This is why I am getting more and more wary of eating at restaurants. If I do go out, I try to find more reputable establishments.
I.kmow they may not be much better, but at least in my head, I think they are.
Electric APUs have started gaining acceptance. These electric APUs use battery packs instead of the diesel engine on traditional APUs as a source of power. The APU's battery pack is charged when the truck is in motion. When the truck is idle, the stored energy in the battery pack is then used to power an air conditioner, heater, and other devices
In the end there is only one question. Did the food taste good? Will the slop on my plate and the swill in my cup make me want to come back? That which does not kill us, only makes us stronger.
Bragg's Apple Cider Vinegar. Not only will it help with that bloated digestive problem, but it will kill anything that goes squirming down your throat.
As far as intestinal parasites, a steady diet of spicy food takes care of that. Eating spicy food; especially hot pepper sauce makes your GI tract become very inhospitable to them.
As far as intestinal parasites, a steady diet of spicy food takes care of that. Eating spicy food; especially hot pepper sauce makes your GI tract become very inhospitable to them.
So does garlic in large quantities, though I suppose some people might think of garlic as spicy. Hot peppers, garlic, and turpentine (extracted from pine sap and VERY rarely used in human food) are all natural deworming agents used by organic livestock farmers.
The Substance Abuse Professional (SAP) is a person who evaluates employees who have violated a DOT drug and alcohol program regulation and makes recommendations concerning education, treatment, follow-up testing, and aftercare.
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Restaurant Report Card
Cochran’s Auto Truckstop in Ringgold earned a 38, which is more than 30 points below a failing grade.
Among the many violations, inspectors found employees handling food without washing their hands first, as well as handling raw foods then switching to ready-to-eat foods without washing their hands.
Employee drinks were left in the service area, kitchen and next to food in the walk-in cooler, raw meat was stored too close to or above ready-to-eat food, utensils in cold holding units weren’t washed, rinsed and sanitized every 24 hours and old labels and food debris were found on food containers after being washed and sanitized.
Hot and cold foods were stored out of temperature, open foods were held for more than 24 hours without being date marked, foods were kept past the seven-day disposal date, and sausage was being improperly thawed by sitting on a counter at food temperature.
Several employees didn’t have hair restraints, several wet sanitizing cloths were left out of the sanitizing solution bucket, containers of food were stored on the walk-in cooler and freezer floors, the sinks were the proper size for washing and sanitizing dishes, the floors, walls, and ceilings were visibly dirty and employee personal items such as cell phones and wallets were kept on a food contact surface in the food prep area.