"Based on the history, we're going to start that way, and then when it's established, then we'll go back to the community board and possibly expand those hours," he said. The bar will employ state-licensed security guards and keep relatively conservative hours, operating from noon until midnight, he said. When Miguel Orozco, who held the liquor license, did not pay, the board revoked his license.īreak Time will have nothing in common with its seedier predecessor, according to Mark Weinstein, the lawyer for the proposed business. The SLA fined Heat $10,000 for violations in 2013. The club also employed unlicensed security guards and displayed "a sustained and continuing pattern of noise, disturbance, misconduct or disorder," the SLA said. The erotic dance bar was infamous for violence and viewed as a nuisance in the community.Ī 33-year-old mother of three was killed in front of the club in 2011, and there were shootings and a stabbing there in January 2012, according to news reports and New York State Liquor Authority. Plans are in the works for Heat, a notorious strip club now shuttered in the South Bronx, to soon be replaced by Break Time Sports Bar and Grill. HUNTS POINT - This Bronx bar could be going from seedy to sporty. Crown Heights, Prospect Heights & Prospect-Lefferts Gardens.Cobble Hill, Carroll Gardens & Red Hook.Food was moverd to different refrigerator. Unit must be serviced and compressor is very soiled. Cut tomatoes measured 47.8, cheese slices measure 47.6 derees.
Roasts held at a temperature of 130☏ or above. Open beverage containers in unapproved area Corrected at time of inspection Storage and maintenance of wet and dry wiping cloths. Fruits and vegetables that are cooked to hot holding are cooked to 135☏. Observation: Liquor pourers in handsink at inspection. Handwashing aides and devices, use restrictions. Observation: Provide a handwashing sign to bar handsink. Observation: Store utensils with handle out of contact with product. Observation: Fry cutter not clean to sight. equipment food contact surfaces and utensils clean to sight and touch. Repair refrigerator to maintain 41.0 degrees or less. Observation: Star Metal refrigerator is running warm sour cream 56.2,cole slaw 54.0 degrees, blue cheese dressing 56.5, ranch dressing 61.0 degrees. PHF/TCS foods maintained at 41☏ or below, except during preparation, cooling, cooling, or when time is used as a public health control. Observation: Prep area requires a more thorough cleaning. Physical facilities maintained clean: Cleaning frequency, restrictions, and methods. Cooked noodles prepped onsite and held refrigerated were not date-marked. Observation: Cole slaw prepped and held refrigerated and undated. Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours. Observation: Outsides of equipment requires a more thorough cleaning. Non-food contact surfaces and food contact surfaces of cooking equipment and pans are clean. Observation: eliminate large door gap on prep area. Observation: Hand sink in prep area out of towels. Observation: Refrigerator in wait staff area holding ranch and other single use sauces had no thermometer. Cold and hot holding equipment used for PHF/TCS foods are equipped with at least one temperature measuring device that measures temperature in the coldest part of a hot holding unit or the warmest part of a cold holding unit and located and designed to allow for easy viewing. 
No violation noted during this evaluation.
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