06C — Food not protected from potential source of contamination
This is the catch-all for food not protected during storage, prep, or display: uncovered containers, food on the floor, items under a leak, condiments in dirty containers, or open food where people walk by. Leaving food open invites dust, drips, splashes, and pests, all of which can contaminate it. The inspector checks that food is covered, raised at least 6 inches off the floor, and out from under any drip line, and looks for open pans left out during active work. It is one of the most commonly cited critical violations in the city.
What the inspector looks for
Walk the walk-in, dry storage, and prep line: every food must be covered, nothing on the floor (slide a hand under the lowest shelf for ~6 inches / four fingers of clearance), and nothing under a dripping pipe or condensation. Uncovered pans or a box on the floor fails.
Points & grade impact
Cited at 5 points — 5 / 6 / 7 / 8 by number of food items 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
Cover food; relocate raw proteins below and away from ready-to-eat items; raise food off the floor; move items out from under drip or condensation lines; discard any contaminated food.
How to prevent it
Keep food covered until served; store raw proteins below RTE foods (bottom-to-top: poultry, ground meats, pork, then other meats/fish); store ≥6 in off the floor; use FIFO; restrict traffic through prep areas.
- ✓Keep every container covered or sealed until you are actively working from it; lids back on as soon as you step away.
- ✓Store all food at least 6 inches off the floor, in the walk-in and dry storage — never directly on the ground, even 'for a second' during a delivery.
- ✓Move food out from under overhead pipes, drains, or refrigeration condensation; if a known drip exists, stop using that spot until it is fixed.
- ✓Post the storage-order diagram in every cooler and use FIFO so older, covered stock gets used first.
Reference: Health Code §81.07(a)
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