Oopsies: High-school students discover Garden not holding charity benefits required by law

Those sinks in the food prep areas are also required, but they are general hand-washing sinks. You don't someone coming back from the restroom in to the kitchen and then washing their hands. These sinks are, for instance, if someone goes from handling raw meat to, well, to doing pretty much anything else, they can wash their hands in between these steps.

I worked in an off-grid food service facility which had only cold water in the restrooms (out-of-state, so maybe had different compliance) and general protocol was that you'd do your business in the restroom, wash your hands there, and then come in to the kitchen and rewash your hands in the hand wash sink, and that still may have been out of compliance (I doubt anyone noticed). If nothing else, it's a lot easier to wash for the required 20 seconds in warm water.

A commercial kitchen will have a minimum of five sinks (a good explanation here):

• One three-sink setup with steps for wash, rinse and sanitize. Additionally, most have an automated dishwasher (often referred to as a Hobart, since they're often that brand)
• One prep sink, often with multiple compartments. For things like washing vegetables, draining pasta, etc
• One hand washing sink

and a well-functioning commercial kitchen which uses these sinks appropriately (as well as practicing other food safety and hygiene protocol) should have a very small chance of food-borne illness. But there's a human element involved, and a lot of corners to cut, and often inexperienced staff (since in Boston they'll hire anyone off the street to staff a kitchen these days) and any incentive to cut corners is easily taken. So providing the appropriate facilities is important, because if you put a hand wash sink through a door and around a bend, or the water is frigid, it won't get used.

People from some areas of the world believe that washing hands with cold water will cause you to get arthritis - meaning that you become unable to support yourself working with your hands. My mom's family and neighbors believed this, as do people from other areas of the world who often end up working food service jobs. People will skip handwashing if the water is cold, believing that it will lead to permanent disability. It was a big issue with attempts to get field workers to wash up in California's central valley, and warm water also made washing up more effective when it came to removing pesticides in that instance.

Back to the Garden, someone earlier noted that warm water makes a good long wash up more comfortable (read: likely) even when someone doesn't hold to these superstitions. That is why the Commonwealth and the city require warm water in handwashing sinks, amok green puritans who scoff.

Instead of the circle game of "required fundraisers" why not just have an additional $10,000 fee to be paid to the state by all businesses which consist of stadiums occupying formally public land?