Tag Archives: New York City

New York mayor wants letter grades for food carts

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The New York Daily News reports that the new system of grading city restaurants has been such a success Mayor Bloomberg said Monday that he wants to expand it to the city’s roving fleet of food carts.

"Personally, I would love to see before I buy from a cart a sign up there telling whether or not the guy washed his hands before he reaches in and pulls out the hot dog, Bloomberg said at an event trumpeting the benefits of letter grades for city eateries.

"I love to eat from the street vendors too," he said.

However, Health Commissioner Dr. Thomas Farley said, "It is more complicated because (the carts) are not always out there," Farley said.

Bloomberg crowed that since the city instituted the letter-grading system a year ago, Big Apple restaurant have been spared $3 million in fines by earning A-grades.

While overall fines shot up from $32 million to $42 million, Bloomberg said the bite would have been worse if restaurants making fast improvements hadn’t had their fines waived.
 

Restaurant inspection grades prominently displayed better for diners and operators

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Ten years to the month after the City of Toronto (that’s in Canada) launched its red-yellow-green restaurant inspection disclosure system, New York City issued a progress report on its 6-month-old A-B-C disclosure system and concludes – high-fives all around.

The New York City Department of Health and Mental Hygiene said that its new sanitation regime has significantly exceeded the department’s expectations. … Of the 10,000 restaurants that received grade cards during the first six months under the new rules, 87 per cent had received either A or B grades, and 57 percent had received A’s.

Many restaurants improved upon their first scores, the department said. Among those scoring a B on the first inspection (a score of 14 to 27 violation points), close to 44 percent earned an A grade on the second inspection, the department said. And 72 percent of the restaurants that scored a C on the first inspection (the equivalent of 28 or more violation points) improved to an A or B grade.

Apparently the letter grades have captured public interest. The department said that its new restaurant-inspection Web site has received more than 40,000 page views each month, a fivefold increase over the previous year, and the previous Web site.

These results mirror almost exactly what has happened in Toronto over the past 10 years.

DineSafe is Toronto Public Health’s Food Premises Inspection and Disclosure system. Under this program, restaurants post colour-coded inspection results at the front entrances of restaurants and results are also posted on a searchable website. The DineSafe website now lists 14,755 food establishments, and diners can easily and quickly check the inspection status of any location on the site.

“In the past 10 years, DineSafe has increased the transparency of the restaurant inspection process and led to a significant improvement in food safety,” said Medical Officer of Health Dr. David McKeown. “I am proud of the program, and congratulate our public health inspectors and restaurant owners and operators who work together every day to make our food safer.”

Prior to the implementation of DineSafe, less than 50 per cent of restaurants passed their first inspection. After the first year of the program, 78 per cent of the premises inspected received a green pass, and compliance with all food safety regulations has now risen to 91 per cent.

“DineSafe has increased the efficiency of the system as the vast majority of restaurants pass their first inspection without the need for a re-inspection, meaning our inspectors can now visit more places,” said Dr. McKeown. Any premise that receives a yellow conditional pass is re-inspected within 48 hours. Depending on the type of operation, each premise requires between one and three mandatory inspections a year.

In 2006, the City further strengthened food safety in Toronto by passing a Food Handler Training bylaw that ensures every restaurant has a certified food handler on site at all times. To date, TPH has certified 38,331 employees on safe food handling practices.

Filion, K. and Powell, D.A. 2009. The use of restaurant inspection disclosure systems as a means of communicating food safety information. Journal of Foodservice 20: 287-297.

Abstract

??The World Health Organization estimates that up to 30% of individuals in developed countries become ill from food or water each year. Up to 70% of these illnesses are estimated to be linked to food prepared at foodservice establishments. Consumer confidence in the safety of food prepared in restaurants is fragile, varying significantly from year to year, with many consumers attributing foodborne illness to foodservice. One of the key drivers of restaurant choice is consumer perception of the hygiene of a restaurant. Restaurant hygiene information is something consumers desire, and when available, may use to make dining decisions.
 

Kenka closed by NYC health department

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One of New York’s most popular Japanese spots, Kenka, was closed by the Health Department last week after racking up 93 points on its inspection.

According to Grub Street, the good-luck tanuki (actually a raccoon dog) didn’t do its job, because the restaurant was cited for evidence of mice, inadequate personal cleanliness, and potentially contaminated food, among other violations.

Among the violations:

• Hot food item not held at or above 140º F..
• Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
• Evidence of mice or live mice present in facility’s food and/or non-food areas.
• Hand washing facility not provided in or near food preparation area and toilet room. Hot and cold running water at adequate pressure to enable cleanliness of employees not provided at facility. Soap and an acceptable hand-drying device not provided.
• Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared.
• Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
 

NYCs Cake Man Raven closed again

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Some New York City eateries suck at this food safety thing.

