Critical Cleanliness Violations at Restaurants in The Bronx and Manhattan

Department of Health inspections from February 12 to February 14 found 5 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.

Taste Taco House in Manhattan

178 CHURCH ST

Violations

• 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.
• Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
• Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared.
• 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.
• Hot food item not held at or above 140º F.
• 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.
• Food not protected from potential source of contamination during storage, preparation, transportation, display or service.

La Rivista Restaurant in Manhattan

313 WEST 46 STREET

Violations

• Evidence of rats or live rats 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.
• Live roaches 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.
• 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.

Agave in Manhattan

488 3RD AVE

Violations

• 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.
• 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.
• Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
• Shellfish not from approved source, improperly tagged/labeled; tags not retained for 90 days.
• Evidence of mice or live mice present in facility's food and/or non-food areas.
• Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.

Kennedy Fried Chicken in The Bronx

1076 E 165TH ST

Violations

• Hot food item not held at or above 140º F.
• Evidence of mice or live mice present in facility's food and/or non-food areas.

Empanadas Monumental in Manhattan

550 W 181ST ST

Violations

• Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
• Tobacco use, eating, or drinking from open container in food preparation, food storage or dishwashing area observed.
• Hot food item that has been cooked and refrigerated is being held for service without first being reheated to 1 65º F or above within 2 hours.
• 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.
• Evidence of mice or live mice present in facility's food and/or non-food areas.
• Hot food item not held at or above 140º F.