Tag Archives: Department of Health and Mental Hygiene

Restaurant graders get graded


| brennison@queenscourier.com

The graders are getting graded.

The city council recently surveyed restaurant owners throughout the city, reviewing the Department of Health and Mental Hygiene’s (DOHMH) inspection process of eateries in the five boroughs.

“I am troubled by the wave of complaints the council has received from restaurants — even the ones that get “A’s” — about the fairness and inconsistency of the food safety inspection process,” said Council Speaker Christine Quinn.

“We are just trying to survive here,” said one Bayside restaurant owner, displaying an “A” in the front window.

He said that despite the grade, he has had to pay violations twice over the past year.

“The way they change the rules, I had to hire a guy just to make sure everything is perfect. I know they are trying to look out for the customer, but they should be more worried about places that have ‘B’ or ‘C’ ratings.”

Starting in July 2010, the DOHMH made it a requirement for restaurant owners to post the letter grade results of their sanitary inspection.

The questionnaire was open from January 10 to January 31. More than 1,000 restaurants participated in the survey, which was available in seven languages.

The 42-question survey will cull data from restaurateur’s experiences with the inspections.  Questions ranged from “To what extent has the letter grading system had an impact on the health and safety of food establishments in New York City?” to “How might the DOHMH improve its inspection process?”  The study will provide the city council insight into how restaurants are affected by the inspection system.

The New York State Restaurant Association (NYSRA) supported the “important initiative,” distributing the surveys to thousands of restaurants throughout the city.

“It’s time we have an independent assessment of the city’s letter grading system because it is failing New York City restaurants in many ways,” said Andrew Rigie, executive vice president of the organization’s New York City chapter.

The grading system is intended to bolster aptitude toward being as clean as possible, but many restaurant owners believe that the frequency of inspections and number of fines received are becoming increasingly unfair.

Inspection cycles are individual to each restaurant, based on its pattern of cleanliness, according to the DOHMH. Some inspections are based on customers’ complaints or re-inspections from prior violations.

The public has overwhelmingly come out in favor of the grades — more than 90 percent approved of the program, according to a summer poll by Baruch College — but the city council said they wanted to make sure restaurants were being treated fairly.

The survey results will provide a foundation for an oversight hearing later this year, where the council will further explore the inspection process and possible areas for reform.

Additional reporting by Bob Doda

Food carts may get letter grades


| mpantelidis@queenscourier.com

THE COURIER/Photos by Michael Pantelidis

One Queens politician is aiming to make choosing the right food cart as easy as “A, B, C.”

Senator Jose Peralta, who represents Jackson Heights, Corona, East Elmhurst, Elmhurst and Woodside, recently introduced a bill that would require local health departments across the state to evaluate and assign a letter grade to mobile food carts. The legislation, which is expected to be introduced in the coming weeks, would invoke a similar rating system to the one performed on restaurants.

“The idea is that whether buying a meal in a restaurant or from a mobile food vendor, consumers should know that what they are eating has met certain food standards,” said Peralta. “Food carts already have to undergo inspections, and this would be bringing some transparency to it and bring a powerful incentive to vendors to make sure that their operation is neat and clean. Being able to post on ‘A’ on your cart is an awfully good marketing tool, so at the end of the day, it is good for consumers and it is good for businesses.”

If the bill passes, mobile food units will be given an “A,” “B” or “C” – with all lower grades considered failing marks – and vendors will be required to post their grades in front of their carts. All units that receive lower than an “A” will also be re-examined no less than seven and no more than 21 days from their initial inspection. Carts that receive an “A” will be evaluated at least once a year, with a “B” leading to an inspection at least once every nine months, and a “C” requiring a check-up every three months.

“I think the bill is a good idea,” said Giovanni Pucha, a Flushing resident who regularly visits food carts. “I’ve seen vendors when they serve food, and sometimes they handle money and then they touch the food without gloves and without washing. That kind of stuff is unsanitary and I wouldn’t want to buy food from a cart like that. Hopefully this law will implement cleanliness and vendors will be better about it. If I saw an ‘A’ on a vendor, I would feel more comfortable going there.”

According to a spokesperson for the New York City Department of Health and Mental Hygiene (DOHMH), inspection records of carts are available to the public by calling 3-1-1 and providing the mobile unit’s permit number or the vendor’s license number.

