2012 NYC City Council Restaurant Inspection Survey results

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Restaurant Inspection

Survey Results

MARCH 7, 2012



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+



Frequency of Inspection

InitialInspection

0-13

Points

1 Year

14-27

PointsRe-Inspection 5-7 Months

28+

PointsRe-Inspection 3-5 Months



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



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+



Current Letter Grade

67.0%

14.6%

1.3%

17.1%

A

B

C

GradePending

What is your establishment’s current letter grade?



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



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



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.”



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



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

2012 NYC City Council Restaurant Inspection Survey results

Documents

Transcript of 2012 NYC City Council Restaurant Inspection Survey results