TUSCANY ITALIAN BISTRO

Proper eating, tasting, drinking or tobacco use

Observed employee drinks of food contact surfaces.Corrective Actions: Ensure to separate employee drinks from food prepared areas.

Adequate hand washing facilities supplied and accessible

Observed utensils stored in the hand sink at the time of inspection.Corrective Actions: Ensure hand sinks are used only to wash hands and should be easily accessible at all times.

Food in good condition, safe and unadulterated

Observed dented cans on the rim.Corrective Actions: Person in charge voluntarily discardedmdented can.

Food separated and protected

Observed raw chicken stored in the lower compartment of the prep line cooler lacking protective cover.Corrective Actions: Emsure to store prep food items with a protective cover to help prevent contamination.

Food-contact surfaces: cleaned & sanitized

Observed dirty blade on the can opener.Corrective Actions: Ensure to,wash rinse and sanitize can opener blade before use.

Proper date marking and disposition

Observed raw chicken in the prep,line cooler lacking required date label.Corrective Actions: Ensure all prepped food items have required date label with the prepped dates and use by dates.

Thermometers provided and accurate

Observed prep line cooler near the hand washing sink lacking internal thermometer.Corrective Actions: Ensure to install a internal thermometer in the prep line cooler to get accurate ambient temperature.

Wiping cloths; properly used and stored

Observed whipping cloth stored on prep line cooler, cutting boards.Corrective Actions: Ensure to store wiping cloth in a sanitizer solution bucket when not actively being used.