NYC Restaurants Ordered Closed May 17 - 24

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 17:

Brooklyn

Fuel Juice (52 Jay Street)

Violation Points: 117

• 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.

• 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.

• 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 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

• Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

• Food preparation area, food storage area, or other area used by employees or patrons, contaminated by sewage or liquid waste.

• Food Protection Certificate (FPC) not held by manager or supervisor of food operations.

• 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 house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.

Panuozzo (301 7 Avenue)

Violation Points: 98

• No hand washing facility in or adjacent to a 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.

• Hot TCS food item not held at or above 140 °F.

• Toilet facility not maintained or provided with toilet paper, waste receptacle or self-closing door.

• 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.

• Sewage disposal system is not provided, improper, inadequate or unapproved.

Queens

Sweets And Masala (15333 Hillside Avenue)

Violation Points: 75

• Food preparation area, food storage area, or other area used by employees or patrons, contaminated by sewage or liquid waste.

• 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 house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.

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

• Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.

• 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.

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