BAKERY MOCANA in New York, NY Failed Its Health Inspection on 03/21/24

New York, NY - Health department officials identified compliance issues at BAKERY MOCANA in an inspection dated 03/21/2024.

Situated at 1540 SAINT NICHOLAS AVENUE, the establishment is part of Washington Heights's active food service sector. The Washington Heights area undergoes regular health inspections as part of the city's comprehensive food safety monitoring program.

The inspection identified 4 distinct violations requiring correction. Health inspectors document such issues to ensure establishments take corrective action promptly.

The first violation concerned pest prevention. Inspectors documented: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.. The FDA Food Code requires establishments to eliminate conditions that attract and harbor pests, including proper waste management and facility maintenance. For more information, see FDA pest control standards. Flies can transfer pathogens from garbage and feces to food preparation areas.

The second violation concerned pest management. Inspectors documented: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.. The FDA Food Code requires establishments to eliminate conditions that attract and harbor pests, including proper waste management and facility maintenance. For more information, see FDA pest control standards. Pest droppings and debris can trigger allergic reactions and asthma in sensitive individuals.

The third violation related to thermal management. Inspectors documented: Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.. The FDA Food Code requires cold foods to be held at 41°F or below and hot foods at 135°F or above to prevent bacterial growth in the "danger zone." For more information, see FDA guidelines on temperature control. Time-temperature abuse allows harmful bacteria to multiply to levels that can cause illness.

The fourth violation related to temperature control. Inspectors documented: Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.. The FDA Food Code requires cold foods to be held at 41°F or below and hot foods at 135°F or above to prevent bacterial growth in the "danger zone." For more information, see FDA guidelines on temperature control. Improper temperature control can lead to bacterial growth including Salmonella, E. coli, and Listeria.

Establishments receiving violations must submit correction plans and may face additional inspections. Failure to address violations can result in fines, permit suspension, or closure.

This inspection data is provided by NYC Department of Health and Mental Hygiene. The establishment had violations identified during the 03/21/2024 inspection. Conditions may have changed since this inspection. For current compliance status, consult the NYC Department of Health and Mental Hygiene. For more information about restaurant inspection regulations in this area, visit the New York City Health Code. Learn more about food safety at FDA.gov and CDC.gov.