FAQ

Last updated on June 8th, 2022 at 03:50 pm

There is no requirement.  Depends how often our Clients want them.  Some do once a month, some every week, and some every three months.  We recommend monthly inspections.  Based on experience, we believe that monthly inspections are most beneficial.  Our inspectors perform a comprehensive  review of your food service operation.  Having our inspectors check your kitchens on a monthly basis, will reduce risk of potential violations, ensure proper equipment maintenance, save on costs by reducing food spoilage and unnecessary fines, promote food safety awareness, increase profits, and take out the element of surprise come DOH inspection time.  And to show our appreciation, Clients that enroll monthly , get other services included in that price.

Last updated on June 8th, 2022 at 03:50 pm

Because things change, employees change, new/different violations occur, its difficult to keep a kitchen violation free without proper guidance and because people/employees get comfortable.  Monthly mock inspections will KEEP your establishment “Inspection Ready”.

Last updated on June 8th, 2022 at 03:50 pm

This may come as a surprise, but majority of our Clients come to us with A letter grades. Why? Because they understand the importance of keeping them.

Last updated on June 8th, 2022 at 03:50 pm

Yes, every establishment is on an “inspection cycle”.  Your inspection cycle starts from the date of your first (“initial”) inspection.  The total amount of points you received during that inspection determines the date when the DOH will be back.  For example if you received 14 points (equivalent to a “B” grade) in the month of June, besides the reinspection, which occurs 7-14 days from that date.  You are on a “B” cycle, your next inspection can be anytime between 7-9 months from June..

Last updated on June 8th, 2022 at 03:50 pm

NO! and YES those were shouting capitals.  It is always better to fight, then to accept a settlement.  However, there are those rare instances when violations cannot be fought.  The best thing to do is ask your Attorney. We can assist you in reducing your score and the amount of your fines.

Last updated on June 8th, 2022 at 03:50 pm

Our prices vary based on the size of your kitchen, our monthly audits  can cost as little as $8 a day for a very small kitchen, but most fall into a range of $10- $12 per day.  Do you know what the price of a “B” letter grade on your door is, according to one of our Clients, about a 30% decrease in revenue.  You do the math!

Last updated on June 8th, 2022 at 03:50 pm

Always display the Grade Pending while waiting for a hearing.

Last updated on June 8th, 2022 at 03:50 pm

The answer is No, if  however  you have nothing better to do, we would love your company. An attorney will represent your interests at the Tribunal, meaning that your presence is not necessary.  In fact we encourage our Clients not to come, that’s our job!

Last updated on June 8th, 2022 at 03:50 pm

The answer is No.  There are a number of steps that need to be taken in order to be operational.  The specific steps that need to be taken may vary, that is why  you need to contact us.  We will answer any questions that you may have..(well almost any)

Last updated on June 8th, 2022 at 03:50 pm

Any establishment that serves food to the public  is subject to the letter grade system, we service all of them.   Our clients include hotels, corporate cafeterias, restaurants of every size, coffee shops, athletic facilities, golf clubs, theaters, schools universities, and mobile food vendors.  Presently we service only the NYC area.

Last updated on June 8th, 2022 at 03:50 pm

Absolutely Not! and we come to you. Contact Us so that we can schedule your free consultation.

Last updated on June 8th, 2022 at 03:50 pm

Coronaviruses (CoV) are a large family of viruses that cause illness ranging from the common cold to more severe diseases such as Middle East Respiratory Syndrome (MERS-CoV); and Severe Acute Respiratory Syndrome (SARS-CoV). 

A novel coronavirus (nCoV) is a new strain that has not been previously identified in humans. The virus has been named “SARS-CoV-2” and the disease it causes has been named “coronavirus disease 2019”- COVID-19 

There is currently no vaccine or treatments available, however medication and vaccine research is underway.  Visit the CDC for more info

Last updated on June 8th, 2022 at 03:50 pm

• The virus that causes COVID-19 is most commonly transmitted from person to person, through respiratory droplets produced when an infected person coughs, sneezes, or talks.  
• Respiratory droplets can land in the mouths or noses of people who are nearby or possibly be inhaled into the lungs. Spread is more likely when people are in close contact with one another (within about 6 feet).
• People infected with the virus may leave droplets on objects and surfaces (called fomites) when they sneeze, cough on, or touch surfaces, such as tables, doorknobs and handrails. People may become infected by touching these objects or surfaces, then touching their eyes, noses or mouths before cleaning their hands.

Last updated on June 8th, 2022 at 03:50 pm

Information regarding Covid-19 comes in fast and changes regularly.  Although symptoms can vary depending on the individual, here are some you can recognize.

Last updated on June 8th, 2022 at 03:50 pm

Visit this page, for specific instructions on where/when to get help and testing info.

Last updated on June 8th, 2022 at 03:50 pm

It depends on the actual place it’s deposited.  If directly inhaled into the lungs, very little may be needed.

