For New York restaurants
Your restaurant temperature record, kept by the whole line.
Cooking, cooling and walk-in readings on every cook's phone, with the fix written down when the walk-in reads 45°F. Plans start at $8 a month.
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Friday, 6:40 pm
Why does the record slip?
Forty covers, and a cook out sick.
Food held too warm or cooled too slowly is how guests get sick, and a missing reading looks the same as a missed one.
- The rules
Cooking temperatures, two-stage cooling, hot holding, the choking poster: Subpart 14-1 of the State Sanitary Code is long. New York City adds Article 81 and a grade on the door.
- The day
Forty seats full, one cook called in sick at four, and nobody has written the walk-in temperature since the 2:10 pm reading. You can't stand over every pan.
- The point
You opened to feed people, not chase clipboards.
See a sample Friday on the screen before you decide anything.
Whose rules, exactly?
Each rule, with where it comes from.
New York writes its own code, Subpart 14-1.
Kitchens run on habits. The chili's cooling clock and the walk-in's reading go on the phone your cooks already carry. The rule is printed beside each, with its 10 NYCRR section, and where your county or the city differs.
Cooling
Cool hot food from 120°F to 70°F within 2 hours, then to 45°F within 4 more (10 NYCRR 14-1.40). The app's clocks run colder: 70°F in 2 hours, then 41°F within 6 in all, the FDA Food Code's. A pot that passes the app passes New York.
CleanCleaver: Start cooling sets the 2-hour and 6-hour timers; each reading is saved with time and the cook's name.
New York: 10 NYCRR 14-1.40(b)
Guide: Cooling food in two stagesHot and cold holding
Outside New York City: hot food at 140°F or hotter, cold food at 45°F or colder (10 NYCRR 14-1.40). In the city, cold food at 41°F (Health Code 81.09). We recommend 41°F everywhere, so the app's limit is 41°F.
CleanCleaver: Each walk-in reading is saved with time and name. A warm one asks what the cook did.
New York: 10 NYCRR 14-1.40(a)
Guide: Hot and cold holdingDate marking and disposal
Subpart 14-1 has no date-marking rule: we read it and found none. We recommend the FDA Food Code's 7 days (3-501.17) for prepped food anyway: the day you make it is day 1.
CleanCleaver: The app counts the 7 days and says what to write on the wrap.
FDA Food Code (model) 3-501.17, 3-501.18: not in New York's code, so this line is our advice
Guide: Date marking: the 7-day rule
What else can the inspector check? 5 more rules
Cooking temperatures
New York's own numbers (10 NYCRR 14-1.82). Most food to 140°F. Poultry, stuffing and stuffed meat to 165°F. Pork to 150°F. Ground meat to 158°F. Shell eggs to 145°F unless the guest orders them softer. The app's rule card still prints the FDA Food Code's numbers (3-401.11). Where New York's is higher, like ground meat, cook to New York's and write that number.
CleanCleaver: Each cooking temperature is saved with the time and the cook's name.
New York: 10 NYCRR 14-1.82; FDA Food Code (model) 3-401.12: not in New York's code, so this line is our advice
Guide: Cooking temperaturesReheating for hot holding
Reheat cooked food to 165°F within 2 hours and hold it above 140°F (10 NYCRR 14-1.83).
CleanCleaver: The reheating reading is saved with the time and name.
New York: 10 NYCRR 14-1.83(a)
Guide: Reheating leftoversEmployee health: report, exclude, restrict
A sick cook stays off the line: no one works while sick with an illness that spreads through food (10 NYCRR 14-1.70). A guest sick from your food, or a fire, flood or power outage, is reported to your health department within 24 hours (14-1.200).
CleanCleaver: Health questions before each shift. You see only
OK to work
orNo food work today
.New York: 10 NYCRR 14-1.70
Guide: Sick workers: report it and stay homeCleaning and sanitizing
Wash, rinse, sanitize, air-dry. Test the sanitizer with a strip.
CleanCleaver: Each strip test is saved with the reading, time and name.
New York: 10 NYCRR 14-1.111, 10 NYCRR 14-1.112, 10 NYCRR 14-1.116
Guide: Cleaning vs sanitizing, and sanitizer strengthsCertified food manager
No statewide manager certificate. In New York City a Food Protection Certificate holder is on the premises and supervises all food work whenever you are open (Health Code 81.15). Nassau County wants its own certified food manager in high-risk places. Suffolk wants a certified person in charge at all hours, Schenectady one certified person per place. Ask your health department.
CleanCleaver: The app keeps the certificate on file, and the binder lists it.
