Or, Bernie, what's NOT going on. I expect that in a business kitchen, things would at least to my standard, at least, but I doubt they are.

Some years ago one of my favorite bakeries was closed down for weeks because of an e-coli infection. That was traced back to a farmer, and his eggs and back to the restaurant where they made their fresh mayonnaise with raw eggs.

The poor farmer was then closed down.

I wondered how we had all managed to scrape the bowls in the kitchen when our mothers were making cakes. We survived the RAW eggs.

the thing is, you only have to have ONE employee not following hygiene rules for an unsuspecting customer to be a casualty. Hope you are feeling better.