Restaurant food safety is an oxymoron
https://www.foodsafetynews.com/2018/08/restaurant-food-safety-is-an-oxymoron/
BTW, North Carolina was/is? known for having one of the toughest restaurant & food service inspection regimes in the country. NC restaurateurs view the health department as the Gestapo. But with the switch to a foodie-driven culture and a forever increasing number of restaurants, stands, and food trucks (shudder), there are only so many inspectors to go around.
And what about those hot dog roller cookers at gas stations and mini-marts?
You know, if that's ALL they prepare, I think the sanitation issues are less because (A) they are the only food prep item and the server can focus on them and (B) these are self-contained, stainless steel units and are hot-hot-hot. This doesn't address food-handling and storage, of course.
I had no issues with popping into a 7-11 and grabbing a couple of spicy sausage dogs when the roller-cooker was all they had. Now, it's a damn warmed-food-o-mat in there. No way would I eat chicken or pizza kept under one of those canopies. The hot dogs? Maybe I'm in denial, yeah, I'd still eat them ---but I felt more comfortable with the food prep when that's all that was offered.
We're not discussing the QUALITY of those 'hot dogs,' BTW. Probably 85% cellulose.
>>quality
Your not alone. I'm the microwave the frozen burrito guy.