What do you think of the current food inspection
system in NYC? should it change or remain the same? our current system (theoretically) requires at least twice yearly inspection of restaurants, and violations/fines are noted and kept in records accessable on the internet.
1) are nyc's standards stringent enough? does nyc pose a unique food safety challenge versus other cities?
2) how should food inspection information be conveyed to the public, via a rating system like LA with grades on the windows, or should the info be kept more or less hidden away on a website for those who want to do due diligence?
take a look at the series of articles linked below, for some brief backgroudn info.