HOLTERMANN'S BAKERY is restaurant in New York City, inspected by the Department of Health and Mental Hygiene (DOHMH). The cuisine category is Bakery. The City-wide Agency Management Information System (CAMIS) ID is 40423364. The address is 405 Arthur Kill Road, Staten Island, NY 10308. The zip code is 10308. The contact phone number is 7189847095.


Holtermann's Bakery · 405 Arthur Kill Road, Staten Island, NY 10308
CAMIS 40423364
Doing Business As Name HOLTERMANN'S BAKERY
Address 405 ARTHUR KILL ROAD
STATEN ISLAND, NY 10308
Cuisine Bakery
Phone 7189847095

Inspections · Holtermann's Bakery
Date Score Grade Inspection Type Violation Critical Flag
05/19/2016 7 A Cycle Inspection / Initial Inspection 10F - 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. Not Critical
05/19/2016 7 A Cycle Inspection / Initial Inspection 06D - Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. Critical
05/12/2015 12 A Cycle Inspection / Initial Inspection 02G - Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation. Critical
05/12/2015 12 A Cycle Inspection / Initial Inspection 06D - Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. Critical
06/03/2014 2 A Cycle Inspection / Initial Inspection 09C - Food contact surface not properly maintained. Not Critical
06/08/2013 10 A Cycle Inspection / Initial Inspection 02G - Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation. Critical
06/08/2013 10 A Cycle Inspection / Initial Inspection 10F - 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. Not Critical

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