Blue-Book For Inspections

What to Expect
When You’re Inspected:

A Guide for Food Service Operators
June 2016
Michael R. Bloomb
Mayor
Thomas Farley, M.
Commissioner
What to Expect When You’re Inspected:
Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
Food Safety Requires Active Management . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2
The Food Protection Course and Certificate . . . . . . . . . . . . . . . . . . . . . . . . . 2
The Inspection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
Scored Violations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
n Critical and General Violations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3
n Condition Levels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Unscored Violations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
The Inspection Report and Notice of Violation . . . . . . . . . . . . . . . . . . . . . . . 4
Closings and Re-openings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Restaurant Inspection Website . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Grading . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Every Restaurant Can Achieve an “A” . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7
Food Service Establishment Inspection Scoring Parameters:

A Guide to Conditions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Critical Violations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
General Violations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Self-Inspection Worksheet for Food Service Establishments
Special foldout section after page 12

What to Expect When You’re Inspected:
Introduction
T
he New York City Health Department inspects approximately 27,000 food service establishments
(sometimes called “restaurants” here) each year to monitor their compliance with City and State
food safety regulations. This guide reviews the inspection process, provides information on the
restaurant grading program and includes the Food Service Establishment Self-Inspection Worksheet (after
page 12) and Food Service Establishment Inspection Scoring Parameters: A Guide to Conditions (page 8).
All food workers, including wait staff, should know how to prepare and handle food safely to prevent food-
related illnesses . Owners and managers should study this guide, share it with their employees and use the
Self-Inspection Worksheet (after page 12) to regularly check their restaurants’ physical and environmental
conditions and their employees’ food-handling practices .
The regulations governing these Health Department inspections are in the Rules of the City of New York,
Title 24, Chapter 23, titled “Food Service Establishment Inspection Procedures .”
Food Safety Requires Active Management

Operators who monitor their sanitary practices daily and correct violations on their own are more likely to
do well on inspections . The Health Department encourages all operators to take advantage of its online
resources and classroom courses to learn how to practice food safety and conduct self-inspections
to manage and avoid Health Code violations .
The Food Protection Course and Certificate

To promote active management, the Health Code requires food service establishments to have a supervisor of
food operations with a Food Protection Certificate on duty during all hours of operation to supervise food
preparation and processing . To avoid gaps in supervision, the Health Department recommends that
restaurants have more than one staff person with a Food Protection Certificate .
Individuals can earn a Certificate by taking and passing the Health Department’s food protection course,
which trains operators in food safety and regulatory requirements . Classes are offered in multiple languages
at the Department’s Health Academy and online in English, Chinese and Spanish (http://www1 .nyc .gov/
site/doh/business/health-academy/food-protection-online-free.
page). The Academy course runs over five half days, Monday
through Friday, with an exam held on the last day. The online
course can be taken at any time, but the final exam must be
taken at the Health Academy. Department-approved
food protection classes are also offered by the City University
of New York and the New York State Restaurant Association.
Supervisors who have passed one of these classes are eligible
to earn a certificate after taking an abbreviated course at the
Health Academy and passing a test.
2 A Guide for Food Service Operators

The Inspection
Every food service establishment in New York City receives an
unannounced, onsite inspection at least once a year to check if it is
meeting Health Code food safety requirements. The inspector may
visit anytime the restaurant is receiving or preparing food or drink,
or is open to the public.
Health Department inspectors hold bachelor’s degrees with significant
coursework in science. All inspectors undergo months of intense
public health and communications instruction before they conduct
an inspection on their own. They are taught to identify and explain
to operators which hazards contribute to food-borne illnesses and to
document these accurately in an inspection report.
It is a crime to offer—or for the inspector to demand—money, gifts or services of any kind. Legal action will
be taken against anyone who offers or accepts a bribe. To report a bribe, or attempted bribe, call the Inspector
General’s office at 212-825-2141.
Scored Violations
The inspector records observed violations in a handheld computer during the inspection. Each violation is
associated with a range of points depending on the type and extent of the violation, and the risk it poses
to the public. At the end of the inspection, the points are added together for an inspection score. Lower
inspection scores indicate better compliance with the Health Code.
Critical and General Violations

.
“Pre-permit serious items” are critical violations in the design of an establishment, such as improper sewage
disposal or lack of a hand-washing facility near the food preparation area. The Health Department will not
issue a permit if the establishment has one of these conditions. These violations must be corrected before the
restaurant opens, or immediately if the establishment is already open to the public. Because these violations
are critical to safe design and operation of the food service establishment, they carry the most points.
Critical and general violations are listed in the Self-Inspection Worksheet included in
TIP: this booklet. Public health hazards are marked with an asterisk (*) and pre-permit
serious violations are marked with a plus sign (+).
A Guide for Food Service Operators 3

Condition Levels
The number of points an establishment receives for a critical or general violation depends
on its condition level, meaning the extent and frequency of the violation. Every
condition level is determined by a specific set of parameters (see Page 8, Food
Service Establishment Inspection Scoring Parameters – A Guide to Conditions).
Some violations have more condition levels and parameters than others.
Conditions range from Level I, which carries the fewest points, to
Level V, which carries the most points. For example, the presence of
one contaminated food item would constitute a Condition Level
I violation and would generate the fewest critical violation points.
Four or more different contaminated food items would be a
Condition Level IV violation, and the operator would be assessed
more violation points. Condition Level V, in most instances, is
used to score public health hazards that are not corrected at
the time of the inspection and is usually assigned 28 points.
Unscored Violations
Some cited violations may result in a Notice of Violation,
.
The Inspection Report and Notice of Violation

At the end of the inspection, the inspector will:
n R
eview the results of the sanitary inspection with the operator, explain violations and suggest ways to
correct them and improve food safety. Cited violations should be corrected as soon as possible, and the
establishment should take steps to prevent them from recurring.
n I ssue a printed Inspection Report that states what the inspector observed, the violation points and the
inspection score.
n I ssue a Notice of Violation if the score was 14 or more points in general violations. The inspector may
issue a Notice of Violation if a critical violation or an unscored violation was cited. All Notices of
Violation are signed by the inspector and the food service operator.
n P
rovide the date when the Notice of Violation will be heard by a hearing examiner at the Health Hearings
Division of the Office of Trials and Hearings (OATH). The back of the Notice of Violation includes
contact information for OATH, a description of the hearing process and information about settlement
and hearing by mail. Fines are determined at OATH. They range from $200 to $2,000 per violation and
may be higher for repeated violations.
TIP: Use the Self-Inspection Worksheet and Guide to Conditions in this booklet to conduct
regular self-inspections. These worksheets provide examples of the violations inspectors
look for and the points they assign for each. By regularly identifying and immediately
correcting violations in your establishment, you not only protect your customers but
improve your chances of a successful inspection.

