What to Expect
When You’re Inspected:
A Guide for Food Service Operators
Michael R. Bloomberg
Mayor
Thomas Farley, M.D., M.P.H.
Commissioner
June 2016
What to Expect When You’re Inspected:
A Guide for Food Service Operators
Introduction.....................................................2
Food Safety Requires Active Management
.............................2
e Food Protection Course and Certicate..........................2
e Inspection
..................................................3
Scored Violations .............................................3
n
Critical and General Violations ..............................3
n
Condition Levels .........................................4
Unscored Violations ............................................4
e 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
S
pecial foldout section after page 12
2
A Guide for Food Service Operators
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. is guide reviews the inspection process, provides information on the
r
estaurant 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). e Academy course runs over ve half days, Monday
through Friday, with an exam held on the last day. e online
course can be taken at any time, but the nal exam must be
taken at the Health Academy. Department-approved
food protection classes are also oered 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 certicate after taking an abbreviated course at the
Health Academy and passing a test.
What to Expect When You’re Inspected:
A Guide for Food Service Operators
A Guide for Food Service Operators
3
What to Expect When You’re Inspected:
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. e 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 signicant
coursework in science. All inspectors undergo months of intense
public health and communications instruction before they conduct
an inspection on their own. ey 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 oer—or for the inspector to demand—money, gifts or services of any kind. Legal action will
be taken against anyone who oers or accepts a bribe. To report a bribe, or attempted bribe, call the Inspector
General’s oce at 212-825-2141.
Scored Violations
e 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
Health Code violatio
ns are classified as “critical” or “general” (see the
Self-Inspection Worksheet for Food Service Establishments after page 12).
Critical violations are more likely than general ones to contribute
to food-borne illnesses because they may be a substantial risk to the
public’s health. Critical violations are given more points than general
violations. Failing to cook food to required temperatures is a critical
violation, while failing to provide an accurate thermometer in a
refrigerator is a general violation.
“Public health hazards” are critical violations that pose an immediate
health threat. Due to their serious nature, they carry the most points.
If an establishment does not correct a public health hazard before the
end of the inspection, the Health Department may close it immediately.
“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. e Health Department will not
issue a permit if the establishment has one of these conditions. ese 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
this booklet. Public health hazards are marked with an asterisk (*) and pre-permit
serious violations are marked with a plus sign (+).
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4
Condition Levels
e 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 specic 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 dierent 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,
ne and/or follow-up inspection, but are not counted toward
the inspection score (see the Self-Inspection Worksheet for Food Service
Establishments after page 12).
The Inspection Report and Notice of Violation
At the end of the inspection, the inspector will:
n
Review 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
Issue a printed Inspection Report that states what the inspector observed, the violation points and the
inspection score.
n
Issue a Notice of Violation if the score was 14 or more points in general violations. e 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
Provide the date when the Notice of Violation will be heard by a hearing examiner at the Health Hearings
Division of the Oce of Trials and Hearings (OATH). e 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. ey range from $200 to $2,000 per violation and
may be higher for repeated violations.
4
Use the Self-Inspection Worksheet and Guide to Conditions in this booklet to conduct
regular self-inspections. ese 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.
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A Guide for Food Service Operators
A Guide for Food Service Operators
5
Closings and Re-openings
e 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. e 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. e 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
sucient 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. is 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, coee shops, bars,
nightclubs and most cafeterias and xed-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-prot membership organizations that serve food only to
their members.
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
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6
Only certain inspections result in a grade. Every food service
establishment is scheduled for at least one inspection per year. A
restaurant that scores 0 to 13 violation points on its rst 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
Pending”; one of those cards must be posted immediately.
e nal grade is determined at OATH.
e 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.
e 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. e card must be within 5
feet from the front door or other entrance, and within 6 feet from
the ground or oor.
For additional information visit http://www1.nyc.gov/site/doh/business/food-operators.page
SANITARY INSPECTION GRADE
Card Number
Establishment Name
Date Issued
For additional information
or a copy of an inspection
report, call 311 or visit
nyc.gov/health
SANITARY INSPECTION GRADE
Card Number
Establishment Name
Date Issued
For additional information
or a copy of an inspection
report, call 311 or visit
nyc.gov/health
A Guide for Food Service Operators
A Guide for Food Service Operators
7
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
safety and supervised by someone who has
a food protection certificate.
n
Arrange work schedules so that a supervisor with a food
protection certicate is on duty whenever your restaurant
is receiving or preparing food, or is open to the public.
n
Train supervisors to use the Self-Inspection Worksheet to
regularly evaluate and improve the restaurant’s condition
and employees’ food safety practices.
n
Provide food safety training for all employees who
handle food.
Hold food at the proper temperature.
n
Review Health Department rules for temperature-
holding requirements.
n
Be sure equipment used to hold hot and cold food
is working properly.
n
Use thermometers to monitor the temperature of foods
in hot or cold storage.
n
Track food taken from hot or cold storage, and record
how long it is out.
Control conditions that promote pests.
n
Seal all cracks, crevices and holes in walls, cabinets and doors
to prevent rodents, cockroaches and ies from entering.
n
Install rodent-proof door sweeps on outside doors.
n
Store food and garbage in pest-proof containers.
n
Clean grease, oil and food particles from all surfaces
and equipment, including the oor underneath.
n
Keep range hoods clean and grease-free.
n
Contract with a pest control professional licensed to work
in restaurants.
Protect food from contamination during storage,
preparation, transportation and display.
n
Keep food covered until served.
n
Keep food separated by temperature and type.
Avoid cross-contamination by separating potentially
hazardous foods (like raw poultry) from ready-to-eat
items (like salad mix).
Maintain all food surfaces.
n
Clean and sanitize all food-preparation surfaces after
each use; remove caked-on food.
n
Repair or replace deeply-grooved cutting boards
and chipped or broken surfaces so they can be
properly sanitized.
Maintain all non-food surfaces.
n
Review Health Department rules on acceptable
materials; surfaces should be smooth and cleanable.
n
Keep all surfaces clean.
Maintain all plumbing and check it frequently.
n
Monitor all plumbing xtures and make needed
repairs immediately.
n
Be sure plumbing is tted with approved devices
(valves, anti-siphonage pieces, vacuum breakers)
to prevent backow.
n
Clean and maintain grease traps.
Michael R. Bloomberg
Mayor
Thomas Farley, M.D., M.P.H.
Commissioner
8
* Public Health Hazards (PHH) must be corrected immediately + Pre-permit Serious (PPS) Violations that must be corrected before permit is issued
FOOD SERVICE ESTABLISHMENT INSPECTION SCORING PARAMETERS: A GUIDE TO CONDITIONS
CRITICAL VIOLATIONS
VIOLATION CONDITION I CONDITION II CONDITION III CONDITION IV CONDITION V
2A*
Food not cooked to
required minimum
temperature.
Failure to properly cook
meats, comminuted meats
and other potentially
hazardous foods (PHFs),
unless a consumer specically
asks for a serving of item
ordered to be cooked below
the minimum temperature.
Failure to correct any
condition of a PHH at
the time of inspection.
Inspector must call oce
to discuss closing or other
enforcement measures.
2B*
Hot food item not held
at or above 140°F.
One hot food item out of
temperature in one area.
Example: one tray of chicken
wings held at 115°F.
Two hot food items out of
temperature or the same type
of food out of temperature in
two dierent areas.
Example: one tray of chicken
wings and a pot of rice held
at 115°F; or one tray of
chicken wings on the steam
table and one tray of chicken
wings in the food preparation
area held at 115°F.
ree hot food items out of
temperature or the same type
of food out of temperature in
three dierent areas.
