TUSCANY CAFE Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND FACILITIES (SALAD PREP COOLER) WITH POTENTIALLY HAZARDOUS FOODS NOT MAINTAINING PROPER TEMPERATURE WITH AN AIR TEMPERATURE OF 72F. INSTRUCTED MANAGER, COOLER WITH POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN COLD HOLDING TEMPERATURE OF BELOW 40F. THE SAID COOLER WAS TAGGED 'HELD FOR INSPECTION' BY THE CHICAGO DEPT. OF PUBLIC HEALTH. INSTRUCTED NOT TO USE UNTIL WITH THE APPROVAL BY CDPH. WHEN COOLER IS FIXED, PLEASE FAX A REQUEST FOR RE INSPECTION AT 312-746-4240 TO PROPERLY ENSURE THE THE SAID EQUIPMENT IS REPAIRED AND THE 'HELD FOR INSPECTION' TAG CAN BE REMOVED PRIOR TO USE. CRITICAL CITATION ISSUED 7-38-005 (A)

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE INSIDE SALAD PREP COOLER. NOTED FOOD PRODUCTS INTERNAL TEMPERATURE SUCH AS PESTO AT 68.9F, SLICED SALAMI AT 67.1F, FETA CHEESE AT 70.2F, HAM SANDWICHES AT 67.3F, SLICED TOMATOES AT 54.5F, CHICK PEAS AT 70.6F, SLICED OLIVES AT 68.7F, TIRAMISU AT 54.7F. INSTRUCTED MANAGER, POTENTIALLY HAZARDOUS FOOD MUST MAINTAIN COLD HOLDING TEMPERATURE OF BELOW 40F AND HOT HOLDING TEMPERATURE OF ABOVE 140F. MANAGER DISCARDED THE SAID FOOD PRODUCTS. TOTAL VALUE $150.00, TOTAL WEIGHT 20 LBS. CRITICAL CITATION ISSUED 7-38-005 (A)

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED SOME METAL RACKS INSIDE WALK-IN COOLER WITH RUST BUILD-UP. INSTRUCTED TO CLEAN, REPAINT OR REPLACE.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF ALL PREP COOLERS.---------MUST CLEAN AND MAINTAIN FOOD CARTS.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN INTERIOR SURFACES OF ALL PREP COOLERS.---------MUST CLEAN AND MAINTAIN FOOD CARTS.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.