I read a good article in Thursday’s Wall Street Journal on the city’s restaurant inspections. According to the article, city inspectors destroyed $10,000 worth of tuna at Sushi Yasuda because bare hands touched the fish. The owner says that’s what sushi chefs do. Apparently, restaurateurs are being cited for things like leaving tomatoes unrefrigerated. There seems to be many complaints that this system is for generating revenue. Of course, I want health regulations to be followed, but I’m also a fan of food being produced in traditional ways. I don’t like over-regulation. (See my post on lardo.) Of course, these are difficult times financially for many cities, and I wouldn’t put it past any city to generate revenue in creative ways.
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