Bake Culture

48 Bowery
Manhattan, NY 10013
(646) 858-2898

Current Inspection Grade: A
Current Grade: A
Last Graded: 02/14/2020
 
 

At A Glance

Bake Culture has an average score of 18.25 from 8 scored inspections (see inspection history). The average is between 14 and 27, which equates to having a B average. This shows that Bake Culture may not be consistently maintaining a high level of control over food safety and handling, personal hygiene, facility and equipment managment and vermin control.

An establishment typically has two chances to earn a Grade A in every inspection cycle. It needs to score below 14 points either on its initial visit, or during the re-inspection if it didn't score below 14 points on the first visit.

Inspection History

02/14/2020 | Cycle Inspection / Re-inspection | Score: 5 | A
  1. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
01/15/2020 | Cycle Inspection / Initial Inspection | Score: 22 | Not Graded
  1. (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
  2. (Critical) Wiping cloths soiled or not stored in sanitizing solution.
  3. (Critical) 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.
  4. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
  5. Plumbing not properly installed or maintained; anti-siphonage or backflow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly.
  6. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
07/23/2019 | Cycle Inspection / Re-inspection | Score: 3 | A
  1. 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.
  2. 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.
07/23/2019 | Administrative Miscellaneous / Re-inspection
  1. MISBRANDED AND LABELING
07/05/2019 | Cycle Inspection / Initial Inspection | Score: 18 | Not Graded
  1. (Critical) Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
  2. (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
  3. (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
  4. (Critical) Live animals other than fish in tank or service animal present in facility's food and/or non-food areas.
03/15/2019 | Cycle Inspection / Re-inspection | Score: 12 | A
  1. (Critical) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
  2. 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.
  3. Food contact surface not properly maintained.
02/20/2019 | Cycle Inspection / Initial Inspection | Score: 35 | Not Graded
  1. (Critical) Food Protection Certificate not held by supervisor of food operations.
  2. (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
  3. (Critical) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
  4. (Critical) Hot food item not held at or above 140º F.
09/21/2018 | Pre-permit (Operational) / Re-inspection | Score: 12 | A
  1. (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
  2. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
  3. Food contact surface not properly maintained.
08/13/2018 | Pre-permit (Operational) / Initial Inspection | Score: 39 | Not Graded
  1. (Critical) 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.
  2. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
  3. (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
  4. (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
  5. (Critical) Hot food item not held at or above 140º F.
  6. (Critical) Wiping cloths soiled or not stored in sanitizing solution.
  7. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
08/13/2018 | Administrative Miscellaneous / Initial Inspection
  1. Food allergy information poster not conspicuously posted where food is being prepared or processed by food workers.

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