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You obviously know much more than I do. What's your threshold FSA Hygiene Rating for putting you off eating somewhere?
Ben689908-
It's 25 years since I worked in a commercial kitchen but I'm probably the same as you; I'd actively avoid eating in anything 2 or lower.
All three of us have pretty iron constitutions though, we've escaped unscathed where others have had problems.
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My real concern, is how underfunded the system is. The last place I was at the Chef had a fridge full of out of date stock, which was hand waved away by a note on the door saying "not for use for customer products", and denying the fact that he kept Sausage rolls un-refrigerated for a couple of days, reheating them each morning.
We got a 3, and were deemed good enough to not need any further checking, and most of that amounted to knowing what to say
Greenbank
branwen
There's loads of stuff I don't do at home that I used to do in commercial kitchens. I don't wipe down the fridge/freezer seals every day. I don't mop my kitchen floor twice a day (at least). I don't have separate sinks for washing hands (i.e. non food prep sink).
The closest I've come is to try and introduce day dotting, but I can't get the other residents on board with this. Mostly it's just a visual inspection and the sniff test.
The BBC article is a little wayward in places. Having traps isn't evidence of a rodent problem. Places rated a 5 should have them, you have a rodent problem if they ever catch anything. In the 10+ years I worked in commercial kitchens I never saw anything in any of the traps and Rentokil would be round regularly to check on the traps, replace them and report if they had ever even had anything close to a nibble let alone a dead rodent.