NYC Health Ratings

Get NYC Health Violation Ratings for the restaurants you eat at.


/Brooklyn /Borough Park

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Fei Teng Bakery

4007 9 AVE
Brooklyn, NY 11232
Phone: (718) 871 5889

As of: 2016-04-25 00:00:00

Inspection Trends

Violations:

Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
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.

Violations:

Hot food item not held at or above 140º F.
Food not protected from potential source of contamination during storage, preparation, transportation, display or service.

Violations:

Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
Live animals other than fish in tank or service animal present in facility's food and/or non-food areas.
Food not cooked to required minimum temperature.

Violations:

Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared.
Wiping cloths soiled or not stored in sanitizing solution.
Hot food item not held at or above 140º F.

Violations:

Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
Single service item reused, improperly stored, dispensed; not used when required.

Violations:

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.
Tobacco use, eating, or drinking from open container in food preparation, food storage or dishwashing area observed.
The original nutritional fact labels and/or ingredient label for a cooking oil, shortening or margarine or food item sold in bulk, or acceptable manufacturer’s documentation not maintained on site.

Violations:

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.
Hot food item not held at or above 140º F.

Violations:

Hot food item not held at or above 140º F.
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.
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.

Violations:

Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
Hot food item not held at or above 140º F.

Violations:

Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
Hot food item not held at or above 140º F.