“They’re talking about finding a rat under the deep fryers,” says Marcos Belasquez , Pinnacle Gourmet’s new manager. Suddenly agitated, Belasquez shifts forward in his seat, eyeing the slow trickle of customers flowing into his restaurant. “That’s a new deep fryer, we just started using it three or four days ago,” Belasquez says, apparently arguing that no vermin would willfully choose to inhabit such a sparklingly clean apparatus.
