Food Politics

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What kind of offenses would result in a grade “B”, or what would the difference be between a grade of “A” and a grade of “B”? Would there be any tangible reason a restaurant would slide from A to B? Is it a matter of washing hands, or keeping food at correct temperatures, or what?

It seems like this is a misrepresentation of the Sanitary Inspection document.

It works on a point system. I went to http://a816-restaurantinspection.nyc.gov/RestaurantInspection/SearchBrowse.do and looked at the grades of restaurants. One of the B had some plumbing/sewage issue, mice, and spoiled food. There was one that got an A with mice in the facility, but it did not have the other two problems.
The ones with B grades did seem to have issues that I would prefer not to deal with: spoiled food, unsanitary conditions, refrigeration not cool enough, mice or other live animals in the facility, etc. They also had multiple violations.

[...] sur les portes des restaurants, certains font preuve de créativité comme le rapporte l’article, Restaurant safety grades: creativity in action, paru sur le blog de Marion Nestle, Food [...]