The ABC’S of Grading Restaurant Cleanliness
By Luisdes Diaz
The Board of Health voted yesterday to substitute letter grades for the point system on restaurant cleanliness, which confused many New Yorkers, and contended it would make the results of food-safety inspections more clear to consumers.
Restaurants would soon sport a grade card from A through C indicating their compliance with sanitary codes. And instead of having to visit the agency’s Web site to get a restaurant’s score, consumers could easily view the grade card, which will be required to be posted at the entrance of each restaurant.
The Restaurant Association opposed the new regulations, arguing that they would dampen the depressed economy and that any grade less than an A would stand as “a scarlet letter” for the restaurant.
Restaurant industry representatives said they were considering a law suit to block the move, which was scheduled for July 1.
Only restaurants with an A grade would be required to immediately post the card. Establishments scoring a B or lower would be given a chance to fix the violations and undergo a second inspection before posting a grade. If a restaurant chooses to appeal the grade, it will be allowed to post a sign reading “grade pending,” while an administrative tribunal re-grades the inspection results. A yellow C would represent a failing grade.
“New York City restaurants are among the world’s best and these simple reforms will make them even better,” said City Health Commissioner Thomas Farley. “Giving consumers more information will help make our restaurants safer and cleaner. The grade in the window will give you a sense of how clean the kitchen is – and it will give every restaurant operator an incentive to maintain safe, sanitary conditions.”
Board member Dr. Bruce Valdeck opposed the grade system.
“It will mislead the public,” he said, “since a restaurant can be an A the day of the inspection and then fall to a C the next day and the Health department won’t even know until the next inspection a year later.”
“We are not baby sitters, we cannot be there all the time, it’s a degree of risk,” responded Dan Kass, acting deputy commissioner. “The grade system will enable the public to make educated choices. The ultimate goal is to improve sanitary conditions and reduce the risk of food-borne illness.”
