NYC Restaurants Ordered Closed July 9-July 15

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. 1, 2022, according to the Department of Health:

Manhattan

CLAUDETTE

24 FIFTH AVE.

Violation Points: 38

1. Food, food preparation area, food storage area, or other area used by employees or patrons, contaminated by sewage or liquid waste.
2. 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.

FRAICHE MAXX

213 PARK AVENUE SOUTH

Violation points: 25

1. 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.
2. 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.
3. Evidence of rats or live rats in establishment's food or non-food areas.
4. Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
5. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
6. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
7. Evidence of mice or live mice in establishment's food or non-food areas.
8. 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

PASTRY WORLD BAKERY

374 FIFTH AVE.

Violation points: 102

1. Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
2. Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
3. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
4. Hot TCS food item not held at or above 140 °F.
5. Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
6. Evidence of mice or live mice in establishment's food or non-food areas.

SWEET CHICK

636 CARLTON AVE.

Violation points: 102

1. 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.
2. 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.
3. Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.
4. Hot TCS food item not held at or above 140 °F.
5. 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.
6. Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
7. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
8. Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
9. 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.
10. Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
11. Thawing procedure improper.
12. 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.
13. 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.

YEMENI HOUSE RESTAURANT & BAKERY

7204 FIFTH AVENUE

Violation points:56

1. Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
2. 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.
3. Evidence of rats or live rats in establishment's food or non-food areas.
4. Live roaches in facility's food or non-food area.
5. Evidence of mice or live mice in establishment's food or non-food areas.
6. Lighting inadequate; permanent lighting not provided in food preparation areas, ware washing areas, and storage rooms. Shatterproof bulb or shield to prevent broken glass from falling into food or onto surfaces, not installed.
7. 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.
8. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
9. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

Queens

BURMESE BITES

9015 QUEENS BOULEVARD

Violation points: 48

1. Evidence of mice or live mice in establishment's food or non-food areas.
2. 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.
3. 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.
4. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
5. Hot TCS food item not held at or above 140 °F.

HUNAN CAFE

13740 NORTHERN BOULEVARD

Violation Points: 74

1. 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.
2. Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
3. Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.
4. Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.
5. 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.
6. Evidence of rats or live rats in establishment's food or non-food areas.
7. Hot TCS food item not held at or above 140 °F.
8. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
9. Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
10. 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.