11,000 people a year, statistically is not that bad, that is less than 30 people a day, in a city of more than 8 million. You're chances of getting a foodborne illness on any given day is less than .000375%. While I'm not a statistician, I'd venture to say, you have more of a chance of getting hit by a city bus.

The scoring leaves much to be desired. In many cities, you can fail, say if there is a mop bucket in front of one of the handsinks. The inspector will assume that employees are not washing their hands - but give no substance to the argument that there are many other hand sinks to wash your hands at, or that all one has to do, is push the bucket aside.

That system has been in Los Angeles for many years and it works just fine for the dining public and it also keeps restaurant owners on their toes because people do choose to eat at the "A" eateries.

That system has been in Los Angeles for many years and it works just fine for the dining public and it also keeps restaurant owners on their toes because people to choose to eat the "A" eateries.

I began operating restaurants in N.C. back in 1978 -my family continues today. We have always been able to maintain an "A" sanitation and food handling grade. Always. As a rule, I will not eat in a "B" graded restaurant . In my experience the inspectors try very hard not to give a "B" and when they do it is a good bet there there is unsafe food handling going on and not alot of care. New York- you can do it!

seriously, ny restaurant owners,

I agree with circa, I live in NC and have for 20 years. Its not that hard to maintain an "A" rating. Just keep it reasonably clean and there should be no problem whatsoever getting an A. If they can't, then quite frankly, they or their employees are too lazy or careless, and honestly, don't deserve the business of their patrons. If they go out of business, Tough luck, then they should have cleaned there restaurant.

It will also improve the quality of food safety as Terry said, it will and does keep restaurants on their toes

How is this new to NY? They are supposed to be ahead of the curve. And the people that claim a restaurant can be closed down by a leaky faucet, low lighting, or missplaced mop bucket is WAY WRONG. Those items are usualy scored low while having spoiled meat is weigted much higher in scoring. Less than 14 violations and you still get an A? LOL!!!!! They need to do what they did in NC and give a numeric grade. People can scrore over a 100 if their employees got to a class to learn about food safety and they do everything right. If a restaurant has anything close to a 90% or less, you are risking your health. It's just crazy that NY has just caught up with this.

I come here to study English and get to know something on what is going on outside！

I hope the Health Dept plans to do the same for the public school kitchens.

I think that this a great idea. I have been to restaurants in lower Manhattan that seem to leave their food out and it is rather disgusting. I am not sure if this includes deli's. I hope so.

It may make the chef think twice before he picks up that chicken parmigiana and puts it back on a plate to be served!

When I watch the Foodie shows on TV, I cringe at the food safety examples they portray. No gloves on hands, wiping them on their apron, and then touching food repeatedly for many ingredients, even meat. Have you ever seen them start the show by washing their hands? Undercooking food because of the time preasure. That must happen in a busy restaurant also. Just think what happens that we don't see.

As angry as some chefs may be for this inspection public health warrants this proceedure..After all nobody wants to get sick eating foods one pays for.

There are many things that are very important when handling food one is gloves I can't express the extreme importance of all food handlers wearing rubber gloves...It should be madatory ..In my home kitchen I use them all the time...Caterers biggest error is not replentishing foods on a steam table the right way...Some think by adding newer foods on top of the older food existing is the right thing to do..All this does is create a dangerous presidence and guaranteed someone is going to get sick from this practice

Also when dips are on the table best to have small ramkin cups available for people to add dip to so each person has their own dip cup not feasting from one bowl..If a dip or anything needs to be chilled make sure it is chilled...Raw onions also can be very dangerous they can create illness if not kept cold.

Food safety should go hand in hand with good cooking..Hopefully this is an eye opener for those who do not choose to change their bad habits

taximnjim

I agree with the A, B, C, rating system as long as it isn't over abused. In the state of Florida, There are inspection requirements for every restaurant. What worries me is when a restaurant is inspected and the owner of the establishment appeals the result and wins, the health department comes in all gestapo style and FINDS something wrong. This is a true story as it happened to the place I used to work. Instead of just one inspector, they sent is THREE of them. They did everything from measure the distance of the hands sinks to the prep areas (with tape measures) to how far the shelves are from the walls. Now, yes these things are important but they shouldn't be used as a punishment for using the appeals process and winning. Now, instead of $250.00 fine, the restaurant received $725.00 fine.