“The Health Department inspects mobile food carts and trucks to promote compliance with food safety regulations,” said the spokesperson. “These inspections check for virtually the same food safety requirements as those required of restaurants and carts and trucks are issued violations for not meeting regulations. Letter grading of mobile food vendors would require a number of considerations that are quite different than restaurants. A corresponding scoring system for food safety and sanitary violations that carts receive is not in place at this time. The Health Department is a considering ways to better let the public know that a cart or truck has been inspected.”

As part of the legislation, a vendor who is displeased with their grade can request another inspection for a fee of up to $250.

Despite the possibility of increased fees, vendors appear supportive of the bill.

“Most mobile food vendors want letter grades, just like restaurants receive,” read a statement by the Street Vendor Project, a membership-based group with more than 750 active vendor members. “The vast majority of them sell clean, delicious food and they want to be recognized for that.”

Health Department fines frustrate Queens restaurant owners


| bdoda@queenscourier.com

Photo by Bob Doda

While the city’s Department of Health and Mental Hygiene (DOHMH) officials are cleaning up restaurants throughout the city, restaurant owners are claiming their wallets are being cleaned out at the same time.

Starting in July 2010, the DOHMH made it a requirement for restaurant owners to post the letter grade results of their sanitary inspection.

The grading system is intended to bolster aptitude toward being as clean as possible, but many restaurant owners believe that the frequency of inspections and number of fines received are becoming increasingly unfair.

According to the DOHMH web site, when a restaurant improves between initial inspections, the department reviews it less frequently.
“In about a year, they came three times even though we had an ‘A,’” said Dina Amatuccio, manager of Cascarino’s in Bayside. “The codes change and they don’t tell us. It’s aggravating because they come here when it’s really busy and it takes away from being able to pay attention to the customers. It’s annoying.”

Other restaurant owners in Bayside reported similar experiences with inspectors who, according to the DOHMH, are randomly assigned to specific eateries. One owner said that while an inspector may be paying attention to one area of violations, the next will concentrate on something completely different. A DOHMH spokesperson said that fines usually range from $200 to $2,000 based on severity of violations.

“We are just trying to survive here,” said one Bayside owner, also displaying an ‘A’ in his front window.

He said that despite the grade, he has had to pay violations twice over the past six months.

“The way they change the rules, I had to hire a guy just to make sure everything is perfect. I know they are trying to look out for the customer, but they should be more worried about places that have ‘B’ or ‘C’ ratings.”

Inspection cycles are individual to each restaurant, based on its pattern of cleanliness, according to the DOHMH. Some inspections are based on customers’ complaints or re-inspections from prior violations.
“The overarching goal of the restaurant letter grading program is transparency and food safety, not revenue or fines,” said a DOHMH spokesperson. “The Department is now inspecting restaurants that perform at ‘C’ grade levels about three times each year, ‘B’s twice, and ‘A’s, once per year. Each time a restaurant improves its score on its initial inspections, it can reduce the frequency with which it is inspected, and thereby decrease its potential to incur violations and pay fines.”

One Long Island City restaurant owner who received a ‘B’ inspection grade believes that the system is too ambiguous for customers to understand.

“They see a low letter grade and they automatically think the restaurant is dirty,” said the owner. “We have a ‘B’ because we didn’t have the appropriate paperwork on file. Consumers see the grade and they think the worst . . . Personally, I like the grading system. I think restaurants should put out high-quality food that is safe for the public and is held to a certain standard. I thought it was great until I saw the way they were doing it. They come in for an inspection, find something, fine you and then another inspector comes in and doesn’t inspect what the last guy inspected. He just finds something new and fines you for it.”

During the 2011 fiscal year, revenue collected for fines from food service establishments reached $42.5 million dollars, according to the DOHMH. The Health Department anticipates a five percent reduction in fines collected each year for the next two years going forward.

In January, Mayor Michael Bloomberg announced a fine relief program designed to reward those who got an ‘A’ grade on initial and re-inspections with no fines.

Still, restaurant owners have a different take on inspections.

“I think there’s a lot of miscommunication on the inspector’s end,” said Chris Evans, co-owner of Press 195 in Bayside with an ‘A’ grade. “You’ll get a story that something is wrong and we’ll correct it. Then, another inspector will come and say that’s not how it should be done. You’ll be told to do one thing and they fine you for it the next time.”

“Inspectors are really going rogue at this point,” said the previously-mentioned Long Island City restaurant owner. “I think the bottom line is that the city needs money . . . for us small places, these fines are killing us.”

Restaurant grades throughout the city, including all recorded violations as well as statistics from the first year of grading implementation, can be found by visitingwww.nyc.gov/health.

–With additional reporting by Melissa Chan and Steve Mosco