Restaurant Inspection Surv ey Results MARCH 7, 2012
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Restaurant Inspection
Survey Results
MARCH 7, 2012
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Letter Grade System
In July 2010, New York City instituted the letter gradingsystem, requiring food service establishments to post letter grades corresponding to their sanitary inspection scores.
Letter Grade Points
A 0-13
B 14-27
C 28+
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Frequency of Inspection
InitialInspection
0-13
Points
1 Year
14-27
PointsRe-Inspection 5-7 Months
28+
PointsRe-Inspection 3-5 Months
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Restaurant InspectionSurvey Results
• January 10, 2012, the New York City Council released itsRestaurant Inspection Surveyo Administered online and in hardcopy
o Offered in 7 languages
• 1,297 survey participantso Participants completed the survey in English, Spanish, Italian, Chinese & Korean
o Survey participants representing all 5 boroughs
• Manhattan 650• Brooklyn 264
• Queens 166
• Staten Island 63
• Bronx 32
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Restaurant Demographics
24.8%
18.3%
16.7%
12.7%
27.5%
How many employees work in your establishment?
1-5
6-10
11-20
21-30
30+
4.1%15.6%
7.0%
38.2%1.0%
11.9%
22.1%
What type of establishment do you operate?
Bakery
Bar/Pub
Café/Coffeehouse
Casualdiningrestaurant
Entertainmentvenuewithfoodconcession
Fastfoodrestaurant
Finediningrestaurant
19.5%
16.4%
17.6%11.9%
34.5%
Approximately how much does your establishment earn in gross annualsales?
$0-$250,000
$250,001-$500,000
$500,001-$1,000,000
$1,000,001-$1,500,000
$1,500,001+
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Current Letter Grade
67.0%
14.6%
1.3%
17.1%
A
B
C
GradePending
What is your establishment’s current letter grade?
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Viewpoints Rating the Letter Grade System
65.9%
19.7%
9.8%
3.0% 1.6%
1 – Poor
2 – Fair
3 –
Good
4 – VeryGood
5 – Excellent
On a scale of 1 to 5, how would yourate the letter grading system?
Viewpoints of “A” Restaurants
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Viewpoints Increased Costs
68.0%
19.4%
4.6%
5.3% 2.7%1 – Yes,significantly
2 – Yes,moderately
3 – Maybe
4 – No,notreally
5 – No,notatall
On a scale of 1 to 5, has the letter grading systemincreased the cost of operating your establishment?(fines, expediters, consultants, improvements, etc.)
Viewpoints of “A” Restaurants
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Viewpoints
Interactions with DOHMH• Professionalism of Inspectors
o “Have the inspector treat the business owner fairly and with respect.”
• Relationship with DOHMHo “I feel scared [to contact DOHMH], they have the power and can make your life a
misery. So why bother.”
• Communication with DOHMHo “I didn't know that I can contact DOHMH.”
o “Generally, we have to leave several messages before someone gets back to you
sometimes weeks later. Or you have to go waste literally a half work day waiting to see someone at the office.”
• Experience with DOHMH versus Health Regulators in Other Citieso “Yes, in Las Vegas, the Health Department is tough but act as your partner to ensure
food safety. In New York they act like we’re the enemy.”
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Viewpoints
Sample Violations Believed to Have No
Bearing on Health and Safety
• Inadequate lighting
• Employees drinkingbeverages
• Plates/utensils improperly
stored
• Leaky faucets
• Broken tiles
• Open doors
• Food Protection Certificateholder not present at
beginning of inspection
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Viewpoints
Reform Recommendations
• Improve the consistency of the inspections
•Create a partnership between restaurants andDOHMH
• Provide restaurants with an opportunity to make
corrections on the spot
• Reduce the amount of each fine