NORTH COAST SHARK AND BAKE
🚫 CLOSED BY HEALTH DEPARTMENTThursday, March 31, 2022
NORTH COAST SHARK AND BAKE was ordered closed by the NYC Health Department on March 31, 2022 following a health inspection. The inspection found 1 violation, including 1 critical.
Violations Cited
02B
Hot TCS Food Not Held at 140°F or Above
Hot food item not held at or above 140º 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.
Establishment Closed by DOHMH. Violations were cited in the following area(s) and those requiring immediate action were addressed.
NORTH COAST SHARK AND BAKE — Inspection Questions
- Did NORTH COAST SHARK AND BAKE pass their NYC health inspection on March 31, 2022?
- NORTH COAST SHARK AND BAKE was closed by the health department on March 31, 2022 with a score of 43 points. The facility was ordered closed due to serious health violations.
- What critical violations did NORTH COAST SHARK AND BAKE have?
- NORTH COAST SHARK AND BAKE 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.