equity in corruption


Moscow restaurants swarmed with checks for compliance with the mask and glove regime. To observe the regime, of course, is important - this is the safety of employees and guests. But you need to know how such checks sometimes go.

Of course, there are real violators, but they often go to those who fulfill all the requirements.

Moreover, the problem does not arise with Rospotrebnadzor or the Moscow Department of Trade and Services, which monitor the observance of these rules, but (oddly enough) with some management employees. It's like they made a hunt for entrepreneurs. As a public ombudsman, Sergey Mironov especially highlighted two cases. In one restaurant, the inspector scooped the director at the toilet door and photographed him without a mask (he was going to wear it immediately after). Said he'd limit himself to a warning. And then a subpoena came to the restaurant.

Another story: the waiter dirty one glove, working with the table, and took off to replace. Then he was photographed by the inspector. Question: why do restaurants fine 300 thousand rubles? Moreover, Rospotrebnadzor allowed restaurant employees to be without gloves (antiseptics for hands are enough). And there are hundreds of such stories!

Moscow is actively working to help business: departments develop subsidies, hold meetings, and look for ways to support. And auditors drive entrepreneurs into losses.

A huge field for corruption was created: most of the fines from on-site inspections go into the pockets of inspectors.

So what do we have to do?

firstly, to authorize a body to consider appeals for such fines (before the case is referred to the court)

secondly, to carefully study each such situation, listening to restaurant employees. And in controversial cases, not to give progress to the case (since no one canceled the presumption of innocence)

heads of departments take all negative results of inspections under strict personal control

"I believe that safety measures in catering enterprises should be respected, as well as monitor their compliance. But the goals of control should be safety and prevention, and not the destruction of the already barely live restaurant business, "Sergey Mironov emphasized
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