Dead Flies in Tequila
"Plus there's lots of turnover in the restaurant business," says Charles Yet. "Every six months you can have a whole new staff."
"Consistent management helps there," says Craig Hanton. "You're constantly getting new employees, so you've got to be consistently training."
"Most restaurants are typically very good," says Yet, "and most restaurant owners try to do the best job they can. But some are always bad, and it goes back to the person in charge."
Senior sanitarian Al Hauck says "most places get better over time." And he thinks his inspectors deserve some of the credit for that.
"The food code changed in 2000," he explains. "Now the emphasis is on knowledge with a lot of education, and because of education most places are getting better and safer. By far, the vast majority are really good, and the really bad ones have other problems."