Glossary

A sworn, signed statement attesting that some condition has been met. The signatory is legally accountable for any consequences if the statement is later found to be false and the condition not met.

The kind of change in use or structure to be made to an existing building, where a NYC Department of Buildings permit is needed. There are three types, listed from more to less change: Alteration-1 (Alt-1), Alteration-2 (Alt-2), Alteration-3 (Alt-3).

A change made to a permit after it was first approved, and for which an amendment application must be filed. For example, changes are often needed as new information arises during construction, and need a Post-Approval Amendment.

The power a building owner has, even without a permit, to make changes to the structure or use of a property.

A fiber used in some building materials, like insulation and roofing, that can cause health problems, and which building owners must control during renovations or other work by hiring special contractors.

The status of a plan or document that has been submitted to an individual agency employee to review, as it appears in BISWeb.

A legal review to make sure a legal form was completed truthfully or work performed correctly.

A cover over the sidewalk supported from the wall and not by the ground; it needs a permit to be installed.

An appliance that keeps contaminated water (like water mixed with bleach) from flowing from a business back into the NYC drinking water.

A unique seven-digit number, assigned by NYC Department of City Planning, to each building and used on the NYC Department of Buildings' BISWeb.

An online database for the NYC Department of Buildings on any property in New York City -- including violations, applications, and inspections -- and on registered contractors.

The uses and activities allowed in buildings, as defined for each building by the Certificate of Occupancy issued by the NYC Department of Buildings.

A City agency that oversees construction and maintenance of buildings in New York City, and the uses that can happen within them.

Wages an employer must pay an employee when sending him or her home early for lack of work, under State Law.

A cover over the sidewalk held up by poles fixed in the sidewalk and which requires a permit.

A formal approval by the NYC Landmark Preservation Commission for work on a historic building. This is needed whenever the work does not need a NYC Department of Buildings permit and affects or does not affect architectural details.

A formal document that connects the name of a business as it appears to customers (its assumed or doing-business-as name) and the name as it appears on legal documents (its legal name).

A document approving a business to collect sales tax on behalf of NY State.

A business zoning district mapped within residential districts to allow businesses to locate where people need local retail shops like grocery stores, dry cleaners, and restaurants.

Any retail, service, or office use allowed by right in areas as listed by the NYC Department of City Planning, or allowed by special permit, including all eating and drinking establishments.

Representative bodies with 50 members, half nominated by their City Council members and half by their Borough President, that oversee local government services and have an advisory role in land use and liquor license decisions.

A City agency that licenses and regulates more than 78,000 businesses in 55 industries and enforces the Consumer Protection Law and other City, state, and federal laws. It is now called the Department of Consumer and Worker Protection (DCWP).

A City agency that licenses and regulates more than 78,000 businesses in 55 industries and enforces the Consumer Protection Law and other City, state, and federal laws. It was formerly called the Department of Consumer Affairs (DCA).

A professional who must be licensed to perform a specific role in the process of obtaining permits, planning, constructing, opening, or operating a business. Depending on the role performed, contractors are licensed by NYC Department of Buildings (such as general contractors), NYC Department of Consumer Affairs (such as Home Improvement Contractors), or another government body.

A change in a building’s use, which must be formally recognized by the NYC Department of Buildings.

A practice in a food establishment that endangers public health and may reduce the letter grade received from a NYC Department of Health & Mental Hygiene inspection. Some critical violations must be corrected before food can be served or a permit issued.

When harmful micro-organisms or substances are moved from one food to another, typically from raw foods to ready-to-eat foods.

A type of work where a structure is taken apart or torn down, including even a part of an interior during a business remodel, and for which a work permit is required by the NYC Department of Buildings.

An administrative court that hears cases on all violations of the City’s licensing laws, the Consumer Protection Law, and other laws enforced by NYC DCWP.

An online hub that facilitates speedy approval for construction projects, by allowing architects and engineers to send digital construction plans for approval from City agencies.

Wages to make up for lost pay because of permanent physical or mental impairment, as required by federal law.

The status of an application when not approved at a given moment in time, though applications usually may be modified and resubmitted by the business owner or representative for approval without beginning the process over again.

The name of a business as customers see it, which may be different from the name on legal documents.

A tax form that employees submit to their employers to ensure that the correct federal income tax is withheld from the employee’s pay.

This number is used to name and track a business for federal tax purposes. It is also called a Federal Tax Identification Number.

A tax form that employers must complete for each person they hire to prove that the person is legally allowed to work in the United States.

A City court that handles cases related to quality-of-life violations, such as sanitation and noise, in New York City.

A non-criminal quality of life violation, such as a dirty sidewalk or lack of rodent control, that is issued by several City Agencies. These cases are heard by the Environmental Control Board.

A City agency that is charged with the protection of New York City's natural environment.

A hired third party, or “expediter,” who for a fee helps carry documents between an architect, engineer, or construction contractor and City agencies.

