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 - History of the Nuffield Tractor - by Anthony West. The Nuffield tractor story started in early 1945. The British government still reeling from the effects of the war on the economy, approached the Nuffield organization to see if they would design and build an "ALL NEW" British built wheeled tractor, suitable for both British and world farming.
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