Five pounds of raw duck feet and another five pounds of seaweed were tossed into the garbage last week after a city health inspector returned to Joy Tsin Lau, the Chinatown eatery where, in February, 100 lawyers and law students at a banquet were sickened.

The inspector took the temperature of the feet and found they weren't cold enough. At 44 degrees Fahrenheit, they were in what the USDA considers the "danger zone," where dangerous bacteria can double every 20 minutes.

Inspector Thomas Kolb cited the restaurant for three foodborne risk factors and four lesser violations. The restaurant's owner did not return calls for comment Monday.

Joy Tsin Lau has made some progress meeting sanitation standards in recent months following three years of chronically failing to meet basic health requirements.

From a peak of 41 violations four days after the suspected food poisoning incident, Joy Tsin Lau managed to bring the number of serious foodborne illness risk factors to zero in November. During its most recent inspection, on Thursday, the restaurant was cited for serious risk factors that included a cup of coffee left on a food prep table, food being improperly stored outside, and eggs held at 62 degrees.

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