It amazes me that in the state of Utah, you are required to carry a Food Handler's Permit to work around food. The reason for amazement is food safety is not often enforced at least from my experience.I don't know why they even require the permit because managers I have showed the permit to shrug when you have it. They don't even want to see it and it costs $20.00! As an employee working in a Vernal food establishment, I have seen salads being made on a raw meat(red) cutting board and served,(!) wearing gloves as a second hand, and generally doing things (not providing soap in employee bathrooms, storing leftover food in cans...) that would get you written up or fired elsewhere but seems to be A-OK here. When calling attention to these things, the manager somehow becomes threatened I am trying to steal their job away and so causes unnecessary drama. That being said I have had raw chicken at Golden Corral in Vernal on two separate occasions.Raw as when blood gushes out the top when pierced. No apologies, no attention to the problem, just blank stares by the wait staff and then walking away both times, seven years apart(yes I never ate here for seven years from the first incident and then went back and the chicken was raw again.). Sorry, staring is not going to make it magically delicious. Cooking it might.