PASS W/ CONDITIONS
Risk 1 (High)
TUSCANY CAFE Gets Conditional Pass on Health Inspection - Chicago Restaurant
November 4, 2024
Canvass
License #1916161
2
Total Violations
1
Critical
1
Minor
Violations Cited by Chicago Health Inspector
2
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE SERVICE COOLERS TO BE IMPROPER:-PASTA 55.4F, CHICKEN 50.4F, NOODLES 53F, RAVIOLI 53.6F, SPINACH 45.5F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 14 LBS OF PRODUCTS WORTH $32.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE SERVICE COOLERS TO BE IMPROPER:-PASTA 55.4F, CHICKEN 50.4F, NOODLES 53F, RAVIOLI 53.6F, SPINACH 45.5F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 14 LBS OF PRODUCTS WORTH $32.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection