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. 6.
Manhattan
Cosmic Cat Café (170 E 2nd St.)
Violation Points: 71
Food preparation area, food storage area, or other area used by employees or patrons, contaminated by sewage or liquid waste.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.Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.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 Protection Certificate (FPC) not held by manager or supervisor of food operations.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.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.
Otani Sushi and Ramen (59 Nassau St.)
Violation Points: 66
Contract with a pest management professional not in place. Record of extermination activities not kept on premises.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.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.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.Hot TCS food item not held at or above 140 °F.Evidence of mice or live mice in establishment’s food or non-food areas.Brooklyn
Papa John’s (1009 Broadway)
Violation Points: 89
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.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.Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.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.
Nota Bene (282 Brighton Beach Ave.)
Violation Points: 20
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.Live roaches in facility’s food or non-food area.The Bronx
Kennedy Chicken & Burgers (2537 Webster Ave.)
Violation Points: 43
No approved written standard operating procedure for avoiding contamination by refillable returnable containers.Live roaches in facility’s food or non-food area.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.Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.Staten Island
Casa Blanca Restaurant (155 Lafayette Ave.)
Violation Points: 72
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 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.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, 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.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.Contract with a pest management professional not in place. Record of extermination activities not kept on premises.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.