A: 0-13 points
B: 14-27 points
C: 28+ points
"The points for a particular violation depend on the health risk it poses to the public. Violations fall into three categories:
• A public health hazard, such as failing to keep food at the right temperature, triggers a minimum of 7 points. If the violation can’t be corrected before the inspection ends, the Health Department may close the restaurant until it’s fixed.
• A critical violation, for example, serving raw food such as a salad without properly washing it first, carries a minimum of 5 points.
• A general violation, such as not properly sanitizing cooking utensils, receives at least 2 points.
Inspectors assign additional points to reflect the extent of the violation. A violation’s condition level can range from 1 (least extensive) to 5 (most extensive). For example, the presence of one contaminated food item is a condition level 1 violation, generating 7 points. Four or more contaminated food items
is a condition level 4 violation, resulting in 10 points." --NYC Health
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