Chef Forum banner
1 - 1 of 1 Posts

·
Registered
Joined
·
494 Posts
We don't get letter grades around here so this is new to me. Assuming that F is the lowest grade you can possibly get, how do you get an F and still be allowed to operate! I'd probably want to know what you had to do to fail - is it a high number of non-critical violations (unlikely I know). Are some critical violations more "serious" than others? Is it that the establishment didn't correct some critical violations? The average consumer isn't going to know the difference, but no one should be eating somewhere that gets an F ......
 
1 - 1 of 1 Posts
Top