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You're right, I confused salmonella with e. coli. Didi the CDC have some pattern with other restaurants that led them to the field workers? Seems kind of presumptuous. My very first job was as a dishwasher/busboy/salad bar attendant at a Sizzler in Riverside. I can assure you, 16 year olds with their first job aren't all that educated on the food borne illness thing.
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Does anyone still wear a hat? 
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