All these stories about local health code violations rarely get to the real issues – what is a critical violation, how is it defined, who decides and why is food safety training so apparently ineffective?

Health inspectors nailed at least 1,900 area restaurants and food vendors — including the swanky Palm and Georgia Brown’s — for violations ranging from rat infestations to "slime"-covered water spigots during a three-month period, according to health department records obtained by The Washington Examiner.

Health inspectors in Virginia, Maryland and the District closed at least 116 area food establishments as a result of major health code infractions.

But hundreds of other restaurants were allowed to remain open, despite racking up critical violations such as expired food and preparing dishes with open wounds. All the violations occurred between Nov. 1 and Feb. 1.

A health inspector observed 11 critical health code violations at Gordon Biersch, which tied Georgia Brown’s for the most among D.C. restaurants during one inspection.

A hand-written report described one barehanded cook "preparing desserts with cuts/sores on fingers," and said employees were cleaning dining utensils and dishes with dirty rags between servings, and using the same pair of tongs to handle cooked and raw food.

And in Virginia, Alexandria’s upscale Brabo by Robert Wiedmaier was cited for 10 critical health code violations during one inspection.

However, Brabo owner and Executive Chef Wiedmaier said the violations — which included kitchen employees drinking from uncovered containers and handling toasted bread with bare hands — did not endanger customers’ health, and the use of the word "critical" was misleading.

"No one’s ever been sick here," he said. "I run clean, professional restaurants, and I pride myself on how people see my kitchens."

How would he know? He wouldn’t.