06G — Approved HACCP plan not maintained on premises or not approved
Specialized processes can grow dangerous pathogens if done wrong, so NYC requires an approved written plan kept on site. The inspector asks for it. If the plan is simply not on the premises it is 10 points; if no approved plan exists at all for a process that needs one, it is Condition Level V (28 points) and you must stop that process.
What the inspector looks for
If your menu needs a HACCP plan (raw bar, sous-vide, curing, acidifying, ROP), find the Department-approved plan on the premises. No approved plan on site for a process that requires one is the violation.
Points & grade impact
Cited at 10 points — Cited at 10 (plan not on premises, condition IV); V = 28 (plan not approved). NYC adds every cited violation’s points into one inspection score: 0–13 = A, 14–27 = B, 28+ = C.
How to fix it
Produce the approved HACCP plan on site; if no approved plan exists for a process that requires one, stop that process until a plan is approved.
How to prevent it
Obtain Department approval before conducting specialized processes (ROP, curing, acidification); keep the approved plan and records on premises.
- ✓Get Department approval before you start any ROP, sous-vide, curing, or acidification process.
- ✓Keep the approved plan and its records in a labeled binder on site, and make sure managers know where it is.
- ✓Train staff to actually follow the plan — having it but not following it is its own serious violation.
- ✓Review the plan at least yearly and update it whenever the process changes.
Reference: Health Code §81.06(c)
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