People understand what to do to pass these inspections from the Food Protection Certificate from DOH. They open up small discussions when going over the material and folks raise up issues from their own experiences. joc has it right about having at least one person in the establishment having it at all times. Ideally the cooks and managers should have one and train their staff well. It sounds like a lot of complaints are from not knowing it.

Couple of things I don't like with the food protection certificate is how easy it is to pass it and how it's a lifetime-no-need-to-renew certificate. Unlike other I guess more 'professional' certifications you don't need to go to certain sessions every couple years to renew it. Heck even defensive driving has you renewing the course for continued safety though it's optional. The 70% passing score on a multiple choice test after a few hours for a week is so easy it's stupid. I think these two things should change but know most won't want it to.

New rules which comes about and most will not know except the DOH are a pain. Hopefully they'd warn you since it's newly implemented within the year. Stuff we've gotten upset about are facility violations such as cracks on the wall or missing tiles, which after the first time is a no brainer to fix right away. They weren't a problem til 2-3? years ago when one inspector told us. Very minor cracks and few missing tiles but eh, we got over it and it's easy to fix. It costs more to do everything right though so have to figure it in to operating expenses.

Burgers grilling on the rooftop of a tall building on a sunny, 70º F early evening. A few friends and a few drinks after work.

Zongzi, had to search for spelling as I can never remember romanization of a lot of chinese words. There're different varieties of zongzi and I've attempted a couple times but I'd like to know a proper method and a listing of the varieties chinese or other varieties would be awesome.

I was composting plant waste for many months on my apartment's terrace. It's stopped for now cause I ran out of room outside, have a couple 18 gal or so containers. I also stored scrap in the freezer til I needed the room and now stopped that too. When all it all breaks down I'm going to dump it on our building's garden if they want it or give it to my mom.

It's going to take a whole lot of work in a big city. Too many people, too much waste, and too many who ignore proper ways of disposing trash of any kind. It's already a problem in the multi-storied buildings in compliance of proper disposal practices and trash sorting, add in a composting option and it'll be a mess. I hope to see it work well though. I can't wait to see how big a pile of collected compost material would be in a densely populated community.

Shrimp scampi or seared scallops and a sorbet. Light, sweet, ready for afterwards.

I like this piece. More adventurous eating posts please!

Carbonara.

Minetta Tavern's.

Carbonara as well.

Bacon by itself. If I had to have it with something, then bacon on a hamburger or fried rice.

Minetta Tavern's.

@GritCityBella Could be a bunch of greens, lots of chinese greens are have a bitterness. Might be gai lan (sturdy, crunchy stem) or mustard greens of various kinds or choi sum like you mentioned.

Bacon by itself. If I had to have it with something, then bacon on a hamburger or fried rice.