We live in the neighbourhood ,talk we give place a try ,i pass by on thusday saw the NYC Department of Health Grade Rating turned me off....
Violations recorded in the following area (s) and a Notice of Violation issued at the reinspection conducted on 12/21/2011.
"Critical" violations are displayed in~ RED~
Violation points: 19
Sanitary Violations
1) Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
2) 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.
3) 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.
And also last few time the recorded show the violations of this restaurant
Violations recorded in the following area (s) and a Notice of Violation issued at the reinspection conducted on 07/14/2011.
"Critical" violations are displayed in red.
Violation points: 26
Sanitary Violations
1) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
2) Evidence of mice or live mice present in facility's food and/or non-food areas.
3) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
4) Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
Violations recorded in the following area (s) and a Notice of Violation issued at the initial operational cycle inspection conducted on 11/25/2011.
"Critical" violations are displayed in red.
Violation points: 40
Sanitary Violations
1) Hot food item not held at or above 140º F.
2) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
3) Evidence of mice or live mice present in facility's food and/or non-food areas.
4) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
5) Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
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) Other general violation. read more