More restaurants make the grade
Jose Cervantez's last words to the health inspector hung in the air like the smell of diced onions and garlic he had just sauteed.
"We'll have no business," he said. "To me, it's not fair you are doing this." Susan Abram in the Daily News.
But inspector Scott Hunter continued, changing the letter grade on the front window of Cervantez's North Hollywood Mexican restaurant from a blue A to a scarlet C.
"Part of the problem was food temperature," Hunter said after he poked around Cervantez's refrigeration system, stove top and shelves, finding items that should be chilled to 41degrees were actually stored at 47.