NYC Restaurants Ordered Closed April 8 - 14

NEW YORK — Filth flies, vermin and unwashed hands — 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.

At least several restaurants citywide meet that fate every week. During the last week that list includes a Brooklyn pizzeria without soap in the bathroom and a Manhattan takeout spot with signs of mice.

Here's all the eateries that the Department of Health closed down since April 8, 2022:

Manhattan

Carol's Bun (139 E Broadway): 94 violation points

1. Mechanical or natural ventilation system not provided, improperly installed, in disrepair and/or fails to prevent excessive build-up of grease, heat, steam condensation vapors, odors, smoke, and fumes.
2. Insufficient or no refrigerated or hot holding equipment to keep potentially hazardous foods at required temperatures.
3. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
4. Hot food item not held at or above 140º F.
5. Food contact surface not properly maintained.
6. Evidence of mice or live mice present in facility's food and/or non-food areas.
7. Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
8. Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
9. Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.

Brooklyn

Joe's Pizzeria (259 Prospect Park West): 68 violation points

1. Evidence of mice or live mice present in facility's food and/or non-food areas.
2. Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
3. Hand washing facility not provided in or near food preparation area and toilet room. Hot and cold running water at adequate pressure to enable cleanliness of employees not provided at facility. Soap and an acceptable hand-drying device not provided.
4. Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
5. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.

Stolovaya (813 Avenue U): 56 violation points

1. Filth flies or food/refuse/sewage-associated (FRSA) flies present in facility’s food and/or non-food areas. Filth flies include house flies, little house flies, blow flies, bottle flies and flesh flies. Food/refuse/sewage-associated flies include fruit flies, drain flies and Phorid flies.
2. Hot food item not held at or above 140º F.
3. Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
4. Evidence of mice or live mice present in facility's food and/or non-food areas.
5. Thawing procedures improper.
6. Plumbing not properly installed or maintained; anti-siphonage or backflow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly.
7. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
8. Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.