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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 The last place I was at the Chef had a fridge full of out of date stock, which was hand waved away by a note on the door saying "not for use for customer products", and denying the fact that he kept Sausage rolls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
You obviously know much more than I do. What's your threshold FSA Hygiene Rating for putting you off eating somewhere?