It is not at all unusual for people to say things that they have no way of substantiating, just to show their cynicism. In this case everybody knows how heavily regulated all food prep operations are. Just ten years or so ago the feds enacted new rules that enhanced sanitation on ANY business that grinds beef. It was good for some guys that I work with that supply the cleaners to the red meat plants. Restaurants in most areas are inspected regularly too. I am in and out of restaurant kitchens all the time, and have been for over 45 years. Most are very clean some aren't. One time a state inspector had a tough time getting the attention of the owners of a Chinese restaurant so he started making weekly inspections until they got with the program. In many locations the inspection results are published in the paper. You can google "warewash" or any of many sanitation terms for a given area and inspection reports come up. Yup, an unsanitary restaurant is unusual, and if the inspectors don't get them bad press will.
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Today's Featured Article - Earthmaster Project Progress Just a little update on my Earthmaster......it's back from the dead! I pulled the head, and soaked the stuck valves with mystery oil overnight, re-installed the head, and bingo, the compression returned. But alas, my carb foiled me again, it would fire a second then flood out. After numerous dead ends for a replacement carb, I went to work fixing mine.I soldered new floats on the float arm, they came from an old motorcycle carb, replaced the packing on the throttle shaft with o-rings, cut new ga
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