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A Day in the Life of a Restaurant DOH Inspector
By
John Del Signore
Published Feb 26, 2009
Modified Feb 26, 2009
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By
John Del Signore
Published Feb 26, 2009
Modified Feb 26, 2009
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As the Department of Health starts moving toward a new restaurant inspection system requiring eateries to display letter grades, the Times tags along with one DOH inspector as he gives a deli buffet in the Financial District the white glove treatment. Inspector Corey Williams explains, "Nobody is glad to see us... You name it, and I’ve seen it. I’ve even seen managers panic and try to take moldy food out the back door while I’m watching." Also lots of rats, both living and dead. During the inspection, owner Peter Kim tells the Times, "My heart is racing. They are so strict. They cost me, $2,000, $3,000, easy, each time they come." Luckily, Williams finds no vermin and Kim squeaks by with a score of 21, the equivalent of a B grade under the new system, which goes into effect in July 2010. That's assuming the restaurant industry, which put up such a fight over the calorie rules, doesn't stop it. One of the industry's main complaints is that although the letter grades must be displayed immediately, restaurateurs still have to wait three weeks to challenge a finding.
Tagged
calorie
grades
inspector
restaurant
rules
John Del Signore
Originally from the Albany area, John Del Signore has called NYC home since 1995. In addition to his thousands of meticulously-crafted bespoke blog posts for Gothamist, his writing has also been published in The Awl, Deadspin, The Nervous Breakdown, and performed at The Brick Theater in Brooklyn.
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Gothamist is funded by sponsors and member donations
Gothamist is funded by sponsors and member donations
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