NYC Restaurants Ordered Closed Jan. 6 - Jan. 13

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. 6:

Manhattan

Chef Tan

37 St. Marks Place

Violation Points: 50

• 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.
• Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
• Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. Evidence of mice or live mice in establishment's food or non-food areas.
• Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
• 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.
• Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.

Hao Noodle

343 West 14th Street

Violation Points: 62

• 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.
• Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
• Hot TCS food item not held at or above 140 °F.
• Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
• 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.
• Evidence of mice or live mice in establishment's food or non-food areas.

Tasty Dumpling

42 Mulberry Street

Violation Points: 43

• 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.
• Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
• Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry is worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.

Brooklyn

Di Di Restaurant

2318 Nostrand Avenue

Violation Points: 44

• Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
• 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.
• Contract with a pest management professional not in place.
• Record of extermination activities not kept on premises. Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.
• 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.
• Evidence of mice or live mice in establishment's food or non-food areas.

Paloma Coffee & Bakery

349 Union Avenue

Violation Points: 70

• Evidence of mice or live mice in establishment's food or non-food areas.
• Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
• Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
• 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.
• Toilet facility not maintained or provided with toilet paper, waste receptacle or self-closing door.

Vanka Cafe

3810 Nostrand Avenue

Violation Points: 61

• Thawing procedure improper.
• Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
• Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry is worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.
• 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.
• Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.
• Evidence of mice or live mice in establishment's food or non-food areas.

Queens

Beni's Restaurant & Bar

129-20 Liberty Avenue

Violation Points: 62

• 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.
• Thawing procedure improper.
• Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
• 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.
• Hot TCS food item not held at or above 140 °F.
• Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.
• Evidence of mice or live mice in establishment's food or non-food areas.
• Contract with a pest management professional not in place. Record of extermination activities not kept on premises.
• 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.

New Grand Buffet

3445 48th Street

Violation Points: 71

• Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
• Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying condition.
• Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
• No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing 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.
• Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
• 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.
• Hot TCS food item not held at or above 140 °F.
• Personal cleanliness is inadequate. Outer garment soiled with possible contaminant.
• Effective hair restraint not worn where required. Jewelry is worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed. Evidence of mice or live mice in establishment's food or non-food areas.
• Thawing procedure improper.

New Yong Sheng

11919 101st Avenue

Violation Point: 50

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

Yazhaifuren Spicy Seafood

136-55 Roosevelt Avenue

Violation Points: 98

• Swollen, leaking, rusted or otherwise damaged canned food to be returned to distributor not segregated from intact product and clearly labeled DO NOT USE
• 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.
• Written Standard Operating Procedure (SOP) approved by the Department for refillable, reusable containers not available at the time of inspection. Container construction improper.
• Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
• 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.
• 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.
• No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing 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.
• Food, prohibited, from unapproved or unknown source, home canned or home prepared. Animal slaughtered, butchered or dressed (eviscerated, skinned) in establishment.
• Reduced Oxygen Packaged (ROP) fish not frozen before processing. ROP food prepared on premises transported to another site.
• Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
• 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.
• Food Protection Certificate (FPC) not held by manager or supervisor of food operations.