Which of the following is a critical violation of the New York City Health Code?

Improper cooling of food is identified as a critical violation of the New York City Health Code because it directly relates to food safety and the prevention of foodborne illnesses. Cooling food properly is essential to inhibit the growth of harmful bacteria that thrive in the temperature danger zone, which is between 41°F and 135°F (5°C and 57°C). If food is not cooled rapidly enough, it can allow pathogens to multiply to dangerous levels, posing a significant risk to public health.

On the other hand, using biodegradable containers, providing nutritional information, and offering organic products, while helpful and commendable practices, do not directly impact the safety and health risks associated with food handling. These practices focus more on sustainability and consumer information rather than on immediate health threats related to food safety violations.