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Maria Pia, W 51st St, Manhattan, NY, USA
4 years ago
319 West 51st Street, New York, 10019 New York, United States
Date Closed: Jun 26, 2019
Reason for Closure:
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.
Evidence of mice or live mice present in facility's food and/or non-food areas.
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.
Insufficient or no refrigerated or hot holding equipment to keep potentially hazardous foods at required temperatures.
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.
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
Source: New York City Environmental Health Department.
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Date Closed: Dec 5, 2023
Reason for Closure:
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... See More waste improperly disposed of.
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.
Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
Contract with a pest management professional not in place. Record of extermination activities not kept on premises.
Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.
No approved written standard operating procedure for avoiding contamination by refillable returnable containers.
Food service operation occurring in room or area used as living or sleeping quarters.
Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
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Date Closed: Dec 4, 2023
Reason for Closure:
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
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... See More cleaning on all sides, above and underneath the unit.
Evidence of rats or live rats in establishment's food or non-food areas.
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.
Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
Hot TCS food item not held at or above 140 °F.
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.
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