It should be known that the cleanest kitchens I've ever seen were at Mcdonalds. There are very strict guidelines that must be followed and on a strict schedule to boot. And contrary to what you hear people saying, the food is on a very strict and short rotation as well (note my overuse of the word "strict". They are VERY strict about sanitation and food quality. You can be fired on the spot for breaking any of those rules even once). How long a pre-prepared burger can sit under the heat lamp is measured in minutes before it is scrapped. The only thing dirty in a McDonalds kitchen is the floor, and that is scrubbed every night and then once a week the whole dang kitchen is given a serious cleaning and sanitized.
Yes, prior to my professional career, I used to work there. I may hate the place, but what I saw was a far cry different than what this article explains. It seemed to me that in this rare example, corporate oversight was a good thing. I'm FAR more skeptical when eating and small chains and private owned places, those are the true nasty ones.
Of course, I'm sure this cannot be applied as a blanket rule, but at least I know one thing for sure... if you don't keep things up to standard at a Mcdonalds, they will pull it from the owner and that is something few owners would be willing to let go... it's far too profitable and the incentive to stay compliant is very high.
Don’t you realize facts don’t matter.
Reality is fast food are generally some of the cleanest kitchens in the restaurant industry.. Why?
Simple, the customers have a pretty open view of them, so they have to keep them clean.
I spent 3 years in my youth working in fast food and while it may indeed be cheap low quality food it was by far cleaner than fancier restaurants I worked in later, at least in the kitchen.
In fact among folks I know working in the industry today, Morton’s has the reputation in town for the nastiest kitchen in town.