10F — Non-food-contact surface improperly constructed or maintained
These are the non-food-contact surfaces and the building finishes. If equipment is sealed to the wall, sitting on the floor, or not movable, you can't clean behind and under it, so grease and pests collect there. Cracked or peeling floors, walls, and ceilings can't be cleaned either and shed debris. It's a General violation (2-5 points), but it's the single most-cited violation citywide because there's so much of it — so steady cleaning and small repairs pay off.
What the inspector looks for
Run a hand over the surfaces that DON'T touch food — shelf undersides, equipment exteriors, the legs and frames under prep tables — and look at the floors, walls, and ceilings. Grease and grime build-up, a surface that can't be cleaned because it's against a wall or on the floor, or cracked/peeling floors, walls, or ceilings is the violation.
Points & grade impact
Cited at 2 points — 2 / 3 / 4 / 5 by number of surfaces 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
Repair, seal or reposition the surface/equipment so it can be cleaned; repair damaged flooring, walls or ceilings.
How to prevent it
Keep non-food-contact surfaces smooth, sealed and cleanable; raise or make equipment movable; maintain floors, walls and ceilings in good repair.
- ✓Seal equipment to the wall or leave enough clearance to clean behind it; raise floor units on legs or casters so you can sweep under them.
- ✓Keep a deep-clean schedule for shelf undersides, equipment exteriors, and table frames — not just the obvious food surfaces.
- ✓Repair cracked tiles, peeling paint, water-stained ceiling tiles, and broken coving promptly.
- ✓Walk the kitchen monthly looking specifically at the surfaces nobody cleans daily — that's where this one hides.
Reference: Health Code §81.17(e)
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