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With the adoption of the New York City Department of Health and Mental Hygiene (NYC DOHMH) Grading System and the new scorecard issued for all food facilities in New York City, we at EHA Consulting Group, Inc. feel that this information creates opportunities and important new challenges for us and ultimately you. We endeavor to give you the most accurate and timely information moving your operation into line with these new regulations..
We are pleased to provide you with the latest information from the Department of Health for you to understand the direction from which the City is focusing their attention to the issue of retail food safety and for you to understand how our consultative services can benefit you in complying with these new changes to the regulations. We have condensed the information into a PowerPoint presentation which we are pleased to offer you, along with all of the NYC DOHMH supporting documents
Notably, we have adapted our score sheet for the New York facilities to reflect the NYC DOHMH regulations and will score all inspections accordingly. Please believe that the quality of your inspection is not going to change; only the application of the requirements as expressed in the new score sheet will change. As long as you desire an "A" grade, that is how our program is being aligned.
The new requirements specify a series of deficiency points assigned to each violation. The accumulation of 14 deficiency points or more carries the need for a re-inspection no sooner than 7 days, prior to posting the letter grade. The department shall, on the re-inspection, issue a letter grade of "B" to any establishment receiving 14-27 deficiency points and a letter grade of "C" for receiving 28 or more deficiency points. In addition to conducting an initial and any re-inspection for the purpose of establishing a letter grade, the Department may conduct a compliance inspection. The score received on any compliance inspection shall not change an establishment's letter grade for that cycle.
The Department has clarified an inspectional cycle with initial inspection commencing a new cycle. The Department has specified inspection intervals which the Department may or may not strictly adhere to. An initial inspection commencing a new cycle shall be conducted 150 to 210 days after the re-inspection at an establishment that receives a score of 14-27 deficiency points on an initial inspection or re-inspection and does not score 28 deficiency points on either of these inspections. An initial inspection shall be conducted 90-150 days after the final inspection where either the initial or re-inspection receives a score of 28 or more deficiency points.
One of the requirements places a burden on the operator to write and submit a HACCP plan to the DOHMH for approval if the facility chooses to exceed the requirements of the DOHMH. Furthermore, the approved HACCP plan will then be implemented, along with the required paperwork which is developed and maintained within the facility. Failure to maintain the plan on-site and follow that plan will result in an accumulation of 38 deficiency points and immediately place you into the category of a posted "C".
We are poised to assist you and your operations in the development and submission of a comprehensive HACCP plan and the customization of any documentation associated with the HACCP plan. HACCP plans are generally not a boiler plate exercise but require objective viewpoints and assessments in terms of the type of operation, menu and equipment that you have in your facility.
It is our intention in New York to commence this new inspectional score sheet on or about Monday, August 2, 2010. This score sheet mimics the New York City inspectional protocol for both conditions, severity of conditions and deficiency points required to get the corresponding letter grades. Therefore, on one level, it is a radical departure from our existing score sheet. From another perspective, it truly does not vary that greatly. We will have a passing score equivalent to the City score, particularly when it has critical violations totaling greater than 13 deficiency points, which is the highest deficiency points one can receive in order to be posted with an "A" placard. Clearly, each client can tell us what threshold they desire to trigger a re-inspection.
In trying to get the score sheet harmonized with the New York City document, as well as to make simplistic mathematical sense, we could not have the laboratory component incorporated into the score, which quite frankly some of our clients did not like. Therefore, you will be receiving a separate laboratory score and again, we will be maintaining our policy that any unit that has generic E. coli in a food product would be deemed to need a re-inspection.
In light of the new regulations and inspection system for the City of New York, we have been asked to present information that will prepare the operations in the city for the grading system. However, these adaptations can be used in all the facility throughout the US to strengthen each operation. At EHA we are committed to the highest standard in an inspection program and the education associated with compliance for all the operations that we assist across the country, regardless of jurisdiction.
Letter Grade inspections will begin July 26, 2010
View EHA Consulting Group's New York HACCP Scoresheet (pdf)
Automatic re-inspections are given if an establishment scores 14 points or higher on their initial inspection – scores will not be posted until you receive a re-inspection (within roughly 14 days).
Three inspections of 28+ points = closing of facilities
This system seems straight forward and it is on the surface. Dig deeper and you realize that as few as two critical violations earns you a B and three takes you to a C. The one thing that you need to consider is the placement of the grade.
The scoring system has changed and some violation scores and condition levels have been changed:
It was reported in the New York Post on July 19th that if the system were implemented on time that most of the 6000 inspections conducted in June and July would have resulted in C grades.
There is a sliding scale that increases the points associated with the violations, ranging from 5-28 points. Get the inspector in the kitchen as fast as possible and let them do their job!
Improperly maintained food contact surface
Lack of proper utensils
Storage of chemicals
Improper utensil storage
Wiping cloths not in sanitizer
Wiping cloth not returned to sanitizer
Improper storage of utensils
Damaged cans in the product stream
Improper maintenance of non-food contact surfaces
Discolored cutting boards
Incomplete cleaning of non-food contact surfaces
Points range from 2-5 based on the severity of and/or the number of violations.
Please read our 11/23/10 update on time as a control for temperature in restaurants that offer food for take-out.
We recognize that there will be confusion. We recognize that you will have questions. We recognize that there will be additional need for both re-inspections and consultations, if desired, in reference to individual HACCP plans. Please feel free to contact either of us through our corporate office at (410) 484-9133 with any questions.