[TrueSlacker0]

This is how our area handles restaurant kitchens. When the city health inspector comes for an inspection (supposed to be every quarter) they only inspect our onsite kitchen. They do the normal checklist of food temps, no rodents, food off the ground, etc. This city inspection result is posted publicly as you mentioned. I don't know if they will fine for a low score on this or not. However this inspector does not inspect any of our offsite manufacturing areas, nor where we get our food from (which seems odd) or any form of paperwork besides checking for a food manager permit. All the offsite manufacturing falls under the state inspection as mentioned above, which we have only ever received once.

[dustymcp]

it works the same way, they also have a review that is public, and are under the same mandatory checkups, i worked in both a restaurant and a potatosalad factory and procedures where the same, you had a checklist for cleaning which was worked out according to state rules, and you wouldnt know when the inspection would happen so same procedure everyday so there wouldnt be any problems if the control came for a visit, it seems to work out ok.