TUSCANY ITALIAN BISTRO

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. 3 compartment sink- quaternary solution 500 ppm. Chef corrected solution to 200 ppm. Corrected On-Site

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. 3 compartment sink quaternary solution 500 ppm. Repeat Violation

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Nanci Lanni 2-1-21.

Basic - Cutting board at make bar has cut marks and is no longer cleanable. Repeat Violation

Basic - Food stored on floor. Carbon of house made veggie sauce stored on floor in walk in cooler. Chef placed sauce on shelf. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in walk in cooler. Chef placed thermometer in walk in cooler. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet Mop stored in empty mop bucket. Employee hung mop to dry. Corrected On-Site

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Chlorine 0 ppm. Chef corrected to 50 ppm. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Chef removed scoop from ice and sent to warehouse washing area. Corrected On-Site

Basic - In-use wiping cloth/towel used under cutting board.

Basic - Multiple Cutting boards have cut marks and are no longer cleanable.

Basic - Soiled dry wiping cloth in use on cook line. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Meatballs in red sauce 124F (5:30-6:30). Chef reheated meatballs in sauce to 179F. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times in warehouse washing area. Sink blocked with cart. Employee removed cart from sink. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle on cook line.

Intermediate - Handwash sink not accessible for employee use at all times in kitchen. Sink blocked with trash can. Chef moved trash can away from sink.. Corrected On-Site Repeat Violation

Basic - Cloth used as a food-contact surface under tongs and utensils in cook line. Chef removed cloth from under utensils. Corrected On-Site Repeat Violation

Basic - Small amount of soil in the interior of the ice machine/bin. Chef cleaned soil off of the ice machine. Corrected On-Site

Basic - Soiled dry wiping cloth in use on cook line. Chef removed cloth and placed in sanitizer solution. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times.sink blocked with trash can. Manager removed trash can from sink. Corrected On-Site Repeat Violation

Basic - Cloth used as a food-contact surface on cook line under pan and spices and on cutting board at make bar while prepping greens. Manager had employees remove cloths from food contact surfaces. Corrective Action Taken Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on food prep cutting board at make table. Employee removed drink from food contact surface. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Sink blocked with trash cart in ware washing area, sink blocked with trash can on end of cook line. Chef had cart and trash can removed from sinks. Corrected On-Site

Basic - Cloth used as a food-contact surface in ware washing area and cook line. Chef removed cloths. Corrected On-Site

Basic - Stored food not covered.fried chicken cooling in walk in cooler uncovered. Chef covered chicken with parchment. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Operator printed and posted during inspection. Corrected On-Site