NYC Restaurants Ordered Closed June 13 - June 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 June 13:

Manhattan

Tipsy Shanghai (594 3rd Ave.)

Violation Points: 78

• Hot TCS food item not held at or above 140 °F.
• 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.
• 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.
• 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.
• 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.
• Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint, not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.
• Live roaches in facility's food or non-food area.

Brooklyn

Glatt Coney Kosher Chinese Restaurant (1588 Coney Island Ave.)

Violation Points: 75

• 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.
• Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint, not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.
• Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
• Contract with a pest management professional not in place. Record of extermination activities not kept on premises.
• 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.
• Evidence of mice or live mice in establishment's food or non-food areas.
• Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
• Hot TCS food item not held at or above 140 °F.
• Evidence of rats or live rats in establishment's food or non-food areas.
• Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

The Bronx

Juanito Restaurant (494 138th St.)

Violation Points: 92

• 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.
• Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures.
• 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.
• 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.
• Contract with a pest management professional not in place. Record of extermination activities not kept on premises.
• Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
• Wash hands sign not posted near or above handwashing sink.
• 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.
• Food Protection Certificate (FPC) not held by manager or supervisor of food operations.