Closings and Re-openings
The Health Department may order a restaurant to temporarily close to correct a public health hazard that
cannot be corrected before the end of an inspection or when the restaurant is operating without a valid
permit. A restaurant may also be closed if it scores 28 or more points on three consecutive inspections. Prior
to closure, an inspector will contact a supervisor, who will determine whether to order the establishment
closed. If it is closed, Health Department closure signs must be immediately posted in the window(s)
and/or door(s), all operations must cease and the restaurant must remain closed for business until it is
authorized by the Health Department to reopen. The Department will monitor the establishment to
ensure it remains closed and will issue additional violations for not complying with the closing order.
To reopen, the establishment must submit a written statement to the Health Department indicating that it
has corrected all the violations that led to its being closed. The operator may be asked to attend an informal
meeting with Health Department supervisors. If it appears that sanitary conditions have improved, an
inspector will conduct a reopening inspection while the establishment remains closed to the public. Health
Department supervisors will determine whether it may reopen.
After re-opening, the establishment will be inspected for compliance with the Health Code. If it is in
sufficient compliance, it may remain open and will be inspected again in about three months. Repeated
violations may prompt the Health Department to initiate procedures for the revocation or suspension
of the operator’s permit at a hearing before OATH. This may result in the establishment being closed
for a longer period of time, or permanently.
Restaurant Inspection Website

Consumers may check an establishment’s inspection history. Restaurant scores, grades and the details
of inspection results are available on the Health Department’s searchable restaurant inspection website
at nyc.gov/health/restaurants.
Grading
As of July 2010, certain types of food service establishments—including restaurants, coffee shops, bars,
nightclubs and most cafeterias and fixed-site food stands—must post letter grades that correspond to
their sanitary inspection scores. A score of 0-13 results in a grade of A; 14-27 points, a B; and 28 or
more points, a C.
Letter grades are not issued to mobile food vending units, temporary food service establishments, food
service establishments operated by primary or secondary schools, hospital-operated cafeterias, correctional
facilities, charitable organizations (including soup kitchens or other prepared food distribution programs)
or food service establishments operated by not-for-profit membership organizations that serve food only to
their members.
TIP: Restaurants with A grades are inspected less often than those with B or C grades.
Score 0 to 13 points = A; Score 14 to 27 points = B; Score 28 or more points = C

Only certain inspections result in a grade. Every food service SANITARY INSPECTION GRADE
establishment is scheduled for at least one inspection per year. A

restaurant that scores 0 to 13 violation points on its first inspection
will receive an A-grade card that must be posted immediately.
An establishment that does not score an A on its initial inspection
will not have to post a grade until it has had the opportunity to
improve its sanitary conditions and is re-inspected. If an A is issued
on re-inspection, the A-grade card must be posted immediately. An
establishment receiving a B or C grade on re-inspection receives
two cards: one showing the letter grade and one that says “Grade Card Number
Establishment Name
Pending”; one of those cards must be posted immediately.

Date Issued
For additional information
or a copy of an inspection
report, call 311 or visit
The final grade is determined at OATH. nyc.gov/health
SANITARY INSPECTION GRADE

The frequency of inspections depends on a restaurant’s score.
Restaurants with A grades are inspected less often than those
with B or C grades. Frequent inspections of poorer-performing
establishments enable the Health Department to closely monitor
their food safety practices, while giving them more opportunities
to improve their grades.
The letter grade or “Grade Pending” card must be posted in a place
where it is easily seen by people passing by. It must be on the front
window, door or an outside-facing wall. The card must be within 5 Card Number
feet from the front door or other entrance, and within 6 feet from
Establishment Name
Date Issued
For additional information
the ground or floor. or a copy of an inspection

report, call 311 or visit
nyc.gov/health
For additional information visit http://www1.nyc.gov/site/doh/business/food-operators.page

EVERY RESTAURANT CAN ACHIEVE AN
Avoid Common Sanitary Violations
Follow the steps below to practice A-grade food safety
and keep your customers safe from food-borne illness.
Avoid the most commonly cited violations and improve
your chances to achieve an “A.”
Be sure employees are trained in basic food Protect food from contamination during storage,
safety and supervised by someone who has preparation, transportation and display.
a food protection certificate. n Keep food covered until served.
n Arrange work schedules so that a supervisor with a food n Keep food separated by temperature and type.
protection certificate is on duty whenever your restaurant Avoid cross-contamination by separating potentially
is receiving or preparing food, or is open to the public. hazardous foods (like raw poultry) from ready-to-eat
n Train supervisors to use the Self-Inspection Worksheet to items (like salad mix).
regularly evaluate and improve the restaurant’s condition
and employees’ food safety practices.
Maintain all food surfaces.
n Provide food safety training for all employees who
n Clean and sanitize all food-preparation surfaces after
handle food.
each use; remove caked-on food.
n Repair or replace deeply-grooved cutting boards
Hold food at the proper temperature. and chipped or broken surfaces so they can be
n Review Health Department rules for temperature- properly sanitized.
holding requirements.
n Be sure equipment used to hold hot and cold food Maintain all non-food surfaces.
is working properly.
n Review Health Department rules on acceptable
n Use thermometers to monitor the temperature of foods materials; surfaces should be smooth and cleanable.
in hot or cold storage.
n Keep all surfaces clean.
n Track food taken from hot or cold storage, and record
how long it is out.
Maintain all plumbing and check it frequently.
Monitor all plumbing fixtures and make needed
Control conditions that promote pests. n
repairs immediately.
n Seal all cracks, crevices and holes in walls, cabinets and doors
n Be sure plumbing is fitted with approved devices
to prevent rodents, cockroaches and flies from entering.
(valves, anti-siphonage pieces, vacuum breakers)
n Install rodent-proof door sweeps on outside doors. to prevent backflow.
n Store food and garbage in pest-proof containers. n Clean and maintain grease traps.
n Clean grease, oil and food particles from all surfaces
and equipment, including the floor underneath.
n Keep range hoods clean and grease-free.
Michael R. Bloomber
n Contract with a pest control professional licensed to work Mayor
in restaurants. Thomas Farley, M.D.

