SCORDATO'S PIZZERIA

Violations (6)

• b1d62620-85c0-4d33-a2f6-edb108e28b21Critical

  Adequate handwashing sinks, properly supplied and accessible

  6-301.14 A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES. HAND SING SIGNAGE required at all hand sinks

  Preventing Contamination by Hands

• fd06aa76-8aa5-4af1-b3c0-984b614bef17

  Physical facilities installed, maintained, and clean

  6-501.12 (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. HVAC returns throughout the kitchen and beverage prep area ensure ceiling venting cleaned on routine as needed, floor sink in bar requires cleaning

  Physical Facilities

• 737ca9ab-b432-4816-bba8-8e0ade6ec5b4

  Certified Food Protection Manager

  2-102.12 (A) At least one EMPLOYEE that has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. MANAGER CERTIFICATION certification required to be obtained

  Supervision

• fe8bd578-439a-45a2-9f1c-7484fb48d485Corrected on site

  Proper reheating procedures for hot holding

  3-403.11 (A) Except as specified under (B) and (C) and in (E) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the FOOD reach a temperature of at least 74°C (165°F) for 15 seconds. MARINARA & CREAM SAUCE in steam table were not reheated / monitored to reach 165F prior to placing in steam table

  Time Temperature Control for Safety Food (TCS Food)

• c771d664-4402-48c6-9159-5f86ae53598f

  Food and non-food-contact surfaces cleanable, properly designed, constructed and used

  4-501.11 (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. DOOR GASKETS reachin door gaskets worn, damaged and with significant debris accumulated on 1] pizza make table reachin 2] server area 1 door reachin

  Utensils, Equipment and Vending

• c771d664-4402-48c6-9159-5f86ae53598f

  Food and non-food-contact surfaces cleanable, properly designed, constructed and used

  4-501.11 (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. HAND SINK FAUCETS hand sink [to right of pizza prep] requires repair to provide handles and supply for use

  Utensils, Equipment and Vending