The other day, the owner of a Brooklyn pizza place in my neighborhood was happily taping up the “A” grade he was given by NYC’s health department in his window after passing a restaurant inspection, but I still have no intentions of eating there. Although it’s good to know that the kitchen is relatively clean and the food is kept at the right temperatures, does any of that matter if he collects money with the same unwashed hands he uses to make pizza with? That’s an “F” no matter how fresh the dough is and to me, casts doubt on the whole grading system, since the final product remains entirely untested.