Commissioner

FOOD SERVICE ESTABLISHMENT INSPECTION SCORING PARAMETERS: A GUIDE TO CONDITIONS
8
CRIT ICAL VIOL AT I O N S

VIOLATION CONDITION I CONDITION II CONDITION III CONDITION IV CONDITION V
2A* Food not cooked to Failure to properly cook Failure to correct any
required minimum meats, comminuted meats condition of a PHH at
temperature. and other potentially the time of inspection.
hazardous foods (PHFs), Inspector must call office
unless a consumer specifically to discuss closing or other
asks for a serving of item enforcement measures.
ordered to be cooked below
the minimum temperature.
2B* Hot food item not held One hot food item out of Two hot food items out of Three hot food items out of Four or more hot food items Failure to correct any
at or above 140°F. temperature in one area. temperature or the same type temperature or the same type out of temperature or the condition of a PHH at
Example: one tray of chicken of food out of temperature in of food out of temperature in same type of food out of the time of inspection.
wings held at 115°F. two different areas. three different areas. temperature in four or more Inspector must call office
Example: one tray of chicken Example: one tray of chicken different areas. to discuss closing or other
wings and a pot of rice held wings, a pot of rice and Example: one tray of enforcement measures.
at 115°F; or one tray of platter of roast beef held at chicken wings, a pot of rice,
chicken wings on the steam 115°F; or one tray of chicken platter of roast beef and
table and one tray of chicken wings on the steam table, one tureen of beef stew held at
wings in the food preparation tray of chicken wings in the 115°F; or one tray of chicken
area held at 115°F. food preparation area and one wings on the steam table, one
basket of chicken near the tray of chicken wings in the
deep fryer held at 115°F. food preparation area, one
basket of chicken near the
deep fryer and a rotisserie
machine filled with eleven
chickens held at 115°F.
2C Hot food item that One cooked and refrigerated Two cooked and refrigerated Three cooked and refrigerated Four or more cooked and
has been cooked and hot food item not reheated to hot food items not reheated hot food items not reheated refrigerated hot food items
refrigerated is being held 165°F before service. to 165°F before service. to 165°F before service. not reheated to 165°F
for service without first Example: chicken soup. Example: chicken soup and Example: chicken soup, before service.
being reheated to 165°F or baked ham. baked ham and sliced turkey. Example: chicken soup,
above within 2 hours. baked ham, sliced turkey,
meatloaf and lobster bisque.
2D Precooked potentially One precooked commercially Two pre-cooked Three pre-cooked Four or more pre-cooked
hazardous food from prepared food not heated commercially prepared commercially prepared commercially prepared foods
commercial food to 140°F. foods not heated to 140°F. foods not heated to 140°F. not heated to 140°F.
processing establishment Example: beef patties. Example: beef patties and Example: beef patties, clam Example: beef patties, clam
that is supposed to be clam chowder. chowder and smoked turkey. chowder, smoked turkey,
heated, but is not heated corned beef and gyros.
to 140°F within 2 hours.
* Public Health Hazards (PHH) must be corrected immediately + Pre-permit Serious (PPS) Violations that must be corrected before permit is issued
FOOD
FOOD
SERVICE
SERVICE
ESTABLISHMENT
ESTABLISHMENT
INSPECTION
INSPECTION
SCORING
SCORING
PARAMETERS:
PARAMETERS:
A GUIDE
A GUIDE
TOTO
CONDITIONS
CONDITIONS
(cont.)
CRIT ICAL VIOL AT I O N S (cont.)
2E Whole frozen poultry One whole poultry or poultry Two or more whole poultry
or poultry breasts, other breast being cooked from a or poultry breasts being
than a single portion, are frozen state. cooked from a frozen state. Note: For failure to properly cook poultry to the
being cooked frozen or Example: chicken breast. Example: chicken breast, required minimum temperature, *2A cited.
partially thawed. whole chicken, turkey breast
and duck.
2F Meat, fish or molluscan Failure to properly cook
shellfish served raw meats, comminuted meats,
or undercooked without fish, shellfish and other
prior notification PHFs, unless a consumer
to customer. specifically asks for their
order to be cooked below the
minimum temperature.
2G* Cold food item held One cold food item out of Two cold food items out of Three cold food items out Four cold food items out of Failure to correct any
above 41°F (smoked fish temperature in one area. temperature or the same food of temperature. temperature. condition of a PHH at the
and Reduced Oxygen Example: one slab of item out of temperature in Example: one slab of smoked Example: one slab of smoked time of inspection.
Packaged food above unsliced smoked salmon or 2 different areas. salmon above 38°F and tray salmon above 38°F and tray Inspector must call office
38°F), except during packet or tray of smoked Example: one slab of smoked of sliced tomatoes and platter of sliced tomatoes, bowl of to discuss closing or other
necessary preparation. salmon slices above 38°F or salmon above 38°F and one of tuna salad above 41°F; or garlic in oil mixture and enforcement measures.
one tray of potato salad above tray of sliced tomatoes above one bowl of potato salad in bowl of cooked collard greens
41°F in service display case. 41°F; or one bowl of potato the service display case and above 41°F; or one tray of
salad in the service display one bowl of potato salad in potato salad in the service
case and one bowl of potato the food preparation area and display case, one tray of
salad in the food preparation garlic in oil mixture above potato salad in the reach-in
area above 41°F. 41°F. refrigerator and one tray of
potato salad on the food
preparation table above 41°F.
2H* Food not cooled by an One food item not cooled by Two food items not cooled by Three food items not cooled Four or more food items not Failure to correct any
approved method whereby approved method. approved method. by approved method. cooled by approved method. condition of a PHH at the
the internal product Example: one whole, Example: two whole, Example: two whole, cooked Example: two whole, cooked time of inspection.
temperature is reduced cooked turkey. cooked turkeys. turkeys and one container of turkeys, one container of Inspector must call office
from 140°F to 70°F or less deep pot chicken stew. deep pot chicken stew and 10 to discuss closing or other
within 2 hours and from pounds of cooked rice. enforcement measures.
70°F to 41°F or less within
4 additional hours.
9
FOOD
FOOD
SERVICE
SERVICE
ESTABLISHMENT
ESTABLISHMENT
INSPECTION
INSPECTION
SCORING
SCORING
PARAMETERS:
PARAMETERS:
A GUIDE
A GUIDE
TOTO
CONDITIONS
CONDITIONS
(cont.)
10

2I Food prepared from One food item prepared Two food items prepared Three food items prepared Four or more food items
ingredients at ambient from ambient temperature from ambient temperature from ambient temperature prepared from ambient
temperature not cooled ingredients not cooled ingredients not cooled ingredients not cooled temperature ingredients not
to 41°F or below within to 41°F. to 41°F. to 41°F. cooled to 41°F.
four hours. Example: tuna salad prepared Example: tuna and salmon Example: tuna and salmon Example: tuna and salmon
with canned tuna above 41°F. salads prepared with canned salads prepared with canned salads prepared with canned
tuna and salmon above 41°F. tuna and salmon, and open tuna and salmon, and
can of sardines above 41°F. open cans of sardines and
anchovies above 41°F.
2J* Reduced Oxygen Packaged One ROP food item not Two ROP food items not Three ROP food items not Four ROP food items not Failure to correct any
(ROP) food not cooled cooled by approved method. cooled by approved method. cooled by approved method. cooled by approved method. condition of a PHH at the
by an approved method Example: ROP beef stew Example: ROP beef stew Example: ROP beef stew Example: ROP beef stew time of inspection.
whereby the internal (twelve 4-oz packages). (twelve 4-oz packages) and (twelve 4-oz packages), (twelve 4-oz packages), Inspector must call office
product temperature is ROP chicken fricassee ROP chicken fricassee ROP chicken fricassee (two to discuss closing or other
reduced to 38°F within (two 2-lb packages). (two 2-lb packages) and 2-lb packages), ROP pork enforcement measures.
two hours of cooking ROP pork tenderloin (sixteen tenderloin (sixteen
and if necessary further 8-oz packages). 8-oz packages) and meat
cooled to a temperature of sauce (six 1-lb packages).
34°F within six hours of
reaching 38°F.
3A* Food from unapproved or One or more food items not Failure to correct any
unknown source or home from an approved source, or condition of a PHH at the
canned; Reduced Oxygen home canned. time of inspection.
Packaged (ROP) fish not Example: wild mushrooms Inspector must call office
frozen before processing; or home-canned jellies or to discuss closing or other
or ROP food prepared on ROP fish not frozen before enforcement measures.
premises transported to processing.
another site.
3B* Shellfish not from One or more containers or Failure to correct any
approved source, kinds of shellfish not from an condition of a PHH at the
improperly tagged/labeled; approved source, improperly time of inspection.
tags not retained for tagged/labeled; tags not Inspector must call office
90 days. retained for 90 days. to discuss closing or other
Example: clams not enforcement measures.
tagged, oyster tags not
retained for 90 days, mussels
improperly labeled and
mussels not tagged.
FOOD
FOOD
SERVICE
SERVICE
ESTABLISHMENT
ESTABLISHMENT
INSPECTION
INSPECTION
SCORING
SCORING
PARAMETERS:
PARAMETERS:
A GUIDE
A GUIDE
TOTO
CONDITIONS
CONDITIONS
(cont.)
3C* Eggs found dirty/cracked; 1-6 dirty/cracked eggs or 7-12 dirty/cracked eggs; or 13-24 dirty/cracked eggs; or 25 or more dirty/cracked Failure to correct any
liquid, frozen or powdered liquid, frozen or powdered two containers of liquid, three containers of liquid, eggs; or four containers of condition of a PHH at the
eggs not pasteurized. eggs not pasteurized. frozen or powdered eggs not frozen or powdered eggs not liquid, frozen or powdered time of inspection.
Example: four dirty and/ pasteurized. pasteurized. eggs not pasteurized. Inspector must call office
or cracked eggs; or one Example: nine dirty and/ Example: 16 dirty and/ Example: 25 or more dirty to discuss closing or other
container of unpasteurized or cracked eggs; or two or cracked eggs; or 14 dirty and/or cracked eggs; or enforcement measures.
liquid eggs. containers of unpasteurized and/or cracked eggs and two 18 dirty and/or cracked
liquid eggs. containers of unpasteurized eggs and one container of
liquid eggs. unpasteurized liquid eggs.
3D* Cans of food products 1-6 cans of food products 7-12 cans of food products 13-18 cans of food products 19 or more cans of food Failure to correct any
swollen, leaking or rusted swollen, leaking or rusted swollen, leaking or rusted and swollen, leaking or rusted products swollen, leaking or condition of a PHH at the
and not segregated from and not segregated from not segregated from and not segregated from rusted and not segregated time of inspection.
consumable food. consumable food. consumable food. consumable food. from consumable food. Inspector must call office
Example: one can of tomato Example: three cans of Example: 10 cans of tomato Example: 10 cans of tomato to discuss closing or other
paste swollen and one can of tomato paste swollen and two paste swollen, two cans of paste swollen, two cans of enforcement measures.
salmon rusted and stored on cans of salmon and two cans salmon and two cans of salmon and two cans of
food storage shelf. of mushrooms rusted and mushrooms rusted and stored mushrooms rusted, and
stored on food storage shelf. on food storage shelf. 15 cans of baked beans
leaking and stored on food
storage shelf.
3E* Potable water supply Potable water supply Failure to correct any
inadequate. Water or inadequate. Water or ice not condition of a PHH at the
ice not potable or from potable or from unapproved time of inspection.
unapproved source. Cross source. Cross connection in Inspector must call office
connection in potable potable water supply system. to discuss closing or other
water supply system. enforcement measures.
3F* Unpasteurized milk or Unpasteurized milk or milk Failure to correct any
milk product present. product present. condition of a PHH at the
time of inspection.
Inspector must call office
to discuss closing or other
enforcement measures.
3G Raw food not properly One kind of raw food type Two kinds of raw food types Three kinds of raw food types Four or more kinds of raw
washed prior to serving. not properly washed prior not properly washed prior not properly washed prior food types not properly
to serving. to serving. to serving. washed prior to serving.
Example: two heads of Example: two heads of Example: two heads of Example: two heads of
lettuce. lettuce and one bunch of lettuce, one bunch of carrots lettuce, one bunch of carrots,
carrots. and one bunch of broccoli. one bunch of broccoli and
one head of cabbage.
11
FOOD
FOOD
SERVICE
SERVICE
ESTABLISHMENT
ESTABLISHMENT
INSPECTION
INSPECTION
SCORING
SCORING
PARAMETERS:
PARAMETERS:
A GUIDE
A GUIDE
TOTO
CONDITIONS
CONDITIONS
(cont.)
12

