ZHONG GUO XIAO LONG BAO
GRADE NWednesday, March 26, 2025
Overview
Read the full story: Zhong Guo Xiao Long Bao Cited After Inspection - Manhattan →
ZHONG GUO XIAO LONG BAO in Lower East Side underwent a NYC health inspection on March 26, 2025 and scored 21 points. The inspection found 1 violation, including 1 critical.
Address
175 EAST HOUSTON STREET
Manhattan, NY 10002
Cuisine
Chinese
Inspection Type
Pre-permit (Non-operational) / Initial Inspection
Violations
1 total
⚠ 1 critical
Facility History
12 inspections
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
📋 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:
Violations were cited in the following area(s).
ZHONG GUO XIAO LONG BAO — Inspection Questions
- Did ZHONG GUO XIAO LONG BAO pass their NYC health inspection on March 26, 2025?
- ZHONG GUO XIAO LONG BAO underwent inspection on March 26, 2025 with a score of 21 points. The inspection found 1 violation(s).
- What critical violations did ZHONG GUO XIAO LONG BAO have?
- ZHONG GUO XIAO LONG BAO 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