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$1 Burger Joint Shut Down Due To Mystery Meat, Roaches
In July 2011, it did actually have an A (Scoboco).
After an August 1 inspection the DOH shut down the former Indian buffet and recent cheap eats star after it racked up an impressive 81 points. Here is a sampler of its critical violations:
And it isn't like the "non-critical" violations the restaurant, which had previously done just fine in its inspections, are much more appetizing:
1) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
2) 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.
3) 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.
4) Live roaches present in facility's food and/or non-food areas.
5) 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.
6) Insufficient or no refrigerated or hot holding equipment to keep potentially hazardous foods at required temperatures.
7) Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.Yum! Nobody answered when we reached out to the restaurant for comment. But if you are let down the spot is closed and are now looking for less, uh, adventurous meals for one almighty dollar, might we suggest our list of the five best NYC foods for $1?
8) 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.
9) 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.