NYC Restaurants Ordered Closed June 10 – June 17

NEW YORK — Filth flies, vermin and unwashed hands — restaurants across the city have dirty secrets they’d rather not share. But New York City’s Health Department is watching.

Every year, inspectors arrive unannounced at more than 25,000 restaurants to examine health and safety standards.

Most eateries pass inspections, but some fall short of the city’s standards, accruing violation points for everything from broken light bulbs to “public health hazards,” like vermin and failure to follow food safety protocols.

Restaurants hit with non-food-safety violations might get a fine or a lower letter grade, with zero to 13 warranting an ‘A’ and violations totaling 28 points or more earning a ‘C’ (this system is criticized for its efficacy by some gourmands).

Public health hazards that can’t be resolved on the spot, like a mouse or fly infestation, pose a bigger issue: immediate closure.

At least several restaurants citywide meet that fate every week. During the last seven days that list includes a pizza and sandwich shop in Queens and a hotel on the Upper West Side.

Here’s all the eateries that the Department of Health closed down since June 10, 2022:

MANHATTAN

Asian 59 (207 E 59th Street): 50 violation points

  1. Evidence of rats or live rats present in facility’s food and/or non-food areas.
  2. Cold food item held above 41 º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
  3. Live roaches present in facility’s food and/or non-food areas.
  4. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
  5. Hot food item not held at or above 140º F.

Desi Indo-Chinese (2036 2nd Avenue): 64 violation points

  1. Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
  2. Food Protection Certificate not held by supervisor of food operations.
  3. Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
  4. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
  5. Appropriately scaled metal stem-type thermometer or thermocouple not provided or used to evaluate temperatures of potentially hazardous foods during cooking, cooling, reheating and holding.
  6. Evidence of mice or live mice present in facility’s food and/or non-food areas.

Farida (32 Cedar Street): 33 violation points

  1. Live roaches present in facility’s food and/or non-food areas.
  2. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.

La Quinta Inn & Suites (31 W 71st Street): 64 violation points

  1. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
  2. Cold food item held above 41 º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
  3. Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
  4. Live roaches present in facility’s food and/or non-food areas.
  5. Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
  6. Food Protection Certificate not held by supervisor of food operations.
  7. Filth flies or food/refuse/sewage-associated (FRSA) flies present in facility’s food and/or non-food areas. Filth flies include house flies, little house flies, blow flies, bottle flies and flesh flies. Food/refuse/sewage-associated flies include fruit flies, drain flies and Phorid flies.
  8. Evidence of mice or live mice present in facility’s food and/or non-food areas.
  9. Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.

OM (1531 York Avenue): 47 violation points

  1. Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.
  2. Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
  3. Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
  4. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
  5. Evidence of mice or live mice present in facility’s food and/or non-food areas.
  6. Filth flies or food/refuse/sewage-associated (FRSA) flies present in facility’s food and/or non-food areas. Filth flies include house flies, little house flies, blow flies, bottle flies and flesh flies. Food/refuse/sewage-associated flies include fruit flies, drain flies and Phorid flies.
  7. Food not protected from potential source of contamination during storage, preparation, transportation, display or service.

Tipsy Shanghai (342 7th Avenue): 70 violation points

  1. Food Protection Certificate not held by supervisor of food operations.
  2. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
  3. Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
  4. Single service item reused, improperly stored, dispensed; not used when required.
  5. Proper sanitization not provided for utensil ware washing operation.
  6. Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared.
  7. Live roaches present in facility’s food and/or non-food areas.
  8. Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.
  9. Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
  10. Evidence of mice or live mice present in facility’s food and/or non-food areas.
  11. Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

BROOKLYN

Yafa Cafe (4415 4th Avenue): 30 violation points

  1. Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
  2. Hand washing facility not provided in or near food preparation area and toilet room. Hot and cold running water at adequate pressure to enable cleanliness of employees not provided at facility. Soap and an acceptable hand-drying device not provided.

QUEENS

Krave It Pizza & Sandwich Joint (36-18 30th Avenue): 114 violation points

  1. Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
  2. Insufficient or no refrigerated or hot holding equipment to keep potentially hazardous foods at required temperatures.
  3. Proper sanitization not provided for utensil ware washing operation.
  4. Hand washing facility not provided in or near food preparation area and toilet room. Hot and cold running water at adequate pressure to enable cleanliness of employees not provided at facility. Soap and an acceptable hand-drying device not provided.
  5. Hand washing facility not provided in or near food preparation area and toilet room. Hot and cold running water at adequate pressure to enable cleanliness of employees not provided at facility. Soap and an acceptable hand-drying device not provided.
  6. Wiping cloths soiled or not stored in sanitizing solution.
  7. No facilities available to wash, rinse and sanitize utensils and/or equipment.
  8. Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
  9. Cold food item held above 41 º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.

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