NYC Restaurants Ordered Closed February 27 - March 6

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 Feb. 27.

Manhattan

Teapulse (167 Canal St.)

Violation Points: 91

• 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 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.
• 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.

Glace By Noglu (30 Rockefeller Plaza)

Violation Points: 152

• 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.
• No approved written standard operating procedure for avoiding contamination by refillable returnable containers.
• Sewage disposal system is not provided, improper, inadequate or unapproved.
• 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.
• 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.
• Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures
• Contract with a pest management professional not in place. Record of extermination activities not kept on premises.

Pho Ga Vang (30 Market St.)

Violation Points: 120

• 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.
• Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
• 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.
• 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.
• Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
• Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
• 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.
• 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.
• 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.
• No approved written standard operating procedure for avoiding contamination by refillable returnable containers.
• 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.

• Brooklyn

Wake-Up Coffee Shop (1202 Kings Hwy.)

Violation Points: 57

• 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.
• Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
• 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.
• 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.
• Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
• 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.

Gemini's II Restaurant (109 Graham Ave.)

Violation Points: 81

• 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 Protection Certificate (FPC) not held by manager or supervisor of food operations.
• 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.
• Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
• Evidence of rats or live rats in establishment's food or non-food areas.
• Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
• 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.
• Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.

Bushwick Bakery (127 Central Ave.)

Violation Points: 39

• No approved written standard operating procedure for avoiding contamination by refillable returnable containers.
• Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
• Evidence of rats or live rats in establishment's food or non-food areas.

Queens

The King Of The Taco (90-17 31st Ave.)

Violation Points: 22

• Evidence of mice or live mice in establishment's food or non-food areas.
• 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.
• Live roaches in facility's food or non-food area.
• 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.
• 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.

Happy Garden (196-17 Linden Blvd.)

Violation Points: 98

• 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.
• 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.
• Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.
• 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.
• Evidence of mice or live mice in establishment's food or non-food areas.
• Thawing procedure improper.
• Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
• No approved written standard operating procedure for avoiding contamination by refillable returnable containers.
• Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.

Staten Island

Guiterrez Bakery (157 Port Richmond Ave.)

Violation Points: 122

• 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.
• Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
• 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.
• 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.
• Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
• Hot TCS food item not held at or above 140 °F.
• No approved written standard operating procedure for avoiding contamination by refillable returnable containers.
• Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures.
• 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.
• Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.
• Live roaches in facility's food or non-food area.