It took me a while to figure out how to use the Department of Health’s violation website — ABCEats — so I could follow up with the most recent closures. (If you want to do it yourself, my tip is rather than search by business name, search by zip code and then click around. The pins are not precise, but you can get close enough.)

The two latest: Pick-A-Bagel in the Goldman breezeway was closed by the DOH in March, and is now renovating its space (thanks to N. for the snap). The reasons are below. No word yet on when it will be open — mostly since there is no way to reach them.

From the DOH website:
1) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
2) 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.

The initial inspection, on March 25, included many more violations, including mice.
1) Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
2) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
3) Evidence of mice or live mice present in facility’s food and/or non- food areas.
4) Cold food item held above 41° F (smoked fish and reduced oxygen packaged foods above 38 °F) except during necessary preparation.
5) Pesticide use not in accordance with label or applicable laws.
Prohibited chemical used/stored. Open bait station used.
6) Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
7) Single service item reused, improperly stored, dispensed; not used when required.

UPDATE: United Grocery has reopened. As for United Grocery & Deli, on Hudson and Vestry, the violations were a bit more extensive:
1) Wiping cloths soiled or not stored in sanitizing solution.
2) Evidence of mice or live mice present in facility’s food and/or non-food areas.
3) Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
4) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
5) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
6) Food contact surface not properly maintained.
7) Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
8) Proper sanitization not provided for utensil ware washing operation.