Last updated on June 8th, 2022 at 03:50 pm

The short answer is we really don’t know yet, but researches state the following:

• on copper- up to 4 hours 
• on cardboard- up to 24 hours
• on stainless steel (pots, refrigerators etc.)- 3 days 
• on plastic (milk containers, bottles, elevator buttons etc.)- 2-3 days
• on wood- 4 days

Last updated on June 8th, 2022 at 03:50 pm

• WASH YOUR HANDS, frequently and properly (for at least 20 seconds).
• using soap & water to wash hands is one of the best ways to avoid transmission;
• keep hand sanitizer with you at all times;
• avoid touching your eyes, nose, or mouth with unwashed hands;
• limit close contact with people;
• try to maintain 6ft distance between yourself and others;
• wear a mask to stop the spread.. (visit CDC for everything you need to know about masks and face coverings);
• cover your cough or sneeze with a tissue, then throw the tissue in the trash.
• clean and disinfect high touch areas;
• stay home if you feel sick ..more info from NYC and CDC

Last updated on June 8th, 2022 at 03:50 pm

• Cleaning removes dirt, but does not kill organisms
• Sanitizing significantly reduces bacteria
• Disinfecting destroys Bacteria and Viruses
• Visit our Covid -19 Resource Center for NYC’s cleaning guidelines and checklists

Last updated on June 8th, 2022 at 03:50 pm

• Surfaces and objects that are touched often.  
• High touch areas should be disinfected often
• Examples include – railings, door knobs, light switches, tabletops, countertops, desks, phones, keyboards, toilets, faucets, and sinks. 

Last updated on June 8th, 2022 at 03:50 pm

• If surfaces are dirty, clean them with detergent or soap and water before disinfecting.
• Check CDC for  Guidance for cleaning and disinfecting
• Download the NYC Cleaning Checklist put together by NYC Department of Health
• To disinfect, choose products on  EPA’s list N of registered disinfectants that are qualified for use against Covid-19
• Once you choose your disinfectant, follow these steps to use it properly and safely

Last updated on June 8th, 2022 at 03:50 pm

• When soap and water is available…always use soap!
• Viruses are protected by a lipid and protein membrane, soap dissolves lipids.
• Any kind of soap will work, it doesn’t have to be anti-bacterial.  
• Sanitizer will not work if hands are dirty, also sanitizer will NOT get rid of all germs.

Last updated on June 8th, 2022 at 03:50 pm

• When soap and water is unavailable, or when you need to sanitize on the fly.
• Carry it with you and make it available to guests and employees.
• Make sure hand sanitizer you are using contains at least 60% ethanol or 70% Isopropanol, and make sure to use it properly.

Last updated on June 8th, 2022 at 03:50 pm

According to the CDC, “Coronaviruses are generally thought to spread from person-to-person through respiratory droplets. Currently there is no evidence to support transmission of COVID-19 associated with food.”

Last updated on June 8th, 2022 at 03:50 pm

Eating food is not riskier than any other activities you do every day.  In fact, we think it might be safer.  Restaurants and food service establishments follow the Food Code, written by FDA, which mandates everything from where sinks have to be placed, to staff hygiene, to food temperature monitoring and strict food safety compliance.  These protocols have been in place before Covid, and are followed by every food service operator.  Non-compliance costs money in fines and more importantly, here in NYC an operator’s letter grade depends on it. We believe that the food service industry is better prepared than most.

Last updated on June 8th, 2022 at 03:50 pm

• Yes. Although time and temperature for coronavirus hasn’t been fully researched, as with any bacteria or virus, safe cooking is a function of temperature and time. 
• The hotter the temperature, the less time you’ll need to reduce the virus. 
• To be on the safe side, we suggest reheating prepared food that is delivered.

Last updated on June 8th, 2022 at 03:50 pm

NYC has a Restaurant Re-Opening Guide that you can access here.  Make sure to sign the affirmation and have a safety plan in place

Last updated on June 8th, 2022 at 03:50 pm

You’re in luck the following posters can be found in our Resource Center

• WHO Hand Wash
• NYC Maintain 6 Feet Poster
• NYC Reopen and Stay Safe Poster
• NYC Socialize Responsibly Poster
• NYC Take out Don’t Hangout
• CDC How to Wear And Remove  Masks
• NYC Prevent the Spread Poster
• NYC Cover your Cough Poster
• CDC Please wear a mask
• CDC Cleaning vs. Disinfecting Guidance Poster

Last updated on June 8th, 2022 at 03:50 pm

Information regarding what to do and who to notify can be found here

Last updated on June 8th, 2022 at 03:50 pm

Yes, NYS and NYC require employee screening

Last updated on June 8th, 2022 at 03:50 pm

NYC’s Open Restaurant Program is a citywide multi-phase program to expand outdoor seating options for food establishments to promote open space, enhance social distancing, and help restaurants rebound in difficult economic times.  Get more info and apply here