Example: one tray of chicken
wings, a pot of rice and
platter of roast beef held at
115°F; or one tray of chicken
wings on the steam table, one
tray of chicken wings in the
food preparation area and one
basket of chicken near the
deep fryer held at 115°F.
Four or more hot food items
out of temperature or the
same type of food out of
temperature in four or more
dierent areas.
Example: one tray of
chicken wings, a pot of rice,
platter of roast beef and
tureen of beef stew held at
115°F; or one tray of chicken
wings on the steam table, one
tray of chicken wings in the
food preparation area, one
basket of chicken near the
deep fryer and a rotisserie
machine lled with eleven
chickens held at 115°F.
Failure to correct any
condition of a PHH at
the time of inspection.
Inspector must call oce
to discuss closing or other
enforcement measures.
2C
Hot food item that
has been cooked and
refrigerated is being held
for service without rst
being reheated to 165°F or
above within 2 hours.
One cooked and refrigerated
hot food item not reheated to
165°F before service.
Example: chicken soup.
Two cooked and refrigerated
hot food items not reheated
to 165°F before service.
Example: chicken soup and
baked ham.
ree cooked and refrigerated
hot food items not reheated
to 165°F before service.
Example: chicken soup,
baked ham and sliced turkey.
Four or more cooked and
refrigerated hot food items
not reheated to 165°F
before service.
Example: chicken soup,
baked ham, sliced turkey,
meatloaf and lobster bisque.
2D
Precooked potentially
hazardous food from
commercial food
processing establishment
that is supposed to be
heated, but is not heated
to 140°F within 2 hours.
One precooked commercially
prepared food not heated
to 140°F.
Example: beef patties.
Two pre-cooked
commercially prepared
foods not heated to 140°F.
Example: beef patties and
clam chowder.
ree pre-cooked
commercially prepared
foods not heated to 140°F.
Example: beef patties, clam
chowder and smoked turkey.
Four or more pre-cooked
commercially prepared foods
not heated to 140°F.
Example: beef patties, clam
chowder, smoked turkey,
corned beef and gyros.
A Guide for Food Service Operators
9
* Public Health Hazards (PHH) must be corrected immediately + Pre-permit Serious (PPS) Violations that must be corrected before permit is issued
A Guide for Food Service Operators
FOOD SERVICE ESTABLISHMENT INSPECTION SCORING PARAMETERS: A GUIDE TO CONDITIONS
CRITICAL VIOLATIONS
VIOLATION CONDITION I CONDITION II CONDITION III CONDITION IV CONDITION V
2E
Whole frozen poultry
or poultry breasts, other
than a single portion, are
being cooked frozen or
partially thawed.
One whole poultry or poultry
breast being cooked from a
frozen state.
Example: chicken breast.
Two or more whole poultry
or poultry breasts being
cooked from a frozen state.
Example: chicken breast,
whole chicken, turkey breast
and duck.
Note: For failure to properly cook poultry to the
required minimum temperature, *2A cited.
2F
Meat, sh or molluscan
shellsh served raw
or undercooked without
prior notication
to customer.
Failure to properly cook
meats, comminuted meats,
sh, shellsh and other
PHFs, unless a consumer
specically asks for their
order to be cooked below the
minimum temperature.
2G*
Cold food item held
above 41°F (smoked sh
and Reduced Oxygen
Packaged food above
38°F), except during
necessary preparation.
One cold food item out of
temperature in one area.
Example: one slab of
unsliced smoked salmon or
packet or tray of smoked
salmon slices above 38°F or
one tray of potato salad above
41°F in service display case.
Two cold food items out of
temperature or the same food
item out of temperature in
2 dierent areas.
Example: one slab of smoked
salmon above 38°F and one
tray of sliced tomatoes above
41°F; or one bowl of potato
salad in the service display
case and one bowl of potato
salad in the food preparation
area above 41°F.
ree cold food items out
of temperature.
Example: one slab of smoked
salmon above 38°F and tray
of sliced tomatoes and platter
of tuna salad above 41°F; or
one bowl of potato salad in
the service display case and
one bowl of potato salad in
the food preparation area and
garlic in oil mixture above
41°F.
Four cold food items out of
temperature.
Example: one slab of smoked
salmon above 38°F and tray
of sliced tomatoes, bowl of
garlic in oil mixture and
bowl of cooked collard greens
above 41°F; or one tray of
potato salad in the service
display case, one tray of
potato salad in the reach-in
refrigerator and one tray of
potato salad on the food
preparation table above 41°F.
Failure to correct any
condition of a PHH at the
time of inspection.
Inspector must call oce
to discuss closing or other
enforcement measures.
2H*
Food not cooled by an
approved method whereby
the internal product
temperature is reduced
from 140°F to 70°F or less
within 2 hours and from
70°F to 41°F or less within
4 additional hours.
One food item not cooled by
approved method.
Example: one whole,
cooked turkey.
Two food items not cooled by
approved method.
Example: two whole,
cooked turkeys.
ree food items not cooled
by approved method.
Example: two whole, cooked
turkeys and one container of
deep pot chicken stew.
Four or more food items not
cooled by approved method.
Example: two whole, cooked
turkeys, one container of
deep pot chicken stew and 10
pounds of cooked rice.
Failure to correct any
condition of a PHH at the
time of inspection.
Inspector must call oce
to discuss closing or other
enforcement measures.
FOOD SERVICE ESTABLISHMENT INSPECTION SCORING PARAMETERS: A GUIDE TO CONDITIONS (cont.)
CRITICAL VIOLATIONS (cont.)
10
* Public Health Hazards (PHH) must be corrected immediately + Pre-permit Serious (PPS) Violations that must be corrected before permit is issued
A Guide for Food Service Operators
FOOD SERVICE ESTABLISHMENT INSPECTION SCORING PARAMETERS: A GUIDE TO CONDITIONS
CRITICAL VIOLATIONS
VIOLATION CONDITION I CONDITION II CONDITION III CONDITION IV CONDITION V
2I
Food prepared from
ingredients at ambient
temperature not cooled
to 41°F or below within
four hours.
One food item prepared
from ambient temperature
ingredients not cooled
to 41°F.
Example: tuna salad prepared
with canned tuna above 41°F.
Two food items prepared
from ambient temperature
ingredients not cooled
to 41°F.
Example: tuna and salmon
salads prepared with canned
tuna and salmon above 41°F.
ree food items prepared
from ambient temperature
ingredients not cooled
to 41°F.
Example: tuna and salmon
salads prepared with canned
tuna and salmon, and open
can of sardines above 41°F.
Four or more food items
prepared from ambient
temperature ingredients not
cooled to 41°F.
Example: tuna and salmon
salads prepared with canned
tuna and salmon, and
open cans of sardines and
anchovies above 41°F.
2J*
Reduced Oxygen Packaged
(ROP) food not cooled
by an approved method
whereby the internal
product temperature is
reduced to 38°F within
two hours of cooking
and if necessary further
cooled to a temperature of
34°F within six hours of
reaching 38°F.
One ROP food item not
cooled by approved method.
Example: ROP beef stew
(twelve 4-oz packages).
Two ROP food items not
cooled by approved method.
Example: ROP beef stew
(twelve 4-oz packages) and
ROP chicken fricassee
(two 2-lb packages).
ree ROP food items not
cooled by approved method.
Example: ROP beef stew
(twelve 4-oz packages),
ROP chicken fricassee
(two 2-lb packages) and
ROP pork tenderloin (sixteen
8-oz packages).
