New York City Health Code Quiz

<p>Conducting inspections of food service establishments (B)</p> Signup and view all the answers

<p>Employee compensation and benefits (C)</p> Signup and view all the answers

<p>The complexity of the business model and menu (C)</p> Signup and view all the answers

<p>Unannounced (B)</p> Signup and view all the answers

<p>Pre-permit inspection (C)</p> Signup and view all the answers

<p>If the restaurant settles its notice of violation. (A)</p> Signup and view all the answers

<p>Post the grade card received at the re-inspection immediately after receiving the decision. (A)</p> Signup and view all the answers

<p>The hearing will be rescheduled, and the restaurant must immediately post the grade received at re-inspection. (A)</p> Signup and view all the answers

<p>An opportunity to settle and pay a discount on the fines. (A)</p> Signup and view all the answers

<p>Ensuring all employees who handle food have a Food Protection Certificate. (A)</p> Signup and view all the answers

<p>At nyc.gov/health. (A)</p> Signup and view all the answers

<p>It does not count as one of the restaurant's two opportunities for a hearing. (C)</p> Signup and view all the answers

<p>Quality Improvement Food Protection Course (D)</p> Signup and view all the answers

<p>To provide consumers with information to make informed decisions about where to dine. (A)</p> Signup and view all the answers

<p>A mobile food truck. (A)</p> Signup and view all the answers

<p>14 to 27 points. (C)</p> Signup and view all the answers

<p>The restaurant can post a 'Grade Pending' card until they contest the violations at the Health Department's Administrative Tribunal. (D)</p> Signup and view all the answers

<p>nyc.gov/health/restaurants. (D)</p> Signup and view all the answers

<p>The need for grades to only reflect conditions relevant to food safety. (B)</p> Signup and view all the answers

<p>No, the inspection process remains the same. (C)</p> Signup and view all the answers

<p>Initial inspection conducted before the restaurant opens. (D)</p> Signup and view all the answers

<p>They ensured letter grades are only based on violations affecting food safety. (A)</p> Signup and view all the answers

<p>The restaurant's grade is not yet final, and it has the option to contest the violations. (D)</p> Signup and view all the answers

<p>July 2010 (A)</p> Signup and view all the answers

<p>Soup kitchens (A)</p> Signup and view all the answers

<p>Most restaurants will receive a 'B' grade (C)</p> Signup and view all the answers

<p>They are immediately closed by the Health Department. (C)</p> Signup and view all the answers

<p>A little over a year (D)</p> Signup and view all the answers

<p>The restaurant receives an 'A' grade. (C)</p> Signup and view all the answers

<p>Re-inspection is conducted at least a week after the initial inspection. (D)</p> Signup and view all the answers

<p>The restaurant has the choice of immediately posting either the grade card or a 'Grade Pending' card until a hearing. (C)</p> Signup and view all the answers

<p>Compliance inspections are performed roughly every 30 days until the score is below 28 points or the restaurant is closed. (C)</p> Signup and view all the answers

<p>About 5 to 7 months after the re-inspection. (A)</p> Signup and view all the answers

<p>On a front window, door, or outside wall, within 5 feet of the entrance and 4 to 6 feet off the ground or floor. (B)</p> Signup and view all the answers

<p>A notice of violation, potentially leading to substantial fines. (D)</p> Signup and view all the answers

<p>At the Health Department's Bureau of Food Safety and Community Sanitation, located at 253 Broadway, 12th floor, Manhattan. (B)</p> Signup and view all the answers

<p>Destroy it. (C)</p> Signup and view all the answers

<p>Employee hygiene and handwashing practices (B)</p> Signup and view all the answers

<p>The Health Department removes the grade card and replaces it with a closure sign. (B)</p> Signup and view all the answers

<p>The establishment receives a failing grade. (C)</p> Signup and view all the answers

<p>Operating with an expired food service permit. (B)</p> Signup and view all the answers

<p>A Grade Pending card. (C)</p> Signup and view all the answers

<p>The inspection score is recalculated, and if the new score corresponds to a different grade, the restaurant receives a new grade card, which must be posted immediately. (D)</p> Signup and view all the answers

<p>The establishment may face stiff fines, closure, and/or revocation of its permit. (C)</p> Signup and view all the answers

<p>Ask to see the inspector's badge and photo identification, and verify employment by calling the Bureau of Food Safety and Community Sanitation. (A)</p> Signup and view all the answers

