Food Service Establishment Pre-Operational Site Visit / Inspection Request
A site visit will give you an opportunity to meet with an NBAT team member representing the Department of Health and Mental Hygiene to learn how to comply with health laws in your facility. The team member will evaluate your food establishment's facilities for compliance with health laws before you open your doors, ideally before you even undertake remodeling or construction work. An early site visit by an NBAT team member can identify potential health violations before construction is begun or completed, saving you and your business time and money.
A pre-operational inspection will formally confirm that your establishment complies with the health laws and will allow you to legally open faster than you could otherwise. If you fail to pass, you will not receive fines so long as you are not storing or preparing food and you are not serving customers. Instead, NBAT team members will show you how to correct any problems. You will have the opportunity to undergo a second pre-operational inspection, or else can choose to open 22 days after you have submitted your food service establishment permit application. In either case, you will know how to be prepared for your unannounced, letter-grading inspection by the Department of Health and Mental Hygiene.
Please consider the requirements listed below before making a scheduling request. You will receive an e-mail confirmation with details pertaining to your request within three (3) business days and an opportunity to be inspected within 5 days of your requested date(s).
WHAT IS REQUIRED (PRE-OPERATIONAL INSPECTIONS ONLY) Mandatory Documents
Payment receipt for Food Service Establishment Permit (includes CAMIS number)
Official document containing both the name of the business owner or corporation and the address of the establishment (for example, a New York State Certificate of Authority to Collect Sales Tax)
Mandatory Conditions
No food, food preparation or food service on premise
All equipment operating, including rangehood
Hot and cold running water functioning in all hand wash and equipment washing sinks
Suitable test kit available for confirming manual sanitization standards are met
Metal stem thermometer or thermocouple available (range 0-220 Fahrenheit)
Accurate thermometers placed inside refrigerators and hot holding units
Required signs on display (such as those prohibiting smoking, demonstrating the Heimlich Maneuver, and warning about the dangers of alcoholic beverages consumed during pregnancy)
If Applicable
If there is seating, a CPR kit must be available
If using gas equipment, gas must be connected to cooking appliances
Food Service Establishment Pre-Operational Site Visit / Inspection Request