Ask ML: Can I Ever Eat at Margon Again?
Hello,
I recently read about Margon’s whopping 60 violation points on
8/24/11. Then, the restaurant re-opened on 8/31 and only had 11
violation points.I want to eat it but am pretty grossed out (60 is the worst I’ve ever
heard of). What’s your honest take?Thanks,
Margon Fan
Honestly? Don’t even give it a second thought.
The DOH regulations contain so many rules that have absolutely nothing to do with how good (or clean) your food is. Steam table places are particularly susceptible because they are required to keep food heated to a certain level… but the truth is, what would you prefer? An empty bodega where food sits at the proper temperature, untouched for 15 hours; or a super popular place like Margon, where the steam table might not be kept at the proper temperature, but the food is always fresh and the turnover is high? Because the former is preferable to the DOH. And even if you do trust that the DOH inspections are true barometers of a restaurant’s cleanliness, then you should feel confident eating at Margon now that it’s received an 11.
In the end, the only thing you really need to know about Margon is that it’s awesome. A place wouldn’t stay in business as long as Margon, with as many customers as Margon, if it made people sick. And to be completely honest (you asked for it!) if evidence of live mice or live rats in restaurants really bother you, you should probably think of moving out of NYC… because they outnumber us.
Disagree? Feel free to sound off in the comments.
Posted by Zach Brooks at 1:30 pm, November 18th, 2011 under DOH, Margon.
10 Comments | RSS comments feed for this post
10 Comments
-
-
I am a die hard Margon fan. And the counter people are wonderful.
-
If they are more concerned with DOH grades rather than the food, maybe they should just stick to Dunkin Dounuts or something…
-
it doesn’t make you piss out of you arse, so it should be fine.
-
Let’s also not lose sight of the fact that there are several ENORMOUS construction projects going on in very close proximity to Margon. That always stirs up throngs of rodents. Part of life in the city.
-
Margon is some of the best lunch in the city. I’ve never gotten sick, and I’ve never had a bad order from them. GO MARGON.
-
These comments would never fly without a major soundoff from every ML’er if this happened at some other restaurant. Please keep all of the above comments in mind when you see the same violations or instances at other restaurants. They’re probably facing the same issues that Margon did and they deserve another chance. Business is not an easy thing. And for those of you who would say “Then don’t get into the restaurant business if it’s too hard!”, go try it for yourself as if it were your only way to make money and see how long you would last. Support small businesses no matter who they are.
-
I think the point is that it’s the “unknown” at any restaurant that make a person pause and say that until they get sick from eating at a place, they’ll continue to go there. Margon could get a Z and I’d continue to eat there. You get that extra leeway when you make something delicious…a by the numbers deli doesn’t deserve that extra benefit.
-
Looks like they did the right thing and cleaned it up.
Before:
Violation points: 60Sanitary Violations
1) Hot food item not held at or above 140º F.
2) Evidence of rats or live rats present in facility’s food and/or non-food areas.
3) Evidence of mice or live mice present in facility’s food and/or non-food areas.
4) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
5) Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
6) Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.
7) Thawing procedures improper.
8) Food contact surface not properly maintained.
9) 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.After:
Violation points: 11
Sanitary Violations
1) Evidence of mice or live mice present in facility’s food and/or non-food areas.
2) Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist. -
DiFara’s was shuttered as well. http://gothamist.com/2011/11/21/di_fara_pizza_shuttered_by_doh_afte.php
I concur with your assessment Dr.
Margon rocks, I love the cuban sandwiches (click for cliche!) amd their fresh foods look amazing, the place is always packed,
Margon’s latest inspection:
Violation points: 11
Sanitary Violations
1) Evidence of mice or live mice present in facility’s food and/or non-food areas.
So this means there was some kind of pest on a hot summer day in most likely a non-food area [oh no, droppings where they keep the garbage? …never in nyc….)
2) Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
Amazing food always attracts nyc’s best vermin but in this case, i’m not sure what “allowing vermin to exist” means, does that mean the discarded leftovers don’t kill the vermin? i’m confuzzled…
/end sarcasm rand
/continue eating cheesesteak….
#have a good weeekend everyone