MARK'S RED HOOK PIZZA
GRADE ATuesday, June 6, 2023
MARK'S RED HOOK PIZZA in Carroll Gardens Cobble Hill Gowanus Red Hook received a Grade A on their NYC health inspection on June 6, 2023, scoring 7 points. The inspection found 2 violations, including 2 critical.
Violations Cited
09B
Thawing procedure improper
Thawing procedure improper.
Improper thawing allows surface bacteria to multiply while interior remains frozen
Thaw under refrigeration, under cold running water, in microwave, or as part of cooking
06C
Food not protected from contamination
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.
Unprotected food exposed to bacteria, viruses, chemicals, and physical contaminants
Cover all food; store 6 inches off floor; protect from customer contamination; use sneeze guards
Violations were cited in the following area(s).
MARK'S RED HOOK PIZZA — Inspection Questions
- Did MARK'S RED HOOK PIZZA pass their NYC health inspection on June 6, 2023?
- MARK'S RED HOOK PIZZA passed with an A grade on June 6, 2023 with a score of 7 points. The inspection found 2 violation(s).
- What critical violations did MARK'S RED HOOK PIZZA have?
- MARK'S RED HOOK PIZZA had 2 critical violation(s) during their inspection. Critical violations directly contribute to foodborne illness and must be corrected immediately. These include issues with temperature control, hand washing, cross-contamination, and pest infestations.
- What does violation code 09B mean in NYC restaurant inspections?
- NYC violation 09B (Thawing procedure improper) is a major violation. Frozen foods must be thawed using approved methods to prevent bacterial growth Improper thawing allows surface bacteria to multiply while interior remains frozen
- What does violation code 06C mean in NYC restaurant inspections?
- NYC violation 06C (Food not protected from contamination) is a critical violation. All food must be protected from contamination during storage, prep, display and service Unprotected food exposed to bacteria, viruses, chemicals, and physical contaminants