What I am getting at is that inspectors have a great deal of latitude in how they handle a given situation. That they got busted that food was not at temperature during the cooking process is one example of something that I would look at as a chef and manager and say "huh?!?!?"
But again, we don't really know the whole story here. We don't have good sources for complete information. One thing does seem very clear, though. The Bledsoe's were engaged in the sale of prepared food, and were completely uninterested in complying with local regulations. They didn't even make an attempt to determine what the regulations were before hand. And their complaint seems to be that they shouldn't have had to comply with any regulations at all.
The fact that she kept calling in to her supervisor. Never in my 27 years in the restaurant business have I ever seen an inspector call in to determine what should be done. That really tips me off that this was an attack by a competitor or retaliation by the health department almost certainly involving a bribe or the lack of one...and I am sorry to say, but again, that's really kind of commonplace in that industry.
Actually, the thing that comes to mind is that this was probably a very inexperienced inspector who certainly did handle things very badly.