Capizzi

4126 Hylan Boulevard
Staten Island, NY 10308
(347) 562-4450

Current Inspection Grade: B

1. (Critical) Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.
2. (Critical) Hot TCS food item not held at or above 140 °F.
3. (Critical) Food worker/food vendor does not use utensil or other barrier to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
4. (Critical) 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.
5. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

1. (Critical) Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.
2. (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
3. Thawing procedure improper.
4. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

1. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
2. (Critical) Hot food item that has been cooked and refrigerated is being held for service without first being reheated to 165º F or above within 2 hours.
3. (Critical) Eggs found dirty/cracked; liquid, frozen or powdered eggs not pasteurized.
4. (Critical) Hot food item not held at or above 140º F.
5. Thawing procedures improper.

1. (Critical) Evidence of rats or live rats present in facility's food and/or non-food areas.
2. (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
3. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
4. (Critical) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
5. (Critical) Filth flies or food/refuse/sewage-associated (FRSA) flies present in facility’s food and/or non-food areas. Filth flies include house flies, little house flies, blow flies, bottle flies and flesh flies. Food/refuse/sewage-associated flies include fruit flies, drain flies and Phorid flies.
6. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.