anyone know what they look for before they come up with the 90-99% = A, 80-89% = B, etc.?
Many restaurants in Monterey Park, Chinatown, no matter how clean the seating areas look, have a B rating. Sapp's Coffee House in Thai Town carry a C rating. I ate there and found it fine, cleaner than many B or A restaurants. While in the Western restaurant establishments one rarely sees the B, and I have never seen a C.
Is it something intrinsic to Asian cooking ingredients (presence of tripe or blood for cooking, raw meat in buffet for Chinese Bar-B-Q = automatic big deductions, no matter how clean and careful they keep the ingredients) and in that case the ratings system is skewed against the Asian restaurants? Or are these B or C Asian restaurants really so frighteningly dirty in the kitchens, much dirtier than the American style restaurants in general?