New York City, NY - An inspection conducted at Market Table on 08/06/2025 identified food safety violations.
Located in Greenwich Village, Market Table operates from 54 Carmine Street, providing groceries to area residents.
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According to inspection records: "06e. Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. (critical: critical). 02g. Cold TCS food item held above 41 °f; smoked or processed fish held." This type of violation requires correction to maintain food safety standards.
Inspectors documented deficiencies involving temperature control, an essential component of restaurant operations.
Professional food safety experts consider temperature monitoring essential for preventing foodborne illness Data compiled by food safety institutions reveals that Maintaining proper food temperatures is the most effective method for preventing bacterial growth and foodborne illness. Per HACCP Temperature Monitoring, such standards maintain that dining facilities comply with comprehensive protection measures.
Inspectors documented deficiencies involving pest control, an essential component of restaurant operations.
Public health authorities continually highlight the fundamental significance of comprehensive pest control practices. Studies from public health organizations show that Federal food safety regulations require all food service establishments to maintain comprehensive pest exclusion programs. The FDA Pest Control Guidelines offers detailed requirements for maintaining compliance.
The inspection identified violations related to sanitation, an important area of food safety.
Sanitation violations encompass a broad spectrum of cleanliness and maintenance issues that affect food safety Data compiled by food safety institutions reveals that Proper sanitation practices prevent cross-contamination and maintain the integrity of food preparation environments. Per FDA Sanitation Standards, such standards maintain that dining facilities comply with comprehensive protection measures.
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.
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.
This inspection emphasizes the fundamental necessity of strict regulatory adherence in dining establishments. Area customers have the right to access compliance documentation when selecting food service establishments.
📋 Complete Inspection Data
| STREET | CARMINE STREET |
| INSPECTION TYPE | Cycle Inspection / Re-inspection |
| PHONE | 2122552100 |
| Council District | 03 |
| Census Tract | 006700 |
| GRADE DATE | 08/06/2025 |
| SCORE | 20 |
| RECORD DATE | 08/15/2025 |
| BORO | Manhattan |
| NTA | MN23 |
| ZIPCODE | 10014 |
| INSPECTION DATE | 08/06/2025 |
| Longitude | -74.003665814531 |
| ACTION | Violations were cited in the following area(s). |
| CAMIS | 41277451 |
| Latitude | 40.729932099336 |
| CUISINE DESCRIPTION | American |
| BBL | 1005270053 |
| BUILDING | 54 |
| GRADE | Z |
| BIN | 1008355 |
| DBA | MARKET TABLE |
| Community Board | 102 |
| VIOLATION CODES | 06E; 02G; 04H |
| ALL VIOLATIONS | 06E: Sanitized equipment or utensil; including in-use food dispensing utensil; improperly used or stored. || 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. || 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 August 6, 2025.
Who conducted this inspection?
Chicago Department of Public Health
What violations were found during this inspection?
The following violations were found: 06E: Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. | 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. | 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.