Not quite a cooking issue as such but certainly a consequence of cooking techniques. This article: http://opencitymag.c...ck-bureaucracy/ talks about problems with restaurant ratings due to how Peking Ducks are hung after cooking. It also discusses how other cooking techniques, mostly ethnic, caused problems with the inspection rules. It briefly touches on the fact that Sous Vide cooking costs issues with some of the inspection rules because the temperatures involved. One of the biggest points it raises is that ethnic restaurants overall have a much lower average score on health inspections.
Restaurant inspection Quandaries in NYC
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