NYC Restaurants Ordered Closed Jan 12-21

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 a more than 25,000 restaurants in the city. The majority make the grade, but some fall grossly short of the city’s cleanliness requirements.

The most common violations, according to the city, are food stored at wrong temperatures, vermin, "plumbing" issues (the mind boggles) and basic food safety protocols not being followed

Inspection scores above 28 earn eateries a C grade and extra close monitoring from the city’s health department – which could decide to shut it down.

These are the restaurants closed down since Jan. 12, 2022, according to the Department of Health:

Manhattan:

PASTA LOVERS TRATTORIA
142 WEST 49 STREET

Violation Points: 76

1. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
2. Food not cooled by an approved method whereby the internal product temperature is reduced from 140º F to 70º F or less within 2 hours, and from 70º F to 41º F or less within 4 additional hours.
3. Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared.
4. 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.
5. Evidence of rats or live rats present in facility's food and/or non-food areas.
6. 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.
7. Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
8. Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
9. Food not cooked to required minimum temperature.
10. Live roaches present in facility's food and/or non-food areas.
11. Evidence of mice or live mice present in facility's food and/or non-food areas.

PHO HOUSE

175 THIRD AVENUE

Violation Points: 19

1. 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.
2. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
3. 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.
4. Evidence of mice or live mice present in facility's food and/or non-food areas.
5. Food not protected from potential source of contamination during storage, preparation, transportation, display or service.

Brooklyn:

FATTY DADDY TACO

152 SMITH STREET

Violation Points: 84

1. Appropriately scaled metal stem-type thermometer or thermocouple not provided or used to evaluate temperatures of potentially hazardous foods during cooking, cooling, reheating and holding.
2. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
3. Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
4. Food not cooled by an approved method whereby the internal product temperature is reduced from 140º F to 70º F or less within 2 hours, and from 70º F to 41º F or less within 4 additional hours.
5. Hot food item not held at or above 140º F.
6. Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
7. 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.
8. 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.
9. 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.
10. 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.
11. Evidence of mice or live mice present in facility's food and/or non-food areas.

NEPTUNE PIZZA

3033 CONEY ISLAND AVENUE

Violation Points: 42

1. Hot food item not held at or above 140º F.
2. Evidence of mice or live mice present in facility's food and/or non-food areas.
3. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.

NEW KING'S FOOD RESTAURANT

127 MALCOLM X BOULEVARD

Violation Points: 53

1. Hot food item not held at or above 140º F.
2. Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
3. Evidence of mice or live mice present in facility's food and/or non-food areas.
4. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
5. Food not protected from potential source of contamination during storage, preparation, transportation, display or service.

TACI'S BEYTI RESTAURANT

1955 CONEY ISLAND AVENUE

Violation Points: 55

1. Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
2. Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared.
3. 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.
4. Evidence of mice or live mice present in facility's food and/or non-food areas.
5. Live roaches present in facility's food and/or non-food areas.
6. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
7. Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

TACQUERIA FORT GREENE

154 CARLTON AVENUE

Violation Points: 60

1. 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.
2. Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
3. Evidence of mice or live mice present in facility's food and/or non-food areas.
4. Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
5. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
6. 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.
7. Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.

TASTE GOOD RESTAURANT

6909 8 AVENUE

Violation Points: 40

1. Live roaches present in facility's food and/or non-food areas.
2. Hot food item not held at or above 140º F.
3. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.

TULCINGO RESTAURANT

5520 5 AVENUE

Violation Points: 64

1. Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
2. Food Protection Certificate not held by supervisor of food operations.
3. Evidence of mice or live mice present in facility's food and/or non-food areas.
4. Live roaches present in facility's food and/or non-food areas.
5. Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.
6. 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.
7. Proper sanitization not provided for utensil ware washing operation.
8. Food contact surface not properly maintained.
9. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
10. Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
11. Single service item reused, improperly stored, dispensed; not used when required.