NYC Restaurants Ordered Closed March 13 - 22

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 March 13:

Manhattan

Anpanman Bakery Cafe (83 Canal St.)

Violation Points: 59

• 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.
• 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 contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
• Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
• 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.

Marinara (483 Amsterdam Ave.)

Violation Points: 63

• 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.
• Toilet facility not provided for employees or for patrons when required. Shared patron-employee toilet accessed through kitchen, food prep or storage area or utensil washing area.
• Evidence of mice or live mice in establishment's food or non-food areas.
• Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.

Brooklyn

New Imperial Kitchen (1120 Fulton St.)

Violation Points: 41

• Contract with a pest management professional not in place. Record of extermination activities not kept on premises.
• 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.
• 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.

Kiku Sushi (453 Seventh Ave.)

Violation Points: 78

• Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
• Contract with a pest management professional not in place. Record of extermination activities not kept on premises.
• Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
• 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.
• Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
• Hot TCS food item not held at or above 140 °F.
• Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
• 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, 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.
• Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

65 Kuho (1701 65th St.)]

Violation Points: 67

• 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.
• Evidence of mice or live mice in establishment's food or non-food areas.
• 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.
• 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.
• Contract with a pest management professional not in place. Record of extermination activities not kept on premises.
• Evidence of rats or live rats in establishment's food or non-food areas.
• 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.
• Garbage receptacle not pest or water resistant, with tight-fitting lids, and covered except while in active use. Garbage receptacle and cover not cleaned after emptying and prior to reuse. Garbage, refuse and other solid and liquid waste not collected, stored, removed and disposed of so as to prevent a nuisance.
• Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
• Shellfish not from approved source, not or improperly tagged/labeled; tags not retained for 90 days.
• Live roaches in facility's food or non-food area.

Doner (86 Court St.)

Violation Points: 50

• Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
• 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.
• 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.
• 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.

Queens

Uno Cafe & Billiards (78-01 Roosevelt Ave.)

Violation Points: 48

• Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
• 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.
• Contract with a pest management professional not in place. Record of extermination activities not kept on premises.
• Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

Takumen (550 50th Ave.)

Violation Points: 65

• 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.
• 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.
• 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.
• 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.
• 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.

Sushi Fussion (10543 64th Rd.)

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.
• 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.
• 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, 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.
• 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.
• Hot TCS food item not held at or above 140 °F.