Having worked in a restaurant in my teens I know all the requirements!...... 140°F dish washing temp, restrooms and washbasins, Rodent and roach traps, Stainless steel counters and food prep surfaces.......................
OK....those are all reasonable precautions.
I was just describing.....hey wait a second, Oscar Meyer TV ads featuring Little Oscar & the Wienermobile showed the vehicle surrounded by kids, as L.O. passed out hot dogs wrapped in paper just like at a ball game. That’s why I was disappointed! Truth in advertising, huh!
And (real question) how are sidewalk hot dog vendors licensed and inspected? Does the vendor load his cart with food prepared in a kitchen that meets city standards, or does he bring it from home? How is remote food service controlled?
I pulled KP in the Army and I later inspected kitchens; a good mess sergeant literally strove to make his kitchen floor clean enough to eat off of. And I knew a reservist who worked for the city of Baltimore health department; he told of what he found in some restaurant kitchens that can’t be described here.
Anyway, interesting discussion. Food service is a favorite topic because one can never be too careful with kitchen hygiene.