The health inspector at the Farmers Market changed my whole cutting board setup

Back in March I was set up at the downtown Farmers Market doing custom cuts for people who brought in their own animals. This inspector walks up, watches me work for maybe 10 minutes, then tells me my wooden board has too many grooves where bacteria can hide. He didnt fine me but said I needed a plastic board with a color coded system, red for beef, yellow for poultry, white for pork. I thought it was overkill at first but after 4 months of using them I can honestly say my cleanup is faster and I havent had a single complaint about cross contamination. My old oak board was 8 years old and I treated it with mineral oil every Sunday, but the grooves were definitely deep where I did most of my chopping. Do any of you guys run into this at open air markets or is it just the ones in my county being strict?

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