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Unread 05-17-2006, 09:45 PM   #12
qman
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Quote:
Originally Posted by bbqjoe
This information is taken from a national guideline
OK, I am guessing that the numbers are different here. I know for a fact that it is standard procedure in my part of Florida for the inspectors to only respond to complaints. There are not enough of them to do routine inspections. It is hard to get an inspection of a new facility, even. We just do not seem to have enough inspectors to go around.
I have a friend who waited 7 weeks for a final health inspection before he could open a brand new resturant.
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