NYC Restaurants Ordered Closed May 13 - May 20

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 an Irish pub in Manhattan and a Poke Burrito eatery in Queens.

Here's all the eateries that the Department of Health closed down since May 13, 2022:

MANHATTAN

Fáilte (531 2nd Avenue): 111 violation points

1. 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.
2. Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared.
3. Plumbing not properly installed or maintained; anti-siphonage or backflow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly.
4. Wiping cloths soiled or not stored in sanitizing solution.
5. Food Protection Certificate not held by supervisor of food operations.
6. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
7. Insufficient or no refrigerated or hot holding equipment to keep potentially hazardous foods at required temperatures.
8. 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.
9. Evidence of mice or live mice present in facility's food and/or non-food areas.
10. Thawing procedures improper.
11. Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
12. Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
13. Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
14. 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.
15. 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.

BROOKLYN

PokéBowl Station (2037 86th Street): 78 violation points

1. Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
2. Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
3. Food Protection Certificate not held by supervisor of food operations.
4. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
5. Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
6. Plumbing not properly installed or maintained; anti-siphonage or backflow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly.
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. Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
9. Food contact surface not properly maintained.
10. Evidence of mice or live mice present in facility's food and/or non-food areas.

Nancy Restaurant (2961 Fulton Street): 45 violation points

1. 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.
2. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
3. Live roaches present in facility's food and/or non-food areas.
4. Wiping cloths soiled or not stored in sanitizing solution.
5. Food not protected from potential source of contamination during storage, preparation, transportation, display or service.

QUEENS

Poke Burrito (3707 30th Avenue): 43 violation points

1. Evidence of mice or live mice present in facility's food and/or non-food areas.
2. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
3. Single service item reused, improperly stored, dispensed; not used when required.
4. Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.