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Yes, to me you do run the higher risk of getting sick from a certified kitchen in a restaurant, as opposed to a homeowners roadside BBQ for the simple fact that a food prep employee would show up sick for work, afraid of losing their job if they didn't, where the roadside stand would just close shop until feeling better. Nobody likes getting food poisoning, so "safe" food practices is pretty much common sense to all of us (no potato salad in the sun, wash your hands, etc.). How many times have you seen a chocolate fountain at a certified food function? I think that is the most unsanitary treat one can consume with all the Keiki fingers and "double dipping", but it's allowed. Strange, isn't it?

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