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DOH Chronicles

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2012_2_doh1.jpgThe Times notes once again that chefs and restaurateurs don't always agree with the Health Department in their regulations regarding restaurant hygiene and safety. For example, even though it's in clear violation, the chefs at Sushi Yasuda will continue to cut fish without gloves, and Andrew Carmellini will cook his chicken to a lower temperature than required by the DOH and serve his cheese at room temperature. Also: this crazy interactive map! [NYT]

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