NYC Restaurants Ordered Closed May 9 - 16

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 May 9.

Brooklyn

Fulton Food Court (1178 Fulton St.)

Violation Points: 81

• Evidence of mice or live mice in establishment's food or non-food areas.
• Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures
• No handwashing facility in or adjacent to the 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.
• 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.
• 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.
• 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.
• After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.

Thaism (278 Smith St.)

Violation Points: 56

• Live roaches in facility's food or non-food area.
• 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.
• 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.

David's Brisket House (533 Nostrand Ave.)

Violation Points: 82

• Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
• 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.
• Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
• Hot TCS food item not held at or above 140 °F.
• Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
• Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
• 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.

Staten Island

HKS Kitchen (1434D Richmond Road)

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.
• Sewage disposal system is not provided, improper, inadequate or unapproved.
• 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 preparation area, food storage area, or other area used by employees or patrons, contaminated by sewage or liquid waste.
• Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
• Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
• TCS food removed from cold holding or prepared from or combined with ingredients at room temperature not cooled by an approved method to 41 °F or below within 4 hours.
• 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.