Inspection doesn't have to be 100% efficient to be effective. In fact, any decent control system will be overdesigned, anticipating some amount of failure and/or outright cheating.
And Bourdain didn't talk much about low levels of sanitation in restaurants
If you cut yourself in the Work Progress kitchen, tradition called for maximum spillage and dispersion of blood. One squeezed the wound till it ran freely, then hurled great gouts of red spray on the jackets and aprons of comrades.
Bourdain has also widely acknowledged the hyperbole that went into the book.
But in any case we're talking about sanitation, and not "Shit we shouldn't have sent that out."
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