CRISPINA RISTORANTE AND PIZZERIA

5 findings recorded on Jun 30, 2026. 5 marked corrected on site.

1. Violation recordedItem 2-2D ↗

   Handwashing

   Observed employee rinse hands in meat prep sink located in the main kitchen after pulling up there pants. C/A: food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste.

   Inspector’s full note

   Inspection item: Adequate handwashing facilities supplied & accessible

   Code 511-6-1-.03(5)(d)

   Observed employee rinse hands in meat prep sink located in the main kitchen after pulling up there pants. C/A: food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. COS: food employee washed hands in the hand sink located next to the drink storage shelfs Corrected On-Site. New Violation.

   Official report · Item 2-2D ↗

   Marked corrected on site

2. Violation recordedItem 2-2D ↗

   Handwashing

   Observed a food employee fill the water pitchers for customers in the hand sink located next to the dry food storage in the main kitchen area. Observed a second food employee fill a metal pan with water at this same hand sink.

   Inspector’s full note

   Inspection item: Adequate handwashing facilities supplied & accessible

   Code 511-6-1.06(2)(o)

   Observed a food employee fill the water pitchers for customers in the hand sink located next to the dry food storage in the main kitchen area. Observed a second food employee fill a metal pan with water at this same hand sink. Observed ice dumped in the hand sink located next to the dry food storage in the main kitchen area. C/A: A handwashing facility may not be used for purposes other than handwashing. COS: water set aside; discussed this code provision with both managers present and the person in charge of the kitchen Corrected On-Site. New Violation.

   Official report · Item 2-2D ↗

   Marked corrected on site

3. Violation recordedItem 6-1A ↗

   Cold holding

   Observed multiple cold time temperature control for safety (TCS) items distinguished with an asterisk (*) held above 41F in the main kitchen. C/A: cold time/temperature control for safety food shall be maintained at 41°F or below COS: items discarded; raw branzino allowed to cool to 41F (per person in charge of the kitchen item was prepped right before opening) Corrected On-Site.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

   Code 511-6-1.04(6)(f)

   Observed multiple cold time temperature control for safety (TCS) items distinguished with an asterisk (*) held above 41F in the main kitchen. C/A: cold time/temperature control for safety food shall be maintained at 41°F or below COS: items discarded; raw branzino allowed to cool to 41F (per person in charge of the kitchen item was prepped right before opening) Corrected On-Site. New Violation.

   Official report · Item 6-1A ↗

   Marked corrected on site

Correction status comes from the dated report. Later changes may not be recorded here.