Re: Fast food business ?

Did you have a chance to read this: http://www.cdc.gov/ncidod/EID/vol10no4/03-0343.htm

It gives some good insight on Food Borne Diseases and inspection scores.

Exerpt:

• Food is from an approved source in sound condition, with no spoilage.
• Potentially hazardous food meets temperature requirements during storage,

  preparation, display, service and transportation.

• Facilities are available to maintain product temperature.
• Unwrapped and potentially hazardous food is not reserved.
• Personnel with infections are restricted from potentially hazardous

  work.

• Hands are washed according to good hygienic practices.
• Food equipment and utensils are sanitized using appropriate methods.
• Water comes from a safe source, with hot and cold water under appropriate

  pressure.

• Sewage and waste water disposal are sanitary.
• Plumbing prevents backflow, back-siphonage or dangerous cross-connections.
• Toilet and handwashing facilities are convenient, accessible, well-designed,

  and appropriately installed.

• There is no detectable presence of insects, rodents, birds, turtles,

  or other animals and outer openings are protected.

• Toxic items are properly stored, labeled, and used.