NYC Health Inspection Prep Checklist for Food Service

DOHMH Inspection Standards & Compliance Areas

NYC food service inspections evaluate three categories: critical violations (immediate health hazard), major violations (contribute to foodborne illness), and minor violations (sanitation issues). Critical violations include improper food temperatures, cross-contamination, and pest evidence. The DOHMH uses a point-based grading system: A (0-13 points), B (14-27 points), and C (28+ points). Familiarize your staff with the DOHMH Food Service Establishment Inspection Form to understand exactly what inspectors assess. Regular self-inspections using this form help identify gaps before official visits.

Temperature Control & Food Storage Requirements

NYC requires hot foods held at 140°F (60°C) or above and cold foods at 41°F (5°C) or below, enforced per the NYC Health Code Article 81. Use calibrated food thermometers to verify temperatures daily and maintain logs accessible to inspectors. Check refrigerator and freezer units weekly for proper function; faulty equipment is a frequent violation. Raw animal products must be stored below ready-to-eat foods to prevent cross-contamination. Ensure all staff understand the time/temperature protocol—improper cooling of cooked foods and inadequate heating of reheated items are among the top critical violations cited by DOHMH.

Documentation, Labeling & Staff Certification

NYC requires all food service establishments to maintain Hazard Analysis and Critical Control Points (HACCP) plans or equivalent preventive controls documentation. Label all prepared foods with date and time of preparation using a system that ensures first-in-first-out (FIFO) rotation. At least one certified food protection manager must be on-site during all operating hours; certifications must be from DOHMH-approved programs. Post your current health inspection grade prominently and maintain records of employee health training, chemical storage logs, and cleaning schedules. Inspectors will review these documents, so keep them organized and up-to-date. Lack of proper labeling and missing manager certification are routine violations in NYC establishments.

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