As a food service operator, it is your responsibility to implement food safety education, training, managing, and monitoring systems to enforce the food safety rules. The best way to protect your customers from the risks of food borne illness is to minimize the incidence of critical violations.

The critical violations most commonly cited by the Board of Health are:

  • Heating

  • Cooling

  • Holding

  • Thawing Procedures

  • Reheating Procedures

  • Food preparation surfaces kept clean and sanitized (cutting boards, etc.)

  • Processing equipment clean and sanitized (can openers, slicers, etc.)

  • Food stored properly:

    • Top shelves prepared foods Middle shelves raw meat Bottom shelves raw chicken

  • Proper utensil use and storage

  • Proper food storage bins with lids

  • All food stored six inches off floor

  • Chemicals/cleaning supplies kept separate from food

  • Hand washing station stocked

  • Hair restrained

  • Uniform cleanliness

  • Hand washing procedure

  • Store free of pests

  • Proper cleaning procedures maintained

  • Exterior maintained- entry doors and metal sidewalk delivery doors seal tightly-no gaps

  • All entry points, cracks and crevices sealed

  • No standing water

RED FLAGS

Critical violations increase the likelihood of a customer becoming ill and are RED FLAGS for media attention.  Our Rapid Response Food Safety Specialists will provide you with the Training Manuals, Checklists, Daily Training Tips and Food Safety Tools that enable you to monitor your operation.   In addition, Rapid Response will assist you in implementing the systems you need to ensure the integrity of the products you serve and guarantee the safety of your customers.

ARE YOU READY FOR THE HEALTH INSPECTOR?

MOST FREQUENTLY CITED VIOLATIONS DURING YOUR HEALTH INSPECTION:

CROSS CONTAMINATION

  • Are all foods stored correctly?

    • Top shelves – cooked & prepared foods
    • Middle shelves – raw meat products
    • Bottom shelves – raw chicken products
  • No food from unapproved source, homemade, etc.

FOOD STORAGE

  • All food should be stored six (6) inches off the floor

  • Proper storage bins with sealing lids should be used

  • All cleaning supplies should be kept in a separate area from all food

  • All liquor bottles should covered & checked daily for fruit flies

FOOD PRODUCTION

  • Is ice machine clean & free of any traces of mold?

  • Is all processing equipment cleaned & maintained?

    • Slicers, choppers, band saw, can openers, cutting boards
  • Are all food products kept below 45° during processing?

  • Is cooling of food done rapidly?

    • Ice baths
    • Cooling wands
    • Smaller containers
  • Is reheating of food done properly?

    • Reheating of prepared foods to 165° than holding at 140°

STAFF FOH / BOH EMPLOYEES

  • Do all employees have proper hair restraints?

  • All employees must wash hands after using bathrooms

  • Do all cooks have stem thermometers on jacket sleeve or pocket?

  • Stem thermometers regularly to check food temperatures

  • Do employees receive food safety training? (Food Handler Certifications)

FOOD STORAGE

  • All food should be stored six (6) inches off the floor

  • Proper storage bins with sealing lids should be used

  • All cleaning supplies should be kept in a separate area from all food

  • All liquor bottles should covered & checked daily for fruit flies

  • Is store free of mice, roaches, flies or any other infestations?

  • Is store maintained properly?

    • All entry holes blocked
    • Cracks / crevices sealed?
    • No standing water
  • Are cleanliness & good housekeeping rule followed?

    • No food debris
    • No grease build-ups
    • Proper food storage

ADMINISTRATION

  • Is ice machine clean & free of any traces of mold?

  • Is all processing equipment cleaned & maintained?

    • Slicers, choppers, band saw, can openers, cutting boards
  • Are all food products kept below 45° during processing?

  • Is cooling of food done rapidly?

    • Ice baths
    • Cooling wands
    • Smaller containers
  • Is reheating of food done properly?

    • Reheating of prepared foods to 165° than holding at 140°
  • You must present the following paperwork to the Inspector upon arrival

  • Health Permit
  • Copy of last Inspection
  • Federal Tax ID
  • Shellfish tags dated within the last ninety (90) days
  • Food Handlers Certificate
  • Trans fat food content information
  • You must have at least one (1) Certified employee on duty during hours of operation

STAFF FOH / BOH EMPLOYEES

  • WALK-IN FREEZERS 0° OR BELOW

  • REFRIGERATION EQUIPMENT 35° – 40°

  • FOOD IN PRODUCTION 45° OR BELOW

  • LOW TEMP DISH MACHINE 140°

  • BAR SINKS 110° – 120°

  • HAND WASH SINK 120°

  • HIGH TEMP DISH MACHINE 140° – 160°

  • SANTIZER RINSE 180°

  • HOT FOOD STORAGE 140° OR ABOVE

  • REHEATING OF PREPARED FOODS 165°

ADMINISTRATION

  • RARE ROAST BEEF 130°

  • MOST FOOD PRODUCTS 140°

  • EGG PRODUCTS 145°

  • PORK 150°

  • GROUND BEEF 158°

  • POULTRY & STUFFED MEATS 165°

This is a partial list of all the potential violations that can be cited during a routine Health Inspection. To receive the full checklist, please contact us at to receive your Full Health Inspection Evaluation.

WHAT'S IN YOUR WINDOW?

grades

When the NYC Health Department conducts their unannounced inspections of your restaurant, the Inspector will be checking for compliance in food handling, food temperature, personal hygiene and pest control. Each violation earns you a certain number of points. At the end of the inspection the inspector totals the points and this number, your restaurant’s inspection score, determines your grade. Of course, the lower the number of points, the better the grade.

The NYC Health Department has never enforced stricter guidelines then they do today. Therefore, it has never been as important as it is today to be sure that your restaurant, not only pass each and every inspection, but that you achieve and maintain the highest grade. Your Inspection Reports are easily accessed by the public now, so your customers can view your restaurant’s scores and last grade in minutes. Even from their Smartphones! Our services provide you with the most comprehensive Pest Control & Food Safety Programs in the industry, focusing on the inherent problems the NYC restaurant owner faces.

We can make sure that the Grade in your window is an A!

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