Just got off the phone with the Health Department. They think everything sounds good. I didn't make clear at first that I plan to change the food offered on a regular basis, and thus the length of the menu, which at first they found alarming, is now seen in the light of being a seasonal and changing thing. I agreed not to make cheese, tofu, or sprouts, but we worked out a cooling system for the large cuts of meat which they can approve under the condition that my ice machine 'holds out.' So everything has been given the green light, very exciting. I was a little terrified of a rejection from up high as I'm not the kind of person who likes to grumble about bureaucrats.