Anytime someone says they are going to give you a shot to prevent you from getting "fever, muscle aches, head aches, runny nose, nausea, and a sore throat;" and then that shot causes you to have "fever, muscle aches, head aches, runny nose, nausea, and a sore throat," as a "side effect," then I would say the shot makes you sick.
As for the health inspectors and the OP-
I had to take classes when I was a fast food manager in Allegheny County, PA. Allegheny County, PA has the ACHD (Allegheny County Health Dept) which does periodic and random inspections. They also do mandatory testing of certain things. However, some of the things they test, are not the cleanliness of the store, but rather the contact transfer created by employees. They also dip employees hands to check for bacteria, to see what they are transferring to food. There is lots of redundancy in the systems, but, the main point is procedure and best safety practices.
The things that you can get violations for are more centered about how food is handled and stored. Is hot food kept hot enough? Is cold food kept cold enough? If your warming trays aren't above 140*F then, it is not a killer of bacteria, but a warm host for bacteria to thrive. If your coolers are at 50*F, instead of 42*F, then you are again giving bacteria to place to breed and multiply. A little bit of bacteria is always going to be there, but, if your food handling practices invite the bacteria to colonize and put up mini-malls and suburbs; then someone is going to get very sick or possibly die. It is NO JOKE. Hand sanitizer is also no joke, as well as hand washing. Everyday, a meat inspection sheet had to be filled out, showing the average meat internal cooked temperatures, and at the bottom of every sheet, there are check boxes for certain things, like, "Is all your equipment in good working order and keeping proper safe temperatures? yes [] no []" and the most important- "Are all your employees healthy? yes[] no[]" Now, go on a rant and complain about how kids these days are too whiny and don't know what hard work is. Then, look around the back of the restaurant at all the people who came to work with runny noses and coughing. Do you want him to wipe his dripping nose with the back of his hand and then reach into the bin of shredded lettuce for your burger? Or do you want him to take a few days off until his nose quits dripping? Oh, and which box do you check on the HASS under the question, "are all your employees healthy?" yes [] OR no []
Generally speaking, when it comes to a home kitchen, people are not dealing with massive stockpiles of ingredients and raw foods, and refrigerators that you can walk into. You are not cooking things in bulk, repetitively, all day long. Therefore, chances are, you are going to take your time and clean up messes and keep everything in order and you generally are going to be ok. However, there is always a chance. Does anyone want to take a chance to make a child sick?
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Today's Featured Article - A Cautionary Tale - by Ian Minshull. In the early 1950s my father bought an Allis Chalmers B and I used it for all the row crop work with the mangolds and potatoes, rolling and the haymaking on our farm. The farm and the Allis were sold and I have spent a lifetime working on farms throughout the country. I promised myself that one day I would own an Allis. That time event
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