The letter grade system for reporting restaurant inspection results most associated with New York City has reached Colorado. Michael Bloomberg, the three-term liberal billionaire mayor, first imposed an A-to-F posted grading system on Big Apple restaurants in 2010. Before Bloomberg left office at the end of 2013, his letter grade system was being heralded as…

California is poised to become the second state in the country to require paid sick leave for workers, an issue that has serious food safety implications for the restaurant industry. Under the just-passed legislation, which is awaiting Gov. Jerry Brown’s signature (and he has already expressed support), California workers as of July 1, 2015, would…

Longtime readers of this five-year-old news service know that we’ve had our “issues” with the kid-glove treatment most state and federal agencies give the restaurant industry. Such treatment is not in the public interest, nor, ironically, is it doing restaurants much good either. The U.S. Centers for Disease Control and Prevention (CDC), for example, still…

A recent study on food worker habits found that 60 percent of restaurant employees said they had worked a shift while ill, with 20 percent saying that, in the past year, they had worked at least one shift while experiencing vomiting or diarrhea. Four articles published in the December edition of Journal of Food Protection…

In a recent study of restaurant safety practices, 62 percent of restaurant workers handling raw ground beef with their bare hands did not wash up before handling other ready-to-eat foods or cooked ground beef. That was just one of numerous statistics brought to light by a series of studies on restaurant food safety practices published…

There’s been  some good news for restaurant operators in New York City. Food safety fines will be reduced. The $50 million-a-year revenue will now be brought down to an estimated $30 million. (What’s $20 million between friends anyway?) In addition, grade standards will be reassessed, an office will be created to mediate between operators and…

As a restaurant inspector, it never ceases to amaze me how cavalier some restaurants are with their food-handling practices. I’ve talked with so many owners who think foodborne illness can never happen to them despite the laundry list of critical violations they racked up on their last inspection. Unfortunately, it takes an outbreak that results…