Department of Health Closes Restaurants in Staten Island and Brooklyn

Department of Health inspections from January 16 to January 17 found 7 businesses with critical violations in cleanliness and sanitation. The businesses below were ordered closed, but may reopen once violations have been corrected.

Learn more about the inspection process from nyc.gov and search the Department of Health inspection database for full details on any establishment that serves food.

Sing Hing Restaurant in Brooklyn

576 GRAND STREET

Violations

• Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
• Evidence of mice or live mice present in facility's food and/or non-food areas.
• Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

The Lot Radio Kiosk in Brooklyn

17 NASSAU AVE

Violations

• Cold food item held above 41° F (smoked fish and reduced oxygen packaged foods above 38 °F) except during necessary preparation.
• No facilities available to wash, rinse and sanitize utensils and/or equipment.
• Food Protection Certificate not held by supervisor of food operations.
• Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
• Toilet facility not provided for employees or for patrons when required.
• Sewage disposal system improper or unapproved.
• Potable water supply inadequate. Water or ice not potable or from unapproved source. Cross connection in potable water supply system observed.

Milchig Bp in Brooklyn

4305 12 AVENUE

Violations

• Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
• Hand washing facility not provided in or near food preparation area and toilet room. Hot and cold running water at adequate pressure to enable cleanliness of employees not provided at facility. Soap and an acceptable hand-drying device not provided.
• No facilities available to wash, rinse and sanitize utensils and/or equipment.
• Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
• Food Protection Certificate not held by supervisor of food operations.
• Appropriately scaled metal stem-type thermometer or thermocouple not provided or used to evaluate temperatures of potentially hazardous foods during cooking, cooling, reheating and holding.
• Hot food item not held at or above 140° F.

Elyon Restaurant in Queens

21221 JAMAICA AVE

Violations

• Harmful, noxious gas or vapor detected. CO ~1 3 ppm.
• Insufficient or no refrigerated or hot holding equipment to keep potentially hazardous foods at required temperatures.
• Live roaches present in facility's food and/or non-food areas.
• Evidence of mice or live mice present in facility's food and/or non-food areas.

New Mela Restaurant in Queens

7414 37TH RD

Violations

• Tobacco use, eating, or drinking from open container in food preparation, food storage or dishwashing area observed.
• Evidence of mice or live mice present in facility's food and/or non-food areas.

Madison Cafe in The Bronx

126 E BURNSIDE AVE

Violations

• Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared.
• Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
• Evidence of mice or live mice present in facility's food and/or non-food areas.
• Insufficient or no refrigerated or hot holding equipment to keep potentially hazardous foods at required temperatures.

Flaming Grill & Supreme Buffet in Staten Island

1501 FOREST AVE

Violations

• Food not cooled by an approved method whereby the internal product 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.
• Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
• Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
• Evidence of mice or live mice present in facility's food and/or non-food areas.
• Hot food item not held at or above 140° F.