DEAR SUN SPOTS: Are there any rules on how to clean tables at fast-food (or other) restaurants? You see workers wash the tops of tables only, not even the sides, which become very dirty over the years.

Also, they use the same cloths to wash the chairs or booths were people sit and go on and wash the next tabletop with the same cloth, and on and on.

Also, there should be two mops at every establishment — one for the restaurant area that is not used in the bathrooms. Workers need to be trained. — No Name, Lisbon

ANSWER: There are rules about just about everything at fast-food restaurants (as Sun Spots knows from experience!), both from the state of Maine and the restaurant chains themselves. But they don’t include the requirement that tables and chairs be sterilized between customers.

Think about how difficult it is to maintain sterility in a hospital or cleanliness in your own home and then imagine trying to transfer that to a fast-food restaurant. Even if the restaurant hired someone to do nothing but spray and wipe and mop while they are open, the numbers of people and children zooming around would make it impossible to eliminate germs.

As for workers wiping down the tables and chairs between each customer, they are just trying to remove crumbs and clear wet spots. The cloths they use are washed and changed regularly, if not between tables. And of course there is more thorough cleaning of tables, chairs and floors at the end of the day, weekly, monthly, etc., according to the restaurant’s guidelines.

If enough customers were concerned and wanted a more sterile environment, restaurants would surely comply, but it would undoubtedly drive up the price of the food.

You can help keep clear of germs by washing your hands first. Then spread out your food wrappers or lay down a napkin or two on the table and set your food on top of them.

You can also use a napkin or paper towel to handle any surfaces you prefer not to touch, such as the door handle to the bathroom after you wash your hands. Or pull the end of your sleeve over your hand before turning the knob.

Parents can use alcohol wipes to clean little ones’ hands once they are seated.

Experts say that hand-washing is the most important thing you can do to avoid getting sick in the upcoming flu season. Use soap and rub your hands together for at least 15 seconds to eliminate germs.

DEAR SUN SPOTS: Did anyone reply to the request for a spaghetti pie recipe (Oct. 24)? There is a recipe on page 22 of the Sun Journal cookbook from Nov. 3, 1989. It’s not exactly what the reader wanted, but I expect it could be altered. — Daily Reader

DEAR SUN SPOTS: An 80-year-old lady wanted a recipe for spaghetti pie. I found mine.

Brown one pound of hamburger in a large pot. Stir in 2 cups of spaghetti sauce and 3 cups of water and bring to a boil. Then add 8 ounces of raw spaghetti. Cover and cook on medium heat until tender, 5 to 7 minutes, stirring occasionally.

In bowl mix 2 beaten eggs, 1 pound cottage cheese, 1 teaspoon salt, 1/2 teaspoon garlic powder, 1 teaspoon oregano, 2 tablespoons parsley.

Scoop one half of spaghetti mixture into 9 by 13 pan. Top with 4-6 ounces of mozzarella cheese cut in strips. Add egg and cheese mixture. Put the rest of the spaghetti on top and sprinkle with Parmesan cheese.

Bake in 350-degree oven for 35 minutes. Let stand for 15 minutes before serving. — P. Barton, Fryeburg

ANSWER: This recipe is the only that cooked the spaghetti with the meat, saving a step.

DEAR SUN SPOTS: You published my recipe for spaghetti pie on Nov. 3. I need to make a couple of corrections. Two boxes of spaghetti should be used — one 16 ounce and one 8 ounce. (If you want to halve the recipe, use one 12-ounce box.) Also, use 1/2 cup of Parmesan cheese, not 1/4 cup. — Kay Lawler, Mexico

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