Did I BAKERY 18 pass their NYC health inspection on March 19, 2024?

I BAKERY 18 passed with an A grade on March 19, 2024 with a score of 13 points. The inspection found 2 violation(s).

What critical violations did I BAKERY 18 have?

I BAKERY 18 had 2 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.

I BAKERY 18

Q: What does violation code 02D mean in NYC restaurant inspections?

NYC violation 02D (Commercially processed pre-cooked TCS in hermetically sealed containers and precooked TCS in intact packages from non-retail food processing establishments not heated to 140 °F within 2 hours of removal from container or package. Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. The original nutrition fact labels or ingredient label for a cooking oil, shortening or margarine or food item sold in bulk, or acceptable manufactur) is a critical violation. Commercially processed pre-cooked TCS in hermetically sealed containers and precooked TCS in intact packages from non-retail food processing establishments not heated to 140 °F within 2 hours of removal from container or package. Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. The original nutrition fact labels or ingredient label for a cooking oil, shortening or margarine or food item sold in bulk, or acceptable manufacturer’s documentation not maintained on site. Hot TCS food item not held at or above 140 °F. Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses. Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor. Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying condition. HEALTH HAZARD: This critical violation creates immediate risk of foodborne illness. Studies link Commercially processed pre-cooked TCS in to bacterial contamination and outbreak events. Must be corrected immediately to protect public health.

Q: What does violation code 02G mean in NYC restaurant inspections?

NYC violation 02G (Cold TCS Food Held Above 41°F) is a critical violation. Cold potentially hazardous foods must be kept at 41°F or below (38°F for smoked fish) to prevent bacterial growth. DANGER ZONE GROWTH: Between 41-70°F, E. coli doubles every 30 minutes. Salmonella doubles every 20 minutes at 70-90°F. After just 4 hours above 41°F, bacteria levels can cause severe illness including bloody diarrhea, kidney failure (E. coli), and typhoid fever (Salmonella).

GRADE A

Tuesday, March 19, 2024

Address

7118 18 AVENUE

Brooklyn, NY 11204

Cuisine

Bakery Products/Desserts

Inspection Type

Cycle Inspection / Re-inspection

Violations

2 total

⚠ 2 critical

Facility History

5 inspections

Violations Cited

⚠ CRITICAL 02D

Commercially processed pre-cooked TCS in hermetically sealed containers and precooked TCS in intact packages from non-retail food processing establishments not heated to 140 °F within 2 hours of removal from container or package. Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. The original nutrition fact labels or ingredient label for a cooking oil, shortening or margarine or food item sold in bulk, or acceptable manufactur

Commercially processed pre-cooked TCS in hermetically sealed containers and precooked TCS in intact packages from non-retail food processing establishments not heated to 140 °F within 2 hours of removal from container or package.

⚠️ Why This Matters

HEALTH HAZARD: This critical violation creates immediate risk of foodborne illness. Studies link Commercially processed pre-cooked TCS in to bacterial contamination and outbreak events. Must be corrected immediately to protect public health.

📋 Code Requirements

Follow NYC Health Code Article 81 requirements. Implement corrective action immediately. Document all corrections. Train staff on proper procedures. Schedule follow-up inspection if critical.

📖 NYC Health Code 📚 FDA Food Code 🎓 CDC Info

⚠ CRITICAL 02G

Cold TCS Food Held Above 41°F

Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.

⚠️ Why This Matters

DANGER ZONE GROWTH: Between 41-70°F, E. coli doubles every 30 minutes. Salmonella doubles every 20 minutes at 70-90°F. After just 4 hours above 41°F, bacteria levels can cause severe illness including bloody diarrhea, kidney failure (E. coli), and typhoid fever (Salmonella).

📋 Code Requirements

Keep all cold TCS foods at 41°F or below (smoked fish 38°F, shell eggs 45°F). Monitor with calibrated thermometer every 2-4 hours. Ice baths must surround container to food level. Repair refrigeration immediately. DISCARD foods above 41°F for over 4 hours.

CDC Risk Factor: Improper Holding/Time & Temperature

NYC Health Code Article 81, Section 81.09(c)

📖 NYC Health Code 📚 FDA Food Code 🎓 CDC Info

Inspector's Action:

Violations were cited in the following area(s).

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I BAKERY 18

Violations Cited

Cold TCS Food Held Above 41°F

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