Will this get me an A in New York City?
No app can promise that. New York City's Health Department scores the visit in points, and lower is better. A is 0 to 13, B is 14 to 27, C is 28 or more. Score 14 or more on the first visit and there is no grade yet. A reinspection follows. After a reinspection of 14 or more, you may post Grade Pending until the hearing. The card goes within 5 feet of the entrance, 4 to 6 feet off the floor (24 RCNY 23-07). CleanCleaver keeps your records the way an inspector reads them, problems first, so what you did every day is on paper. The Health Department decides the grade.
Is there a grade outside New York City?
No. We found no county grade or placard outside the city. Most inspection results are public on health.data.ny.gov; Suffolk and Erie counties publish their own. The binder is your own day-by-day record beside that public report.
Is 45°F really legal for cold food in New York?
Outside New York City, yes: the State Sanitary Code says 45°F or below, and hot food at 140°F or above (10 NYCRR 14-1.40). In the city, Health Code 81.09 says 41°F. We recommend 41°F everywhere, the FDA Food Code's number, and the app's limit is 41°F. A reading of 42 to 45 asks what you did, and the record shows both the law and our limit.
Do my staff need a food handler card in New York?
There is no statewide card. Your county can require training (10 NYCRR 14-1.73), and several do. Monroe County wants a certified food worker present whenever you are open. Suffolk wants a certified person in charge at all hours. Rockland wants a Food Service Training Certificate, Schenectady one certified person per place, and Westchester food-allergen-trained staff. Ask your health department. The app keeps each certificate and its expiry date on file.
Do I need a certified food protection manager?
Not statewide. In New York City, yes. A Food Protection Certificate holder is on the premises and supervises all food work whenever you are open (Health Code 81.15). The online course is free; the exam is paid and in person. Nassau County wants its own certified food manager in high-risk places, and does not accept other certificates. Ask your county. The app keeps the certificate on file.
What signs go on the wall in New York?
Your permit, where customers see it (10 NYCRR 14-1.190). A handwashing sign at every employee hand sink (14-1.143). The state's first aid for choking poster (Public Health Law 1352-b). An allergen line on every menu, online menus too, such as "If you have a food allergy or intolerance, please notify us." The staff allergen notice (Public Health Law 1356). "No Smoking" and "No Vaping" signs (Public Health Law 1399-p). New York City adds three. The grade card. The Health Department's food allergy poster for sit-down service (24 RCNY Chapter 27). The warning for pregnant women where alcohol is sold (Admin Code 17-173). The app lists the signs your place needs and prints them.
A worker is sick. Who do I tell?
Nobody works while sick with an illness that spreads through food (10 NYCRR 14-1.70). That is the rule for the worker. The 24-hour call to your health department is for a customer who got sick from your food, or a fire, flood or power outage (14-1.200). We found no state rule that has you report a sick worker; ask your health department. The app's check-in asks each person the health questions before the shift, and you see only OK to work or No food work today.
A worker got hurt. Who do I call?
New York's private employers are under federal OSHA. A death is reported within 8 hours; an in-patient hospital stay, an amputation or the loss of an eye within 24 hours (29 CFR 1904.39). The 24-hour hotline is 1-800-321-6742. The app's injury steps show the same number.
Can I cook meals at home and sell them in New York?
No. New York has no home kitchen meals permit. The state says plainly that your home kitchen cannot be used for a food service business. A home processor is different: you register with the Department of Agriculture and Markets, at no fee, to make approved shelf-stable foods at home. Anything else needs a permitted kitchen and a food service permit.
Does New York make me list allergens?
Every menu, including your online menu, carries an allergen line. NYSDOH gives three choices. The statement "If you have a food allergy or intolerance, please notify us." Or the allergens listed per item. Or a menu note. You also post the staff allergen notice (Public Health Law 1356). In New York City, sit-down places post the Health Department's food allergy poster (24 RCNY Chapter 27). Westchester County requires allergen-trained staff. CleanCleaver makes a written allergen notice per food for you, which we recommend on top of the menu line.
When do I apply for the permit?
At least 21 days before you open (10 NYCRR 14-1.190). Workers' compensation and paid family leave coverage come first: no permit issues without them. The permit lasts up to 2 years (14-1.192). In New York City you can open 22 days after you apply, even before the pre-permit inspection. The county start page names your office.
What does it cost after the 25 free days?
It depends on how many people are on your staff list: Solo (1–2) is $8, Small (3–6) is $24, Team (7–12) is $40 and Kitchen (13 or more) is $69 a month, per location. Churches and community kitchens pay $19 a month per building. Cancel anytime.
Do I need a card to start?
Yes, to start the 25 free days. You add a card on Stripe's own page, and CleanCleaver never sees the number. Cancel before the 25 days end and you pay nothing. Check-ins, sick reports and food-safety steps work with or without a card.
Do my staff need to install an app?
No. Each person gets a text link and uses CleanCleaver in their phone's web browser. People without a phone check in on a shop tablet with a 4-digit PIN.
Can a manager see my health answers?
No. The manager sees only what to do today, like "No food work today". Your symptoms stay private.
For New York City, Long Island, upstate and every New York kitchen
