JI YOU BRAISED FOOD
🚫 CLOSED BY HEALTH DEPARTMENTFriday, September 1, 2023
Violations Cited
05F
NYC Health Code Violation 05F
Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures
HEALTH HAZARD: This critical violation creates immediate risk of foodborne illness. Studies link NYC Health Code Violation 05F 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.
28-05
NYC Health Code Violation 28-05
Food adulterated or misbranded. Adulterated or misbranded food possessed, being manufactured, produced, packed, sold, offered for sale, delivered or given away
HEALTH HAZARD: This critical violation creates immediate risk of foodborne illness. Studies link NYC Health Code Violation 28-05 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.
06D
Food Contact Surfaces Not Properly Sanitized
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
BACTERIAL BUILDUP: Unsanitized surfaces harbor millions of bacteria within hours. Cross-contamination affects all food prepared on surface. Major cause of multi-victim outbreaks. Cutting boards can contain 200x more bacteria than toilet seats.
Clean and sanitize ALL food contact surfaces: After each use, Between different food types, Every 4 hours in continuous use, When contaminated. Use proper concentration sanitizer (50-100ppm chlorine, 200-400ppm quat). Air dry. Test sanitizer every 2 hours.
02B
Hot TCS Food Not Held at 140°F or Above
Hot TCS food item not held at or above 140 °F.
BACTERIAL MULTIPLICATION: At 120°F, Clostridium perfringens doubles every 10 minutes. Can reach illness-causing levels within 1 hour. This bacteria causes 1 million US cases annually with severe abdominal cramps and diarrhea lasting 24 hours. Hot holding violations responsible for 40% of restaurant outbreaks.
Maintain ALL hot foods at 140°F minimum. Check temperatures every 30 minutes for problem foods, every 2 hours otherwise. Use calibrated thermometers. Adjust equipment immediately if below 140°F. Reheat to 165°F if below temp for under 2 hours. DISCARD if below 140°F for over 2 hours.
02H
Food Not Cooled by Approved Method
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 or less within 4 additional hours.
TOXIN PRODUCTION: Slow cooling is the #1 cause of foodborne outbreaks. Clostridium perfringens spores survive cooking and germinate during slow cooling, producing heat-stable toxin. Causes 'buffet illness' affecting hundreds at events. Staph aureus produces toxin that CANNOT be destroyed by reheating.
Cool using approved methods: Shallow pans (2 inches max depth), Ice baths with frequent stirring, Ice paddles, Blast chillers, Cut large items into portions. NEVER cool at room temperature. NEVER stack hot containers. Document cooling times and temperatures.
Establishment Closed by DOHMH. Violations were cited in the following area(s) and those requiring im