<p>The inspection schedule is not affected by the Tribunal's decision. (B)</p> Signup and view all the answers

<p>It constitutes official misconduct and is a crime. (C)</p> Signup and view all the answers

<p>The restaurant can choose to post either the grade card or the 'Grade Pending' card. (B)</p> Signup and view all the answers

<p>The Health Department may choose to make a complaint inspection an initial or re-inspection and therefore subject to grading. (B)</p> Signup and view all the answers

<p>The establishment is unwilling to correct an imminent public health hazard, such as a sewage backup in food areas. (C)</p> Signup and view all the answers

<p>To investigate allegations of corrupt activity within the Department of Health. (A)</p> Signup and view all the answers

<p>Obtaining and maintaining a current and valid permit issued by the New York City Health Department. (B)</p> Signup and view all the answers

<p>To provide training and certification courses, such as the Food Protection Course, as mandated by the Health Code. (C)</p> Signup and view all the answers

<p>Grant access to all areas of the food establishment. (A)</p> Signup and view all the answers

<p>Principles of safe food handling and information to pass the certification exam. (A)</p> Signup and view all the answers

<p>To observe, evaluate, and educate food establishment operators on safe food handling practices. (A)</p> Signup and view all the answers

<p>Supervisors of food service establishments and non-retail food processing establishments. (D)</p> Signup and view all the answers

<p>7 points (B)</p> Signup and view all the answers

Agency regulating health matters in New York City.

Set of regulations for public health protection.

Part of the Health Code regulating food establishments.

Commission overseeing health related to environmental factors.

Office conducting inspections of food service establishments.

Professionals conducting food establishment inspections.

Severe breaches of the Health Code during inspections.

Rate of routine inspections based on establishment risk.

Inspections aimed at observing and evaluating food handling practices in establishments.

Key stages in the food preparation process, including receiving, storage, and service.

Divided into Critical and General categories based on the severity of risks.

Each violation accumulates points, impacting overall inspection scores.

An establishment receives a failing grade at 28 violation points.

Establishments may be closed for failing health inspections or unsanitary conditions.

Food establishments must display a valid health permit openly.

Includes routine, compliance, and final inspections among others.

Health inspectors must show badges and ID during inspections.

Establishments must allow inspectors full access to all areas.

Offering bribes can lead to fines and permit revocation.

Provides training and certification for safe food handling practices.

Mandatory training for supervisors at food service establishments.

NYC requires restaurants to post letter grades based on sanitary scores.

Commissioner can close a food establishment to protect public health.

To help consumers make informed dining choices.

Most food service establishments requiring Health Department permits.

Types not receiving letter grades like mobile vendors and schools.

Represents 0 to 13 points for sanitary violations.

Represents 14 to 27 points for sanitary violations.

Represents 28 or more points for sanitary violations.

Temporary status before the final grade is assigned.

Many restaurants initially expected to have a B grade.

Determines letter grades based on food safety compliance.

Restaurants can contest their grade with the Health Department.

Only some inspections lead to graded scores.

Unannounced yearly check for every restaurant.

Changes made to the list of violations affecting grades.

Public supported grading; restaurants had concerns.

Search for restaurant inspection details online.

Follow-up assessment occurring after an initial inspection if grades are not satisfactory.

Card issued when a restaurant's grade is not determined yet after re-inspection.

Inspection occurring approximately 30 days after a re-inspection if scores are high (28+ points).

Points awarded based on inspection findings; determines frequency and type of inspections.

Requirement to display the grade card in a visible location outside the restaurant.

Penalties for failing to post current grades or for incorrect postings.

Occurs when a restaurant is closed by the Health Department due to serious violations.

Inspections may occur based on public complaints, leading to potential grading.

Meetings to contest violations and potential score recalculations post-violation citation.

Obligation to display the new grade card immediately after a Tribunal hearing result.

Process to acquire a new grade card if the original is lost or damaged.

Establishments scoring poorly are inspected more regularly to ensure compliance.

Health Department maintains protocols for shutting down establishments that pose health hazards.

Requirement to destroy outdated grade cards to prevent confusion.

When a restaurant's hearing is moved to a later date due to absence.

A request for the health inspector to attend a hearing, made for the first time.

The ability for restaurants to settle violations and pay reduced fines.

A tool for restaurants to evaluate conditions and practices weekly.

Steps taken by a restaurant to address issues found during inspections.

Certification required for supervisors overseeing food handling.