NYC Restaurants Ordered Closed January 23 - 30

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 January 23.

Manhattan

El Sazon/Joey Bats (5 Hudson St.)

Violation Points: 113

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.

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, 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.

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.

Queens

Roti Corner (180-18 Hillside Ave.)

Violation Points: 35

• 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.
• 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.

Home Of Astoria (28-49 Steinway St.)

Violation Points: 53

• 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.
• Time/Temperature Control for Safety (TCS) food not cooked to required minimum internal temperature.

Mr. Luos Noodles (41-12 College Point Blvd.)

Violation Points: 76

• 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.
• 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.
• Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.
• 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.
• 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.
• Evidence of mice or live mice in establishment's food or non-food areas.

Sweet Tooth (18-47 College Point Blvd.)

Violation Points: 45

• 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.
• No approved written standard operating procedure for avoiding contamination by refillable returnable containers.
• 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.
• Food Protection Certificate (FPC) not held by manager or supervisor of food operations.

The Bronx

Giovanni's (76 E 167th St.)

Violation Points: 56

• 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.
• Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
• Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
• 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.
• Harmful noxious gas or vapor detected. Carbon Monoxide (CO) level exceeds nine (9) ppm
• Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.