Friday Food for Thought: How Clean is Your Kitchen?

According to this article from the Sydney Morning Herald, it's not necessarily the cleanliness of a kitchen that makes the difference, but the behavior of the cook.  Obviously, a home kitchen wouldn't be held to the same standards as a commercial kitchen (pets and toddlers would probably be a no-go in a restaurant prep area, but are a normal part of a private kitchen), but there is plenty of overlap.  Frequent handwashing and avoiding cross-contamination by using different cutting boards and dishrags for different purposes are just a couple of examples.

I think my biggest sanitary sin is tasting with the cooking utensil.  I don't do it when I'm cooking or baking for others, but tend to slack off when it's just immediate family eating. 

How clean is your kitchen?  Would it pass a health department inspection?