Four ROP food items not
cooled by approved method.
Example: ROP beef stew
(twelve 4-oz packages),
ROP chicken fricassee (two
2-lb packages), ROP pork
tenderloin (sixteen
8-oz packages) and meat
sauce (six 1-lb packages).
Failure to correct any
condition of a PHH at the
time of inspection.
Inspector must call oce
to discuss closing or other
enforcement measures.
3A*
Food from unapproved or
unknown source or home
canned; Reduced Oxygen
Packaged (ROP) sh not
frozen before processing;
or ROP food prepared on
premises transported to
another site.
One or more food items not
from an approved source, or
home canned.
Example: wild mushrooms
or home-canned jellies or
ROP sh not frozen before
processing.
Failure to correct any
condition of a PHH at the
time of inspection.
Inspector must call oce
to discuss closing or other
enforcement measures.
3B*
Shellsh not from
approved source,
improperly tagged/labeled;
tags not retained for
90 days.
One or more containers or
kinds of shellsh not from an
approved source, improperly
tagged/labeled; tags not
retained for 90 days.
Example: clams not
tagged, oyster tags not
retained for 90 days, mussels
improperly labeled and
mussels not tagged.
Failure to correct any
condition of a PHH at the
time of inspection.
Inspector must call oce
to discuss closing or other
enforcement measures.
FOOD SERVICE ESTABLISHMENT INSPECTION SCORING PARAMETERS: A GUIDE TO CONDITIONS (cont.)
CRITICAL VIOLATIONS (cont.)
11
* Public Health Hazards (PHH) must be corrected immediately + Pre-permit Serious (PPS) Violations that must be corrected before permit is issued
A Guide for Food Service Operators
FOOD SERVICE ESTABLISHMENT INSPECTION SCORING PARAMETERS: A GUIDE TO CONDITIONS
CRITICAL VIOLATIONS
VIOLATION CONDITION I CONDITION II CONDITION III CONDITION IV CONDITION V
3C*
Eggs found dirty/cracked;
liquid, frozen or powdered
eggs not pasteurized.
1-6 dirty/cracked eggs or
liquid, frozen or powdered
eggs not pasteurized.
Example: four dirty and/
or cracked eggs; or one
container of unpasteurized
liquid eggs.
7-12 dirty/cracked eggs; or
two containers of liquid,
frozen or powdered eggs not
pasteurized.
Example: nine dirty and/
or cracked eggs; or two
containers of unpasteurized
liquid eggs.
13-24 dirty/cracked eggs; or
three containers of liquid,
frozen or powdered eggs not
pasteurized.
Example: 16 dirty and/
or cracked eggs; or 14 dirty
and/or cracked eggs and two
containers of unpasteurized
liquid eggs.
25 or more dirty/cracked
eggs; or four containers of
liquid, frozen or powdered
eggs not pasteurized.
Example: 25 or more dirty
and/or cracked eggs; or
18 dirty and/or cracked
eggs and one container of
unpasteurized liquid eggs.
Failure to correct any
condition of a PHH at the
time of inspection.
Inspector must call oce
to discuss closing or other
enforcement measures.
3D*
Cans of food products
swollen, leaking or rusted
and not segregated from
consumable food.
1-6 cans of food products
swollen, leaking or rusted
and not segregated from
consumable food.
Example: one can of tomato
paste swollen and one can of
salmon rusted and stored on
food storage shelf.
7-12 cans of food products
swollen, leaking or rusted and
not segregated from
consumable food.
Example: three cans of
tomato paste swollen and two
cans of salmon and two cans
of mushrooms rusted and
stored on food storage shelf.
13-18 cans of food products
swollen, leaking or rusted
and not segregated from
consumable food.
Example: 10 cans of tomato
paste swollen, two cans of
salmon and two cans of
mushrooms rusted and stored
on food storage shelf.
19 or more cans of food
products swollen, leaking or
rusted and not segregated
from consumable food.
Example: 10 cans of tomato
paste swollen, two cans of
salmon and two cans of
mushrooms rusted, and
15 cans of baked beans
leaking and stored on food
storage shelf.
Failure to correct any
condition of a PHH at the
time of inspection.
Inspector must call oce
to discuss closing or other
enforcement measures.
3E*
Potable water supply
inadequate. Water or
ice not potable or from
unapproved source. Cross
connection in potable
water supply system.
Potable water supply
inadequate. Water or ice not
potable or from unapproved
source. Cross connection in
potable water supply system.
Failure to correct any
condition of a PHH at the
time of inspection.
Inspector must call oce
to discuss closing or other
enforcement measures.
3F*
Unpasteurized milk or
milk product present.
Unpasteurized milk or milk
product present.
Failure to correct any
condition of a PHH at the
time of inspection.
Inspector must call oce
to discuss closing or other
enforcement measures.
3G
Raw food not properly
washed prior to serving.
One kind of raw food type
not properly washed prior
to serving.
Example: two heads of
lettuce.
Two kinds of raw food types
not properly washed prior
to serving.
Example: two heads of
lettuce and one bunch of
carrots.
ree kinds of raw food types
not properly washed prior
to serving.
Example: two heads of
lettuce, one bunch of carrots
and one bunch of broccoli.
Four or more kinds of raw
food types not properly
washed prior to serving.
Example: two heads of
lettuce, one bunch of carrots,
one bunch of broccoli and
one head of cabbage.
FOOD SERVICE ESTABLISHMENT INSPECTION SCORING PARAMETERS: A GUIDE TO CONDITIONS (cont.)
CRITICAL VIOLATIONS (cont.)
12
* Public Health Hazards (PHH) must be corrected immediately + Pre-permit Serious (PPS) Violations that must be corrected before permit is issued
A Guide for Food Service Operators
FOOD SERVICE ESTABLISHMENT INSPECTION SCORING PARAMETERS: A GUIDE TO CONDITIONS
CRITICAL VIOLATIONS
VIOLATION CONDITION I CONDITION II CONDITION III CONDITION IV CONDITION V
4A
Food Protection
Certicate (FPC) not
held by supervisor of
food operations.
FPC not held by the
supervisor of food operations.
4B*
Food worker prepares
food or handles utensil
when ill with a disease
transmissible by food or
has exposed infected cut
or burn on hand.
Food worker prepares food or
handles utensil when ill with
a disease transmissible by
food or has exposed infected
cut or burn on hand.
Failure to correct any
condition of a PHH at the
time of inspection.
Inspector must call oce
to discuss closing or other
enforcement measures.
4C*
Food worker does not
use proper utensil to
eliminate bare hand
contact with food that
will not receive adequate
additional heat treatment.
One food worker preparing
ready-to-eat food with
bare hands.
Example: one food worker at
front food preparation area
preparing a sandwich.
Two food workers preparing
ready-to-eat foods with
bare hands.
Example: one food worker at
front food preparation area
preparing a sandwich and
one food worker in kitchen
preparing Caesar salad.
ree food workers preparing
ready-to-eat foods with
bare hands.
Example: one food worker
at front food preparation
area preparing a sandwich,
one food worker in kitchen
preparing Caesar salad and
one food worker in basement
preparing shrimp cocktail.
Four or more food workers
preparing ready-to-eat foods
with bare hands.
Example: two food workers
at front food preparation
area preparing sandwiches,
one food worker in kitchen
preparing Caesar salad and
one food worker in basement
preparing shrimp cocktail.
Failure to correct any
condition of a PHH at the
time of inspection.
Inspector must call oce
to discuss closing or other
enforcement measures.
