ASTOR BAR & GRILL
SCORE: 37 POINTSMonday, July 31, 2023
Violations Cited
06A
Personal cleanliness inadequate
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.
Poor hygiene transfers pathogens; contaminated clothing spreads bacteria throughout facility
Clean outer garments; hair restraints; no jewelry; short, clean fingernails; no nail polish
28-03
NYC Health Code Violation 28-03
Lighting fixture located over, by or within food storage, preparation, service or display facility, and facility where utensils and equipment are cleaned and stored, which may shatter due to extreme heat, temperature changes or accidental contact; not fitted with shatterproof bulb or shielded and encased, with end caps or other device.
HEALTH HAZARD: This critical violation creates immediate risk of foodborne illness. Studies link NYC Health Code Violation 28-03 to bacterial contamination and outbreak events. Must be corrected immediately to protect public health.
Follow NYC Health Code Article 81 requirements. Implement corrective action immediately. Document all corrections. Train staff on proper procedures. Schedule follow-up inspection if critical.
04N
Filth Flies Present in Food Areas
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.
RAPID CONTAMINATION: Flies carry 100+ pathogens on feet and bodies. One fly transfers 2 million bacteria per landing. Feed by vomiting on food. Can contaminate entire prep area in minutes. Major vector for E. coli, Salmonella, Shigella transmission.
Eliminate breeding sites: Clean drains daily, Remove standing water, Empty garbage frequently, Install air curtains/screens, Use fly lights away from food, Clean up spills immediately, Locate and eliminate larval breeding sites (drains, garbage, produce).
08A
Facility Not Free from Harborage Conditions
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
PEST ATTRACTION: Harborage conditions support pest infestations. Gaps allow entry of rodents carrying 35+ diseases. Standing water breeds flies that spread 100+ pathogens. Clutter provides nesting for pests. Creates ongoing contamination risk.
Eliminate ALL harborage conditions: Seal cracks/holes (1/4 inch for mice, 1/2 inch for rats), Fix leaking pipes, Remove clutter/unused equipment, Eliminate standing water, Clean grease accumulation, Maintain 6 inches clearance from walls, Remove cardboard storage.
10F
Non-food Contact Surfaces Not Clean
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.
INDIRECT CONTAMINATION: Dirty non-food surfaces harbor pests and bacteria. Employees touch these surfaces then food. Accumulation attracts roaches and rodents. Creates reservoir of contamination that spreads throughout facility.
Clean all non-food surfaces regularly: Walls, ceilings, floors daily in food areas, Equipment exteriors, Storage shelves, Light fixtures monthly. Seal cracks. Repair damaged surfaces. Maintain cleaning schedule. Assign responsibilities.
04J
NYC Health Code Violation 04J
Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.
HEALTH HAZARD: This critical violation creates immediate risk of foodborne illness. Studies link NYC Health Code Violation 04J to bacterial contamination and outbreak events. Must be corrected immediately to protect public health.
Follow NYC Health Code Article 81 requirements. Implement corrective action immediately. Document all corrections. Train staff on proper procedures. Schedule follow-up inspection if critical.
10G
Dishwashing facilities inadequate
Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
Inadequate dishwashing spreads bacteria across all utensils and tableware
Three-compartment sink or approved dishwasher; proper wash, rinse, sanitize procedures
04H
Food Contaminated or Cross-Contaminated
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
PATHOGEN SPREAD: Cross-contamination spreads deadly bacteria throughout facility. One contaminated cutting board can transfer Salmonella to 20+ food items. Causes multi-victim outbreaks. E. coli O157:H7 from raw beef can cause kidney failure in children.
Prevent ALL cross-contamination: Separate equipment for raw and ready-to-eat, Color-coded cutting boards, Proper storage order (raw below ready-to-eat), Clean and sanitize between different foods, Cover all foods, Change gloves between tasks.
Violations were cited in the following area(s).