ops #doh #compliance #managers
The most common Critical and General violations from NYC DOH inspections. We work to prevent every one of these.
Critical (the ones that pile up points fast)
- Hand wash sink not accessible / not properly stocked — most common single violation. Hot water, soap, paper towels, accessible. No items stored in or blocking the sink.
- Food held at improper temperature — cold food above 41°F or hot food below 135°F for over 2 hours.
- Bare hand contact with ready-to-eat food — gloves, tongs, or other implements required.
- Sanitizer below concentration — bucket water turns into wash water fast. Change buckets multiple times per shift.
- Cross-contamination — raw meat above produce in walk-in; same cutting board for raw chicken and salad greens.
- Sick employee at work — employee health policy must be enforced.
- Vermin evidence — droppings, gnaw marks, live or dead pests. Pest control records are protection.
General (still costs points)
- No date labels on opened containers
- Improper food storage — uncovered, on floor, in walk-in door area
- Wiping cloths not in sanitizer when not in use
- Personal items in food prep area
- Damaged food contact surfaces — chipped containers, broken plastic
- Improper thawing — at room temp instead of in walk-in, under running water, or as part of cooking
- Unlabeled chemical containers — every spray bottle gets a label
- No thermometer in walk-in or reach-in
Scoring
NYC DOH grades:
- 0-13 points = A
- 14-27 points = B
- 28+ points = C
We aim for under 7 points per inspection. We will never get to zero — inspectors find things. But under 7 is achievable with daily discipline.