4D*
Food worker does not
wash hands thoroughly
after using the toilet,
coughing, sneezing,
smoking, eating, preparing
raw foods or otherwise
contaminating hands.
Food worker does not
wash hands after visiting
the toilet, coughing, sneezing,
smoking, preparing raw
foods or otherwise
contaminating hands.
Failure to correct any
condition of a PHH at
the time of inspection.
Inspector must call oce
to discuss closing or other
enforcement measures.
4E*
Toxic chemical improperly
labeled, stored or used so
that contamination of
food may occur.
One toxic chemical
improperly labeled, stored
or used so that contamination
of food may occur.
Example: roach spray.
Two toxic chemicals
improperly labeled, stored
or used so that contamination
of food may occur.
Example: roach spray
and bleach.
ree toxic chemicals
improperly labeled, stored
or used so that contamination
of food may occur.
Example: roach spray, bleach
and butane.
Four or more toxic chemicals
improperly labeled, stored or
used so that contamination of
food may occur.
Example: roach spray, bleach,
butane and rat poison.
Failure to correct any
condition of a PHH at the
time of inspection.
Inspector must call oce
to discuss closing or other
enforcement measures.
4F*
Food, food preparation
area, food storage area or
area used by employees or
patrons contaminated by
sewage or liquid waste.
Food, food preparation area,
food storage area or area
used by employees or patrons
contaminated by sewage or
liquid waste.
Failure to correct any
condition of a PHH at
the time of inspection.
Inspector must call oce
to discuss closing or other
enforcement measures.
FOOD SERVICE ESTABLISHMENT INSPECTION SCORING PARAMETERS: A GUIDE TO CONDITIONS (cont.)
CRITICAL VIOLATIONS (cont.)
13
* Public Health Hazards (PHH) must be corrected immediately + Pre-permit Serious (PPS) Violations that must be corrected before permit is issued
A Guide for Food Service Operators
FOOD SERVICE ESTABLISHMENT INSPECTION SCORING PARAMETERS: A GUIDE TO CONDITIONS
CRITICAL VIOLATIONS
VIOLATION CONDITION I CONDITION II CONDITION III CONDITION IV CONDITION V
4G*
Unprotected potentially
hazardous food re-served.
Unprotected potentially
hazardous food re-served.
Example: bowl of cooked
rice re-served.
Failure to correct any
condition of a PHH at
the time of inspection.
Inspector must call oce
to discuss closing or other
enforcement measures.
4H*
Raw, cooked or prepared
food is adulterated,
contaminated or cross-
contaminated, or not
discarded in accordance
with HACCP plan.
One food item is spoiled,
adulterated, contaminated or
cross-contaminated.
Example: lettuce
contaminated by raw
chicken or custard cream
contaminated by mice
droppings; or one package
of ROP chicken not
discarded in accordance
with HACCP plan.
Two food items or two
batches of same food located
in two areas noted spoiled,
adulterated, contaminated
or cross-contaminated.
Example: lettuce and cooked
chicken contaminated by
raw chicken; or adulterated
sausage and sh; or ROP
beef stew and ROP chicken
fricassee not discarded
in accordance with
HACCP Plan.
ree food items or three
batches of the same food
type located in three areas
noted spoiled, adulterated,
contaminated or cross-
contaminated.
Example: lettuce, cooked
chicken and raw eggs
contaminated by raw chicken;
or lettuce, tomatoes and gs
contaminated by non-potable
water; or ROP beef stew,
ROP chicken fricassee and
ROP pork tenderloin not
discarded in accordance with
HACCP Plan; or a tray of
chicken contaminated with
mice droppings in walk-in
refrigerator, a basket of
chicken under the deep fat
fryer contaminated with
dust and debris, and a pan
of chicken on the service
counter cross-contaminated
with raw beef drippings.
Four or more food items
or four or more batches
of the same food type in
dierent areas noted spoiled,
adulterated, contaminated or
cross-contaminated.
Example: lettuce, cooked
chicken, raw eggs and cooked
rice contaminated by raw
chicken; or ROP beef stew,
ROP chicken fricassee,
ROP pork tenderloin and
meat sauce not discarded in
accordance with HACCP
Plan; or a tray of chicken
contaminated with mice
droppings in an upper level
walk-in refrigerator, a basket
of chicken under the deep fat
fryer contaminated with dust
and debris, a pan of chicken
on the service counter
cross-contaminated with raw
beef drippings and chicken
contaminated by mice
droppings in the basement
walk-in refrigerator.
Failure to correct any
condition of a PHH at
the time of inspection.
Inspector must call oce
to discuss closing or other
enforcement measures.
4I
Unprotected food
re-served.
One unprotected food
item re-served.
Example: unwrapped
crackers.
Two unprotected food
items re-served.
Example: unwrapped
crackers and bread.
ree unprotected food
items re-served.
Example: unwrapped
crackers, bread and pickles.
Four or more unprotected
food items re-served.
Example: unwrapped
crackers, bread, pickles and
breadsticks.
FOOD SERVICE ESTABLISHMENT INSPECTION SCORING PARAMETERS: A GUIDE TO CONDITIONS (cont.)
CRITICAL VIOLATIONS (cont.)
14
* Public Health Hazards (PHH) must be corrected immediately + Pre-permit Serious (PPS) Violations that must be corrected before permit is issued
A Guide for Food Service Operators
FOOD SERVICE ESTABLISHMENT INSPECTION SCORING PARAMETERS: A GUIDE TO CONDITIONS
CRITICAL VIOLATIONS
VIOLATION CONDITION I CONDITION II CONDITION III CONDITION IV CONDITION V
4J
Appropriately scaled metal
stem-type thermometer
or thermocouple not
provided or used to
evaluate temperatures
of potentially hazardous
foods during cooking,
cooling, reheating
and holding.
Appropriate thermometer(s)
or themocouple not provided
or used to measure the
temperature of potentially
hazardous foods.
4K
Evidence of rats or live rats
present in facility’s food
and/or non-food areas.
Rats present in the facility’s
food or non-food areas.
Example: 1-10 fresh rat
droppings in one area.
Rats present in the facility’s
food or non-food areas,
demonstrated by 11-30 fresh
rat droppings in one area or
1-10 fresh rat droppings in
two areas.
Example: 25 fresh rat
droppings in the food
preparation area; or 10
fresh rat droppings in dry
food storage area and 10
fresh rat droppings in the
basement, food preparation
area, bathroom and garbage
disposal area.
Rats present in the facility’s
food or non-food areas,
demonstrated by 31-70 rat
droppings one area; 11-30
fresh rat droppings in two
areas; or 1-10 fresh rat
droppings in three areas.
Example: 55 fresh
rat droppings in food
preparation area; or 14
fresh rat droppings in dry
food storage area and 16 in
basement; or less than 10
fresh rat droppings in the
basement, food preparation
area and bathroom.
Rats present in the facilities
food or non-food areas,
demonstrated by 1-2 live rats
and/or 71-100 rat droppings
in one area; 31-70 fresh rat
droppings in two areas; 11-30
fresh rat droppings in three
areas; or 1-10 fresh droppings
in four areas.
Example: 80 fresh
rat droppings in food
preparation area; or 30
fresh rat droppings in dry
food storage area and 16 in
basement or less than 10 fresh
rat droppings in basement,
food prep.
ree or more live rats and/
or greater than 100 rat
droppings and/or other
conditions conducive to
infestation of rats, e.g., holes/
openings, water, food, unused
equipment/material.
Inspector must call oce
to discuss closing or other
enforcement measures.
