Rats

Date Closed: May 25, 2023
Reason for Closure:
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.... See More
Hot TCS food item not held at or above 140 °F.
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
Evidence of rats or live rats in establishment's food or non-food areas.
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.
Evidence of mice or live mice in establishment's food or non-food areas.
Source: New York City Environmental Health Department. See Less

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Date Closed: May 24, 2023
Reason for Closure:
Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.
Food Protection Certificate (FPC) not held... See More by manager or supervisor of food operations.
Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
Evidence of rats or live rats in establishment's food or non-food areas.
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 cleaning on all sides, above and underneath the unit.
Live roaches in facility's food or non-food area.
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.
Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
Source: New York City Environmental Health Department. See Less

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Closure Date: 05/22/2023

The eatery was ordered to “cease operations and close” after there were issues found with packaged and unpackaged food, utensils, kitchen conditions, water temperature, and rodents.

An inspection of the kitchen revealed an old chicken box filled with cut produce, a buildup of food... See More and debris near the grease trap, low water temperature in the dishwasher, and a dead rat under the dish machine area.

Source: www.boston25news.com See Less

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Date Closed: May 23, 2023
Reason for Closure:
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... See More (ROP) TCS foods held above required temperatures except during active necessary preparation.
Hot TCS food item not held at or above 140 °F.
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
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.
Source: New York City Environmental Health Department. See Less

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Date Closed: May 23, 2023
Reason for Closure:
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.... See More
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.
Evidence of mice or live mice in establishment's food or non-food areas.
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
Evidence of rats or live rats in establishment's food 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.
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 cleaning on all sides, above and underneath the unit.
Source: New York City Environmental Health Department. See Less

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Ate Trix cereal (nothing else) and my stomach is burning. Feels like it's on fire. Must be the rat poi- Sorry, I mean Trisodium Phosphate. Looked up this specific ingredient, and it says it's "harmful if swallowed" and to "use hand & eye protection if handling Trisodium... See More Phosphate". And it's in my stomach. It's not a secret, these companies are murdering us as casually as they can. | Symptoms: Other See Less

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Report date: May 16, 2023
38. Insects, rodents, & animals not present
- comments: outer openings not protected. Window with large openings in screen in main prep area, and missing seal around window air conditioner, open to outside air. Instd to provide proper seal around air conditioner... See More and proper mesh screen to protect outer openings.

38. Insects, rodents, & animals not present
- comments: observed over 40 mouse droppings on side of cooler at first floor prep area. Observed over 10 rat droppings on the floor inside dumb waiter shaft and in the basement rear storage room. Observed over 20 live small flies in basement on onions and on walls at upstairs bar area. Management instructed to clean/sanitize and remove all rodent droppings, and flies, from all affected areas. Additional pest control service is needed to eliminate the pest activity. Priority foundation #7-38-020(a). Citation issued. '

51. Plumbing installed; proper backflow devices
- comments: no prep/dump sink in bar area. Instd to provide same with hot/cold running under city plumbing and maintain.

55. Physical facilities installed, maintained & clean
- comments: strong, pungent odor in basement through out. Instd to eliminate odor, clean and sanitize through out

Source: chicago.gov See Less

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Closure Date: 05/02/2023

Officers discovered a "widespread rat infestation" as well as droppings on the kitchen floor, in the cellar and within the curtains at the property during their inspection on May 2, issuing owners a Hygiene Emergency Prohibition Notice to close the premises.

During a revisit... See More to the premises at a later date, inspectors also discovered a live rat in the cellar.

Source: expressandstar.com See Less

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Date Closed: May 15, 2023
Reason for Closure:
After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F... See More or less within 4 additional hours.
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
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 waste improperly disposed of.
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 cleaning on all sides, above and underneath the unit.
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.
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
Evidence of mice or live mice in establishment's food or non-food areas.
Evidence of rats or live rats in establishment's food or non-food areas.
Source: New York City Environmental Health Department. See Less

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Date Closed: May 15, 2023
Reason for Closure:
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 waste improperly disposed of.
Cold TCS food item held above 41 °F;... See More 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.
Toilet facility not maintained or provided with toilet paper, waste receptacle or self-closing door.
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.
Mechanical or natural ventilation not provided, inadequate, improperly installed, in disrepair or fails to prevent and control excessive build-up of grease, heat, steam condensation, vapors, odors, smoke or fumes.
Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
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 cleaning on all sides, above and underneath the unit.
Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
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.
Evidence of rats or live rats in establishment's food or non-food areas.
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
Source: New York City Environmental Health Department. See Less

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