A state agency that regulates state-licensed and state-chartered financial entities and institutions statewide, and helps individuals and businesses understand various financial instruments and make claims on insurance policies and other financial endeavors.

A City agency that is responsible for fire safety Citywide. The Department oversees regulations related to fire risk and public safety, and reviews construction plans and inspecting businesses for issues like kitchens, exits, and large gathering spaces.

An official drawing made by a licensed professional of an existing or planned building space as shown from above, with technical details. They are sometimes called "blueprints."

A certificate awarded after successfully completing a course on how to safely prepare and serve food. The course and certificate are offered by the NYC Department of Health and Mental Hygiene. A worker with this certificate must be present at all times that food is prepared or served at a food service establishment.

A place where food is served directly to a customer, such as a restaurant, bakery, coffee shop, or bar.

A practice in a food establishment that poses risks to public health, and may reduce the letter grade received from a NYC Department of Health inspection.

A system that separates fats, oils, and grease from waste water to prevent sewer clogging. These systems are required for food service establishments and some other businesses by the Department of Environmental Protection.

A separate sink, used only for washing hands, that is required in every bathroom and within 25 clear feet of any place a worker prepares or serves food.

A document that tracks food from when it is brought into an establishment to when it is served to customers. The Plan identifies food safety threats and ways to eliminate them.

A City agency that oversees health and safety regulations in New York City, including inspections of food service establishments and licensing for various businesses.

Health insurance is a form of risk management to protect one or more people against health care costs. Most employees in New York have access to Health Insurance through their employers.

An area with unique architectural, historic, and / or social value that the NYC Landmarks Preservation Commission regulates to protect from damage. Businesses in Districts are subject to special regulations for renovations to their buildings or spaces.

The temperature at which certain foods must be kept before cooking or serving. This temperature must be monitored according to DOHMH guidelines.

The number used in a street address to identify residential and commercial buildings. This number is used by the NYC Department of Building’s Building Information System, and is the same as that used by the US Postal Service.

A sign that is plugged into electricity, such as a neon “Open” sign. These signs are regulated separately from other kinds of signs by the NYC Department of Buildings.

A practice in a food establishment that immediately threatens public health. If found during a NYC Department of Health and Mental Hygiene inspection, the practice must be corrected before the restaurant can reopen or be awarded a grade.

An online tool that helps new or existing businesses find and learn about City, State, and Federal financial incentives that they may be eligible for.

A drain pipe that does not connect directly with a drain, but lets out waste water through an air gap into a drain or other piece of plumbing, to keep materials below the gap from backing up into the pipe above.

Many businesses, buildings, and license holders are checked for regulatory compliance within a set time period, such as once per year. This practice is known as an inspection cycle. Inspections cycles can vary, sometimes depending on results of inspections.

A financial protection against loss in which a person pays a given amount each period (month, year, etc.), and in return is paid for losses due to unplanned events should they occur. Many types of insurance are required to own or lease building space and/or to employ workers. Proof of insurance is required to obtain certain permits or licenses from government agencies.

A federal agency that collects taxes from individuals and businesses.

The broad category of work proposed in a permit application to the Department of Buildings, such as NB for New Building and Alt-1, Alt-2, and Alt-3 for Alteration Types.

A state agency that oversees laws for worker safety and fairness practices.

A federal agency that oversees laws for workers' rights, safety, health, and income stability.

A building or site legally recognized for its historic value. These are regulated by the NYC Landmarks Preservation Commission and require special permission to change.

A City agency that regulates the designation of landmarks, historic districts, and historic buildings and properties. The Commission limits the changes businesses can make to those places and structures over time.

The legal approval of the person who owns a space for businesses’ uses of that space.

A legal agreement between an owner (lessor) and a user (lessee) of a space, which helps define what activities are possible in the space.

A letter grade, or grade card, which summarizes a restaurant’s health inspection results for customers. It is issued by the NYC Department of Health and Mental Hygiene, and must be displayed at all food service establishments. "A" is the highest grade.

A letter equivalent to the Certificate of Occupancy issued by the Department of Buildings for buildings built before 1938.

The legal responsibility of one party to repay debts made by itself or another party legally tied to it. For example, a partner in a business may be liable to the business itself.

A document from the State Liquor Authority granting permission to a business to serve alcohol. Different licenses apply to different business types for different types of alcohol and consumption on- and off-site.

The minimum amount an employee must be paid for an hour's work, as defined by City, State, and Federal law. As of December 31, 2015, the minimum wage in New York State is $9.00 per hour.

A job type used by the NYC Department of Buildings to permit construction of completely new structures or additions.

This code regulates the emission of noise in the City, including volumes and times of day for certain activities or events, such as music, construction, and promotional events. Some violations are governed by the Environmental Control Board.

Floors, counter-tops, walls, and ceilings that are not used for food preparation, but are still regulated by the NYC Department of Health and Mental Hygiene for their indirect effects on food safety.

A copy of a document signed by all parties in the presence of an official Notary Public, who authenticates the document so it can be relied upon in later legal processes.

