BOND ST COFFEE & GOODS
GRADE AFriday, May 6, 2022
BOND ST COFFEE & GOODS in Carroll Gardens Cobble Hill Gowanus Red Hook received a Grade A on their NYC health inspection on May 6, 2022, scoring 12 points. The inspection found 3 violations, including 3 critical.
Violations Cited
10F
Non-food Contact Surfaces Not Clean
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.
INDIRECT CONTAMINATION: Dirty non-food surfaces harbor pests and bacteria. Employees touch these surfaces then food. Accumulation attracts roaches and rodents. Creates reservoir of contamination that spreads throughout facility.
Clean all non-food surfaces regularly: Walls, ceilings, floors daily in food areas, Equipment exteriors, Storage shelves, Light fixtures monthly. Seal cracks. Repair damaged surfaces. Maintain cleaning schedule. Assign responsibilities.
09C
Food contact surface improperly constructed
Food contact surface not properly maintained.
Improper surfaces harbor bacteria in cracks and cannot be properly sanitized
Use stainless steel, approved plastics; no wood except cutting boards; smooth, intact surfaces
02H
Food Not Cooled by Approved Method
Food not cooled by an approved method whereby the internal product temperature is reduced from 140º F to 70º F or less within 2 hours, and from 70º F to 41º F or less within 4 additional hours.
TOXIN PRODUCTION: Slow cooling is the #1 cause of foodborne outbreaks. Clostridium perfringens spores survive cooking and germinate during slow cooling, producing heat-stable toxin. Causes 'buffet illness' affecting hundreds at events. Staph aureus produces toxin that CANNOT be destroyed by reheating.
Cool using approved methods: Shallow pans (2 inches max depth), Ice baths with frequent stirring, Ice paddles, Blast chillers, Cut large items into portions. NEVER cool at room temperature. NEVER stack hot containers. Document cooling times and temperatures.
Violations were cited in the following area(s).
BOND ST COFFEE & GOODS — Inspection Questions
- Did BOND ST COFFEE & GOODS pass their NYC health inspection on May 6, 2022?
- BOND ST COFFEE & GOODS passed with an A grade on May 6, 2022 with a score of 12 points. The inspection found 3 violation(s).
- What critical violations did BOND ST COFFEE & GOODS have?
- BOND ST COFFEE & GOODS had 3 critical violation(s) during their inspection. Critical violations directly contribute to foodborne illness and must be corrected immediately. These include issues with temperature control, hand washing, cross-contamination, and pest infestations.
- What does violation code 10F mean in NYC restaurant inspections?
- NYC violation 10F (Non-food Contact Surfaces Not Clean) is a minor violation. Non-food contact surfaces or equipment not kept clean, not properly sealed, or not properly maintained. INDIRECT CONTAMINATION: Dirty non-food surfaces harbor pests and bacteria. Employees touch these surfaces then food. Accumulation attracts roaches and rodents. Creates reservoir of contamination that spreads throughout facility.
- What does violation code 09C mean in NYC restaurant inspections?
- NYC violation 09C (Food contact surface improperly constructed) is a major violation. Food contact surfaces must be smooth, non-porous, and easily cleanable Improper surfaces harbor bacteria in cracks and cannot be properly sanitized
- What does violation code 02H mean in NYC restaurant inspections?
- NYC violation 02H (Food Not Cooled by Approved Method) is a critical violation. Cooked foods must be rapidly cooled from 140°F to 70°F within 2 hours, then to 41°F within 4 additional hours. TOXIN PRODUCTION: Slow cooling is the #1 cause of foodborne outbreaks. Clostridium perfringens spores survive cooking and germinate during slow cooling, producing heat-stable toxin. Causes 'buffet illness' affecting hundreds at events. Staph aureus produces toxin that CANNOT be destroyed by reheating.