Wow. After working about 20 years in the food industry, I gotta say: Better training. Employees will do what management trains them to do. If Management is apathetic about following health guidelines, so will staff.
That said, keep in mind that you lose a lot of points for things that most people wouldn’t think of as “gross,” like ensuring that the lowest shelf in storage is minimum six inches above the ground, posting government regulations about undercooked/raw foods (e.g. sunnyside eggs, medium rare burgers, sushi)
You can see what the violations are on their posted scores. I know I’ll be reading them closely!
In related news…Decatur Diner? Kaput! Wow.