4A Food Protection FPC not held by the

Certificate (FPC) not supervisor of food operations.
held by supervisor of
food operations.
4B* Food worker prepares Food worker prepares food or Failure to correct any
food or handles utensil handles utensil when ill with condition of a PHH at the
when ill with a disease a disease transmissible by time of inspection.
transmissible by food or food or has exposed infected Inspector must call office
has exposed infected cut cut or burn on hand. to discuss closing or other
or burn on hand. enforcement measures.
4C* Food worker does not One food worker preparing Two food workers preparing Three food workers preparing Four or more food workers Failure to correct any
use proper utensil to ready-to-eat food with ready-to-eat foods with ready-to-eat foods with preparing ready-to-eat foods condition of a PHH at the
eliminate bare hand bare hands. bare hands. bare hands. with bare hands. time of inspection.
contact with food that Example: one food worker at Example: one food worker at Example: one food worker Example: two food workers Inspector must call office
will not receive adequate front food preparation area front food preparation area at front food preparation at front food preparation to discuss closing or other
additional heat treatment. preparing a sandwich. preparing a sandwich and area preparing a sandwich, area preparing sandwiches, enforcement measures.
one food worker in kitchen one food worker in kitchen one food worker in kitchen
preparing Caesar salad. preparing Caesar salad and preparing Caesar salad and
one food worker in basement one food worker in basement
preparing shrimp cocktail. preparing shrimp cocktail.
4D* Food worker does not Food worker does not Failure to correct any
wash hands thoroughly wash hands after visiting condition of a PHH at
after using the toilet, the toilet, coughing, sneezing, the time of inspection.
coughing, sneezing, smoking, preparing raw Inspector must call office
smoking, eating, preparing foods or otherwise to discuss closing or other
raw foods or otherwise contaminating hands. enforcement measures.
contaminating hands.
4E* Toxic chemical improperly One toxic chemical Two toxic chemicals Three toxic chemicals Four or more toxic chemicals Failure to correct any
labeled, stored or used so improperly labeled, stored improperly labeled, stored improperly labeled, stored improperly labeled, stored or condition of a PHH at the
that contamination of or used so that contamination or used so that contamination or used so that contamination used so that contamination of time of inspection.
food may occur. of food may occur. of food may occur. of food may occur. food may occur. Inspector must call office
Example: roach spray. Example: roach spray Example: roach spray, bleach Example: roach spray, bleach, to discuss closing or other
and bleach. and butane. butane and rat poison. enforcement measures.
4F* Food, food preparation Food, food preparation area, Failure to correct any
area, food storage area or food storage area or area condition of a PHH at
area used by employees or used by employees or patrons the time of inspection.
patrons contaminated by contaminated by sewage or Inspector must call office
sewage or liquid waste. liquid waste. to discuss closing or other
FOOD
FOOD
SERVICE
SERVICE
ESTABLISHMENT
ESTABLISHMENT
INSPECTION
INSPECTION
SCORING
SCORING
PARAMETERS:
PARAMETERS:
A GUIDE
A GUIDE
TOTO
CONDITIONS
CONDITIONS
(cont.)
4G* Unprotected potentially Unprotected potentially Failure to correct any

hazardous food re-served. hazardous food re-served. condition of a PHH at
Example: bowl of cooked the time of inspection.
rice re-served. Inspector must call office
4H* Raw, cooked or prepared One food item is spoiled, Two food items or two Three food items or three Four or more food items Failure to correct any
food is adulterated, adulterated, contaminated or batches of same food located batches of the same food or four or more batches condition of a PHH at
contaminated or cross- cross-contaminated. in two areas noted spoiled, type located in three areas of the same food type in the time of inspection.
contaminated, or not Example: lettuce adulterated, contaminated noted spoiled, adulterated, different areas noted spoiled, Inspector must call office
discarded in accordance contaminated by raw or cross-contaminated. contaminated or cross- adulterated, contaminated or to discuss closing or other
with HACCP plan. chicken or custard cream Example: lettuce and cooked contaminated. cross-contaminated. enforcement measures.
contaminated by mice chicken contaminated by Example: lettuce, cooked Example: lettuce, cooked
droppings; or one package raw chicken; or adulterated chicken and raw eggs chicken, raw eggs and cooked
of ROP chicken not sausage and fish; or ROP contaminated by raw chicken; rice contaminated by raw
discarded in accordance beef stew and ROP chicken or lettuce, tomatoes and figs chicken; or ROP beef stew,
with HACCP plan. fricassee not discarded contaminated by non-potable ROP chicken fricassee,
in accordance with water; or ROP beef stew, ROP pork tenderloin and
HACCP Plan. ROP chicken fricassee and meat sauce not discarded in
ROP pork tenderloin not accordance with HACCP
discarded in accordance with Plan; or a tray of chicken
HACCP Plan; or a tray of contaminated with mice
chicken contaminated with droppings in an upper level
mice droppings in walk-in walk-in refrigerator, a basket
refrigerator, a basket of of chicken under the deep fat
chicken under the deep fat fryer contaminated with dust
fryer contaminated with and debris, a pan of chicken
dust and debris, and a pan on the service counter
of chicken on the service cross-contaminated with raw
counter cross-contaminated beef drippings and chicken
with raw beef drippings. contaminated by mice

droppings in the basement
walk-in refrigerator.
4I Unprotected food One unprotected food Two unprotected food Three unprotected food Four or more unprotected
re-served. item re-served. items re-served. items re-served. food items re-served.
Example: unwrapped Example: unwrapped Example: unwrapped Example: unwrapped
crackers. crackers and bread. crackers, bread and pickles. crackers, bread, pickles and
breadsticks.
13
FOOD
FOOD
SERVICE
SERVICE
ESTABLISHMENT
ESTABLISHMENT
INSPECTION
INSPECTION
SCORING
SCORING
PARAMETERS:
PARAMETERS:
A GUIDE
A GUIDE
TOTO
CONDITIONS
CONDITIONS
(cont.)
14

