NYC Restaurants Ordered Closed April 14-21

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 April 14:

Brooklyn

Chris Caribbean & American Restaurant (576 Rogers Ave.)

Violation Points: 70

• Evidence of mice or live mice in establishment's food or non-food areas.
• Live roaches in facility's food or non-food area.
• Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
• Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures
• Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
• 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.
• Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.

Little Italy Pizza (179 Bedford Ave.)

Violation Points: 63

• Contract with a pest management professional not in place. Record of extermination activities not kept on premises.
• 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 Protection Certificate (FPC) not held by manager or supervisor of food operations.
• Live roaches in facility's food or non-food area.
• 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.
• Hot TCS food item not held at or above 140 °F.
• Evidence of rats or live rats in establishment's food or non-food areas.

Queens

Panda Chinese Restaurant (7303 Yellowstone Blvd)

Violation Points: 48

• Hot TCS food item that has been cooked and cooled is being held for service without first being reheated to 165º F or above within 2 hours.
• Contract with a pest management professional not in place. Record of extermination activities not kept on premises.
• Hot TCS food item not held at or above 140 °F.
• Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
• Evidence of mice or live mice in establishment's food or non-food areas.
• 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.

Forest Hills Indian Cuisine (7151 Yellowstone Blvd)

Violation Points: 45

• Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
• Food preparation area, food storage area, or other area used by employees or patrons, contaminated by sewage or liquid waste.
• 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.