NYC Health Ratings

Get NYC Health Violation Ratings for the restaurants you eat at.


/Staten Island /New Brighton

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Crispy Pizza

782 RICHMOND TERRACE
Staten Island, NY 10301
Phone: (718) 420 6050

As of: 2016-04-19 00:00:00

Inspection Trends

Violations:

Appropriately scaled metal stem-type thermometer or thermocouple not provided or used to evaluate temperatures of potentially hazardous foods during cooking, cooling, reheating and holding.
Food Protection Certificate not held by supervisor of food operations.
Hot food item not held at or above 140º F.

Violations:

Hot food item not held at or above 140º F.
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.

No violations recorded.

Violations:

Hot food item not held at or above 140º F.
Mechanical or natural ventilation system not provided, improperly installed, in disrepair and/or fails to prevent excessive build-up of grease, heat, steam condensation vapors, odors, smoke, and fumes.
The original nutritional fact labels and/or ingredient label for a cooking oil, shortening or margarine or food item sold in bulk, or acceptable manufacturer’s documentation not maintained on site.
A food containing artificial trans fat, with 0.5 grams or more of trans fat per serving, is being stored, distributed, held for service, used in preparation of a menu item, or served.
Smoke free workplace smoking policy inadequate, not posted, not provided to employees.

Violations:

Food worker does not use proper utensil to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
Food Protection Certificate not held by supervisor of food operations.
Hot food item not held at or above 140º F.

Violations:

Mechanical or natural ventilation system not provided, improperly installed, in disrepair and/or fails to prevent excessive build-up of grease, heat, steam condensation vapors, odors, smoke, and fumes.
Food contact surface not properly maintained.
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.