re-opens it under a new name/concept. nothing is shiny or new.