I haven’t looked at the list, you know as a “pro” is disgusts me that not every damned employee in a restaurant isn’t required to have advanced food handling knowledge.
I’m so bloody careful about food handling but I’ve been in the back of some establishments that I’d never eat a single thing in. As a customer I notice things that you wouldn’t with the “untrained” eye, I’ve never been in a single establishment that doesn’t do something “improperly.” It’s the little things adding up accompanied by time and temperature that cause problems.
You know what though? Most of us get food poisoning from home, we do it to ourselves.
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