Statue Of Liberty Deli

5 Ferry Terminal Dr
Staten Island, NY 10301
(646) 525-0973

Current Inspection Grade: A
Current Grade: A
Last Graded: 04/15/2022
 
 

At A Glance

Statue Of Liberty Deli has an average score of 28 from 5 scored inspections (see inspection history). The average is higher than 27, which equates to having a C average. This shows that Statue Of Liberty Deli may not be meeting the City and State guidelines for food safety and handling, personal hygiene, facility and equipment managment and vermin control.

An establishment typically has two chances to earn a Grade A in every inspection cycle. It needs to score below 14 points either on its initial visit, or during the re-inspection if it didn't score below 14 points on the first visit.

Inspection History

03/01/2024 | Cycle Inspection / Re-inspection | Score: 27 | Grade Pending
  1. (Critical) 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.
  2. (Critical) Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
  3. (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
  4. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
02/12/2024 | Cycle Inspection / Initial Inspection | Score: 33 | Not Graded
  1. (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
  2. (Critical) Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
  3. (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.
  4. 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.
  5. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
02/12/2024 | Administrative Miscellaneous / Initial Inspection
  1. Current letter grade or Grade Pending card not posted
01/24/2023 | Cycle Inspection / Re-inspection | Score: 48 | C
  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) Live roaches in facility's food or non-food area.
  3. (Critical) Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.
  4. (Critical) Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
  5. (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.
  6. 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.
  7. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
  8. Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
09/07/2022 | Cycle Inspection / Initial Inspection | Score: 22 | Not Graded
  1. (Critical) Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry is worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.
  2. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
  3. (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
  4. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
04/15/2022 | Cycle Inspection / Re-inspection | Score: 10 | A
  1. (Critical) Personal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared.
  2. Food contact surface not properly maintained.
  3. 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.
03/16/2022 | Cycle Inspection / Initial Inspection | Score: N/A | Not Graded
  1. (Critical) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
  2. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
  3. (Critical) Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
  4. (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
  5. 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.
  6. Food contact surface not properly maintained.
  7. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.

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