NYC Restaurants Ordered Closed March 18 - 25

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 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.

At least several restaurants citywide meet that fate every week. During the last seven days that list includes a pizzeria and coffee shop in Brooklyn (one of which is in Park Slope).

Here's all the eateries that the Department of Health closed down since March 18, 2022:

Brooklyn

OS Cafe (535a 6th Avenue): 48 violation points

1. Hot food item not held at or above 140º F.
2. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
3. Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
4. Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared.
5. Evidence of mice or live mice present in facility's food and/or non-food areas.

620 on Caton (620 Caton Avenue): 62 violation points

1. Evidence of mice or live mice present in facility's food and/or non-food areas.
2. Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.
3. Evidence of rats or live rats present in facility's food and/or non-food areas.
4. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
5. Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
6. Food Protection Certificate not held by supervisor of food operations.
7. Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
8. Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.