A lot of food safety laws are built around the highest levels of safety because you never know how vulnerable one of your patrons might be. I have no idea about the actual health impacts but based on that I assume it’s another minor vector for foodbourne illness that alone has a really small impact.

I’m more worried about what it means about the rest of the kitchen’s cleanliness. Hairnets/hats are easy, so if they can’t do that then what else are they forgetting?