4J Appropriately scaled metal Appropriate thermometer(s)

stem-type thermometer or themocouple not provided
or thermocouple not or used to measure the
provided or used to temperature of potentially
evaluate temperatures hazardous foods.
of potentially hazardous
foods during cooking,
cooling, reheating
and holding.
4K Evidence of rats or live rats Rats present in the facility’s Rats present in the facility’s Rats present in the facility’s Rats present in the facilities Three or more live rats and/
present in facility’s food food or non-food areas. food or non-food areas, food or non-food areas, food or non-food areas, or greater than 100 rat
and/or non-food areas. Example: 1-10 fresh rat demonstrated by 11-30 fresh demonstrated by 31-70 rat demonstrated by 1-2 live rats droppings and/or other
droppings in one area. rat droppings in one area or droppings one area; 11-30 and/or 71-100 rat droppings conditions conducive to
1-10 fresh rat droppings in fresh rat droppings in two in one area; 31-70 fresh rat infestation of rats, e.g., holes/
two areas. areas; or 1-10 fresh rat droppings in two areas; 11-30 openings, water, food, unused
Example: 25 fresh rat droppings in three areas. fresh rat droppings in three equipment/material.
droppings in the food Example: 55 fresh areas; or 1-10 fresh droppings Inspector must call office
preparation area; or 10 rat droppings in food in four areas. to discuss closing or other
fresh rat droppings in dry preparation area; or 14 Example: 80 fresh enforcement measures.
food storage area and 10 fresh rat droppings in dry rat droppings in food
fresh rat droppings in the food storage area and 16 in preparation area; or 30
basement, food preparation basement; or less than 10 fresh rat droppings in dry
area, bathroom and garbage fresh rat droppings in the food storage area and 16 in
disposal area. basement, food preparation basement or less than 10 fresh
area and bathroom. rat droppings in basement,
food prep.
4L Evidence of mice or Mice present in the facility’s Mice present in the facility’s Mice present in the facility’s Mice present in the facility’s Two or more live mice and/
live mice present in food or non-food areas; food or non-food areas. 11- food or non-food areas. food or non-food areas; 1-2 or greater than 100 fresh
facility’s food and/or 1-10 fresh mice droppings in 30 fresh mice droppings in 31-70 mice droppings in one live mice and/or 71-100 mice mice droppings and/or other
non-food areas. one area. one area or 1-10 in two areas. areas; 11-30 in two areas; or droppings in one area; 31-70 conditions exist conducive
Example: eight fresh mice Example: 25 fresh mice 1-10 in three areas. in two areas, 11-30 in three to infestation of mice. e.g.,
droppings found in pantry. droppings in the food Example: 55 fresh areas; or 1-10 in four areas. holes/openings, water, food,
preparation area; or 10 fresh mice droppings in food Example: 80 fresh mice unused equipment/material.
mice droppings in dry food preparation area; 14 fresh droppings in food preparation Inspector must call office
storage area and 10 in the mice droppings in dry area; 30 fresh mice droppings to discuss closing or other
basement. food storage area and 16 in in dry food storage area and enforcement measures.
basement; or fewer than 10 16 in basement; or fewer than
fresh mice droppings in the 10 fresh mice droppings in
basement, food preparation basement, food preparation
area and bathroom. area, bathroom and garbage
disposal area.
FOOD
FOOD
SERVICE
SERVICE
ESTABLISHMENT
ESTABLISHMENT
INSPECTION
INSPECTION
SCORING
SCORING
PARAMETERS:
PARAMETERS:
A GUIDE
A GUIDE
TOTO
CONDITIONS
CONDITIONS
(cont.)
4M Live roaches present in Roaches present in Roaches present in the Roaches present in the Roaches present in the Greater than 20 live roaches
facility’s food and/or the facility’s food and facility’s food and non-food facility’s food and non-food facility’s food and non-food and/or other conditions exist
non-food areas. non-food areas. areas. 6-10 roaches in one areas; 11-15 roaches in one areas; 16-20 roaches in one conducive to infestation of
Example: two live roaches in area; or 1-5 in two areas. area; 6-10 in two areas; or area; 11-15 in two areas; roaches.
the dry food area. Example: seven live roaches 1-5 in three areas. 6-10 in three areas; or Example: 45 live roaches
in the food preparation area; Example: 12 live roaches in 1-5 in four areas. and conditions conducive
or two roaches in the dry the food preparation area; Example: 17 live roaches in to infestation, such as holes/
food storage area and one four roaches in the dry food the food preparation area; openings, water, food, unused
in the basement. storage area and five roaches 10 roaches in the dry food equipment/material.
in the basement; or one live storage area and five roaches Inspector must call office
roach observed in walk-in, in the basement; or one live to discuss closing or other
food preparation area and roach observed in walk-in, enforcement measures.
dry storage. food preparation area, garbage
area and dry storage area.
4N Filth flies or food/refuse/ 2-5 filth flies or FRSA flies 6-10 filth flies or FRSA flies 11-15 filth flies or FRSA 16-20 filth flies or FRSA flies More than 30 filth flies,
sewage-associated (FRSA) in the food preparation in one area; or 2-5 filth flies flies in one area; 6-10 in two in one area; 11-15 in two FRSA flies and/or other
flies in facility’s food and/ or food storage area during in two areas. areas; or 2-5 flies in three areas; 6-10 filth flies in three conditions exist conducive to
or non-food areas. Filth November 1 through Example: seven live flies in areas. areas; or 1-5 in four areas. infestation of filth flies.
flies include house flies, March 1. food preparation area; or two Example: 12 live flies in food Example: 17 filth flies in Example: 40 flies in the
little house flies, blow Example: two flies in dry flies in the dry food storage preparation area; four flies in food preparation area; 10 basement garbage area;
flies, bottle flies and flesh non-food area in January. area and one in basement. the dry food storage area and filth flies in dry food storage and other conditions
flies. Food/refuse/sewage- five flies in basement; or area and five filth flies in exist conducive to filth fly
associated flies include one fly observed in walk-in basement; or two filth infestation, e.g., openings
fruit flies, drain flies and refrigerator, food preparation flies observed in walk-in to the outer air, water,
Phorid flies. area and dry storage area. refrigerator, food preparation food, decaying matter
area, garbage area and dry and/or sewage.
storage area. Inspector must call office
4O Live animal other than fish Live animal in establishment. Two live animals Three live animals Four or more live animals
in tank or service animal in establishment. in establishment. in establishment.
present in facility’s food
and/or non-food areas.
5A* Sewage disposal system Sewage or liquid waste is not Failure to correct any
improper or unapproved. disposed of in an approved or condition of a PHH at the
sanitary manner; or sewage or time of inspection.
liquid waste contaminating Inspector must call office
food, food storage area, food to discuss closing or other
preparation area, or area enforcement measures.
frequented by consumers
or employees or used as a
storage, preparation or
utility area.
15
FOOD
FOOD
SERVICE
SERVICE
ESTABLISHMENT
ESTABLISHMENT
INSPECTION
INSPECTION
SCORING
SCORING
PARAMETERS:
PARAMETERS:
A GUIDE
A GUIDE
TOTO
CONDITIONS
CONDITIONS
(cont.)
16

