Restaurant Inspection Survey Results

MARCH 7, 2012

Letter Grade System
In July 2010, New York City instituted the letter grading system, requiring food service establishments to post letter grades corresponding to their sanitary inspection scores.

Letter Grade A B C

Points 0-13 14-27 28+

Frequency of Inspection
0-13 Points Initial Inspection 14-27 Points 28+ Points

1 Year

Re-Inspection

5-7 Months

Re-Inspection

3-5 Months

Restaurant Inspection Survey Results
• January 10, 2012, the New York City Council released its Restaurant Inspection Survey
o Administered online and in hardcopy o Offered in 7 languages

• 1,297 survey participants
o 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
What type of establishment do you operate?
Bakery

How many employees work in your establishment?

22.1%

4.1%

15.6%

Bar/Pub

27.5%

24.8%

1-5 6 - 10 11 - 20 21 - 30

Café/Coffeehouse

11.9%

7.0%

Casual dining restaurant Entertainment venue with food concession

1.0%

38.2%

12.7% 18.3% 16.7%

30+

Fast food restaurant
Fine dining restaurant

Approximately how much does your establishment earn in gross annual sales?

19.5% 34.5%
$0 - $250,000 $250,001 - $500,000 $500,001 - $1,000,000

16.4% 11.9% 17.6%

$1,000,001 - $1,500,000
$1,500,001+

Current Letter Grade
What is your establishment’s current letter grade?

17.1% 1.3%
14.6% 67.0%
A B C Grade Pending

Viewpoints

Rating the Letter Grade System
On a scale of 1 to 5, how would you rate the letter grading system?
1 – Poor

Viewpoints of “A” Restaurants

2 – Fair

3.0% 9.8% 19.7%

1.6%
3 – Good 4 – Very Good 5 – Excellent

65.9%

Viewpoints

Increased Costs
On a scale of 1 to 5, has the letter grading system increased the cost of operating your establishment? (fines, expediters, consultants, improvements, etc.)

Viewpoints of “A” Restaurants
1 – Yes, significantly

5.3% 4.6% 19.4%

2.7%
2 – Yes, moderately 3 – Maybe

4 – No, not really

5 – No, not at all

68.0%

Viewpoints

Interactions with DOHMH
• Professionalism of Inspectors
o “Have the inspector treat the business owner fairly and with respect.”

• Relationship with DOHMH
o “I feel scared [to contact DOHMH], they have the power and can make your life a misery. So why bother.”

• Communication with DOHMH
o “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 Cities
o “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 drinking beverages • Plates/utensils improperly stored • Leaky faucets • Broken tiles • Open doors • Food Protection Certificate holder not present at beginning of inspection

Viewpoints

Reform Recommendations
• Improve the consistency of the inspections
• Create a partnership between restaurants and DOHMH • Provide restaurants with an opportunity to make corrections on the spot • Reduce the amount of each fine

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