Restaurant sanitation is largely a matter of trust.
Keepin’ it Clean1/1
Keepin’ it Clean
by The Rehoboth Foodie
/ Updated on April 14, 2024
IN:
Breaking Chews
SHARE WITH | 1 Comments |
Add Your Comment
Add Your Comment
- Azafran Paella Feast 6/12
- Did you miss a show?
- What’s Traffic Like?
- Top Chef EVENT 5/15
- On the Radio Last Week…
- Smokin’ D’s OPEN
- Parking at the Beaches
- Fins & Golf in Milford
- Big Chill goes south!
- Hi-Tech help for eateries
- Country Club Cookery
- The Foodie Digest is FREE
- Visit me at Instagram
- NEW Grotto in Dewey OPEN
- Mission OPEN
- Dewey Post gets Baked
- The Lowdown on Shorebreak
- Grocery Outlet OPEN
- Summer Garden OPEN
- Beware the Blame!
- Cooter’s OUT, 302 Social IN
- Hot sauce is a family affair
- Chaps OUT, 302 Local IN
- Shrimpy’s OUT-Palm Beach B&G IN
- RB History with Butch Emmert
- Keepin’ it Clean
- Millsboro Kaisy’s OPEN
What would you like to do?
Advertisement
Subscribe to the Foodie Digest.
Thank you for signing up!
Hi Bob,
read your article about the cleanliness at the food establishments with great interest! Thanks for the reminder. Coming out of the hospitality environment in Europe I have hands-on (or better: gloves-on) experience myself. I went to the next step looking at the Food Reports of the DHSS https://dhss.delaware.gov/dhss/dph/hsp/Default.aspx?listAll=1&sort=County
The common customer’s challenge is understanding the code explanations. I was wondering how and where there might be a better explanation of them. Can you help? But in the meantime, I guess less mention of code findings is better then more.