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A friend wants to add bbq to the menu at his bar and grill. The health department won't ok it because the cooker is not NSF certified. They will give him a temporary permit for a special event, but not for the bar even though the cooker is clean as a whistle.
I know a lot of bbq across the country is being cooked and served with non NSF equipment and was wondering if anyone had any tips on how to change their minds.
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