TUSCANY CAFE Fails Health Inspection - Chicago Restaurant

DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: DISH MACHINE NOT PROVIDE WITH SUITABLE WOKRING GAUGE COCK. OBSERVED HIGH TEMPERATURE DISH MACHINE BEING USED WITHOUT WORKING TEMPERATURE GAUGE TO KNOW IF UTENSILS OR EQUIPMENT IS BEING PROPERLY SANITIZED. INSTRUCTED TO REPLACE NON-WORKING GAUGE COCK ON HIGH TEMPERATURE DISH MACHINE. SERIOUS CITATION ISSUED 7-38-030.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: MULTI USE UTENSISL NOT PROPERLY STORED. INSTRUCTED TO INVERT UTENSILS TO PREVENT CONTAMINATION BEFORE USE.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DEEP FRYER CABINETS, STORAGE SHELVES UNDER PREP COUNTER, SODA GUN IN BAR, AND CAN OPENER ATTACHED TO PREP TABLE NOT CLEANED. INSTRUCTED TO DETAIL CLEAN AND SANITIZE ALL FOOD CONTACT SURFACES.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FLOORS UNDER COOKING EQUIPMENT NOT CLEANED. INSTRUCTED TO REMOVE FOOD DEBRIS AND DETAIL CLEAN DAILY.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: VENTILATION COVERS IN PREP AREA ABOVE PREP SINK NOT CLEANED. INSTRUCTED TO REMOVE DUST AND DETAIL CLEAN.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: VENTILATION COVERS IN PREP AREA ABOVE PREP SINK NOT CLEANED. INSTRUCTED TO REMOVE DUST AND DETAIL CLEAN.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.