The Grading & Scoring System
To get an "A" grade in NYC, what is the maximum number of violation points a restaurant can recieve?
13 points. (Scores from 0 to 13 earn an A; 14 to 27 is a B; 28 or more is a C)
What is the exact temperature range of the "Food Danger Zone" according to NYC DOHMH?
41°F to 140°F. (Bacteria multiplies rapidly in this zone. Food cannot be left here!)
When stacking a walk-in refrigerator, what is the proper order from top to bottom for these items: Raw Ground Beef, Cooked Chicken Breast, Raw Chicken Wings?
Top: Cooked Chicken Breast (Ready-to-eat)
Middle: Raw Ground Beef
Bottom: Raw Chicken Wings (Poultry always goes on the absolute bottom due to high drip risk).
How high off the floor must all food, boxes, and dry goods be stored in the kitchen and dry storage?
At least 6 inches off the floor.
True or False: If our team knocks it out of the park and earns an "A" grade on an inspection, the restaurant does not have to pay any fines for food safety violations found during that visit.
True. The city waives fines for food safety violations if you score an A. (Note: Non-sanitary violations like missing permits or no calorie counts still get fined).
To safely hold cold food (like milk, sliced tomatoes, or raw meats) in a low-boy or walk-in, what temperature must it be kept at?
41°F or lower.
How long must a food handler vigorously scrub their hands with soap and warm water during handwashing?
At least 20 seconds.
If an inspector spots fruit flies or a single live cockroach in the kitchen, what type of violation is this, and what is the point penalty?
It is a Public Health Hazard, triggering an automatic minimum of 7 points.
If an inspector gives us 18 points on an initial unannounced inspection, do we have to post a "B" grade in the window immediately?
No. If you get 14+ points on an initial inspection, you get a "second chance." The score is ungraded, and the inspector returns unannounced about a month later for a re-inspection. You only post a grade after that second visit.
When reheating previously cooked food (like a soup or sauce) to put back on the hot line, what internal temperature must it hit, and within what timeframe?
It must reach 165°F within 2 hours.
True or False: If a barista or cook is only handling clean plates or wrapping a sandwich, they can wash their hands in the dish pit or a food-prep sink.
False. Hands can only be washed in designated handwashing sinks equipped with hot/cold water, soap, and paper towels. Using a prep sink or dish sink is a major violation.
True or False: We are allowed to use over-the-counter Raid or pest spray in the kitchen if we spot a bug.
False. Only a licensed, professional pest control commercial applicator can apply pesticides in an NYC food establishment.
NYC Health violations are broken into three categories based on risk. What are they?
Answer: Public Health Hazards (minimum 7 points, like wrong temps), Critical Violations (minimum 5 points, like unwashed produce), and General Violations (minimum 2 points, like an un-sanitized utensil).
What is the required internal cooking temperature for poultry (chicken and turkey)?
165°F
Name the two things that every single person working in the kitchen or behind the coffee bar must wear on their head.
A hair restraint (hat, hairnet, or scarf) AND a beard restraint (if they have facial hair).
What chemical is used to sanitize surfaces in our kitchen, and what is the proper concentration check?
Chlorine (Bleach) or Quaternary Ammonium (Quat). Bleach solution must be checked with test strips to ensure it is at 50–100 ppm, and Quat is usually 200 ppm. (Adjust this answer based on what chemical your office actually uses!).
What is the correct two-stage cooling process for hot foods before storing them in the walk-in? AND Where exactly should a thermometer be placed inside a refrigerator or low-boy?
Food must be cooled from 140°F to 70°F within 2 hours, and then down to 41°F or lower within an additional 4 hours (6 hours total).
In the warmest part of the unit (usually near the front door or top shelf), not buried in the coldest back corner.
Under continuous use for the same task, how often must a food worker change their disposable gloves?
At least every 4 hours (or immediately if changing tasks, handling raw meat, or if the glove tears).
What is the rule regarding cloth towels used for wiping down counters and steam tables?
They must be kept submerged in a sanitizer bucket between every single use, never left sitting out on the counter.