Quote Originally Posted by bob_3000 View Post
You probably don't want to know what goes on in commercial kitchens...birds pecking bugs are likely the least of your worries.
I know, I've worked in them and it depends on the owner / chef. I left one after a couple of days when I saw their practices. The only Chinese restaurant I eat from has an open kitchen and posts their Health Department scores in the front window. They're usually in the 95% range (1 low risk violation). I would question the inspector if they ever got a 100%