NYC Restaurants Ordered Closed January 2 - 9

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 January 2.

Manhattan

Jaya Restaurant (79 Audubon Ave.)

Violation Points: 50

• Hot TCS food item not held at or above 140 °F.
• 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.
• Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
• Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures.
• Contract with a pest management professional not in place. Record of extermination activities not kept on premises.

Knock Out Café (530 13th St.)

Violation Points: 31

• Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures.
• 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

Pakiza Restaurant (1032 Coney Island Ave.)

Violation Points: 82

• Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
• No approved written standard operating procedure for avoiding contamination by refillable returnable containers.
• Evidence of mice or live mice in establishment's food or non-food areas.
• Hot TCS food item not held at or above 140 °F.
• Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
• 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.
• Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
• 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, 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.

Queens

Ruma's Kitchen (37-01 61 St.)

Violation Points: 104

• 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.
• No approved written standard operating procedure for avoiding contamination by refillable returnable containers.
• No handwashing facility in or adjacent to the restroom or within 25 feet of a food preparation, food service or ware washing area. Handwashing 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.
• Sewage disposal system is not provided, improper, inadequate or unapproved.
• Food Protection Certificate (FPC) not held by manager or supervisor of food operations.

Nyaminz & Jaminz Caribbean Kitchen

Violation Points: 88

• Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
• No handwashing facility in or adjacent to the restroom or within 25 feet of a food preparation, food service or ware washing area. Handwashing 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.
• Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
• Contract with a pest management professional not in place. Record of extermination activities not kept on premises.
• 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.
• Evidence of mice or live mice in establishment's food or non-food areas.
• Swollen, leaking, rusted or otherwise damaged canned food to be returned to distributor not segregated from intact product and clearly labeled DO NOT USE
• Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
• 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.