The ABC’s of restaurant health grades
By Mary Rose Bevins
Have you ever wondered what those colored ‘A’s, ‘B’s and ‘C’s mean?
In July 2015, the Quinnipiack Valley Health District (QVHD) implemented a public-facing grading system for Class III and IV food establishments in Bethany, Hamden, North Haven and Woodbridge, Connecticut.
Eateries are inspected multiple times a year by one of the QVHD’s four inspectors. During these visits, the inspector looks for any health code violations associated with food-borne illness, barehand contact, hand washing and temperatures of the food.
Each violation results in the loss of points. If the restaurant gets a 4-point violation, the establishment automatically receives one lower grade. If it gets two 4-point violations, it receives two lower grades. Any score below an 80 will require a re-inspection.
Inspectors translate the point grade to a letter one, and a placard with the letter is posted where consumers can easily view it. It is also posted on the QVHD website.
A rating of an ‘A’ indicates substantial compliance with all applicable food safety rules as established by the CT Department of Public Health code. ‘B’ indicates acceptable compliance and a ‘C’ rating shows a need for improvement. Any establishment that gets anything marked off in the sanitary section of the inspection form automatically receives a lower rating.
Since the rating system has been in place, some consumers say they have taken notice of the brightly colored grades on the doors and windows of food establishments. Some diners say that the grades, whether low or high, do not affect their decision of where to eat.
“I do notice the rating on the windows of each establishment I go to, but I use websites like Yelp that post reviews from customers on their experience at the specific restaurant,” said Quinnipiac University junior Mackenzie Bradwell.
Bradwell said she would rather take the opinion of someone who dined at the restaurant, than a simple ‘A’ or ‘B’ that is placed on the window.
Others say they consider the ratings deeply, like Jessica Ciccarella, who is a junior at Quinnipiac University.
“I take the rating of each restaurant I go to into consideration because to me it’s about the overall cleanliness and customer satisfaction,” Ciccarella said.