This notice is issued when a business fails to comply with a law enforced by the NYC Department of Consumer Affairs. It includes information about how to settle the violation or appear before a fair and impartial Administrative Law Judge to present a defense to the charge(s) in the Notice.

This notice is issued when a business fails to comply with a regulation subject to the Environmental Control Board. It includes information about how to settle the violation or appear before the ECB to contest the violation(s).

A dynamic map showing City data by geography (or a geographic information system, GIS), made available online as part of the NYC Open Data plan.

A City agency that listens to and/or resolves objections to violations issued by some City Agencies, Boards or Commissions.

A form issued by the NYC Human Resources Administration for reporting one’s child support responsibilities, which an individual must complete before applying for many licenses and permits in NYC.

An online portal that provides information about common licenses that businesses need which are issued by New York State.

Time worked beyond 40 hours per week, for which an employee must be compensated an additional amount according to New York State Law.

A process in permit or license applications in which architectural drawings are reviewed to confirm that a planned or existing space complies with regulations. In the NYC Department of Building’s online BISWeb, "P/E" indicates that an application is in Plan Examination.

A common class of applications required by the NYC Department of Buildings for changes in the use or shape of a given space. For example, a "PW-1" is needed for renovation, and a "PW-6" for a new Certificate of Occupancy.

A practice in which ingredients are kept in a refrigerator by a food preparation area, to keep the ingredients as cold as needed for the whole process.

Any food that can support the growth of dangerous microorganisms, such as raw and cooked animal products (like meat and milk) and cooked starches (like potatoes and rice). A Hazard Analysis and Critical Control Point Plan may be used to reduce risks.

The legal permission for one person to act on behalf of another, established with a legal document. It is often used for one person to manage documents on another's behalf.

A consultation offered by the DOHMH for restaurants that have not yet opened to confirm that the establishment complies with health laws. The inspection does not result in any operating fines, and helps make the opening of a restaurant faster.

The part of a lease in which a landlord or owner prohibits an activity in the leased space, which may prevent the user of the space from doing things that would otherwise be legal.

A company that hauls waste for businesses.

This process allows a licensed architect or engineer to self-approve projects without initial review from NYC Department of Buildings.

A person legally licensed by New York State to design or evaluate building spaces in accordance with regulations. PEs often work with registered architects and contractors.

A meeting before a government decision-making body and citizens in which anyone can comment on a proposal.

An announcement that by law must be made, often in widely-read newspapers, a given number of days before a public hearing or upcoming action.

An exhaust system for hot air that is required for large commercial stoves. Range hoods need special permits from the Fire Department.

A type of backflow prevention device reliable enough to meet requirements in restaurant kitchen applications, but not in bathroom or other high-hazard business applications, as required by law.

A person legally licensed by New York State to design and submit drawings for construction and interior arrangements.

Permission, obtained by application and fee, to use public space such as part of a sidewalk or park for a partially private use.

Cleaning an object or area to reduce harmful microorganisms to an acceptable level. The term is often used in Department of Health and Mental Hygiene regulations.

A formal document listing conditions or materials that must be approved or used for a project to go forward or for a permit to be approved.

A law that regulates the emission of pollutants and other harmful substances into the City's air.

A food preparation facility that allows food retailers or preparers access to common food preparation equipment. Operators must be permitted by the NYC Department of Health and Mental Hygiene.

Outdoor business signs, if electric or larger than a certain size, require permits from the NYC Department of Buildings. They are referred to in BISWeb with the marker "SG."

An official drawing showing a planned space and its surrounding location, such as sidewalk, neighboring buildings, and parking or street front.

A business owned and operated by a single person. These businesses file paperwork and taxes differently than other businesses.

The federal application for an Employer Identification Number that is required for filing taxes. Sole proprietorships are exempt from this requiremeSavent.

A state agency that oversees the sale of alcoholic beverages in New York State.

A unique number for each block in New York City used to track information related to the block, such as tax information.

A unique number for each property in each block in New York City used by the NYC Department of Finance to track information related to the property.

A state agency that oversees taxes and finance in New York State, including sales and property taxes.

An identifying number for tax purposes used by the IRS.

The amount below the minimum wage that an employer may pay a waiter or other service worker for hours worked serving tip-paying customers. The tip credit is expected to be made up by tips, leaving the employee with the full minimum wage.

A program to which all employers must contribute tax dollars, which then pays income to workers who become unemployed through no fault of their own.

The money paid to a worker, regulated differently by the City, State, and Federal governments.

A separate sink for washing only pots, pans, and dishes, and not for hands or raw food. These sinks must be connected to special plumbing to capture grease before waste water enters the sewer.

The kind of work performed on a building, such as plumbing or electrical work, that must be indicated on NYC Department of Building work permits.

A program that repays workers for damages and lost wages resulting from work-related injuries. Generally, employers must provide it to all workers, with some exceptions.

The laws regulating the use and form of buildings and areas, as determined by the NYC Department of City Planning and by the NYC Department of Buildings. Zoning determines what businesses can locate where.