I think that the main issue regarding this thread is HD uniformity across counties and state lines. Here in MI, I have to play by the same rules as a full blown restaurant.
Myself, I feel very comfortable with this, but it is a pain in the arse to say the least in the initial setup for licensing. But I have worked in the industry and owned my own deli and have a degree in nursing (surgery), along with having owned a small 5 truck trucking company. I have been in more dives than I can remember and have had just about as much food poisoning that one should have to tolerate. Try getting the trotskis in the Rocky Mountains, it ain’t like you can just pull over, even if you are vomiting out of the window.
Cleanliness is not something to be skimped upon, in fact, it is more important than the product that you put out in my book. The last thing I want is a sick or dead customer. My cooking will stand on its own.