Mrs BamaVol is currently upset with me. She brought me the tongs I asked for and laid them down on a cutting board that I had used to cut raw chicken. I probably shouldn't have barked at her, but it disturbed me.

I'm sure I couldn't pass all the commercial requirements. There's no lid on the wine glass I drink from while I'm preparing a meal, for example. But I wash my hands in soap and hot water frequently and always after touching raw meats. There is no sign of insects in my home or kitchen. There is no mold in my icemaker. And hot foods are kept hot and cold foods are kept cold. Hot foods are chilled quickly. There are no insecticides or household cleaners kept in the same cabinets next to foods. All of these things I have read in inspections and they bother me.

There are restaurants that pass inspections with flying colors. The bar and grill on the corner closest to my house is one of those. Having become familiar with the chef/owner, I know this is not a fluke or the result of payola. It is pride in doing the job right and knowledge that sick customers don't come back.