5B* Harmful, noxious gas Harmful, noxious gas or Failure to correct any
or vapor detected. vapor detected. CO ≥ condition of a PHH at the
CO ≥13 ppm. 13ppm. time of inspection.
5C+ Food contact surface One food contact surface Two food contact surfaces Three food contact surfaces Four or more contact surfaces Failure to correct as pre-
improperly constructed or or piece of equipment or pieces of equipment or pieces of equipment or pieces of equipment permit serious (PPS) on
located; or unacceptable improperly constructed, improperly constructed, improperly constructed, improperly constructed, an initial inspection re-
material used. located and/or unacceptable located and/or unacceptable located and/or unacceptable located and/or unacceptable inspection, or compliance
material used. material used. material used. material used. inspection results in a follow-
Example: painted shelves in a Example: painted shelves in Example: painted shelves of Example: painted shelves in up inspection and/or closure.
walk-in unit. a walk-in unit and cutting a walk-in unit, cutting board a walk-in unit, cutting board Inspector must call office
board made from untreated made from untreated wood made from untreated wood, to discuss closing or other
wood. and acidic foods placed in acidic food placed in pewter enforcement measures.
pewter bowl. bowl, and solder and flux
used to repair food contact
equipment.
5D+ Hand-washing facility Fully equipped hand wash Failure to correct as pre-
not provided in or near sinks, to include soap and permit serious (PPS) on
food preparation area paper towels, not provided an initial inspection, re-
and toilet room. Hot or conveniently located in all inspection or compliance
and cold running water food preparation areas. inspection results in a follow-
at adequate pressure to up inspection and/or closure.
enable cleanliness of Inspector must call office
employees not provided to discuss closing or other
at facility. Soap and an enforcement measures.
acceptable hand-drying
device not provided.
5E+ Toilet facility not provided Toilet facility not provided Failure to correct as
for employees or for for employees or for patrons pre-permit serious (PPS)
patrons when required. when required. on an initial inspection,
re-inspection or compliance
inspection results in a follow-
up inspection and/or closure.
FOOD
FOOD
SERVICE
SERVICE
ESTABLISHMENT
ESTABLISHMENT
INSPECTION
INSPECTION
SCORING
SCORING
PARAMETERS:
PARAMETERS:
A GUIDE
A GUIDE
TOTO
CONDITIONS
CONDITIONS
(cont.)
5F+ Insufficient or no Refrigerated or hot Failure to correct as

refrigerated or hot holding holding equipment for pre-permit serious (PPS)
equipment to keep PHFs not provided. on an initial inspection,
potentially hazardous re-inspection or compliance
foods at required inspection results in a follow-
temperatures. up inspection and/or closure.
5G+ Separate, enclosed, Separate, enclosed, properly Failure to correct as
properly equipped equipped cleaning and service pre-permit serious (PPS)
cleaning and service area area not provided. on an initial inspection,
not provided. (Mobile re-inspection or compliance
Vending Commissary) inspection results in a follow-
up inspection and/or closure.
5H+ No facilities available to No facility available to wash, Failure to correct. Inspector
wash, rinse and sanitize rinse and sanitize utensils and must call office to discuss
utensils and/or equipment. equipment. enforcement measures.
5I+ Refrigeration used to Refrigeration used to Inspector must call office
implement HACCP plan implement HACCP plan to discuss closing or other
not equipped with an not equipped with an enforcement measures.
electronic system that electronic system that
continuously monitors continuously monitors
time and temperature. time and temperature.
6A Personal cleanliness One food worker observed Two food workers observed Three food workers observed Four or more food workers
inadequate. Outer without clean outer garment without clean outer garments without clean outer garments observed without clean
garment soiled with or hair restraint. and/or hair restraints. and/or hair restraints. outer garments and/or
possible contaminant. hair restraints.
Effective hair restraint not
worn in an area where
food is prepared.
6B Tobacco use, eating One food worker eating, Two food workers eating, Three food workers eating, Four or more food workers
or drinking from open smoking and/or drinking smoking and/or drinking smoking and/or drinking eating, smoking and/or
container in food from open container in from open container in food from open container in food drinking from open
preparation, food storage food or ware washing areas or ware washing areas. or ware washing areas. container in food or ware
or dishwashing area. or evidence of tobacco use, washing areas.
eating or drinking in food
preparation, food storage and
dishwashing area.
17
FOOD
FOOD
SERVICE
SERVICE
ESTABLISHMENT
ESTABLISHMENT
INSPECTION
INSPECTION
SCORING
SCORING
PARAMETERS:
PARAMETERS:
A GUIDE
A GUIDE
TOTO
CONDITIONS
CONDITIONS
(cont.)
18

6C Food not protected One food item not protected Two food items not protected Three food items not Four or more food items not
from potential source of during storage, preparation, during storage, preparation, protected during storage, protected during storage,
contamination during transportation, display transportation, display preparation, transportation, preparation, transportation,
storage, preparation, or service. or service. display or service. display or service.
transportation, display
or service.
6D Food contact surface One food contact surface not Two food contact surfaces not Three food contact surfaces Four or more food contact
not washed, rinsed or washed, rinsed or sanitized washed, rinsed or sanitized not properly washed, rinsed surfaces not properly washed,
sanitized after each use after any activity when after any activity when or sanitized after any activity rinsed or sanitized after any
and following any activity contamination may occurred. contamination may when contamination activity when contamination
when contamination may Example: meat slicer have occurred. may have occurred. may have occurred.
have occurred. encrusted with old food Example: meat slicer and Example: meat slicer, Example: meat slicer,
debris. cutting board encrusted with wooden cutting board and wooden cutting board, can
old food debris. can opener encrusted with opener and food preparation
old food debris. table encrusted with old food
debris, and the interior of
the ice machine observed
with mold.
6E Sanitized equipment or One sanitized piece of Two sanitized pieces of Three sanitized pieces of Four or more sanitized pieces
utensil, including in-use equipment or utensil equipment or utensils equipment or utensils of equipment or utensils
food-dispensing utensil, improperly used or stored. improperly used or stored. improperly used or stored. improperly used or stored.
improperly used or stored.
6F Wiping cloths soiled Two or more wiping cloths Two or more wiping clothes Two or more wiping cloths
or not stored in used to clean food contact used to clean food contact used to clean food contact
sanitizing solution. surfaces not stored in surfaces not stored in surfaces are not stored in
sanitizing solution; or test sanitizing solution and the sanitizing solutions, the
kit to measure sanitizing test kit to measure sanitizing test kit to measure sanitizing
solution to ensure proper solution to ensure proper solution to ensure proper
sanitization of wiping sanitization of wiping cloths sanitization of wiping
cloths not provided; or not provided; or wiping cloths not provided and
sanitizer solution not at cloths used to clean food sanitizer solution not at
appropriate level to effectively contact surfaces not stored appropriate level to effectively
remove contaminates from in sanitizing solution and remove contaminates from
wiping cloths. test kit to measure sanitizing wiping cloths.
solution to ensure proper
sanitization of wiping cloths
not provided.
6G* HACCP plan not Approved HACCP plan not HACCP plan not approved.
approved or approved maintained on premises. Inspector must call
HACCP plan not office to discuss
maintained on premises. enforcement measures.
FOOD
FOOD
SERVICE
SERVICE
ESTABLISHMENT
ESTABLISHMENT
INSPECTION
INSPECTION
SCORING
SCORING
PARAMETERS:
PARAMETERS:
A GUIDE
A GUIDE
TOTO
CONDITIONS
CONDITIONS
(cont.)
6H Records and logs not Record and logs not

maintained to show maintained to show HACCP
HACCP plan has been plan has been properly
properly implemented. implemented. Inspector
must call office to discuss
corrective action or other
6I Food not labeled in Food not labeled in Inspector must call office to
accordance with accordance with discuss corrective action or
HACCP plan. HACCP plan. other enforcement measures.
7A Duties of an officer of the Duties of an officer of the
Department interfered Department interfered with
with or obstructed. or obstructed.
FOOD SERVICE ESTABLISHMENT INSPECTION SCORING PARAMETERS: A GUIDE TO CONDITIONS (cont.)

