Famous New York Pizza

430 Jersey Street
Staten Island, NY 10301
(718) 556-5558

Current Inspection Grade: A

1. (Critical) Hot TCS food item not held at or above 140 °F.
2. (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
3. (Critical) Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
4. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

1. (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
2. (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.
3. (Critical) Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.
4. (Critical) Hot TCS food item not held at or above 140 °F.
5. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
6. Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment
7. 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.

1. (Critical) Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
2. (Critical) Hot TCS food item not held at or above 140 °F.
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.
5. Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.

1. (Critical) Hot food item not held at or above 140º F.
2. (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
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.
4. Pesticide use not in accordance with label or applicable laws. Prohibited chemical used/stored. Open bait station used.
5. Proper sanitization not provided for utensil ware washing operation.

1. (Critical) Evidence of mice or live mice present in facility's food and/or non-food areas.
2. (Critical) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
3. (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.
4. Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.