Narcisse asks about common critical violations and new restaurant inspection timeline
Narcisse asks about the most common critical violations and what DOHMH does beyond fines, and how long a newly opened restaurant waits for inspection. Schiff lists vermin-proofing, harborage, food contamination, unsafe temperatures, and equipment maintenance, and says she will get back to Narcisse on new-restaurant inspection timing.
What is the most common critical violation citywide right now, and what is the department doing about it beyond issuing fines?
So some of our most common violations are
that the facility is not vermin-proof, there are harborage conditions, food is not protected from contamination, the food is held at unsafe temperatures, or
there's equipment that's not properly maintained.
We do a lot of different things.
We are routinely sending out information to restaurants, referring them to the wide range of information we have on our website.
We have annual refresher trainings like the one I mentioned that are underway.
Now we welcome restaurants to send multiple people to our health academy.
Many restaurants do that, and that's a great way to make sure that you're meeting the food safety requirements in your restaurant is to have multiple people.
trained.
And then as I said, every inspection is a teachable moment.
I hope that's what you experience.
That inspector is walking through describing everything that they are observing.
Thank you.
How long does it take to receive the inspection if you just open a restaurant right now in New York City?
I'm sorry, how long does it take?
If you open, yeah, a newly opened restaurant, how long will it take to get an inspection from the department?
For a new restaurant, I'd have to get back to you.
I don't have that data with me.
All right.
Thank you, Chair.
Thank you.
Thank you.