Critical Cleanliness Violations at Restaurants in Brooklyn and Manhattan

Background photo
Background photo via Tim Mossholder on Unsplash

Department of Health inspections from January 2 to January 3 found 6 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.


Jerk House Caribbean Restaurant in Manhattan

2143 ADAM CLAYTON POWELL JR BLVD

Violations

  • 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.
  • Food from unapproved or unknown source or home canned. Reduced oxygen packaged (ROP) fish not frozen before processing; or ROP foods prepared on premises transported to another site.


Subway in Manhattan

3920 BROADWAY

Violations

  • Food Protection Certificate not held by supervisor of food operations.
  • Evidence of mice or live mice present in facility's food and/or non-food areas.
  • Precooked potentially hazardous food from commercial food processing establishment that is supposed to be heated, but is not heated to 140º F within 2 hours.


El Castillo Del Pollo in Queens

12808 111TH AVE

Violations

  • Insufficient or no refrigerated or hot holding equipment to keep potentially hazardous foods at required temperatures.
  • Hot food item not held at or above 140º F.
  • Evidence of rats or live rats present in facility's food and/or non-food areas.
  • 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.
  • Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
  • Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
  • Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.


Blend in Queens

4704 VERNON BOULEVARD

Violations

  • 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.
  • Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
  • Hot food item not held at or above 140º F.
  • Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.


Red Lobster in Manhattan

261 W 125TH ST

Violations

  • Sewage disposal system improper or unapproved.
  • Food, food preparation area, food storage area, area used by employees or patrons, contaminated by sewage or liquid waste.
  • Filth flies or food/refuse/sewage-associated (FRSA) flies present in facility’s food and/or non-food areas. Filth flies include house flies, little house flies, blow flies, bottle flies and flesh flies. Food/refuse/sewage-associated flies include fruit flies, drain flies and Phorid flies.
  • Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.


China Moon Open Kitchen in Brooklyn

2567 CROPSEY AVE

Violations

  • Live roaches present in facility's food and/or non-food areas.
  • Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
  • Food not cooled by an approved method whereby the internal product temperature is reduced from 140º F to 70º F or less within 2 hours, and from 70º F to 41º F or less within 4 additional hours.
  • Evidence of mice or live mice present in facility's food and/or non-food areas.
  • Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared.
  • Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.

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