NEW YORK CITY — Vermin, dirty dishes and poor personal cleanliness — 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.
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Restaurants hit with non-food-safety violations might get a fine or a lower letter grade, with zero to 13 points 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.
Here's all the eateries that the Department of Health closed down since April 10.
Manhattan
The Spotted Dog (1154 1st Ave.)
Violation Points: 113
- Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
- Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
- Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
- Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
- Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.
- No approved written standard operating procedure for avoiding contamination by refillable returnable containers.
% Arabica (37 W 54th St.)
Violation Points: 11
- Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
- Evidence of mice or live mice in establishment's food or non-food areas.
Brooklyn
Jay & Son (879 Broadway)
Violation Points: 200
- No approved written standard operating procedure for avoiding contamination by refillable returnable containers.
- Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
- Sewage disposal system is not provided, improper, inadequate or unapproved.
- Contract with a pest management professional not in place. Record of extermination activities not kept on premises.
- Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
- Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
- Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
- Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
- No, or inadequate potable water supply. Water or ice not portable or from unapproved source. Bottled water not NY State certified. Cross connection in potable water supply system.
- Toilet facility not provided for employees or for patrons when required. Shared patron-employee toilet accessed through kitchen, food prep or storage area or utensil washing area.
- Food worker/food vendor does not wash hands thoroughly after using the toilet, or after coughing, sneezing, smoking, eating, preparing raw foods or otherwise contaminating hands or does not change gloves when required; Worker fails to refrain from smoking or being fully clothed in clean outer garments.
- Evidence of mice or live mice in establishment's food or non-food areas.
- Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
- Mechanical or natural ventilation not provided, inadequate, improperly installed, in disrepair or fails to prevent and control excessive build-up of grease, heat, steam condensation, vapors, odors, smoke or fumes.
El Rincon De Macon (522 Nostrand Ave.)
Violation Points: 76
- Evidence of mice or live mice in establishment's food or non-food areas.
- Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
- Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
- Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
- Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment.
- Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
- Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
- Food, prohibited, from unapproved or unknown source, home canned or home prepared. Animal slaughtered, butchered or dressed (eviscerated, skinned) in establishment. Reduced Oxygen Packaged (ROP) fish not frozen before processing. ROP food prepared on premises transported to another site.
86 Golden Bay Restaurant (2144 86th St.)
Violation Points: 68
- Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment.
- Evidence of mice or live mice in establishment's food or non-food areas.
- Contract with a pest management professional not in place. Record of extermination activities not kept on premises.
- Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
- Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
- Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
- Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
- No handwashing facility in or adjacent to restroom or within 25 feet of a food preparation, food service or ware washing area. Handwashing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.
- Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
Queens
Caribbean Flame Cuisine (126-08 111 Ave.)
Violation Points: 82
- Hot TCS food item not held at or above 140 °F.
- Contract with a pest management professional not in place. Record of extermination activities not kept on premises.
- Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
- Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures.
- Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
- Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.