from any restaurant, which virtually eliminates busy downtown locations (an example of pushback, restaurant owners lobbying city government). In the US, specialized food truck outfitters offer comprehensive start-up services that can include concept development, training, and business support, in addition to outfitted trucks. Often, however, it makes more sense for a new operator to lease a truck. In the US, food trucks are a $1.2 billion industry. By 2017, the US food truck industry had surpassed $2.7 billion. Expansion from a single truck to fleets and retail outlets has proven possible. Los Angeles-based gourmet ice cream maker Coolhaus grew from a single truck in 2009 to 11 trucks and carts, two storefronts, and over 2,500 retail partner stores by September 2014. The libertarian Reason magazine states that in US, cities, food trucks are subject to protectionist regulations designed to prevent them from competing with brick and mortar restaurants. For example, in Chicago, a regulation prevents food trucks "...from selling food within 200 feet of brick-and-mortar restaurants and, hence, prohibit them from operating throughout the city's downtown area", which critics have called an "anti-competitive" rule for food truck operators. Health concerns In 1936 the Food Code spread its regulatory umbrella to include food trucks as a result of their introduction to society. Food trucks have unique health risks compared to regular land-based restaurants when it comes to food safety and the prevention of foodborne illness. Most food trucks do not have access to adequate clean and hot water necessary to wash hands or to rinse off vegetables, as required by most health codes or regulations. In June 2017, The Boston Globe reviewed the 2016 city health records and found that food trucks had been cited for violations 200 times, with half of the violations being minor in nature and the other half being serious violations. When compared to fixed location restaurants, the city closed nine of the 96 licensed food trucks in 2016 and closed only two out of 100 restaurants. A majority of the serious violations were related to the lack of water and hand washing. An earlier study showed that Boston food trucks, on average, received 2.68 violations per inspection between 2011 and July 2013, while restaurants received 4.56 citations for violations per inspection. For "critical foodborne violations"—defined by the city as activities that contribute to foodborne illness, such as improper labeling of ingredients—food trucks and restaurants were roughly