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Posts Tagged common violations

Creating a Food Safety Culture

One of the most important challenges that food service operators face on a daily basis is maintaining food safety. No matter how much time and money is invested on menu development, décor, and talent, it takes one incident of foodborne illness to damage a brand. We’ve all witnessed it happen time and again. The solution? […]

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Ice Machines: What Every Food Service Operator Needs To Know

Believe it or not, the FDA defines ice as “food”. As such, ice contaminated by bacteria, mold and viruses can spread illness just like any other food when handled by staff or consumed by diners. Ice from contaminated ice machines is one of the most common Health Code violations, a violation that could potentially lead […]

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Why Do NYC Restaurants Have A Letter Grade System?

The Letter Grade System was enacted to decrease foodborne illness, promote sanitary practices and create transparency for diners. While the Letter Grade System has achieved those goals since its inception, fines for violations have created additional financial burdens for many NYC restaurant operators already battling an extremely competitive environment. Preventing violations is key… Know the Rules […]

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Food Temperature Violations: Using Time As A Control

Temperature is a critical violation that is taken seriously by inspectors. Proper temperature is a big deal for good reason. Food that is out of temperature can result in a “B” grade, render food unsafe to eat and lead to closure. Food must NEVER be out unless in active use or being cooked. “In use” means […]

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“The Exposed Pipe Violation” – The Not so Common…Common DOHMH Violation

“Uninsulated exposed overhead pipes observed above a dishwasher in the basement”. “Uninsulated exposed overhead pipes observed above a reach-in freezer and 2-door refrigerator in the kitchen”. You have been operating for years and never received this violation…until you did. Sound familiar? Now what? Most of our Clients first turn to their architects. Their architect swears these […]

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5 REASONS WHY RESTAURANTS NEED TO CONDUCT INDEPENDENT MOCK INSPECTIONS MONTHLY

A mock inspection is an unannounced inspection simulated to recreate a Department of Health (DOHMH) Inspection. Why is it important for restaurants and all food service establishments to get independent mock inspections every month? We get asked this question all the time… Besides the fact that they are the key to that coveted “A” letter grade […]

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