10 NYCRR 14-1.73; NYC Health Code 81.15
Guide: Health inspectionsDoes your county differ? 12 of New York's 47 health departments do
New York law: no statewide manager certificate. Broome County Health Department: For a new place or a change of owner; within 60 days of the temporary permit if not done before opening. Broome County Health Department, food service
New York law: no statewide manager certificate. Cattaraugus County Health Department: An ANSI-accredited Certified Food Protection Manager course; the verification is good for 5 years. Cattaraugus County Board of Health ordinance (2017, under 14-1.73)
New York law: no statewide manager certificate. Chautauqua County Health Department: One person in management or control completes the county-approved 3-hour course. Chautauqua County Sanitary Code Article XIV
New York law: no statewide manager certificate. New York City Department of Health and Mental Hygiene: a certified person in charge whenever food is prepared. NYC Health Code 81.15
New York law: no statewide manager certificate. Livingston County Department of Health: at least one certified person per establishment. Livingston County Sanitary Code Article V
New York law: no statewide manager certificate. Monroe County Department of Public Health: Level 1 Food Manager (5 years) for high and medium risk places; Level 2 Food Handler (3 years) for low risk. Monroe County Department of Public Health, Food Worker Certification (under 14-1.73)
New York law: no statewide manager certificate. Nassau County Department of Health: High-risk places; a second certified manager if open more than 12 hours a day. The county's own certificate (3 years); other certificates aren't accepted. Nassau County Department of Health, Food Protection
New York law: no statewide manager certificate. Orleans County Health Department: Plus a certified food handler or manager present at all operating times. Orleans County food training guidelines
New York law: no statewide manager certificate. Rockland County Department of Health: a certified person in charge whenever food is prepared. Rockland County Sanitary Code, Article VI
New York law: no statewide manager certificate. Schenectady County Public Health Services: at least one certified person per establishment. Schenectady County Sanitary Code Part 125.02
New York law: no statewide manager certificate. Suffolk County Department of Health Services: A person in charge with a valid food protection certificate is present during all hours of operation. Suffolk County Sanitary Code Article 13
New York law: no statewide manager certificate. Tioga County Public Health: The county's Red Card (2 years) or ServSafe, whenever food is prepared and served. Tioga County Public Health, food service establishments
See the same rule on the screen your cook sees.
The plan
How long to set up?
Three steps, once.
Pick Restaurant
Start from the restaurant list, then edit it to match your menu.
Send each cook a link
Nothing to install. No phone? Use the shop tablet: tap your name, then enter a 4-digit PIN.
Download one PDF
Every reading is saved with the time and who took it. When the inspector comes, the binder is one PDF.
Setup is minutes, and your cooks' first walk-in reading is on Today the same day.
Not open yet?
What goes on the wall
in a New York restaurant?
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, your online menu 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). Serve meat or fish raw, like tartare or oysters? New York asks you to tell the guest (14-1.82). New York City adds three. The grade card within 5 feet of the entrance. 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).
Before any of that: workers' compensation and paid family leave coverage, or no permit issues. The permit application goes in at least 21 days before you open (14-1.190), and your office may ask for plans first (14-1.191). Serving alcohol takes an on-premises license from the State Liquor Authority. Give your town, city or community board 30 days' notice first, and post the SLA notice at your entrance. Whether New York requires alcohol server training is not something we found: ask the SLA.
How to open a food business in your county
The app keeps the permit and the certificate in the binder, so they are on the wall and on file.
A Tuesday
What does a Tuesday look like?
From check-in to close.
Today follows your weekly hours, so a place that opens at eleven is not asked for a seven o'clock reading.
Check in
Each cook answers a few health questions. The answer is
OK to work
orNo food work today
.Opening readings
Thermometer in ice water, the walk-in and freezer temperatures, the sanitizer strip. Then Today says Open for food: Yes.
Take the chili's temperature as it cools
Chili and soups made ahead: 70°F within 2 hours, then 41°F within 6 in the app, colder than New York's 45°F. Start cooling sets both clocks.
The walk-in reads 45°F
It will not save until you say what you did. Then:
Caught early ✓
Out of degreaser
The dish cook taps
I'm out
on the step. It lands on the order list under your supplier, with one tap to it on Amazon. The strips that match your sanitizer sit beside it.Close the day
The last walk-in temperature. Today shows what is still open, so it is handed off, not forgotten.
This is the whole day. It is on your cooks' phones in a few minutes.
Inspection day
And when the inspector
walks in?
You download one PDF. No binder to fill at night.
- Your permits and the manager certificate.
- Every out-of-range reading, with the fix the cook wrote.
- The temperature tables your cooks typed in.
- The last 90 days by default. Only managers can download it.
Look at a sample binder before you decide.
Why not lose a few points?
A few points cost little.
An easier shift is worth more.
A few points off will not close you, so that is not the reason. The reason is Friday at 6:40 pm.
- An easier shift
Each cook sees one next thing: the walk-in, the chili's cooling clock, the 3 pm strip. Every machine's cleaning steps come with pictures. Out of degreaser? One tap puts it on the order list. The date labels count the 7 days, so prepped food is used before it is found. Less scramble at open and close.
