"Janet Baraclough" > wrote in message
>
> It's a common failure -point in restaurant health inspections, here's
> an example
>
>
> http://www.lancaster.gov.uk/Document...mbe_130307.pdf
>
> Janet

From the report, the place was a pig sty and no matter how the knives were
stored they would be unhealthy. It did not even say the rack was wood,
merely that it was dirty. The handles in the restroom were also dirty.
Should we eliminate them too? Bad habits are not corrected by changing the
storage area.