the impact of letter grading in nyc. reasons to speak at casa
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The Impact of Letter Grading in NYC
Reasons to Speak at CASA
THERE ARE THREE THINGS THAT I AM VERY PASSIONATE ABOUT
My daughter Rachel
Who is now 13……..
BRUCE SPRINGSTEEN
Who I am going to see tonight ….
And the success of the NYC Restaurant Grading System
The DOHMH Landscape
• Approximately 24,000 Restaurants
• Restaurant Inspections FY ‘13 = 83,914– Initial Inspections = 40,050– Re-inspections = 25,391– Others (Survey’s Complaints, etc.) = 18,473
• Avg. No. Restaurant Inspectors FY ‘13 = 85
Letter Grading Launched July 2010
GOALS:• Use consumer purchasing power to motivate restaurants
• Reduce unsafe food handling practices and improve restaurant hygiene
• Publicly reward high-performing restaurants
• Increase government transparency
• Reduce, over time, foodborne illness
Grading Creates Multiple Incentives for Excellent Performance
A-grade card posted in window, website, mobile apps
Initial A grade no inspection for year
Initial or Re-inspection A grade no fines
Improved performance less frequent inspections, lower fines
Better practices protect customers
Adapting Scores to Grades
• Earlier Scoring System– Public Health Hazards - 7 Points– Critical Violations – 5 Points– General Violations – 2 Points– Condition Levels - Indicate extent to which
violations exist and modifies points– 28 or more combined points – Compliance
Inspection
Adapting Scores to Grades
• “Administrative” Violations – Scores not counted toward grades. Example:– Permits violations– Calorie labeling– Trans fat
How Restaurant Grading Works
• Scores counted toward grade only include sanitary violations
• Grading summarizes inspection results into a grade based on a score:– A = 0-13 Points– B = 14-27 Points– C = 28 or more points
How Restaurant Grading Works
• Two types of grading inspections:– Initial inspections
• Only restaurants receiving an “A” are issued a grade card following this inspection
• An “A” grade must be posted immediately• There are no hearings or fines issued to
restaurants receiving an “A” following an inspection, providing an additional incentive to perform well
• Restaurants scoring 13 or more points are scheduled for a follow-up inspection 2-4 weeks later
How Restaurant Grading Works
– Re-Inspection• Restaurants receiving an “A” must post
that grade immediately• There are no hearings or fines for
restaurants issued an “A” grade following an inspection
• Restaurants receiving a “B” or “C,” are issued a grade card reflecting their score, and a Grade Pending card
• Either the grade card or the Grade Pending card must be posted at the end of the inspection
How Restaurant Grading Works
• Due Process –OATH Tribunal– Restaurants are entitled to a hearing before
having to post a grade card– A grade card must be posted on the day of the
hearing, unless granted an adjournment– If a hearing changes a score to the extent the
grade would change, a new grade card is issued and must be posted immediately
• Restaurants receiving an adjudicated “A” grade must pay incurred fines
– Only one adjournment is allowed before the grade must be posted
Posted Grades
How Restaurant Grading Works
• Inspection Cycles– Inspection cycles include the:– Initial Inspections– Re-Inspections – Compliance Inspections
• Compliance Inspections may be assigned to FSEs that have scored poorly on their Initial and Re-Inspections.– May also be assigned in lieu of closing a FSE that
has previously performed well on inspections
How Restaurant Grading Works
• Inspection Intervals
– The amount of time between the end of one inspection cycle and the start of another is determined by the score received following the initial inspection
– Inspection Intervals are determined by the higher score of either the Initial or Re-Inspection.
