NYC Restaurants Ordered Closed Jan. 13 - Jan. 20

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 Jan. 13:

Manhattan

Yakitori Sun-Chan (2707 Broadway)

Violation Points: 71

• Evidence of rats or live rats in establishment's food or non-food areas.
• Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
• Food worker/food vendor does not use utensil or other barrier to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
• Live roaches in facility's food or non-food area.Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
• 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, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.
• Hot TCS food item not held at or above 140 °F.

Burp Bowl Cafe (134 East 27 St.)

Violation Points: 75

• Thawing procedure improper.
• Evidence of mice or live mice in establishment's food or non-food areas.
• Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.
• Food worker or vendor working or is knowingly or negligently permitted to work in FSE while afflicted with infected wound or reportable communicable disease. No spitting allowed. Spitting anywhere in the establishment is prohibited.
• 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.
• 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. Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.

Top Thai (235 Sullivan St.)

Violation Points: 49

• Current letter grade or Grade Pending card not posted
• Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
• Evidence of rats or live rats in establishment's food or non-food areas.
• Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.
• Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
• Live roaches in facility's food or non-food area.
• 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.

Brooklyn

Family Altagarcia Caribbean Cuisine (5601 Clarendon Rd.)

Violation Points: 49

• Mechanical or natural ventilation not provided, inadequate, improperly installed, in disrepair or fails to prevent and control excessive build-up of grease, heat, steam condensation, vapors, odors, smoke or fumes.
• Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
• 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.
• Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.

New Siu's Kitchen (4324 Church Ave.)

Violation Points: 66

• 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.
• 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.
• 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, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.
• Mechanical or natural ventilation not provided, inadequate, improperly installed, in disrepair or fails to prevent and control excessive build-up of grease, heat, steam condensation, vapors, odors, smoke or fumes.
• Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
• Hot TCS food item not held at or above 140 °F.

Cool World (905 Lorimer St.)

Violation Points: 60

• Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
• 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.
• Evidence of mice or live mice in establishment's food or non-food areas.
• 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.
• Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.
• 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.

Queens

Starlight Grill Restaurant & Sweets (8002 Astoria Blvd.)

Violation Points: 68

• 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.
• 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.
• Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service. Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
• 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.