Restaurant owners in Northern Virginia, what have health inspectors been paying the most attention to recently?
I'm not really after the official guidelines since those are pretty easy to look up. I'm more curious about what people who've actually been through inspections around Northern Virginia have noticed lately. did inspectors seem extra picky about anything? anything caught you off guard? If you had to give another restaurant owner one last-minute thing to double-check before inspection day, what would it be?