Raising the bar to lower your score
347.463.9153

Posts Tagged Daily Protocols

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 […]

Read more

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 […]

Read more

Since When Is “Passing” Good Enough?

Growing up in my house, a passing grade was never good enough. Passing meant you just made it, there was no effort, you could have done better but you didn’t try, you didn’t prepare. And maybe, on some rare occasions that wasn’t true, but most of the time it was. Although getting a letter grade […]

Read more

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 […]

Read more

Top 10 Daily Protocols That Every Restaurant Operator Should Follow

These simple steps will prevent potential violations, save money, prevent foodborne illness and help you receive and maintain the “A” letter grade on your door. 1.  Keep the following logs daily: sweeping logs (at least 4 times a day) Check food temperature and keep logs (recommended at least every hour) 2.  Check the following daily: […]

Read more
Loading...