Click for Ann Arbor, Michigan Forecast
Sunday May 28, 2017
Follow us: facebook twitter RSS feed
Print Comment E-mail

Dead Flies in Tequila

 

continued

"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."

Bookmark and Share
previous  ·  1 ... 12 l 13 l 14 ... 18 l 19 l 20  ·  next page
all on one page
read more stories here -> Marketplace  l  Culture  l  Community  l  News

You might also like:

Tunnel
Buried alive
Patrick Dunn
Choir! Choir! Choir!
"A live concert and a social experiment"
James M. Manheim
Dave Sharp Worlds Quartet
Where jazz goes when it leaves home
Sally Mitani
Body, Mind, & Spirit
Community Education in Saline
The Dave Tuck Skate Jam
Defying death, for a cause
Dan Meisler
Fast Food Restaurants
Subscribe to the Ann Arbor Observer
Photo: Welcome Ms. Springtime
Nightspots: Conor O'Neill's
Arbor Hospice Palliative Care
The Brain Injury Association of Michigan
A guide to senior living and services