I am the owner and head manager of one of the most successful Italian restaurants in all of New York. All of our staff goes through a very selective hiring process; we employ only the best of the best. Our chefs have a minimum requirement of three years of culinary school. Many of our chefs specialize in a special type of food, such as cooking steak or preparing cake. My restaurant was recently found in violation of quite a few health code violations. After bankruptcy, I don’t know if I am going to be able to recover my restaurant’s reputable status within the local community. The health inspector made a surprise visit to our kitchen and found many minor violations that were just too numerous to repair in the allotted five-day period. Small things like water leaks, non-air tight jar, and expired dish washing fluid were among the many small violations of the health code that the health inspector reported under my restaurant. We will be closed down by the U.S. Department of Health soon; many of our loyal customers will be disappointed to find out that they have to find a new restaurant to dine at from now on. My restaurants name will be reported on the news and in the media as one of the places to avoid in New York.