NYC Bureaucrats Tell Korean Restauranteurs How To Do Kimchi

I think most sensible Americans understand that although we like regulations in theory, they don't work and wind up giving us petty tyranny in the end. When are we going to wake up and realize that for every sensible regulatory regime we setup there are 50-100 like this...

Ever since she received seven violation points during a city health inspection in June, she's been fearful about how her restaurant prepares and stores kimchi, a traditional fermented dish that is a staple in Korean cuisine. The violation points resulted from five pounds of kimchi being left at room temperature and exceeding the city Department of Health's 41-degree temperature requirement for cold foods, according to the inspection.

"They don't understand the kimchi," said Ms. Park. "Many Korean restaurants with kimchi get points because the inspector, they don't understand what it is."

Korean restaurant and business groups say they are all too often unfairly penalized by the health department because their fermented foods are determined to be above 41 degrees, the temperature below which city rules require potentially hazardous prepared cold food be stored.

A bunch of bureaucrats telling restauranteurs in the foremost Korean-American community in the nation about kimchi and setting rules. I am at a loss for words. (Note to fellow citizens, this crap won't stop until you VOTE to make it stop.)