New York City, NY - An inspection on 07/22/2025 at Morning Bakery uncovered significant health code violations.
The establishment operates from 4030 Union Street Queens Ny in Flushing, a busy area of New York City known for its dining scene.
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Inspectors documented: "05. Providing single-use plastic stirrers or single-use plastic splash sticks." This finding indicates a need for compliance with established food safety protocols.
Inspectors documented deficiencies involving temperature control, an essential component of restaurant operations.
Food safety professionals regularly stress the essential nature of adequate temperature control procedures. As outlined in FDA Temperature Safety Guidelines, Temperature abuse remains the leading cause of foodborne illness outbreaks in restaurant settings. These federal guidelines guarantee that restaurants adhere to strict health requirements.
The inspection identified violations related to hand washing, an important area of food safety.
Industry experts consistently emphasize the critical importance of proper hand washing protocols. The FDA Hand Washing Standards clearly states that Federal guidelines require food service workers to wash hands for a minimum of 20 seconds using soap and warm water.
The inspection found infractions involving pest control, a fundamental aspect of food service operations.
Food safety professionals regularly stress the essential nature of adequate pest control procedures. As outlined in HACCP Prevention Guidelines, Federal food safety regulations require all food service establishments to maintain comprehensive pest exclusion programs. These federal guidelines guarantee that restaurants adhere to strict health requirements.
The inspection found infractions involving sanitation, a fundamental aspect of food service operations.
Public health authorities continually highlight the fundamental significance of comprehensive sanitation practices. Studies from public health organizations show that Proper sanitation practices prevent cross-contamination and maintain the integrity of food preparation environments. The Food Safety Modernization Act offers detailed requirements for maintaining compliance.
These types of violations require attention to maintain compliance standards for the establishment and its customers. Health officials note that addressing such conditions helps maintain public confidence in food service establishments.
Health department officials will conduct a comprehensive re-inspection to ensure that all violations have been properly addressed. The establishment must demonstrate full compliance before the matter can be considered resolved.
The broader restaurant industry can learn valuable lessons from such cases, emphasizing the need for continuous vigilance to food safety standards. Consumer awareness remains a crucial component in maintaining community food safety.
📋 Complete Inspection Data
| PHONE | 9293290888 |
| BBL | 4050190080 |
| BORO | Queens |
| INSPECTION TYPE | Administrative Miscellaneous / Re-inspection |
| Community Board | 407 |
| CUISINE DESCRIPTION | Bakery Products/Desserts |
| Longitude | -73.826117071242 |
| ZIPCODE | 11354 |
| Council District | 20 |
| RECORD DATE | 08/15/2025 |
| ACTION | Violations were cited in the following area(s). |
| Census Tract | 085300 |
| GRADE DATE | 07/22/2025 |
| DBA | MORNING BAKERY |
| Latitude | 40.759611284583 |
| NTA | QN22 |
| BUILDING | 4030 |
| STREET | UNION ST |
| CAMIS | 50137954 |
| GRADE | Z |
| BIN | 4113562 |
| INSPECTION DATE | 07/22/2025 |
| SCORE | 44 |
| VIOLATION CODES | 06C; 19-05; 06E; 06A; 02B; 10B; 06F; 04H |
| ALL VIOLATIONS | 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. || 19-05: Providing single-use plastic stirrers or single-use plastic splash sticks. || 06E: Sanitized equipment or utensil; including in-use food dispensing utensil; improperly used or stored. || 06A: Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed. || 02B: Hot TCS food item not held at or above 140 °F. || 10B: Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of. || 06F: Wiping cloths not stored clean and dry; or in a sanitizing solution; between uses. || 04H: Raw; cooked or prepared food is adulterated; contaminated; cross-contaminated; or not discarded in accordance with HACCP plan. |
Frequently Asked Questions
When was this inspection conducted?
This inspection was conducted on July 22, 2025.
Who conducted this inspection?
Chicago Department of Public Health
What violations were found during this inspection?
The following violations were found: 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. | 19-05: Providing single-use plastic stirrers or single-use plastic splash sticks. | 06E: Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. | 06A: Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed. | 02B: Hot TCS food item not held at or above 140 °F. | 10B: Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of. | 06F: Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses. | 04H: Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan..
Why are these violations concerning?
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.