4L
Evidence of mice or
live mice present in
facility’s food and/or
non-food areas.
Mice present in the facility’s
food or non-food areas;
1-10 fresh mice droppings in
one area.
Example: eight fresh mice
droppings found in pantry.
Mice present in the facility’s
food or non-food areas. 11-
30 fresh mice droppings in
one area or 1-10 in two areas.
Example: 25 fresh mice
droppings in the food
preparation area; or 10 fresh
mice droppings in dry food
storage area and 10 in the
basement.
Mice present in the facility’s
food or non-food areas.
31-70 mice droppings in one
areas; 11-30 in two areas; or
1-10 in three areas.
Example: 55 fresh
mice droppings in food
preparation area; 14 fresh
mice droppings in dry
food storage area and 16 in
basement; or fewer than 10
fresh mice droppings in the
basement, food preparation
area and bathroom.
Mice present in the facility’s
food or non-food areas; 1-2
live mice and/or 71-100 mice
droppings in one area; 31-70
in two areas, 11-30 in three
areas; or 1-10 in four areas.
Example: 80 fresh mice
droppings in food preparation
area; 30 fresh mice droppings
in dry food storage area and
16 in basement; or fewer than
10 fresh mice droppings in
basement, food preparation
area, bathroom and garbage
disposal area.
Two or more live mice and/
or greater than 100 fresh
mice droppings and/or other
conditions exist conducive
to infestation of mice. e.g.,
holes/openings, water, food,
unused equipment/material.
Inspector must call oce
to discuss closing or other
enforcement measures.
FOOD SERVICE ESTABLISHMENT INSPECTION SCORING PARAMETERS: A GUIDE TO CONDITIONS (cont.)
CRITICAL VIOLATIONS (cont.)
15
* Public Health Hazards (PHH) must be corrected immediately + Pre-permit Serious (PPS) Violations that must be corrected before permit is issued
A Guide for Food Service Operators
FOOD SERVICE ESTABLISHMENT INSPECTION SCORING PARAMETERS: A GUIDE TO CONDITIONS
CRITICAL VIOLATIONS
VIOLATION CONDITION I CONDITION II CONDITION III CONDITION IV CONDITION V
4M
Live roaches present in
facility’s food and/or
non-food areas.
Roaches present in
the facility’s food and
non-food areas.
Example: two live roaches in
the dry food area.
Roaches present in the
facility’s food and non-food
areas. 6-10 roaches in one
area; or 1-5 in two areas.
Example: seven live roaches
in the food preparation area;
or two roaches in the dry
food storage area and one
in the basement.
Roaches present in the
facility’s food and non-food
areas; 11-15 roaches in one
area; 6-10 in two areas; or
1-5 in three areas.
Example: 12 live roaches in
the food preparation area;
four roaches in the dry food
storage area and ve roaches
in the basement; or one live
roach observed in walk-in,
food preparation area and
dry storage.
Roaches present in the
facility’s food and non-food
areas; 16-20 roaches in one
area; 11-15 in two areas;
6-10 in three areas; or
1-5 in four areas.
Example: 17 live roaches in
the food preparation area;
10 roaches in the dry food
storage area and ve roaches
in the basement; or one live
roach observed in walk-in,
food preparation area, garbage
area and dry storage area.
Greater than 20 live roaches
and/or other conditions exist
conducive to infestation of
roaches.
Example: 45 live roaches
and conditions conducive
to infestation, such as holes/
openings, water, food, unused
equipment/material.
Inspector must call oce
to discuss closing or other
enforcement measures.
4N
Filth ies or food/refuse/
sewage-associated (FRSA)
ies in facility’s food and/
or non-food areas. Filth
ies include house ies,
little house ies, blow
ies, bottle ies and esh
ies. Food/refuse/sewage-
associated ies include
fruit ies, drain ies and
Phorid ies.
2-5 lth ies or FRSA ies
in the food preparation
or food storage area during
November 1 through
March 1.
Example: two ies in dry
non-food area in January.
6-10 lth ies or FRSA ies
in one area; or 2-5 lth ies
in two areas.
Example: seven live ies in
food preparation area; or two
ies in the dry food storage
area and one in basement.
11-15 lth ies or FRSA
ies in one area; 6-10 in two
areas; or 2-5 ies in three
areas.
Example: 12 live ies in food
preparation area; four ies in
the dry food storage area and
ve ies in basement; or
one y observed in walk-in
refrigerator, food preparation
area and dry storage area.
16-20 lth ies or FRSA ies
in one area; 11-15 in two
areas; 6-10 lth ies in three
areas; or 1-5 in four areas.
Example: 17 lth ies in
food preparation area; 10
lth ies in dry food storage
area and ve lth ies in
basement; or two lth
ies observed in walk-in
refrigerator, food preparation
area, garbage area and dry
storage area.
More than 30 lth ies,
FRSA ies and/or other
conditions exist conducive to
infestation of lth ies.
Example: 40 ies in the
basement garbage area;
and other conditions
exist conducive to lth y
infestation, e.g., openings
to the outer air, water,
food, decaying matter
and/or sewage.
Inspector must call oce
to discuss closing or other
enforcement measures.
4O
Live animal other than sh
in tank or service animal
present in facility’s food
and/or non-food areas.
Live animal in establishment. Two live animals
in establishment.
ree live animals
in establishment.
Four or more live animals
in establishment.
5A*
Sewage disposal system
improper or unapproved.
Sewage or liquid waste is not
disposed of in an approved or
sanitary manner; or sewage or
liquid waste contaminating
food, food storage area, food
preparation area, or area
frequented by consumers
or employees or used as a
storage, preparation or
utility area.
Failure to correct any
condition of a PHH at the
time of inspection.
Inspector must call oce
to discuss closing or other
enforcement measures.
FOOD SERVICE ESTABLISHMENT INSPECTION SCORING PARAMETERS: A GUIDE TO CONDITIONS (cont.)
CRITICAL VIOLATIONS (cont.)
16
* Public Health Hazards (PHH) must be corrected immediately + Pre-permit Serious (PPS) Violations that must be corrected before permit is issued
A Guide for Food Service Operators
FOOD SERVICE ESTABLISHMENT INSPECTION SCORING PARAMETERS: A GUIDE TO CONDITIONS
CRITICAL VIOLATIONS
VIOLATION CONDITION I CONDITION II CONDITION III CONDITION IV CONDITION V
5B*
Harmful, noxious gas
or vapor detected.
CO ≥13 ppm.
Harmful, noxious gas or
vapor detected. CO ≥
13ppm.
Failure to correct any
condition of a PHH at the
time of inspection.
Inspector must call oce
to discuss closing or other
enforcement measures.
5C+
Food contact surface
improperly constructed or
located; or unacceptable
material used.
One food contact surface
or piece of equipment
improperly constructed,
located and/or unacceptable
material used.
Example: painted shelves in a
walk-in unit.
Two food contact surfaces
or pieces of equipment
improperly constructed,
located and/or unacceptable
material used.
Example: painted shelves in
a walk-in unit and cutting
board made from untreated
wood.
ree food contact surfaces
or pieces of equipment
improperly constructed,
located and/or unacceptable
material used.
Example: painted shelves of
a walk-in unit, cutting board
made from untreated wood
and acidic foods placed in
pewter bowl.
Four or more contact surfaces
or pieces of equipment
improperly constructed,
located and/or unacceptable
material used.
Example: painted shelves in
a walk-in unit, cutting board
made from untreated wood,
acidic food placed in pewter
bowl, and solder and ux
used to repair food contact
equipment.
