Elmhurst Chinese Restaurant Closed by Health Inspector for Third Time; Jackson Heights Restaurant Also Shuttered

He Lin Restaurant (Google Maps)

March 28, 2018 By Tara Law

Two restaurants–one in Elmhurst and the other in Jackson Heights–have been closed temporarily by the Health Department.

He Lin Restaurant, a Chinese eatery at 83-11 Broadway in Elmhurst, was closed for the third time in three years.

He Lin racked up 51 sanitary violation points when it was inspected on March 26. The health inspector found various violations at the restaurant, including evidence of mice.

The health inspector described the following violations. The first three were listed as “critical.”

1) Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
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.
5) Single service item reused, improperly stored, dispensed; not used when required.

He Lin was closed by the Health Dept. in September 2015 and October 2015. The health inspector found numerous violations both times, including evidence of mice.

Meanwhile, La Nueva Colombia Bakery, located at 91-07 31st Ave., received a whopping 120 violation points after an inspection on March 26. The health inspector found numerous violations, including sewage contamination in the food preparation, dining or storage areas.

The Health Department wrote up the restaurant for the following violations. The first ten were listed as “critical.”

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) Food Protection Certificate not held by supervisor of food operations.
4) Food, food preparation area, food storage area, area used by employees or patrons, contaminated by sewage or liquid waste.
5) Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
6) 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.
7) Sewage disposal system improper or unapproved.
8) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
9) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
10) Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
11) Food contact surface not properly maintained.
12) Accurate thermometer not provided in refrigerated or hot holding equipment.
13) 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.