Tuscany Bistro Bar & Grill, 7410 118th Avenue, Kenosha, WI 53140 - Restaurant inspection findings and violations
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Inspection findings | Inspection date | Type |
|---|
- WAREWASHING - CHEMICAL SANITIZER CONCENTRATION (corrected on site)
Observation: No test kit is available for monitoring QUAT sanitizer concentration. SOME BUCKETS WERE CORRECT CONCENTRATION AND OTHERS WERE TOO LOW
Correction: STAFF WAS INSTRUCTED IN PROPER TABLET USAGE AND ARE PUCHASING QUAT TEST STRIPS. CHLORINE IS ALSO AVAILABLE FOR BUCKET USE AND CHLORINE STRIPS ARE PRESENT. Provide a test kit to allow accurate determination of the sanitization concentration.
- EQUIPMENT AND UTENSILS - GOOD REPAIR
Observation: WALK IN FREEZER HAS FROZEN CONDESATION FROM CHILLING UNIT DRIPPING ONTO BOXES / BAGS OF PRODUCT. NO CONTAMINATION OF PRODUCT WAS FOUND.
Correction: PRODUCT WAS RELOCATED IN FREEZER AND FREEZER WILL BE ADJUSTED / REPAIRED TO PREVENT CONDENSATION FROM FORMING / FREEZING. Repair equipment to good condition or remove from premise. Correct By: 28-Feb-2016
|
01/28/2016 | Routine | |
| No violation noted during this evaluation. | 04/01/2015 | Routine | |
| No violation noted during this evaluation. | 06/04/2014 | Re-inspection | |
- Critical: REHEATING FOR HOT HOLDING (corrected on site)
Observation: Soups were improperly reheated. Soups were placed on steam table with out reheating and had a temperature of 65 F.
Correction: Adjust procedures and methods to properly reheat food. Reheat ready-to-eat potentially hazardous food for hot holding to 165 F within 2 hours before being placed in hot holding.
- Critical: PHF/TCS, COLD HOLDING
Observation: Cheese sauce in True pasta cooler is cold held at 45°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F Correct By: 02-Jun-2014
- PROPER COOLING METHODS - CRITERIA (corrected on site)
Observation: Improper cooling methods are observed for red and pink sauces. Sauces were cooling in large containers at room temperature.
Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.
- WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES
Observation: A chlorine and quat test kits are not available for checking sanitizer concentrations.
Correction: Provide test kits or other devices for measuring the concentration of sanitizing solutions.
- HANDWASHING CLEANSER AVAILABILITY (corrected on site)
Observation: Soap not available at food employee handwashing sink.
Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.
|
05/29/2014 | Routine | |
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