06H — HACCP records and logs not maintained on site
The logs are the only proof your HACCP plan is being run correctly day to day; without them there is no way to show food was handled safely. The inspector asks for these records on site. The source lists only the most serious level for this code, so it is cited at 28 points — keep the logs current.
What the inspector looks for
Pull the HACCP monitoring logs and confirm they are on site and current — the daily records of temperatures, times, and corrective actions that show the plan is being followed. Missing logs is the violation.
Points & grade impact
Cited at 28 points — Only condition cited in the source is V = 28; no base value below 28 is published. 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 required HACCP monitoring records and logs on site; resume proper record-keeping immediately.
How to prevent it
Keep daily HACCP monitoring logs (temperatures, times, corrective actions) on premises and retain them for the period your approved plan requires.
- ✓Keep daily HACCP logs (temperatures, times, corrective actions) on the premises, not off-site.
- ✓Retain the records for the full period your approved plan requires.
- ✓Assign a named person each shift to complete and initial the logs — accountability, not 'whoever's around'.
- ✓Spot-check the logs weekly so a gap is caught long before an inspector finds it.
Reference: Health Code §81.06(b)(4)
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