Critical5 pointsFood Source & Adulteration

03G — Fruits and vegetables not washed prior to serving

Raw fruits and vegetables can carry soil, pesticides, and pathogens from the field, so they must be washed before they are cut, cooked, or served. This is easy to skip during a rush, especially for garnishes and items that 'look clean.' The inspector watches prep and asks how produce is handled; scoring rises with the number of unwashed raw-food types. Stop service of the affected produce and wash it. Critical violation, starting at 5 points.

What the inspector looks for

Watch produce going onto plates or into raw dishes — it must be washed in potable water first. Berries, greens, melons, herbs, or garnish used straight from the case = flag it.

Points & grade impact

Cited at 5 points — 5 / 6 / 7 / 8 by number of raw-food types across condition I-IV. NYC adds every cited violation’s points into one inspection score: 0–13 = A, 14–27 = B, 28+ = C.

How to fix it

Stop service of the affected produce; thoroughly wash all fruits and vegetables in potable water before preparation or service.

How to prevent it

Build produce-washing into prep routines; wash all produce (including pre-cut items used raw) before serving; keep a designated produce prep sink.

✓Build a wash step into every produce prep task, including items used raw or as garnish.
✓Wash produce in potable water at a designated produce/prep sink — not in a hand sink.
✓Wash even 'pre-washed' or pre-cut produce that will be served raw, unless the package is labeled ready-to-eat.
✓Wash whole melons and citrus before cutting so the knife does not drag surface dirt into the flesh.

Reference: Health Code §81.07(a)(4)

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