STOWAWAY
SCORE: 46 POINTSThursday, August 24, 2023
STOWAWAY in Greenpoint underwent a NYC health inspection on August 24, 2023 and scored 46 points. The inspection found 9 violations, including 9 critical.
Violations Cited
04K
Evidence of Rats Present in Facility
Evidence of rats or live rats in establishment's food or non-food areas.
SEVERE BIOHAZARD: Rats carry 35+ diseases including Leptospirosis (kidney/liver failure), Hantavirus (38% mortality), Salmonella, and plague. One rat produces 40-50 droppings daily containing millions of pathogens. Urine aerosols spread disease throughout facility.
IMMEDIATE ACTION REQUIRED: Close affected areas, Professional extermination within 24 hours, Clean/sanitize with 10% bleach solution, Discard ALL contaminated food, Seal holes over 1/2 inch, Remove food/water sources, Install bait stations, May require closure.
06C
Food not protected from contamination
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.
Unprotected food exposed to bacteria, viruses, chemicals, and physical contaminants
Cover all food; store 6 inches off floor; protect from customer contamination; use sneeze guards
05D
Hand Washing Facility Not Properly Equipped
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.
HEALTH HAZARD: This critical violation creates immediate risk of foodborne illness. Studies link Hand Washing Facility Not Properly Equip to bacterial contamination and outbreak events. Must be corrected immediately to protect public health.
Provide immediately at ALL handwash sinks: Hot water (100-120°F), Soap in dispensers, Paper towels or air dryers, Trash receptacles, Signage, Keep accessible at all times. Check supplies hourly. Assign staff to monitor and restock.
09E
NYC Health Code Violation 09E
Wash hands sign not posted near or above hand washing sink.
HEALTH HAZARD: This critical violation creates immediate risk of foodborne illness. Studies link NYC Health Code Violation 09E 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
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.
02G
Cold TCS Food Held Above 41°F
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.
DANGER ZONE GROWTH: Between 41-70°F, E. coli doubles every 30 minutes. Salmonella doubles every 20 minutes at 70-90°F. After just 4 hours above 41°F, bacteria levels can cause severe illness including bloody diarrhea, kidney failure (E. coli), and typhoid fever (Salmonella).
Keep all cold TCS foods at 41°F or below (smoked fish 38°F, shell eggs 45°F). Monitor with calibrated thermometer every 2-4 hours. Ice baths must surround container to food level. Repair refrigeration immediately. DISCARD foods above 41°F for over 4 hours.
28-06
NYC Health Code Violation 28-06
Contract with a pest management professional not in place. Record of extermination activities not kept on premises.
HEALTH HAZARD: This critical violation creates immediate risk of foodborne illness. Studies link NYC Health Code Violation 28-06 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.
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.
Violations were cited in the following area(s).
STOWAWAY — Inspection Questions
- Did STOWAWAY pass their NYC health inspection on August 24, 2023?
- STOWAWAY underwent inspection on August 24, 2023 with a score of 46 points. The inspection found 9 violation(s).
- What critical violations did STOWAWAY have?
- STOWAWAY had 9 critical violation(s) during their inspection. Critical violations directly contribute to foodborne illness and must be corrected immediately. These include issues with temperature control, hand washing, cross-contamination, and pest infestations.
- What does violation code 04K mean in NYC restaurant inspections?
- NYC violation 04K (Evidence of Rats Present in Facility) is a critical violation. Rat droppings, gnaw marks, burrows, or live rats observed in facility. SEVERE BIOHAZARD: Rats carry 35+ diseases including Leptospirosis (kidney/liver failure), Hantavirus (38% mortality), Salmonella, and plague. One rat produces 40-50 droppings daily containing millions of pathogens. Urine aerosols spread disease throughout facility.
- What does violation code 06C mean in NYC restaurant inspections?
- NYC violation 06C (Food not protected from contamination) is a critical violation. All food must be protected from contamination during storage, prep, display and service Unprotected food exposed to bacteria, viruses, chemicals, and physical contaminants
- What does violation code 05D mean in NYC restaurant inspections?
- NYC violation 05D (Hand Washing Facility Not Properly Equipped) is a critical violation. No hot water, soap, or paper towels at hand washing sink. Sink blocked or not accessible. HEALTH HAZARD: This critical violation creates immediate risk of foodborne illness. Studies link Hand Washing Facility Not Properly Equip to bacterial contamination and outbreak events. Must be corrected immediately to protect public health.
- What does violation code 09E mean in NYC restaurant inspections?
- NYC violation 09E (NYC Health Code Violation 09E) is a critical violation. Violation of NYC Health Code requirements HEALTH HAZARD: This critical violation creates immediate risk of foodborne illness. Studies link NYC Health Code Violation 09E to bacterial contamination and outbreak events. Must be corrected immediately to protect public health.
- What does violation code 10G mean in NYC restaurant inspections?
- NYC violation 10G (Dishwashing facilities inadequate) is a major violation. Proper warewashing facilities and procedures required to sanitize equipment Inadequate dishwashing spreads bacteria across all utensils and tableware
- What does violation code 06D mean in NYC restaurant inspections?
- NYC violation 06D (Food Contact Surfaces Not Properly Sanitized) is a critical violation. Food contact surfaces not washed, rinsed, and sanitized after each use and following contamination. 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.
- What does violation code 02G mean in NYC restaurant inspections?
- NYC violation 02G (Cold TCS Food Held Above 41°F) is a critical violation. Cold potentially hazardous foods must be kept at 41°F or below (38°F for smoked fish) to prevent bacterial growth. DANGER ZONE GROWTH: Between 41-70°F, E. coli doubles every 30 minutes. Salmonella doubles every 20 minutes at 70-90°F. After just 4 hours above 41°F, bacteria levels can cause severe illness including bloody diarrhea, kidney failure (E. coli), and typhoid fever (Salmonella).
- What does violation code 28-06 mean in NYC restaurant inspections?
- NYC violation 28-06 (NYC Health Code Violation 28-06) is a critical violation. Violation of NYC Health Code requirements HEALTH HAZARD: This critical violation creates immediate risk of foodborne illness. Studies link NYC Health Code Violation 28-06 to bacterial contamination and outbreak events. Must be corrected immediately to protect public health.
- What does violation code 08A mean in NYC restaurant inspections?
- NYC violation 08A (Facility Not Free from Harborage Conditions) is a major violation. Conditions exist that attract or allow pests to harbor in establishment. 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.