Following this weeks Environmental Health Inspection, I have been forced to make a number of changes in the day to day running of the kitchen.......... 1) 'It was unclear (the inspector wrote in her report) whether the rat carcasses under the fridge were a) Stock or b) rubbish, could they be clearly labeled in future. 2) She was fairly sure that murdering errant waiting staff was a serious criminal offence, but as it was beyond her remit would I ensure that in future the bodies would be cut up by an accredited butcher and that the heads and spinal columns were disposed of as per Reg 43/A Prevention of BSE. 3) Did I realize there was a commis chef locked in the flour bin ? (Damn, so that's where I left him.) 4) Pertaining to point 2), if the deceased waiting staff are to be used as stews/casseroles, could I please ensure a service temperature of above 72 degrees.