GrubStreet reports that Cake Man Raven was closed by the Health Department a couple of years ago for using an unpermitted commercial kitchen for some of its cakes (mice droppings were also found), and on Wednesday, it was closed again.

This time, the inspection report cites “food from unapproved or unknown source or home canned” and/or “ROP foods prepared on premises transported to another site,” which indicates that proprietor Raven Patrick De’Sean Dennis III is likely once again in trouble for transporting slices from off site (no one is picking up at the store). Add to that, the Cake Man apparently couldn’t produce a food protection certificate or an operating permit.

Meanwhile in Manhattan, Market Table and BLT Steak recently racked up even more demerits than the Cake Man’s 78 (they scored a whopping 94 and 91, respectively), but both remain open for business, with grades still pending. Everyone’s favorite wedding-proposal spot, One if by Land, also rang up a surprising 64 demerits.

GrubStreet has a full list of the food safety infractions from the reports. Fine dining.
 

Restaurant inspection grades in NY; C becomes A, B is Best

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Grub Street New York reports that Le Bernardin has scored an A after reinspection, but can’t figure out what the original C was for because, “the Health Department’s fancy new inspection-results site is constantly, constantly down. Every other time we’ve tried to access it in the past month, we’ve gotten a “taking too long to respond” page.

Meanwhile, “midtown sandwich joint Cer Te is rolling with the B it got from the Health Department — they’re the ‘BEST’" (photo from Metropolis/WSJ).

Cheater alert: New York restaurant caught posting fake grade

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Any system designed to deliver safer food is going run up against some form of hucksterism – food and fraud have always gone together. That doesn’t mean a system is hopelessly flawed, it means make it better to weed out the cheats.

The New York Daily News reports that just weeks after city officials started forcing eateries to post sanitary letter grades in their windows, the News spotted a suspicious-looking letter A at a restaurant that didn’t look grade-A.

Ming’s Chinese take-out on 9th Ave. at 33rd St. had a "Sanitary Inspection Grade" on the wall beside its counter that looked like the ones that have started to crop up in restaurant windows. It had the city seal, the Health Department logo and a helpful reminder to call 311.

But a check of city records found that – sure enough – Ming’s hadn’t earned the prized mark.

To the contrary, though the take-out’s last inspection in January came before the city started issuing letter grades, inspectors found serious health code violations. Among them: Evidence of mice, roaches and flying insects.

Inspectors also discovered that some hot food was stored at too low a temperature to be safe and that some equipment was poorly maintained.

A manager at Ming’s refused to say where he got his fake grade, saying that a company came in and then sent the letter to him. He refused to name that company – or to explain why he posted a grade he hadn’t earned. He also refused to give his name.

City officials say they haven’t received any complaints of restaurants posting fake grades, adding they’ll crack down on anyone caught cheating. Those restaurants could face a fine of $1,000.

Half of New York City restaurants get an A

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The New York Times reports that since July 28, when the department rolled out its new letter-grade rating system, 48 percent of the 250 restaurants that have had an initial inspection and, when needed, a re-inspection, have earned an A grade.

Another 31 percent earned B grades. The C rating was given to 12 percent of restaurants, and 8 percent were closed until they could correct health hazards that would endanger the public.

Since the end of July, 1,825 food establishments in the five boroughs have received an initial inspection, the department said, but many have not completed the two-stage process.

Any restaurant not receiving an A gets a mandatory follow-up inspection within two to three weeks. If the grade still falls short of an A, the restaurant can challenge the grade at an administrative tribunal, but must prominently post a “grade pending” sign until the challenge is resolved.
 

Mouse in the house at NYC Shake Shack

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There were several empty tables around the garden at a Shake Shack in New York City the other night, and that, according to Grub Street New York, was because at least three mice kept emerging from the plants and approaching tables like beggars.

Three or four parties cluelessly sat down only to notice the furry fiends and either moved their tables away or scampered off with their tails between their legs. Of course, this isn’t anywhere near as scandalous as a chef caught tonguing toads; Shake Shack is located in a public park, after all, and mice have been spotted before.
 

When bad things happen to good restaurants – New York City inspection disclosure edition of fancy food doesn’t mean safe food

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NBC reports that the Health Department’s new restaurant grading program has already dinged some famous New York City establishments resulting in low grades.

Famed brasserie Les Halles has received 20 ‘violation points,’ which translates to a B. Inspectors found roaches and unprotected food in Les Halles’ kitchen, both critical violations. Poor plumbing and a lack of vermin-proofing were also listed on the Health Department’s Restaurant Inspection Information website.

Di Fara Pizzeria, considered to be one of the city’s top pizza restaurants, is just two violation points shy of a C. Three critical violations — mice, flies, and poor refrigeration or heating equipment — as well as three other violations brought its grade to 26 violation points.

