Letter Grade Consulting

Raising the bar to lower your score
347.463.9153

Resource Center

the ultimate reference for every food service operator

Charts & Logs

Signs & Instructions

Daily Protocols

Health Department Forms

Tips of the Week

While office employees could get away with going to work sick. It is critical that ALL foodservice employees stay away. Train your staff to report illness. #TipOfTheWeek
NYC Dept. of Consumer Affairs (DCA) will no longer issue permit renewal forms until ALL outstanding fines are paid. #TipOfTheWeek
To prevent an “unprotected waste pipe” violation. Insulate ALL exposed overhead pipes, regardless of what kind. #TipOfTheWeek
No matter what the circumstance NEVER try to prevent a health inspector from performing an inspection. #TipOfTheWeek
On duty managers must print a list of daily protocols and assign specific tasks. Delegating responsibilities will allow managers/operators to hold kitchen staff accountable. #TipOfTheWeek
Use soapy water to wash inner and outer panel of your ice machine instead of using chemicals. #TipOfTheWeek
Hand wash sinks are called hand wash sinks for a reason. Only use them for washing hands…no mops, no dishes. #TipOfTheWeek
Always refrigerate foods that are being marinated, & Never use the same marinade on the food after it has been cooked. #TipOfTheWeek
Having one Food Protection Certificate holder is a Health Department requirement. Having as many as possible is a good business decision. #TipOfTheWeek
Teach your staff how to wash their hands properly..you will be surprised how many of them don’t know how #TipOfTheWeek
Proper maintenance of drains will keep roaches and flies away #TipOfTheWeek
When it comes to food safety and sanitation, don’t just teach BOH to do certain things, teach them why. #TipOfTheWeek
Placing big pots of hot food in the refrigerator can cause temperature of the unit to rise. Use ice to cool. #TipOfTheWeek
An educated staff has a higher chance of remaining inspection ready every day #TipOfTheWeek
Always be courteous and professional with DOH Health Inspectors. Even if you disagree with their findings, being rude may impact your score. #TipOfTheWeek
A wet floor is a water source for thirsty pests. Mop immediately, empty bucket and hang up mop to dry #TipOfTheWeek
To stay compliant with food temperature and avoid spoilage put food out in small batches #TipOfTheWeek
Regularly wiping down food prep areas can help prevent roaches #TipOfTheWeek
All fruit and cocktail garnishes need to be covered at all times #TipOfTheWeek

Search Restaurant Grades

Food Safety- Temperature and Time

Hand Washing Sinks