JEN'S ROTI SHOP AND BAKERY
GRADE AThursday, March 14, 2024
JEN'S ROTI SHOP AND BAKERY in Flatbush received a Grade A on their NYC health inspection on March 14, 2024, scoring 10 points. The inspection found 1 violation, including 1 critical.
Violations Cited
02B
Hot TCS Food Not Held at 140°F or Above
Hot TCS food item not held at or above 140 °F.
BACTERIAL MULTIPLICATION: At 120°F, Clostridium perfringens doubles every 10 minutes. Can reach illness-causing levels within 1 hour. This bacteria causes 1 million US cases annually with severe abdominal cramps and diarrhea lasting 24 hours. Hot holding violations responsible for 40% of restaurant outbreaks.
Maintain ALL hot foods at 140°F minimum. Check temperatures every 30 minutes for problem foods, every 2 hours otherwise. Use calibrated thermometers. Adjust equipment immediately if below 140°F. Reheat to 165°F if below temp for under 2 hours. DISCARD if below 140°F for over 2 hours.
Violations were cited in the following area(s).
JEN'S ROTI SHOP AND BAKERY — Inspection Questions
- Did JEN'S ROTI SHOP AND BAKERY pass their NYC health inspection on March 14, 2024?
- JEN'S ROTI SHOP AND BAKERY passed with an A grade on March 14, 2024 with a score of 10 points. The inspection found 1 violation(s).
- What critical violations did JEN'S ROTI SHOP AND BAKERY have?
- JEN'S ROTI SHOP AND BAKERY had 1 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 02B mean in NYC restaurant inspections?
- NYC violation 02B (Hot TCS Food Not Held at 140°F or Above) is a critical violation. Hot potentially hazardous foods must be maintained at 140°F or above to prevent rapid bacterial growth in the danger zone (41-140°F). BACTERIAL MULTIPLICATION: At 120°F, Clostridium perfringens doubles every 10 minutes. Can reach illness-causing levels within 1 hour. This bacteria causes 1 million US cases annually with severe abdominal cramps and diarrhea lasting 24 hours. Hot holding violations responsible for 40% of restaurant outbreaks.