FEI TENG BAKERY (Health Operation# 40808056) is a foood service establishment inspected by New York City Department of Health and Mental Hygiene (DOHMH). The last inspected date is December 11, 2017.
CAMIS Number | 40808056 |
Doing Business As Name | FEI TENG BAKERY |
Address |
4007 9 Avenue Brooklyn NY 11232 |
Cuisine | Bakery |
Phone | 7188715889 |
Score | 13 |
Grade | A |
Grade Date | 12/11/2017 |
Date: 2017-12-11 | Type: Cycle Inspection / Initial Inspection | Score: 13 | Grade: A |
Violations: Violations were cited in the following area(s). - 06C (Critical) : Food not protected from potential source of contamination during storage, preparation, transportation, display or service. - 06D (Critical) : Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. |
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Date: 2017-06-30 | Type: Cycle Inspection / Re-inspection | Score: 13 | Grade: A |
Violations: Violations were cited in the following area(s). - 06E (Critical) : Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. - 02B (Critical) : Hot food item not held at or above 140º F. |
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Date: 2017-06-01 | Type: Cycle Inspection / Initial Inspection | Score: 10 | |
Violations: Violations were cited in the following area(s). - 02B (Critical) : Hot food item not held at or above 140º F. - 06C (Critical) : Food not protected from potential source of contamination during storage, preparation, transportation, display or service. - 10F : 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. |
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Date: 2016-04-25 | Type: Cycle Inspection / Initial Inspection | Score: 7 | Grade: A |
Violations: Violations were cited in the following area(s). - 06E (Critical) : Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. - 10F : 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. |
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Date: 2015-06-04 | Type: Cycle Inspection / Initial Inspection | Score: 13 | Grade: A |
Violations: Violations were cited in the following area(s). - 02B (Critical) : Hot food item not held at or above 140º F. - 06C (Critical) : Food not protected from potential source of contamination during storage, preparation, transportation, display or service. |
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Date: 2015-01-13 | Type: Cycle Inspection / Re-inspection | Score: 21 | Grade: B |
Violations: Violations were cited in the following area(s). - 02A (Critical) : Food not cooked to required minimum temperature. - 06C (Critical) : Food not protected from potential source of contamination during storage, preparation, transportation, display or service. - 04O (Critical) : Live animals other than fish in tank or service animal present in facility's food and/or non-food areas. |
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Date: 2014-12-31 | Type: Cycle Inspection / Initial Inspection | Score: 20 | |
Violations: Violations were cited in the following area(s). - 06A (Critical) : Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared. - 06F (Critical) : Wiping cloths soiled or not stored in sanitizing solution. - 02B (Critical) : Hot food item not held at or above 140º F. |
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Date: 2014-07-17 | Type: Cycle Inspection / Re-inspection | Score: 8 | Grade: A |
Violations: Violations were cited in the following area(s). - 06C (Critical) : Food not protected from potential source of contamination during storage, preparation, transportation, display or service. - 10I : Single service item reused, improperly stored, dispensed; not used when required. |
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Date: 2014-07-01 | Type: Cycle Inspection / Initial Inspection | Score: 18 | |
Violations: Violations were cited in the following area(s). - 06C (Critical) : Food not protected from potential source of contamination during storage, preparation, transportation, display or service. - 02G (Critical) : Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation. - 06B (Critical) : Tobacco use, eating, or drinking from open container in food preparation, food storage or dishwashing area observed. - 16B : The original nutritional fact labels and/or ingredient label for a cooking oil, shortening or margarine or food item sold in bulk, or acceptable manufacturers documentation not maintained on site. |
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Date: 2014-02-05 | Type: Cycle Inspection / Re-inspection | Score: 12 | Grade: A |
Violations: Violations were cited in the following area(s). - 02B (Critical) : Hot food item not held at or above 140º F. - 10F : 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. |
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Date: 2014-01-14 | Type: Cycle Inspection / Initial Inspection | Score: 20 | |
Violations: Violations were cited in the following area(s). - 04J (Critical) : Appropriately scaled metal stem-type thermometer or thermocouple not provided or used to evaluate temperatures of potentially hazardous foods during cooking, cooling, reheating and holding. - 02B (Critical) : Hot food item not held at or above 140º F. - 10F : 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. |
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Date: 2013-07-30 | Type: Cycle Inspection / Re-inspection | Score: 13 | Grade: A |
Violations: Violations were cited in the following area(s). - 02B (Critical) : Hot food item not held at or above 140º F. - 06E (Critical) : Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. |
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Date: 2013-07-16 | Type: Cycle Inspection / Initial Inspection | Score: 17 | |
Violations: Violations were cited in the following area(s). - 02G (Critical) : Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation. - 02B (Critical) : Hot food item not held at or above 140º F. |
Operation Name | Facility Address | Last Inspection |
---|---|---|
INES' BAKERY | 948 4 Avenue, Brooklyn, NY 11232 | 2018-01-08 |
PANDA BAKERY | 4118 8 Avenue, Brooklyn, NY 11232 | 2017-12-30 |
TUNG SUM BAKERY | 3924 9th Ave, Brooklyn, NY 11232 | 2017-12-01 |
SAVOY BAKERY | 883 39 Street, Brooklyn, NY 11232 | 2017-02-21 |
HONG KONG BAKERY | 807 42nd St, Brooklyn, NY 11232 | 2017-01-13 |
THE FASHION CHEF | 220 36th St, Brooklyn, NY 11232 | 2015-11-12 |
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VINCENT'S PIZZERIA | 3915 9 Avenue, Brooklyn, NY 11232 | 2018-01-13 |
KAHVE | 774 9 Avenue, Manhattan, NY 10019 | 2018-01-11 |
FRIEDMAN'S LUNCH | 75 9 Avenue, Manhattan, NY 10011 | 2018-01-11 |
CASA DI ISACCO | 536 9 Avenue, Manhattan, NY 10018 | 2018-01-11 |
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TERAKAWA RAMEN | 885 9 Avenue, Manhattan, NY 10019 | 2018-01-11 |
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Data Provider | New York City Department of Health and Mental Hygiene (DOHMH) |
Jurisdiction | New York City |
This dataset includes 80k food service establishments inspected by New York City Department of Health and Mental Hygiene (DOHMH).