QUEEN BAKERY II

🚫 CLOSED BY HEALTH DEPARTMENT

Monday, July 31, 2023

Overview

QUEEN BAKERY II was ordered closed by the NYC Health Department on July 31, 2023 following a health inspection. The inspection found 1 violation, including 1 critical.

Address
139 CENTRE STREET
Manhattan, NY 10013
Cuisine
Chinese
Inspection Type
Cycle Inspection / Initial Inspection
Violations
1 total
⚠ 1 critical
Facility History
12 inspections
1 failures

Violations Cited

⚠ CRITICAL 06C

Food not protected from contamination

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.

⚠️ Why This Matters

Unprotected food exposed to bacteria, viruses, chemicals, and physical contaminants

πŸ“‹ Code Requirements

Cover all food; store 6 inches off floor; protect from customer contamination; use sneeze guards

CDC Risk Factor: Contaminated Equipment/Protection from Contamination
NYC Health Code Article 81, Section 81.09
Inspector's Action:

Establishment Closed by DOHMH. Violations were cited in the following area(s) and those requiring immediate action were addressed.

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QUEEN BAKERY II β€” Inspection Questions

Did QUEEN BAKERY II pass their NYC health inspection on July 31, 2023?
QUEEN BAKERY II was closed by the health department on July 31, 2023 with a score of 44 points. The facility was ordered closed due to serious health violations.
What critical violations did QUEEN BAKERY II have?
QUEEN BAKERY II 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 06C mean in NYC restaurant inspections?
NYC violation 06C (Food not protected from contamination) is a critical violation. All food must be protected from contamination during storage, prep, display and service Unprotected food exposed to bacteria, viruses, chemicals, and physical contaminants