Mexican · 1285 Castleton Avenue · Staten Island· First closure on record
- Critical: Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
- Critical: No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing 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.
- Critical: Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
- Critical: Harmful noxious gas or vapor detected. Carbon Monoxide (CO) level exceeds nine (9) ppm
New French · 663 Flatbush Avenue · Brooklyn· First closure on record
- Critical: 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.
- Critical: 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.
- Critical: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- Critical: Food contact surface, refillable, reusable containers, or equipment improperly constructed, placed or maintained. Unacceptable material used. Culinary sink or other acceptable method not provided for washing food.
Sandwiches · 5121 2 Avenue · Brooklyn· First closure on record
- Critical: Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures
- Critical: Evidence of rats or live rats in establishment's food or non-food areas.
- Critical: 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.
- Critical: 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.
Chinese · 172-16 46 Avenue · Queens· First closure on record
- Critical: 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.
- Critical: Evidence of mice or live mice in establishment's food or non-food areas.
- Critical: 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.
- Critical: Food preparation area, food storage area, or other area used by employees or patrons, contaminated by sewage or liquid waste.
Latin American · 216 7 Avenue · Manhattan· Closed 1 time before
- Critical: Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures
- Critical: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- Critical: 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.
Mexican · 2102 East 15 Street · Brooklyn· First closure on record
- Critical: No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing 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.
- Critical: Evidence of mice or live mice in establishment's food or non-food areas.
- Critical: 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.
- Critical: Hot TCS food item not held at or above 140 °F.
American · 118-18 Queens Boulevard · Queens· First closure on record
- Critical: No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing 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.
- Critical: Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
- Critical: Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
- Critical: Evidence of mice or live mice in establishment's food or non-food areas.
Hotdogs/Pretzels · 5100 Kings Plaza · Brooklyn· First closure on record
- Critical: No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing 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.
- Critical: 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.
- Critical: No approved written standard operating procedure for avoiding contamination by refillable returnable containers.
- Critical: Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
Bakery Products/Desserts · 17 West 125 Street · Manhattan· First closure on record
- Critical: Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.
- Critical: Food preparation area, food storage area, or other area used by employees or patrons, contaminated by sewage or liquid waste.
- Critical: Evidence of rats or live rats in establishment's food or non-food areas.
- 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.
Japanese · 1710 Victory Boulevard · Staten Island· First closure on record
- Critical: No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing 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.
- Critical: Evidence of rats or live rats in establishment's food or non-food areas.
- Critical: Evidence of mice or live mice in establishment's food or non-food areas.
- Critical: 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.
Southeast Asian · 157 Mott Street · Manhattan· First closure on record
- Critical: Evidence of rats or live rats in establishment's food or non-food areas.
- Critical: Hot TCS food item not held at or above 140 °F.
- Critical: 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.
Middle Eastern · 1398 Nostrand Avenue · Brooklyn· First closure on record
- Critical: Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
- Critical: 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.
- Critical: 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.
- Critical: Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
Latin American · 2276 Arthur Avenue · The Bronx· First closure on record
- Critical: 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.
- Critical: Hot TCS food item not held at or above 140 °F.
- Critical: No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing 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.
Mexican · 505 Dekalb Avenue · Brooklyn· First closure on record
- Critical: Toxic chemical or pesticide improperly stored or used such that food contamination may occur.
- Critical: Hot TCS food item not held at or above 140 °F.
- Critical: Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
- Critical: Live roaches in facility's food or non-food area.
Chinese · 196-17 Linden Boulevard · Queens· First closure on record
- Critical: Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.
- Critical: No approved written standard operating procedure for avoiding contamination by refillable returnable containers.
- Critical: Evidence of mice or live mice in establishment's food or non-food areas.
- Critical: 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.
Southeast Asian · 30 Market Street · Manhattan· First closure on record
- Critical: 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.
- Critical: Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.
- Critical: Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
- Critical: No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing 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.
Bakery Products/Desserts · 127 Central Avenue · Brooklyn· First closure on record
- Critical: Evidence of rats or live rats in establishment's food or non-food areas.
- Critical: No approved written standard operating procedure for avoiding contamination by refillable returnable containers.
- Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
Coffee/Tea · 1202 Kings Highway · Brooklyn· First closure on record
- Critical: Food contact surface, refillable, reusable containers, or equipment improperly constructed, placed or maintained. Unacceptable material used. Culinary sink or other acceptable method not provided for washing food.
- Critical: Evidence of mice or live mice in establishment's food or non-food areas.
- Critical: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- Critical: 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.
Mexican · 90-17 31 Avenue · Queens· Closed 1 time before
- Critical: 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.
- Critical: Live roaches in facility's food or non-food area.
- Critical: Evidence of mice or live mice in establishment's food or non-food areas.
- 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.
Coffee/Tea · 167 Canal Street · Manhattan· First closure on record
- Critical: Food contact surface, refillable, reusable containers, or equipment improperly constructed, placed or maintained. Unacceptable material used. Culinary sink or other acceptable method not provided for washing food.
- Critical: No approved written standard operating procedure for avoiding contamination by refillable returnable containers.
- Critical: 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.
- Critical: 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.
Frozen Desserts · 30 Rockefeller Plaza · Manhattan· First closure on record
- Critical: No or inadequate potable water supply. Water or ice not potable or from unapproved source. Bottled water not NY State certified. Cross connection in potable water supply system.
- Critical: Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures
- Critical: Food worker/food vendor does not wash hands thoroughly after using the toilet, or after coughing, sneezing, smoking, eating, preparing raw foods or otherwise contaminating hands or does not change gloves when required; Worker fails to refrain from smoking or being fully clothed in clean outer garments.
- Critical: No approved written standard operating procedure for avoiding contamination by refillable returnable containers.
Latin American · 109 Graham Avenue · Brooklyn· First closure on record
- Critical: No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing 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.
- Critical: Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
- Critical: Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
- Critical: Hot TCS food item not held at or above 140 °F.
