YU KING BAKERY
SCORE: 21 POINTSWednesday, June 1, 2022
YU KING BAKERY in Gravesend (West) underwent a NYC health inspection on June 1, 2022 and scored 21 points. The inspection found 6 violations, including 6 critical.
Violations Cited
10I
NYC Health Code Violation 10I
Single service item reused, improperly stored, dispensed; not used when required.
HEALTH HAZARD: This critical violation creates immediate risk of foodborne illness. Studies link NYC Health Code Violation 10I to bacterial contamination and outbreak events. Must be corrected immediately to protect public health.
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.
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.
06F
Wiping Cloths Not Stored in Sanitizer
Wiping cloths soiled or not stored in sanitizing solution.
CONTAMINATION SPREAD: Dirty wiping cloths spread millions of bacteria across every surface wiped. Bacteria double every 20 minutes on damp cloths. One contaminated cloth can spread pathogens to 30+ surfaces, causing facility-wide contamination.
Store wiping cloths in sanitizer AT ALL TIMES between uses: 50-100ppm chlorine or 200-400ppm quaternary ammonium. Change solution when visibly dirty or every 4 hours. Use separate cloths for food contact vs non-food contact. Test sanitizer concentration every 2 hours.
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.
22F
MISBRANDED AND LABELING Hot food item not held at or above 140º F. Live roaches present in facility's food and/or non-food areas. Evidence of mice or live mice present in facility's food and/or non-food areas. Filth flies or food/refuse/sewage-associated (FRSA) flies present in facility’s food and/or non-food areas. Filth flies include house flies, little house flies, blow flies, bottle flies and flesh flies. Food/refuse/sewage-associated flies include fruit flies, drain flies and Phorid flies
MISBRANDED AND LABELING
HEALTH HAZARD: This critical violation creates immediate risk of foodborne illness. Studies link MISBRANDED AND LABELING Hot food item no to bacterial contamination and outbreak events. Must be corrected immediately to protect public health.
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.
09B
Thawing procedure improper
Thawing procedures improper.
Improper thawing allows surface bacteria to multiply while interior remains frozen
Thaw under refrigeration, under cold running water, in microwave, or as part of cooking
Violations were cited in the following area(s).
YU KING BAKERY — Inspection Questions
- Did YU KING BAKERY pass their NYC health inspection on June 1, 2022?
- YU KING BAKERY underwent inspection on June 1, 2022 with a score of 21 points. The inspection found 6 violation(s).
- What critical violations did YU KING BAKERY have?
- YU KING BAKERY had 6 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 10I mean in NYC restaurant inspections?
- NYC violation 10I (NYC Health Code Violation 10I) is a critical violation. Violation of NYC Health Code requirements HEALTH HAZARD: This critical violation creates immediate risk of foodborne illness. Studies link NYC Health Code Violation 10I to bacterial contamination and outbreak events. Must be corrected immediately to protect public health.
- 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.
- What does violation code 06F mean in NYC restaurant inspections?
- NYC violation 06F (Wiping Cloths Not Stored in Sanitizer) is a critical violation. Wiping cloths used on food contact surfaces not stored in sanitizing solution between uses. CONTAMINATION SPREAD: Dirty wiping cloths spread millions of bacteria across every surface wiped. Bacteria double every 20 minutes on damp cloths. One contaminated cloth can spread pathogens to 30+ surfaces, causing facility-wide contamination.
- 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 22F mean in NYC restaurant inspections?
- NYC violation 22F (MISBRANDED AND LABELING Hot food item not held at or above 140º F. Live roaches present in facility's food and/or non-food areas. Evidence of mice or live mice present in facility's food and/or non-food areas. Filth flies or food/refuse/sewage-associated (FRSA) flies present in facility’s food and/or non-food areas. Filth flies include house flies, little house flies, blow flies, bottle flies and flesh flies. Food/refuse/sewage-associated flies include fruit flies, drain flies and Phorid flies) is a critical violation. MISBRANDED AND LABELING Hot food item not held at or above 140º F. Live roaches present in facility's food and/or non-food areas. Evidence of mice or live mice present in facility's food and/or non-food areas. Filth flies or food/refuse/sewage-associated (FRSA) flies present in facility’s food and/or non-food areas. Filth flies include house flies, little house flies, blow flies, bottle flies and flesh flies. Food/refuse/sewage-associated flies include fruit flies, drain flies and Phorid flies. Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation. Food not protected from potential source of contamination during storage, preparation, transportation, display or service. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist. HEALTH HAZARD: This critical violation creates immediate risk of foodborne illness. Studies link MISBRANDED AND LABELING Hot food item no to bacterial contamination and outbreak events. Must be corrected immediately to protect public health.
- What does violation code 09B mean in NYC restaurant inspections?
- NYC violation 09B (Thawing procedure improper) is a major violation. Frozen foods must be thawed using approved methods to prevent bacterial growth Improper thawing allows surface bacteria to multiply while interior remains frozen