NYC Restaurants Ordered Closed April 3 - 10

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.

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 3.

Manhattan

In Common Café (441 9th Ave.)

Violation Points: 78

• 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.
• Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include houseflies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.
• Garbage receptacle not pest or water-resistant, with tight-fitting lids, and covered except while in active use. Garbage receptacle and cover not cleaned after emptying and prior to reuse. Garbage, refuse and other solid and liquid waste not collected, stored, removed and disposed of to prevent a nuisance.
• 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.
• 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 contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
• Hot TCS food item not held at or above 140 °F.
• Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.

Emperor Dumpling (668 8th Ave.)

Violation Points: 13

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.

Chahalo (79 Mott St.)

Violation Points: 136

• Garbage receptacle not pest or water-resistant, with tight-fitting lids, and covered except while in active use. Garbage receptacle and cover not cleaned after emptying and prior to reuse. Garbage, refuse and other solid and liquid waste not collected, stored, removed and disposed of to prevent a nuisance.
• 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.
• Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.
• Single service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device.
• 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.
• Evidence of rats or live rats in establishment's food or non-food areas.
• Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
• 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.
• Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
• 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.
• Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
• Food contact surface, refillable, reusable containers, or equipment improperly constructed, placed or maintained. Unacceptable material used. Culinary sink or other acceptable method not provided for washing food.
• Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
• 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.
• Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
• Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include houseflies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.
• Contract with a pest management professional not in place. Record of extermination activities not kept on premises.

Fresh Curry (183 Church St.)

Violation Points: 85

• Food service operation occurring in room or area used as living or sleeping quarters.
• Hot TCS food item not held at or above 140 °F.
• Sewage disposal system is not provided, improper, inadequate or unapproved.
• Food preparation area, food storage area, or other area used by employees or patrons, contaminated by sewage or liquid waste.
• Lighting inadequate; permanent lighting not provided in food preparation areas, ware washing areas, and storage rooms. Shatterproof bulb or shield to prevent broken glass from falling into food or onto surfaces, not installed.
• 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.
• 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.
• 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.
• Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment.

Westside Bagel (317 W 141 St.)

Violation Points: 107

• Sewage disposal system is not provided, improper, inadequate or unapproved.
• Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.
• 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.
• 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, 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.
• Evidence of rats or live rats in establishment's food or non-food areas.
• Food Protection Certificate (FPC) not held by manager or supervisor of food operations.

Wa Lung Kitchen (557 Grand St.)

Violation Points: 74

• Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
• Hot TCS food item not held at or above 140 °F.
• No approved written standard operating procedure for avoiding contamination by refillable returnable containers.
• Contract with a pest management professional not in place. Record of extermination activities not kept on premises.
• Evidence of rats or live rats in establishment's food or non-food areas.
• Live animal other than fish in tank or service animal present in facility’s food or non-food area.

Brooklyn

Iffys Hot Chicken & Wings (551 Nostrand Ave.)

Violation Points: 52

• 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.
• 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.
• Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
• Hot TCS food item not held at or above 140 °F.
• No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing 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.

Art Collective Cafe (97A 7th Ave.)

Violation Points: 48

• Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
• Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
• No approved written standard operating procedure for avoiding contamination by refillable returnable containers.
• Evidence of mice or live mice in establishment's food or non-food areas.
• Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.

Tasty Bites (95 Church Ave.)

Violation Points: 86

• Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
• Evidence of rats or live rats in establishment's food or non-food areas.
• 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.
• No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing 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.
• Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
• Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
• Hot TCS food item not held at or above 140 °F.
• 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 contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
• Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.

Fish Sauce (247 Suydam St.)

Violation Points: 42

• No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing 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 contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
• Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.

Lailas (8530 3rd Ave.)

Violation Points: 54

Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.

• Evidence of mice or live mice in establishment's food or non-food areas.
• Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
• Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
• Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
• Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.

Queens

La Hacienda Zapote (150-59 34th Ave.)

Violation Points: 53

• 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 approved written standard operating procedure for avoiding contamination by refillable returnable containers.
• Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
• Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
• Contract with a pest management professional not in place. Record of extermination activities not kept on premises.
• Thawing procedure improper.