Monday, March 10, 2014

What That Restaurant Grade Means

You can't walk a single block in this city without passing a million restaurants. More often than not, you'll notice a health inspection grade in the window. It's either an A, B, or C. Of course you know everything is fine and dandy with an A, but what is going on in the kitchen to bring it down to a B? And a C..?

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

Click here to check your favorite restaurant's latest inspection information.


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