GENERAL VIO L AT I O NS
8A Facility not vermin proof. Doors and door thresholds Doors and door thresholds
Harborage or conditions not adequately pest proofed not adequately pest proofed,
conducive to attracting and/or one or two openings with quality materials, and/or
vermin to the premises in the facility façade (walls, three or more openings in
and/or allowing vermin floors, ceilings) and/or other the facility façade (walls,
to exist. condition conducive to pest floors, ceilings) or other
entry or breeding. condition conducive to
pest entry or breeding.
8B Covered garbage Garbage equipment and Garbage equipment and Garbage equipment and Garbage equipment and
receptacle not provided facilities not maintained facilities not maintained facilities not maintained facilities not maintained
or inadequate, except that or provided. or provided. or provided. or provided.
garbage receptacle may be Example: tight-fitting lid Example: tight-fitting lid Example: tight-fitting Example: tight-fitting
uncovered during active not provided for 32-gallon not provided for 32-gallon lids not provided for two lids not provided for two
use. Garbage storage area garbage can used to put garbage can used to put 32-gallon garbage cans 32-gallon garbage cans used
not properly constructed garbage out overnight. garbage out overnight and used to put garbage out to put garbage out overnight;
or maintained; grinder or garbage grinder encrusted overnight and garbage grinder garbage grinder encrusted
compactor dirty. with old food. encrusted with old food. with old food; and cardboard
boxes, food wrappers and 15
empty cartons of milk strewn
in the backyard.
19
20
8C Pesticide use not in One prohibited pesticide, Two types of prohibited Three types of prohibited Four or more types of Failure to correct. Inspector
accordance with label or chemical or bait station not pesticides, chemicals or pesticides, chemicals or prohibited pesticides, must call office to discuss
applicable laws. Prohibited used in accordance with label bait stations not used in bait stations not used in chemicals or bait stations not enforcement measures.
chemical used/stored. or applicable laws. accordance with label or accordance with label or used in accordance with label
Open bait station used. applicable laws. applicable laws. or applicable laws.
9A Canned food product 1-6 cans dented. 7-12 cans dented. 13-24 cans dented. 25 or more cans dented.
dented and not segregated Example: one dented can of Example: seven dented Example: seven dented Example: seven dented cans
from consumable food. tomato paste stored on food cans of tomato paste cans of tomato paste and of tomato paste, ten dented
storage shelf not segregated. stored on food storage six dented cans of soy sauce cans of soy sauce and five
shelf not segregated. stored on food storage shelf dented cans of tuna fish
not segregated. stored on food storage shelf
not segregated.
9B Thawing procedures One frozen food item Two frozen food items Three frozen food items Four or more frozen food
improper. improperly thawed. improperly thawed or the improperly thawed or the items improperly thawed
Example: whole chicken or same type of food improperly same type of food improperly or the same type of food
beefsteak improperly thawed. thawed in two different areas. thawed in three different improperly thawed in four
Example: two chickens areas. different areas.
and beefsteak improperly Example: three chickens, Example: four chickens,
thawed or chicken breast beefsteak, and pork shoulder chicken breast, beefsteak and
improperly thawed in sink improperly thawed; or shrimp improperly thawed;
and chicken legs improperly chicken breast improperly or chicken breast improperly
thawed on kitchen counter. thawed in sink, chicken thawed in sink, chicken
legs improperly thawed legs improperly thawed on
on kitchen counter and kitchen counter, chicken
chicken breast improperly breast improperly thawed
thawed in bowl in food in bowl in food preparation
preparation area. area and chicken wings
improperly thawed near the
deep fat fryer.
9C Food contact surface not One food contact surface not Two food contact surfaces not Three food contact surfaces Four or more contact surfaces
properly maintained. properly maintained. properly maintained. not properly maintained. not properly maintained.
Example: one cutting Example: one cutting Example: three cutting Example: three cutting
board discolored. board discolored and one boards pitted and scratched. boards pitted and scratched
plastic cutting board pitted and four cutting boards at
and scratched. the bar area discolored.
10A Toilet facility not One toilet facility not Two toilet facilities not Three toilet facilities not Four or more toilet facilities
maintained and provided maintained and provided maintained and provided maintained and provided not maintained and
with toilet paper, with toilet paper, with toilet paper, with toilet paper, provided with toilet paper,
waste receptacle and waste receptacle and waste receptacle and waste receptacle and waste receptacle and
self-closing door. self-closing door. self-closing door. self-closing door. self-closing door.
10B Plumbing not properly One backflow prevention Two backflow prevention Three backflow prevention Four or more backflow Sewage disposal system in
installed or maintained; device not installed, or devices not installed, or devices not installed, or prevention devices not disrepair or not functioning
anti-siphonage or equipment or floor not equipment or floor not equipment or floor not installed or equipment or properly, 5A also cited.
backflow prevention properly drained. properly drained. properly drained. floor not properly drained.
device not provided where Example: refrigerator Example: refrigerator Example: refrigerator Example: refrigerator
required; equipment condensation draining into condensation draining into condensation draining into condensation draining into
or floor not properly a bucket. a bucket and air conditioner bucket, air conditioner bucket, two air conditioners
drained; sewage disposal draining onto sidewalk. draining onto sidewalk and draining onto sidewalk and
system in disrepair or not no vacuum breaker provided no vacuum breaker provided
functioning properly. on the hose connected to on the hose connected to
faucet. faucet or ice machine.
10C Lighting inadequate; One instance of Two instances of Three instances of Four or more instances of
permanent lighting inadequate lighting. inadequate lighting. inadequate lighting. inadequate lighting.
not provided in food
preparation areas, ware-
washing areas, and
storage rooms.
10D Mechanical or natural One mechanical or natural Two mechanical or natural Three mechanical or natural Four mechanical or natural
ventilation system not ventilation system not ventilation systems not ventilation systems not ventilation systems not
provided, improperly provided or inadequate. provided or inadequate. provided or inadequate. provided or inadequate.
installed, in disrepair and/ Example: no ventilation Example: no ventilation Example: no ventilation Example: no ventilation
or fails to prevent excessive provided in bathroom. provided in bathroom and provided in bathroom, provided in bathroom,
build-up of grease, heat, exhaust hood not sufficient exhaust hood not sufficient exhaust hood not sufficient
steam condensation to remove excess fumes in to remove excess fumes in to remove excess fumes in
vapors, odors, smoke kitchen. kitchen and grease collecting kitchen, grease collecting
and fumes. on walls. on walls and smoke from
smoke-house drifting into
dining area.
10E Accurate thermometer not One refrigeration or hot Two refrigeration or hot Three refrigeration or hot Four refrigeration or hot
provided in refrigerated or holding unit not provided holding units not provided holding units not provided holdings units not provided
hot holding equipment. with accurate thermometer with accurate thermometers with accurate thermometers with accurate thermometers
to measure the temperature to measure the temperature to measure the temperature to measure the temperature
in the warmest part of the in the warmest part of the in the warmest part of the in the warmest part of the
refrigerator or coolest part of refrigerator or coolest part of refrigerator or coolest part of refrigerator or coolest part of
the hot storage facility. the hot storage facility. the hot storage facility. the hot storage facility.
21
22
10F Non-food contact surface One non-food contact surface Two non-food contact Three non-food contact Four non-food contact
improperly constructed. improperly constructed. surfaces improperly surfaces improperly surfaces improperly
Unacceptable material Unacceptable material constructed. Unacceptable constructed. Unacceptable constructed. Unacceptable
used. Non-food contact used. Non-food contact material used. Non-food material used. Non-food material used. Non-food
surface or equipment surface or equipment contact surfaces or equipment contact surfaces or equipment contact surfaces or equipment
improperly maintained improperly maintained and/ improperly maintained and/ improperly maintained and/ improperly maintained and/
and/or not properly sealed, or not properly sealed, raised, or not properly sealed, raised, or not properly sealed, raised, or not properly sealed, raised,
raised, spaced or movable spaced or movable to allow spaced or movable to allow spaced or movable to allow spaced or movable to allow
to allow accessibility for accessibility for cleaning accessibility for cleaning accessibility for cleaning accessibility for cleaning
cleaning on all sides, above on all sides, above and on all sides, above and on all sides, above and on all sides, above and
and underneath the unit. underneath the unit. underneath the unit. underneath the unit. underneath the unit.
Example: wall in food Example: wall in food Example: wall in food Example: wall in food
preparation area made of preparation area made of preparation area made of preparation area made of
material not easily cleaned. material not easily cleaned material not easily cleaned, brick a material not easily
and build-up of grease build-up of grease on on the cleanable, build-up of grease
on on the wall adjacent wall adjacent to permanently on on the wall adjacent
to permanently installed installed convection oven to permanently installed
convection oven that is not that is not easily moveable convection oven that is not
easily moveable or properly or properly spaced to allow easily moveable or properly
spaced to allow cleaning. cleaning, dried encrusted spaced to allow cleaning,
grease and old food debris dried encrusted grease and
under the walk-in refrigerator old food debris under the
that is not properly sealed to walk-in refrigerator that is
the floor. not properly sealed to the
floor, and a rug in the food
storage area.
10G Food service operation Food service operation Food service operation Food service operation Food service operation
occurring in room used as occurring in one room used occurring in two rooms used occurring in three rooms used occurring in four or more
living or sleeping quarters. as living or sleeping quarters. as living or sleeping quarters. as living or sleeping quarters. rooms used as living or
sleeping quarters.
10H Proper sanitization not Manual ware washing Manual ware-washing Manual ware-washing Minimum final rinse
provided for utensil ware inadequate in that one inadequate in that one inadequate in that one temperature of 170°F not
washing operation. immersion basket not immersion basket not immersion basket not maintained or mechanical
provided or of incorrect size. provided or of incorrect size provided or of incorrect dishwasher is not operated
and manual ware washing size, manual ware washing as per manufacturer’s
procedure incorrect. procedure incorrect and specifications (time or
sanitizing test kit or temperature or chemical
thermometer not provided. concentration).
10I Single service item Single service item reused, Single service item reused, Single service item reused, Single service item reused,
reused, improperly improperly stored, dispensed improperly stored, dispensed improperly stored, dispensed improperly stored, dispensed
stored, dispensed or or not used when required. or not used when required. or not used when required. or not used when required.
not used when required. Example: drinking Example: drinking straws not Example: drinking straws Example: drinking straws
straws not protected from properly dispensed and paper not properly dispensed, not properly dispensed,
contamination. plates not protected from paper plates not protected paper plates not protected
contamination. from contamination and from contamination,
forks not protected from forks not protected from
contamination. contamination and plastic
forks reused.
10J “Wash hands” sign “Wash hands” sign not posted
not posted at hand- at hand-wash facility.
wash facility.
99B General other. Inspector must call office to discuss corrective action, enforcement measures or appropriate code citations.
23
Michael R. Bloomberg
Mayor
Thomas Farley, M.D., M.P.H.
Commissioner
Copyright ©2016
Published by the New York City Department of Health and Mental Hygiene

