New York City, NY - Health department officials identified compliance problems at Cask during an inspection on 07/24/2025.
The establishment operates from 167 East 33 Street in Murray Hill, a busy area of New York City known for its dining scene.
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The inspection report notes: "06. Contract with a pest management professional not in place." Food safety guidelines indicate that such conditions should be addressed promptly.
Health department officials noted violations related to temperature control, which require attention for public health compliance.
Industry experts consistently emphasize the critical importance of proper temperature control protocols. The FDA Temperature Safety Guidelines clearly states that Maintaining proper food temperatures is the most effective method for preventing bacterial growth and foodborne illness.
Health department officials noted violations related to pest control, which require attention for public health compliance.
Health experts emphasize that pest activity can rapidly contaminate food preparation surfaces and stored ingredients Research conducted by federal health agencies demonstrates that Federal food safety regulations require all food service establishments to maintain comprehensive pest exclusion programs. The FDA Pest Control Guidelines provides comprehensive guidance for preventing such violations.
The inspection identified violations related to sanitation, an important area of food safety.
Food safety professionals regularly stress the essential nature of adequate sanitation procedures. As outlined in FDA Sanitation Standards, The FDA Food Code establishes comprehensive sanitation requirements that form the foundation of safe food service operations. These federal guidelines guarantee that restaurants adhere to strict health requirements.
The implications extend to broader community food safety standards. Health department data shows that correction of violations helps maintain community health standards.
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
| BUILDING | 167 |
| INSPECTION DATE | 07/24/2025 |
| RECORD DATE | 08/15/2025 |
| BORO | Manhattan |
| BIN | 1018501 |
| Latitude | 40.745419020608 |
| BBL | 1008890036 |
| ACTION | Violations were cited in the following area(s). |
| NTA | MN20 |
| DBA | CASK |
| Council District | 02 |
| Longitude | -73.979457986551 |
| Census Tract | 007200 |
| ZIPCODE | 10016 |
| SCORE | 34 |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| STREET | EAST 33 STREET |
| PHONE | 2123004924 |
| Community Board | 106 |
| CAMIS | 41449587 |
| CUISINE DESCRIPTION | New American |
| VIOLATION CODES | 28-06; 10F; 06D; 02G; 02B; 02H |
| ALL VIOLATIONS | 28-06: Contract with a pest management professional not in place. Record of extermination activities not kept on premises. || 10F: Non-food contact surface or equipment made of unacceptable material; not kept clean; or not properly sealed; raised; spaced or movable to allow accessibility for cleaning on all sides; above and underneath the unit. || 06D: Food contact surface not properly washed; rinsed and sanitized after each use and following any activity when contamination may have occurred. || 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. || 02B: Hot TCS food item not held at or above 140 °F. || 02H: After cooking or removal from hot holding; TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours; and from 70 °F to 41 °F or less within 4 additional hours. |
Frequently Asked Questions
When was this inspection conducted?
This inspection was conducted on July 24, 2025.
Who conducted this inspection?
Chicago Department of Public Health
What violations were found during this inspection?
The following violations were found: 28-06: Contract with a pest management professional not in place. Record of extermination activities not kept on premises. | 10F: Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit. | 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. | 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. | 02B: Hot TCS food item not held at or above 140 °F. | 02H: After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours..
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.