Failure to correct as pre-
permit serious (PPS) on
an initial inspection re-
inspection, or compliance
inspection results in a follow-
up inspection and/or closure.
Inspector must call oce
to discuss closing or other
enforcement measures.
5D+
Hand-washing facility
not provided in or near
food preparation area
and toilet room. Hot
and cold running water
at adequate pressure to
enable cleanliness of
employees not provided
at facility. Soap and an
acceptable hand-drying
device not provided.
Fully equipped hand wash
sinks, to include soap and
paper towels, not provided
or conveniently located in all
food preparation areas.
Failure to correct as pre-
permit serious (PPS) on
an initial inspection, re-
inspection or compliance
inspection results in a follow-
up inspection and/or closure.
Inspector must call oce
to discuss closing or other
enforcement measures.
5E+
Toilet facility not provided
for employees or for
patrons when required.
Toilet facility not provided
for employees or for patrons
when required.
Failure to correct as
pre-permit serious (PPS)
on an initial inspection,
re-inspection or compliance
inspection results in a follow-
up inspection and/or closure.
Inspector must call oce
to discuss closing or other
enforcement measures.
FOOD SERVICE ESTABLISHMENT INSPECTION SCORING PARAMETERS: A GUIDE TO CONDITIONS (cont.)
CRITICAL VIOLATIONS (cont.)
17
* Public Health Hazards (PHH) must be corrected immediately + Pre-permit Serious (PPS) Violations that must be corrected before permit is issued
A Guide for Food Service Operators
FOOD SERVICE ESTABLISHMENT INSPECTION SCORING PARAMETERS: A GUIDE TO CONDITIONS
CRITICAL VIOLATIONS
VIOLATION CONDITION I CONDITION II CONDITION III CONDITION IV CONDITION V
5F+
Insucient or no
refrigerated or hot holding
equipment to keep
potentially hazardous
foods at required
temperatures.
Refrigerated or hot
holding equipment for
PHFs not provided.
Failure to correct as
pre-permit serious (PPS)
on an initial inspection,
re-inspection or compliance
inspection results in a follow-
up inspection and/or closure.
Inspector must call oce
to discuss closing or other
enforcement measures.
5G+
Separate, enclosed,
properly equipped
cleaning and service area
not provided. (Mobile
Vending Commissary)
Separate, enclosed, properly
equipped cleaning and service
area not provided.
Failure to correct as
pre-permit serious (PPS)
on an initial inspection,
re-inspection or compliance
inspection results in a follow-
up inspection and/or closure.
Inspector must call oce
to discuss closing or other
enforcement measures.
5H+
No facilities available to
wash, rinse and sanitize
utensils and/or equipment.
No facility available to wash,
rinse and sanitize utensils and
equipment.
Failure to correct. Inspector
must call oce to discuss
enforcement measures.
5I+
Refrigeration used to
implement HACCP plan
not equipped with an
electronic system that
continuously monitors
time and temperature.
Refrigeration used to
implement HACCP plan
not equipped with an
electronic system that
continuously monitors
time and temperature.
Inspector must call oce
to discuss closing or other
enforcement measures.
6A
Personal cleanliness
inadequate. Outer
garment soiled with
possible contaminant.
Eective hair restraint not
worn in an area where
food is prepared.
One food worker observed
without clean outer garment
or hair restraint.
Two food workers observed
without clean outer garments
and/or hair restraints.
ree food workers observed
without clean outer garments
and/or hair restraints.
Four or more food workers
observed without clean
outer garments and/or
hair restraints.
6B
Tobacco use, eating
or drinking from open
container in food
preparation, food storage
or dishwashing area.
One food worker eating,
smoking and/or drinking
from open container in
food or ware washing areas
or evidence of tobacco use,
eating or drinking in food
preparation, food storage and
dishwashing area.
Two food workers eating,
smoking and/or drinking
from open container in food
or ware washing areas.
ree food workers eating,
smoking and/or drinking
from open container in food
or ware washing areas.
Four or more food workers
eating, smoking and/or
drinking from open
container in food or ware
washing areas.
FOOD SERVICE ESTABLISHMENT INSPECTION SCORING PARAMETERS: A GUIDE TO CONDITIONS (cont.)
CRITICAL VIOLATIONS (cont.)
18
* Public Health Hazards (PHH) must be corrected immediately + Pre-permit Serious (PPS) Violations that must be corrected before permit is issued
A Guide for Food Service Operators
FOOD SERVICE ESTABLISHMENT INSPECTION SCORING PARAMETERS: A GUIDE TO CONDITIONS
CRITICAL VIOLATIONS
VIOLATION CONDITION I CONDITION II CONDITION III CONDITION IV CONDITION V
6C
Food not protected
from potential source of
contamination during
storage, preparation,
transportation, display
or service.
One food item not protected
during storage, preparation,
transportation, display
or service.
Two food items not protected
during storage, preparation,
transportation, display
or service.
ree food items not
protected during storage,
preparation, transportation,
display or service.
Four or more food items not
protected during storage,
preparation, transportation,
display or service.
6D
Food contact surface
not washed, rinsed or
sanitized after each use
and following any activity
when contamination may
have occurred.
One food contact surface not
washed, rinsed or sanitized
after any activity when
contamination may occurred.
Example: meat slicer
encrusted with old food
debris.
Two food contact surfaces not
washed, rinsed or sanitized
after any activity when
contamination may
have occurred.
Example: meat slicer and
cutting board encrusted with
old food debris.
ree food contact surfaces
not properly washed, rinsed
or sanitized after any activity
when contamination
may have occurred.
Example: meat slicer,
wooden cutting board and
can opener encrusted with
old food debris.
Four or more food contact
surfaces not properly washed,
rinsed or sanitized after any
activity when contamination
may have occurred.
Example: meat slicer,
wooden cutting board, can
opener and food preparation
table encrusted with old food
debris, and the interior of
the ice machine observed
with mold.
6E
Sanitized equipment or
utensil, including in-use
food-dispensing utensil,
improperly used or stored.
One sanitized piece of
equipment or utensil
improperly used or stored.
Two sanitized pieces of
equipment or utensils
improperly used or stored.
ree sanitized pieces of
equipment or utensils
improperly used or stored.
Four or more sanitized pieces
of equipment or utensils
improperly used or stored.
6F
Wiping cloths soiled
or not stored in
sanitizing solution.
Two or more wiping cloths
used to clean food contact
surfaces not stored in
sanitizing solution; or test
kit to measure sanitizing
solution to ensure proper
sanitization of wiping
cloths not provided; or
sanitizer solution not at
appropriate level to eectively
remove contaminates from
wiping cloths.
Two or more wiping clothes
used to clean food contact
surfaces not stored in
sanitizing solution and the
test kit to measure sanitizing
solution to ensure proper
sanitization of wiping cloths
not provided; or wiping
cloths used to clean food
contact surfaces not stored
in sanitizing solution and
test kit to measure sanitizing
solution to ensure proper
sanitization of wiping cloths
not provided.
Two or more wiping cloths
used to clean food contact
surfaces are not stored in
sanitizing solutions, the
test kit to measure sanitizing
solution to ensure proper
sanitization of wiping
cloths not provided and
sanitizer solution not at
appropriate level to eectively
remove contaminates from
wiping cloths.
6G*
HACCP plan not
approved or approved
HACCP plan not
maintained on premises.
Approved HACCP plan not
maintained on premises.
HACCP plan not approved.
Inspector must call
oce to discuss
enforcement measures.
FOOD SERVICE ESTABLISHMENT INSPECTION SCORING PARAMETERS: A GUIDE TO CONDITIONS (cont.)
