2. Establishment operating without a certified food manager. This establishment is of a food preparation level which requires you to have at least 1 of your "Persons in Charge" obtain a food safety certificate from an accredited certifying program recognized by the Conference of Food Protection. 21. Meat sauces were observed maintaining poor product temperatures in steam unit, product range 110 F - 125 F. Sauces were removed and reheated to >165 F. 27. Observed cooked pizza, (x3), being stored under pizza table with other non-food items that may contribute to contamination of food products. Food products must be stored protected from possible contamination sources. 30. Observed multiple damp / soiled wiping cloths stored on food contact surfaces in kitchen. Store in-use wiping cloths in sanitizer solution buckets as soiled cloths can contribute to cross-contamination issues. 32. Observed rear door of establishment open with no screen present. Moderate fly activity noted throughout kitchen area. Doors shall remain closed, unless receiving delivery, to prevent insect / vermin activity in establishment. 33. Observed food preparation worker cutting vegetables wearing rings and a braclet on hands. No jewelry is permitted on food prep workers hands, only single-band wedding ring is allowed. 40. Noted accumulation on gaskets, reach-in refrigerator units and other equipment in kitchen. Clean and detail all equipment as needed to prevent pest activity.
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