Blue-Book For Inspections

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What to Expect

When You’re Inspected:

Food Safety Requires Active Management . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2

The Food Protection Course and Certificate . . . . . . . . . . . . . . . . . . . . . . . . . 2

n Critical and General Violations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3

The Inspection Report and Notice of Violation . . . . . . . . . . . . . . . . . . . . . . . 4

Closings and Re-openings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Restaurant Inspection Website . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Every Restaurant Can Achieve an “A” . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7

Food Service Establishment Inspection Scoring Parameters:

Self-Inspection Worksheet for Food Service Establishments

Special foldout section after page 12

Food Safety Requires Active Management

The Food Protection Course and Certificate

2 A Guide for Food Service Operators

Critical and General Violations

A Guide for Food Service Operators 3

The Inspection Report and Notice of Violation

44 A Guide for Food Service Operators

Restaurant Inspection Website

A Guide for Food Service Operators 5

establishment is scheduled for at least one inspection per year. A

Pending”; one of those cards must be posted immediately.

The final grade is determined at OATH. nyc.gov/health

SANITARY INSPECTION GRADE

the ground or floor. or a copy of an inspection

For additional information visit http://www1.nyc.gov/site/doh/business/food-operators.page

6 A Guide for Food Service Operators

in restaurants. Thomas Farley, M.D.

A Guide for Food Service Operators 7

CRIT ICAL VIOL AT I O N S

VIOLATION CONDITION I CONDITION II CONDITION III CONDITION IV CONDITION V

CRIT ICAL VIOL AT I O N S (cont.)

VIOLATION CONDITION I CONDITION II CONDITION III CONDITION IV CONDITION V

VIOLATION CONDITION I CONDITION II CONDITION III CONDITION IV CONDITION V

CRIT ICAL VIOL AT I O N S (cont.)

VIOLATION CONDITION I CONDITION II CONDITION III CONDITION IV CONDITION V

4A Food Protection FPC not held by the

VIOLATION CONDITION I CONDITION II CONDITION III CONDITION IV CONDITION V

4G* Unprotected potentially Unprotected potentially Failure to correct any

with raw beef drippings. contaminated by mice

CRIT ICAL VIOL AT I O N S (cont.)

VIOLATION CONDITION I CONDITION II CONDITION III CONDITION IV CONDITION V

4J Appropriately scaled metal Appropriate thermometer(s)

VIOLATION CONDITION I CONDITION II CONDITION III CONDITION IV CONDITION V

CRIT ICAL VIOL AT I O N S (cont.)

VIOLATION CONDITION I CONDITION II CONDITION III CONDITION IV CONDITION V

VIOLATION CONDITION I CONDITION II CONDITION III CONDITION IV CONDITION V

5F+ Insufficient or no Refrigerated or hot Failure to correct as

CRIT ICAL VIOL AT I O N S (cont.)

VIOLATION CONDITION I CONDITION II CONDITION III CONDITION IV CONDITION V

VIOLATION CONDITION I CONDITION II CONDITION III CONDITION IV CONDITION V

6H Records and logs not Record and logs not

FOOD SERVICE ESTABLISHMENT INSPECTION SCORING PARAMETERS: A GUIDE TO CONDITIONS (cont.)

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