Ban Salt in Restaurant Kitchens?

New York State Assemblyman Felix Ortiz (D) says this should be law in NYS. Freedom?

NO OWNER OR OPERATOR OF A RESTAURANT IN THIS STATE SHALL USE SALT IN ANY FORM IN THE PREPARATION OF ANY FOOD FOR CONSUMPTION BY CUSTOMERS OF SUCH RESTAURANT, INCLUDING FOOD PREPARED TO BE CONSUMED ON THE PREMISES OF SUCH RESTAURANT OR OFF OF SUCH PREMISES.

In food scientist Shirley O. Corriher’s “CookWise: The Hows and Whys of Successful Cooking,” she writes that even the minimal salt used in baking — as little as one-third of a teaspoon per cup of flour — plays four crucial roles in the development of dough: It enhances flavor, controls bacteria, slows yeast activity and strengthens dough by tightening gluten. Read article here.