Message: | I don't let the health department ratings deter me at all.
As one of the other writers noted, it's quite easy to get sick anywhere. The worst food poisoning I've had locally was from my favorite korean restaurant, BCD tofu house, from eating their raw clam panchan. I went with four friends, all of whom got sick too. They have since stopped serving the raw clams in the hot months. I've eaten at BCD since without difficulty and wouldn't hesitate to go there anytime. (The best soon dobu in town in my opinion.)
But I've also had food poisoning from the Ritz-Carlton Laguna Niguel, but I'd go back there in a second also.
The unfortunate microbiological truth is, you can be at a very clean restaurant and if one person in the kitchen doesn't wash their hands, you may get sick. However, you probably won't die or for that matter, even miss a day of work. Adventure has its price....
Another point I'd like to make is this: certain types of ethnic food, particularly asian foods which are held at room temperature cannot by definition meet health department standards. Neither by the way can the hanging dry salamis in your local kosher-style deli, which are technically illegal despite the fact that there is virtually no chance of them making you ill.
I travel a lot and I eat food all over the world and I eat everything. I almost never get sick when traveling (mainly because i avoid salads). The worst food poisoning I've ever had has been on airlines. I would rather focus on how busy the restaurant is rather than the health department rating. |