– The interval is not affected by a hearing’s outcome– Intervals (+ or – 1 Month)
• “A” = 12 Months• “B” = 6 Months• “C” = 4 Months• Closed = 3 Months
Summary
• Promotes high food safety standards
• Assures restaurants fairness: – Dual-inspections for a grade– Inspection frequency based on performance– Impartial inspection review by a tribunal– Financial incentives
• Consumer engagement through greater transparency of inspection results
Overview
Evaluate grade program impact on• Restaurant hygiene & food handling
practices• Diner behavior• Foodborne illness
Methods: Hygiene AnalysisItem DescriptionData Source Food Safety and Community Sanitation
Tracking System (FACTS)• Inspection descriptors & outcomes,
restaurant characteristicsTime Period July 2007-July 2013Inspection Type Recent initial inspections in time periodInspection Score Adjustments
Pre-grade program exclude points from administrative violations
Analysis of Inspection scores, cited violations
NYC Restaurant Population
• Approximately 24,000 restaurants operating each day
• 2007-2013: 43,892 restaurants 38% in Manhattan, 4% in Staten Island 11% chain restaurants 45% quick service with limited seating
or take-out
A Grades by UHF42 in 2011 and 2013
Source. NYC Environmental Public Health Tracking Portal, accessed March 2014
2011 2013
Score on Recent Initial Inspection, NYC Restaurants, 2010-2013
Inspection Performance Improvement Estimated Success of Scoring 13 Points or Less on Initial Inspection in NYC Restaurants, July 2007 - July 2013 (n=172,067)Indicator Success Ratio 95% CL (LL, UL)Time Period
13-36 months before grading Reference0-12 months before grading 1.05 (1.01, 1.09)0-12 months after grading 0.87 (0.84, 0.90)13-24 months after grading 1.26 (1.22, 1.31)25-36 months after grading 1.35 (1.31, 1.40)
Season July-September ReferenceOctober-December 1.20 (1.16, 1.24)January-March 1.30 (1.26, 1.35)April-June 1.20 (1.16, 1.24)
Chain Restaurant No ReferenceYes 3.46 (3.31, 3.61)
Note. BESP frozen initial inspection dataset, initial inspections in restaurants between July 27, 2007 - July 26, 2013
Kitchen Cleanliness
Kitchen Managers & Workers
Food Handling and Holding
Pest Control
New Yorkers Overwhelmingly Support & Use Grading
Response Percentage (95% CL)Eats out more than once per week 68 (63 - 72)Concerned about getting sick from eating restaurant food in NYC
72 (68 -76)
Considers grades when dining out 89 (85 - 92)Approve of letter grades 91 (87 - 94)Approve of more frequent inspection if an A grade is not earned
89 (85 - 92)
More confident eating in an A grade restaurant
77 (72 - 82)
Note. July 2011 (n=502) & Jan 2012 (n=511) surveys conducted by Baruch College Survey Research.
Grade Distribution following reinspections
Grades Awarded Not Reinspected Reinspected Reinspection pending Estimated Total
Percent
A Grade (ini/reinsp) 15315 6627 0 67.00
B Grade 0 6604 0 24.00
C Grade 0 2571 0 9.00
Not Graded for B/C initial 0 0 4169 0.00Total 15315 15802 4169 100.00
Pre-Adjudicated Score Distribution on Previous Initial Inspection to Recent Initial Inspection as of 3/31/2014
Recent Initial Inspection Score Category
Previous Initial Inspection Score
Category0-13 Points 0-13 Points % 14-27 Points 14-27 Points % 28+ Points 28+ Points % Total
0-13 Points 5227 69.61 1620 21.57 662 8.82 750914-27 Points 3408 43.76 2985 38.33 1395 17.91 778828+ Points 1808 32.35 2216 39.65 1565 28 5589
Total 10443 6821 3622 20886
Note: Includes active gradable FSEs as of 3/31/2014. Pre-adjudicated inspection scores on each FSEs two most recent initial inspections as of 3/31/2014 are compared . Report generated on 3/31/2014.
Next Steps
• Use results to inform development of educational food safety resources and outreach efforts with operators
• Analyze hygiene metrics stratified by restaurant characteristics
• Use other data sources to evaluate program impact on foodborne illness
[1
Facts
December
2013
Like Any successful program we have our critics
Not our fault
• Due to the video that was released, the health department used it as evidence to ask us to re-cement and closed down the bakery for extermination. As a small one-shop bakery, we often feel like we're being looked at under a tremendous microscope. A lot of time people don't see the larger ramifications of their actions and how a tiny video of a mouse running across the screen for 3 seconds can cause harm and damages to an honest, small business that people's livelihood depends on. We of course believe that we run a clean and good operation, but see that we were targeted and will rise to the occasion to be even better.
• Chef says we will be doing everything that was asked of us, and hope to reopen on Monday. And he's sadden for our customers who had plans this weekend that we weren't able to welcome them.
Restaurant Grading is a success
A majority of Restaurants are Posting an A
87 per cent of Restaurants post an A
11 per cent of Restaurants post a B
2 per cent of Restaurants post a C
Salmonella
• Between 2010 ( the year before grading ) and 2013 there has been a 14 % decline in Salmonella Cases
Questions ?
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