New York City, NY - An inspection conducted at Yuanna Caldron Rice Noodle on 07/21/2025 identified food safety violations.
Yuanna Caldron Rice Noodle is positioned at 4123 Union Street Queens Ny in the Flushing area, drawing neighborhood patrons and tourists.
The inspection report notes: "05e. Toilet facility not provided for employees or for patrons when required. Shared patron-employee toilet accessed through kitchen, food prep or storage area or utensil washing area. (critical: crit." Food safety guidelines indicate that such conditions should be addressed promptly.
Among the findings were infractions involving temperature control, a key component of food safety protocols.
Industry research indicates that improper food temperatures can allow dangerous bacteria to multiply rapidly Data compiled by food safety institutions reveals that The FDA requires continuous temperature monitoring for all potentially hazardous foods in commercial kitchens. Per HACCP Temperature Monitoring, such standards maintain that dining facilities comply with comprehensive protection measures.
Among the findings were infractions involving hand washing, a key component of food safety protocols.
Hand washing violations directly impact food safety and customer health protection According to CDC Hand Hygiene Guidelines, Proper hand hygiene represents the single most effective method for preventing cross-contamination in food service. This regulatory framework ensures that food service establishments meet rigorous safety standards.
The examination revealed violations related to pest control, which need to be addressed for proper compliance.
Industry experts consistently emphasize the critical importance of proper pest control protocols. The FDA Food Code Standards clearly states that The FDA Food Code mandates that food storage areas remain free from pest contamination at all times.
Health department officials noted violations related to sanitation, which require attention for public health compliance.
Industry experts consistently emphasize the critical importance of proper sanitation protocols. The FDA Sanitation Standards clearly states that Proper sanitation practices prevent cross-contamination and maintain the integrity of food preparation environments.
Beyond regulatory requirements, such infractions may affect the restaurant's standing and customer relationships. Local food safety organizations monitor inspection results to provide information to the public.
The New York City Department of Health and Mental Hygiene has mandated that Yuanna Caldron Rice Noodle immediately address all identified violations before resuming normal operations. A follow-up inspection has been scheduled to verify compliance.
Regular health inspections serve as critical safeguards for public health in New York City's dining landscape. Transparency in reporting inspection findings ensures that community members can make informed decisions about their dining options.
| SCORE | 62 |
| GRADE | N |
| BORO | Queens |
| Community Board | 407 |
| BBL | 4050460049 |
| Council District | 20 |
| RECORD DATE | 08/15/2025 |
| BUILDING | 4123 |
| CAMIS | 50168689 |
| CUISINE DESCRIPTION | Chinese |
| ACTION | Violations were cited in the following area(s). |
| ZIPCODE | 11355 |
| INSPECTION DATE | 07/21/2025 |
| PHONE | 6462585112 |
| DBA | YUANNA CALDRON RICE NOODLE |
| Latitude | 40.758564733854 |
| BIN | 4312193 |
| Census Tract | 085500 |
| NTA | QN22 |
| Longitude | -73.825592805019 |
| STREET | UNION ST |
| INSPECTION TYPE | Pre-permit (Operational) / Initial Inspection |
| VIOLATION CODES | 05E; 04A; 02G; 09E; 05D; 06C |
| ALL VIOLATIONS | 05E: Toilet facility not provided for employees or for patrons when required. Shared patron-employee toilet accessed through kitchen; food prep or storage area or utensil washing area. || 04A: Food Protection Certificate (FPC) not held by manager or supervisor of food operations. || 02G: 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. || 09E: Wash hands sign not posted near or above hand washing sink. || 05D: No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation; food service or ware washing area. Hand washing facility not accessible; obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device. || 06C: 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. |
This inspection was conducted on July 21, 2025.
Chicago Department of Public Health
The following violations were found: 05E: Toilet facility not provided for employees or for patrons when required. Shared patron-employee toilet accessed through kitchen, food prep or storage area or utensil washing area. | 04A: Food Protection Certificate (FPC) not held by manager or supervisor of food operations. | 02G: 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. | 09E: Wash hands sign not posted near or above hand washing sink. | 05D: No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device. | 06C: 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..
Health code violations can increase the risk of foodborne illness. Common concerns include improper food temperatures (which can allow bacteria growth), inadequate handwashing facilities (which can spread germs), pest activity (which can contaminate food), and cross-contamination risks. These violations are monitored by health departments to ensure public safety and prevent foodborne illness outbreaks.
All inspection data for this report is sourced directly from the New York City Department of Health and Mental Hygiene . View the original data source .
Food safety standards referenced in this report are based on:
Important Note: This article is based on official inspection reports at the time of inspection. Current conditions may differ. Always check the most recent inspection results before dining. Establishments have the opportunity to correct violations and request re-inspection.