CRITICAL VIOLATIONS (cont.)
19
* Public Health Hazards (PHH) must be corrected immediately + Pre-permit Serious (PPS) Violations that must be corrected before permit is issued
A Guide for Food Service Operators
FOOD SERVICE ESTABLISHMENT INSPECTION SCORING PARAMETERS: A GUIDE TO CONDITIONS
CRITICAL VIOLATIONS
VIOLATION CONDITION I CONDITION II CONDITION III CONDITION IV CONDITION V
6H
Records and logs not
maintained to show
HACCP plan has been
properly implemented.
Record and logs not
maintained to show HACCP
plan has been properly
implemented. Inspector
must call oce to discuss
corrective action or other
enforcement measures.
6I
Food not labeled in
accordance with
HACCP plan.
Food not labeled in
accordance with
HACCP plan.
Inspector must call oce to
discuss corrective action or
other enforcement measures.
7A
Duties of an ocer of the
Department interfered
with or obstructed.
Duties of an ocer of the
Department interfered with
or obstructed.
FOOD SERVICE ESTABLISHMENT INSPECTION SCORING PARAMETERS: A GUIDE TO CONDITIONS (cont.)
GENERAL VIOLATIONS
VIOLATION CONDITION I CONDITION II CONDITION III CONDITION IV CONDITION V
8A
Facility not vermin proof.
Harborage or conditions
conducive to attracting
vermin to the premises
and/or allowing vermin
to exist.
Doors and door thresholds
not adequately pest proofed
and/or one or two openings
in the facility façade (walls,
oors, ceilings) and/or other
condition conducive to pest
entry or breeding.
Doors and door thresholds
not adequately pest proofed,
with quality materials, and/or
three or more openings in
the facility façade (walls,
oors, ceilings) or other
condition conducive to
pest entry or breeding.
8B
Covered garbage
receptacle not provided
or inadequate, except that
garbage receptacle may be
uncovered during active
use. Garbage storage area
not properly constructed
or maintained; grinder or
compactor dirty.
Garbage equipment and
facilities not maintained
or provided.
Example: tight-tting lid
not provided for 32-gallon
garbage can used to put
garbage out overnight.
Garbage equipment and
facilities not maintained
or provided.
Example: tight-tting lid
not provided for 32-gallon
garbage can used to put
garbage out overnight and
garbage grinder encrusted
with old food.
Garbage equipment and
facilities not maintained
or provided.
Example: tight-tting
lids not provided for two
32-gallon garbage cans
used to put garbage out
overnight and garbage grinder
encrusted with old food.
Garbage equipment and
facilities not maintained
or provided.
Example: tight-tting
lids not provided for two
32-gallon garbage cans used
to put garbage out overnight;
garbage grinder encrusted
with old food; and cardboard
boxes, food wrappers and 15
empty cartons of milk strewn
in the backyard.
FOOD SERVICE ESTABLISHMENT INSPECTION SCORING PARAMETERS: A GUIDE TO CONDITIONS (cont.)
CRITICAL VIOLATIONS (cont.)
20
* Public Health Hazards (PHH) must be corrected immediately + Pre-permit Serious (PPS) Violations that must be corrected before permit is issued
A Guide for Food Service Operators
FOOD SERVICE ESTABLISHMENT INSPECTION SCORING PARAMETERS: A GUIDE TO CONDITIONS (cont.)
GENERAL VIOLATIONS
VIOLATION CONDITION I CONDITION II CONDITION III CONDITION IV CONDITION V
8C
Pesticide use not in
accordance with label or
applicable laws. Prohibited
chemical used/stored.
Open bait station used.
One prohibited pesticide,
chemical or bait station not
used in accordance with label
or applicable laws.
Two types of prohibited
pesticides, chemicals or
bait stations not used in
accordance with label or
applicable laws.
ree types of prohibited
pesticides, chemicals or
bait stations not used in
accordance with label or
applicable laws.
Four or more types of
prohibited pesticides,
chemicals or bait stations not
used in accordance with label
or applicable laws.
Failure to correct. Inspector
must call oce to discuss
enforcement measures.
9A
Canned food product
dented and not segregated
from consumable food.
1-6 cans dented.
Example: one dented can of
tomato paste stored on food
storage shelf not segregated.
7-12 cans dented.
Example: seven dented
cans of tomato paste
stored on food storage
shelf not segregated.
13-24 cans dented.
Example: seven dented
cans of tomato paste and
six dented cans of soy sauce
stored on food storage shelf
not segregated.
25 or more cans dented.
Example: seven dented cans
of tomato paste, ten dented
cans of soy sauce and ve
dented cans of tuna sh
stored on food storage shelf
not segregated.
9B
awing procedures
improper.
One frozen food item
improperly thawed.
Example: whole chicken or
beefsteak improperly thawed.
Two frozen food items
improperly thawed or the
same type of food improperly
thawed in two dierent areas.
Example: two chickens
and beefsteak improperly
thawed or chicken breast
improperly thawed in sink
and chicken legs improperly
thawed on kitchen counter.
ree frozen food items
improperly thawed or the
same type of food improperly
thawed in three dierent
areas.
Example: three chickens,
beefsteak, and pork shoulder
improperly thawed; or
chicken breast improperly
thawed in sink, chicken
legs improperly thawed
on kitchen counter and
chicken breast improperly
thawed in bowl in food
preparation area.
Four or more frozen food
items improperly thawed
or the same type of food
improperly thawed in four
dierent areas.
Example: four chickens,
chicken breast, beefsteak and
shrimp improperly thawed;
or chicken breast improperly
thawed in sink, chicken
legs improperly thawed on
kitchen counter, chicken
breast improperly thawed
in bowl in food preparation
area and chicken wings
improperly thawed near the
deep fat fryer.
9C
Food contact surface not
properly maintained.
One food contact surface not
properly maintained.
Example: one cutting
board discolored.
Two food contact surfaces not
properly maintained.
Example: one cutting
board discolored and one
plastic cutting board pitted
and scratched.
ree food contact surfaces
not properly maintained.
Example: three cutting
boards pitted and scratched.
Four or more contact surfaces
not properly maintained.
Example: three cutting
boards pitted and scratched
and four cutting boards at
the bar area discolored.
10A
Toilet facility not
maintained and provided
with toilet paper,
waste receptacle and
self-closing door.
One toilet facility not
maintained and provided
with toilet paper,
waste receptacle and
self-closing door.
Two toilet facilities not
maintained and provided
with toilet paper,
waste receptacle and
self-closing door.
ree toilet facilities not
maintained and provided
with toilet paper,
waste receptacle and
self-closing door.
Four or more toilet facilities
not maintained and
provided with toilet paper,
waste receptacle and
self-closing door.
21
* Public Health Hazards (PHH) must be corrected immediately + Pre-permit Serious (PPS) Violations that must be corrected before permit is issued
A Guide for Food Service Operators
FOOD SERVICE ESTABLISHMENT INSPECTION SCORING PARAMETERS: A GUIDE TO CONDITIONS (cont.)
GENERAL VIOLATIONS
VIOLATION CONDITION I CONDITION II CONDITION III CONDITION IV CONDITION V
10B
Plumbing not properly
installed or maintained;
anti-siphonage or
backow prevention
device not provided where
required; equipment
or oor not properly
drained; sewage disposal
system in disrepair or not
functioning properly.
One backow prevention
device not installed, or
equipment or oor not
properly drained.
Example: refrigerator
condensation draining into
a bucket.
Two backow prevention
devices not installed, or
equipment or oor not
properly drained.