McSorley’s Old Ale House and the Regency Hotel on Park Avenue have both received over 30 violation points. McSorley’s, the city’s oldest bar, received 38 points, including four critical violations for flies and "tobacco use, eating or drinking…in food preparation , storage, or dishwashing area." And the Regency Hotel, with 44 points, had six critical violations, including improperly sanitized utensils and food preparation surfaces, cross-contamination.

Of the 631 restaurants inspected since July 27, ninety-nine, or 16 percent have received As. Three hundred and five, or 48 percent, received Bs, and 227, or 36 percent, have received Cs. These initial grades can be appealed.

DNA Info reports a Barnes & Noble cafe received an "A" grade under the city’s new restaurant rating system, despite evidence of mice.

Health Department spokeswoman Celina De Leon said inspectors found a "small number of mice droppings" on the floor of the café adding,

"While this presents evidence of a problem, there was no evidence that the problem was widespread or had contaminated food.

Barney Greengrass, the legendary purveyor of smoked fish and bagels, racked up so many violations — 42 points — during a July 29 inspection that the restaurant could wind up with a C grade if it doesn’t correct problems.

Shake Shack’s Columbus Avenue location received 19 points during an April inspection, a score that would rate a B grade under the new system.

The burger joint was docked for having food that was "spoiled, adulterated, contaminated or cross-contaminated" and for "evidence of roaches."
 

New web site, letter grades go into effect for New York City diners

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The New York City health department unveiled a new Web site today to go along with the beginning of its A-B-C restaurant inspection disclosure system of more than 24,000 restaurants in the five boroughs.

Daniel Kass, a deputy commissioner, told The New York Times,

“There is no shortage of sources of information on restaurants, but there is no other central source to find information about restaurants’ hygiene practices. We hope that this Web site will help spread the food safety message.”

The Web site displays restaurants’ current A, B or C letter grades and the specifics of their violations, and is designed to allow searches by restaurants’ first names or even first letters, by letter grades in specific ZIP codes, by boroughs and by dates of inspection. It also offers maps of restaurants’ locations, and Google street views of the restaurants’ exteriors.

John La Duca, the department’s director of online editing said a widget on the home page will permit readers to type in restaurants’ names for their latest inspection results. This widget can be installed on other Web sites or home pages — for example, on the Zagat Survey’s online version, or on bloggers’ sites, or Facebook and other social media platforms — to permit quick access to the inspection ratings from places other than the department’s home page.

Inspection results on the site were formerly updated weekly, Mr. Kass said. “Now, in most cases, it will be updated daily, when it is uploaded overnight from the inspectors’ hand-helds,” he said, referring to the portable computers in which inspectors enter restaurants’ cleanliness scores.

Associated Press commemorated the beginning of the new letter grades by recycling old arguments – the same ones heard when Los Angeles started it’s a-B-C system in 1998 and Toronto started its red-yellow-green system in 2002.

Robert Bookman, a lawyer for the New York State Restaurant Association, which vehemently opposes the letter grades, said,

"Some will undoubtedly close if they get a B or a C."

Others say they accept the new system and will strive for an A.

David Chang, whose hotter-than-hot restaurants include Momofuku Noodle Bar and Momofuku Ko, said,

"It is our goal always to get an A," said. "If we don’t get an A, we fail."

Chang said he has sent his sous chefs to city Health Department workshops to get up to speed on the new system.

That’s a much better approach. The best restaurants will not only embrace the letter grades and provide critiques to improve the system, they will brag and promote their A grades. It’s a form of marketing food safety, which helps enhance the overall culture of food safety.

Madelyn Alfano, who owns nine Maria’s Italian Kitchen restaurants, said Los Angeles restaurateurs still are not fond of the system, adding,

"If you don’t have hand towels in your restroom that’s points off. We don’t like it but we’ve learned to live with it."

That’s because paper towels should always be available. And what about a sticker on the dispenser that says,

“No towels? Please tell a server immediately. Yours in hand cleanliness, the owners.”

I just made that up.

Larry Michael, head of food protection for North Carolina’s Department of Environment and Natural Resources, said letter grade systems also are in effect in North and South Carolina, and the system works well, adding,

"Consumers really pay attention to the rating cards. The A, B, C system is familiar and it’s easy to interpret."

For those still wondering, here’s a review paper discussing the pros and cons of disclosure systems.

Filion, K. and Powell, D.A. 2009. The use of restaurant inspection disclosure systems as a means of communicating food safety information. Journal of Foodservice 20: 287-297.

Abstract?
The World Health Organization estimates that up to 30% of individuals in developed countries become ill from food or water each year. Up to 70% of these illnesses are estimated to be linked to food prepared at foodservice establishments. Consumer confidence in the safety of food prepared in restaurants is fragile, varying significantly from year to year, with many consumers attributing foodborne illness to foodservice. One of the key drivers of restaurant choice is consumer perception of the hygiene of a restaurant. Restaurant hygiene information is something consumers desire, and when available, may use to make dining decisions.