Having worked for years in restaurant and catering kitchens before giving up cooking for the computer, I have a healthy scepticism of health laws. Many of them–the number of sinks, storage policies–seem just too pernickety. I am convinced that few regularly used home kitchens would pass a health inspection. Plus, "grandfathering" allows many older restaurants to waive certain regulations. And I regularly eat and usually prefer proteins cooked to less than the recommended temperature.
The number of violations (71) that prompted Salt Lake County Health Department to close the popular Little World restaurant is astonishing–the ignorance of safe food temperatures and procedures was impressive. Still, I'd have to see the arrangement to understand why using "a skateboard to hold a wok" is dangerous for a diner. Or even what that means, exactly. And unfortunately, fixing a mixer with duct tape sounds like life at my house.