04F — Food or area contaminated by sewage or liquid waste
This is sewage or dirty water — from a clogged drain, backed-up toilet, or leaking waste line — reaching a food, prep, or storage area. It is one of the most dangerous things an inspector can find, because waste water carries the germs that cause foodborne illness. The inspector runs water, checks that floor drains take it away fast, and looks for standing water or backup near food. A real backup you cannot fix on the spot can shut the restaurant down the same day, not just cost points, because a plumber is needed before you can reopen.
What the inspector looks for
Look at the floor under prep tables and at the floor drains and mop sink: there must be no backed-up water, no overflowing drain, and no sewage smell. Any waste water pooling near food or prep surfaces fails.
Points & grade impact
Cited at 10 points — Cited at 10 (condition V); uncorrected PHH → 28. NYC adds every cited violation’s points into one inspection score: 0–13 = A, 14–27 = B, 28+ = C.
How to fix it
Stop operations in the affected area; discard contaminated food; clean and sanitize the area; call a plumber to stop the backup or leak.
How to prevent it
Maintain plumbing and drains; clean grease traps; repair leaks immediately; keep floor drains clear so waste cannot back up onto food or surfaces.
- ✓Stop using any station where waste water has pooled, throw out any food it could have reached, then clean and sanitize the area.
- ✓Clean floor drains weekly and keep drain covers in place so a clog cannot push water back up onto the floor.
- ✓Know your plumber's emergency number and service grease traps on schedule, before grease builds up enough to cause a backup.
- ✓Walk the back-of-house at open and close looking down for any slow drain or wet floor; a slow drain today is tomorrow's backup.
Reference: Health Code §81.20(b)
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