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Like a deli isn't regulated?

Where I live, restaurants generally have a piece of paper prominently posted stating their grade from the health inspector.

The grade is based on sanitary conditions and equipment, not the identity of the person making your sandwich.

If you are making some sort of distinction based on a legal principle, I don't understand what it is.

It's associated with a business, which has documented licenses and owner(s), who have documented employees...