- Credit for your cooks
For the cook, this is not policing. It is one next thing with the rule beside it, and his name on good work: every reading, every
Caught early
. A reading counts the same whether it passes or not. When the inspector walks in, you hand over one PDF, problems first, and go back to the line. - Proof, not promises
An inspection is a snapshot. In New York City the letter at your door is your score, in points, and lower is better. A is 0 to 13, B is 14 to 27, C is 28 or more. After a reinspection of 14 or more you may post
Grade Pending
until the hearing. The card goes within 5 feet of the entrance (24 RCNY 23-07). Outside the city there is no grade; results are public on health.data.ny.gov. Your records show how you run every day. Each walk-in reading has the time and the cook's name, a photo where it helps, and corrections struck through, never deleted. The binder is one PDF with its own fingerprint. That is proof you can show, not a promise. The Health Department grades; we don't.
About five quick taps a day, on the phone your cooks already carry. Count them on a sample kitchen.
So what changes Monday?
Cook.
The record keeps itself.
Monday, the first cook opens the link, takes the walk-in temperature and types it in. By close, Today shows what is still open.
Your trial covers weeks of real service, enough to see if it holds.
Questions
Before you
start.
Is this a HACCP plan?
No. A HACCP plan is a written plan for some special processes, like smoking or curing meat or vacuum packing. We found no HACCP or special-process rule in Subpart 14-1 or 14-4, so ask your health department what it wants for those. CleanCleaver keeps the everyday temperatures and check-ins most small kitchens need.
Do we need a certified food protection manager in New York?
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. Suffolk wants a certified person in charge at all hours, Rockland a Food Service Training Certificate. Schenectady wants one certified person per place, Monroe a certified food worker present whenever you are open. Ask your county. CleanCleaver keeps the certificate on file, and the binder lists it.
The walk-in reads 44°F. What does New York say?
Outside New York City the state rule is 45°F or colder (10 NYCRR 14-1.40), so 44°F passes the letter of the state rule. In New York City the rule is 41°F (Health Code 81.09), so it does not. We recommend 41°F everywhere, the FDA Food Code's number (3-501.16), and the app's limit is 41°F. In the app, a 44°F reading will not save until the cook writes what he did.
A cook is sick. Who do I tell?
He stays off the line: no one works while sick with an illness that spreads through food (10 NYCRR 14-1.70). We found no state rule that has you report a sick worker; ask your health department. The 24-hour call to your health department is for a guest who got sick from your food (14-1.200). The app's check-in asks each cook the health questions before the shift; you see only OK to work or No food work today.
We serve beer and wine. What changes?
An on-premises license from the New York State Liquor Authority. Give your town, city or community board 30 days' notice before you file. Post the SLA notice at your entrance within 10 days of filing. In New York City, add the warning for pregnant women (Admin Code 17-173). Whether the state requires server training is not something we found. The app lists the signs; it does not file the license.
I'm the general manager. The owner holds the card.
Send the owner this page, or open the demo: it runs on sample data. The owner starts the 25 days. Managers and staff never see billing.
Can cooks type readings without a phone?
Yes. Set up the shop tablet. Each person taps their name and enters a 4-digit PIN.
What if a reading is out of range?
It will not save until you write what you did. Then it shows Caught early. The reading is saved and flagged, and it goes in the binder with the fix.
We ran out of degreaser and sanitizer at 4 pm. Then what?
Whoever finds it taps I'm out on the step. It goes on the order list under that supplier. One tap finds the degreaser, the sanitizer, or the test strips that match your sanitizer, on Amazon. A manager sends the list from her own phone. CleanCleaver never places the order and adds nothing to the price.
Does it alert me when the walk-in is warm?
Not by text. In a browser, an alert can reach the people on shift once they say yes when the app asks. Open the app and Today shows what is due and what is late.
What does a restaurant pay?
It depends on how many people are on your staff list, per location per month: 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. The 25 free days start when you add a card on Stripe's page. Cancel before they end and you pay nothing. 25 days free. Cancel anytime.
Isn't a B grade cheaper than all this?
Maybe, if the grade were the only thing. In New York City the card hangs at your door: A is 0 to 13, B is 14 to 27, C is 28 or more. But the reason is the shift, not the inspector. Each cook sees one next thing, the chili's cooling clock runs on the phone, supplies are one tap away. The date labels count the days, so less prepped food is found too late. Your cooks get the credit, with a name on every reading. Your records show every day, with times and names, and the binder is one PDF with its own fingerprint. That is proof you can show, not a promise. About five quick taps a day. The Solo plan is $8 a month.
Your binder is ready when the inspector is.
Pick your place. Start with one shift.
Start your 25 days free See it work
25 days free. Cancel anytime.
Questions? Call or text (415) 640-1667