TUSCANY ITALIAN BISTRO

Proper eating, tasting, drinking or tobacco use

Observed employee drinks stored on the prep line cooler at the time of inspection. Corrective Actions: Ensure to separate employee food/drink items from food preparation areas.

Food-contact surfaces: cleaned & sanitized

Observed no sanitizer buckets set up to disinfect food contact surfaces. Corrective Actions: Ensure to set up sanitizer buckets with the correct concentration to disinfect food contact surfaces.

Proper date marking and disposition

Observeed several food items throughout the kitchen lackimg proper date label.Corrective Actions: Ensure to date label all prepped food items with the prep date and expiration date.

Toxic substances properly identified, stored, used

Observed a unauthorized can of raid in the kitchen at the time of inspection.Corrective Actions: Person in charge voluntarily removed the can of raid from the facility and was informed to only use a professional pest control.

Contamination prevented during food preparation, storage and display

Observed raw chicken stored above lettuce in the walk in cooler. Observed a pot of sauce stored directly on the floor at the time of inspection. Corrective Actions: Ensure to properly store raw animal products in the hierarchy of internal cooking temperature.

Wiping cloths; properly used and stored

Observed unclean wipimg cloths stored on food contact areas.Corrective Actions: Ensure to store wipimg cloths in a sanitizer solution bucket when not actively being used.

Single-use/single-serve articles; properly stored, used

Observed to go boxes not inverted.Corrective Actions: Ensure to store to go boxes with the food contact surface facing down to prevent any contamination.