Example: refrigerator
condensation draining into
a bucket and air conditioner
draining onto sidewalk.
ree backow prevention
devices not installed, or
equipment or oor not
properly drained.
Example: refrigerator
condensation draining into
bucket, air conditioner
draining onto sidewalk and
no vacuum breaker provided
on the hose connected to
faucet.
Four or more backow
prevention devices not
installed or equipment or
oor not properly drained.
Example: refrigerator
condensation draining into
bucket, two air conditioners
draining onto sidewalk and
no vacuum breaker provided
on the hose connected to
faucet or ice machine.
Sewage disposal system in
disrepair or not functioning
properly, 5A also cited.
10C
Lighting inadequate;
permanent lighting
not provided in food
preparation areas, ware-
washing areas, and
storage rooms.
One instance of
inadequate lighting.
Two instances of
inadequate lighting.
ree instances of
inadequate lighting.
Four or more instances of
inadequate lighting.
10D
Mechanical or natural
ventilation system not
provided, improperly
installed, in disrepair and/
or fails to prevent excessive
build-up of grease, heat,
steam condensation
vapors, odors, smoke
and fumes.
One mechanical or natural
ventilation system not
provided or inadequate.
Example: no ventilation
provided in bathroom.
Two mechanical or natural
ventilation systems not
provided or inadequate.
Example: no ventilation
provided in bathroom and
exhaust hood not sucient
to remove excess fumes in
kitchen.
ree mechanical or natural
ventilation systems not
provided or inadequate.
Example: no ventilation
provided in bathroom,
exhaust hood not sucient
to remove excess fumes in
kitchen and grease collecting
on walls.
Four mechanical or natural
ventilation systems not
provided or inadequate.
Example: no ventilation
provided in bathroom,
exhaust hood not sucient
to remove excess fumes in
kitchen, grease collecting
on walls and smoke from
smoke-house drifting into
dining area.
10E
Accurate thermometer not
provided in refrigerated or
hot holding equipment.
One refrigeration or hot
holding unit not provided
with accurate thermometer
to measure the temperature
in the warmest part of the
refrigerator or coolest part of
the hot storage facility.
Two refrigeration or hot
holding units not provided
with accurate thermometers
to measure the temperature
in the warmest part of the
refrigerator or coolest part of
the hot storage facility.
ree refrigeration or hot
holding units not provided
with accurate thermometers
to measure the temperature
in the warmest part of the
refrigerator or coolest part of
the hot storage facility.
Four refrigeration or hot
holdings units not provided
with accurate thermometers
to measure the temperature
in the warmest part of the
refrigerator or coolest part of
the hot storage facility.
22
* Public Health Hazards (PHH) must be corrected immediately + Pre-permit Serious (PPS) Violations that must be corrected before permit is issued
A Guide for Food Service Operators
FOOD SERVICE ESTABLISHMENT INSPECTION SCORING PARAMETERS: A GUIDE TO CONDITIONS (cont.)
GENERAL VIOLATIONS
VIOLATION CONDITION I CONDITION II CONDITION III CONDITION IV CONDITION V
10F
Non-food contact surface
improperly constructed.
Unacceptable material
used. Non-food contact
surface or equipment
improperly maintained
and/or not properly sealed,
raised, spaced or movable
to allow accessibility for
cleaning on all sides, above
and underneath the unit.
One non-food contact surface
improperly constructed.
Unacceptable material
used. Non-food contact
surface or equipment
improperly maintained and/
or not properly sealed, raised,
spaced or movable to allow
accessibility for cleaning
on all sides, above and
underneath the unit.
Example: wall in food
preparation area made of
material not easily cleaned.
Two non-food contact
surfaces improperly
constructed. Unacceptable
material used. Non-food
contact surfaces or equipment
improperly maintained and/
or not properly sealed, raised,
spaced or movable to allow
accessibility for cleaning
on all sides, above and
underneath the unit.
Example: wall in food
preparation area made of
material not easily cleaned
and build-up of grease
on on the wall adjacent
to permanently installed
convection oven that is not
easily moveable or properly
spaced to allow cleaning.
ree non-food contact
surfaces improperly
constructed. Unacceptable
material used. Non-food
contact surfaces or equipment
improperly maintained and/
or not properly sealed, raised,
spaced or movable to allow
accessibility for cleaning
on all sides, above and
underneath the unit.
Example: wall in food
preparation area made of
material not easily cleaned,
build-up of grease on on the
wall adjacent to permanently
installed convection oven
that is not easily moveable
or properly spaced to allow
cleaning, dried encrusted
grease and old food debris
under the walk-in refrigerator
that is not properly sealed to
the oor.
Four non-food contact
surfaces improperly
constructed. Unacceptable
material used. Non-food
contact surfaces or equipment
improperly maintained and/
or not properly sealed, raised,
spaced or movable to allow
accessibility for cleaning
on all sides, above and
underneath the unit.
Example: wall in food
preparation area made of
brick a material not easily
cleanable, build-up of grease
on on the wall adjacent
to permanently installed
convection oven that is not
easily moveable or properly
spaced to allow cleaning,
dried encrusted grease and
old food debris under the
walk-in refrigerator that is
not properly sealed to the
oor, and a rug in the food
storage area.
10G
Food service operation
occurring in room used as
living or sleeping quarters.
Food service operation
occurring in one room used
as living or sleeping quarters.
Food service operation
occurring in two rooms used
as living or sleeping quarters.
Food service operation
occurring in three rooms used
as living or sleeping quarters.
Food service operation
occurring in four or more
rooms used as living or
sleeping quarters.
10H
Proper sanitization not
provided for utensil ware
washing operation.
Manual ware washing
inadequate in that one
immersion basket not
provided or of incorrect size.
Manual ware-washing
inadequate in that one
immersion basket not
provided or of incorrect size
and manual ware washing
procedure incorrect.
Manual ware-washing
inadequate in that one
immersion basket not
provided or of incorrect
size, manual ware washing
procedure incorrect and
sanitizing test kit or
thermometer not provided.
Minimum nal rinse
temperature of 170°F not
maintained or mechanical
dishwasher is not operated
as per manufacturer’s
specications (time or
temperature or chemical
concentration).
23
* Public Health Hazards (PHH) must be corrected immediately + Pre-permit Serious (PPS) Violations that must be corrected before permit is issued
A Guide for Food Service Operators
FOOD SERVICE ESTABLISHMENT INSPECTION SCORING PARAMETERS: A GUIDE TO CONDITIONS (cont.)
GENERAL VIOLATIONS
VIOLATION CONDITION I CONDITION II CONDITION III CONDITION IV CONDITION V
10I
Single service item
reused, improperly
stored, dispensed or
not used when required.
Single service item reused,
improperly stored, dispensed
or not used when required.
Example: drinking
straws not protected from
contamination.
Single service item reused,
improperly stored, dispensed
or not used when required.
Example: drinking straws not
properly dispensed and paper
plates not protected from
contamination.
Single service item reused,
improperly stored, dispensed
or not used when required.
Example: drinking straws
not properly dispensed,
paper plates not protected
from contamination and
forks not protected from
contamination.
Single service item reused,
improperly stored, dispensed
or not used when required.
Example: drinking straws
not properly dispensed,
paper plates not protected
from contamination,
forks not protected from
contamination and plastic
forks reused.
10J
“Wash hands” sign
not posted at hand-
wash facility.
“Wash hands” sign not posted
at hand-wash facility.
99B
General other. Inspector must call oce to discuss corrective action, enforcement measures or appropriate code citations.
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
