Tuscan Kitchen
FAILTuesday, May 1, 2018 at 3:29 PM
Violations Cited
08-3-302.11/3-304.11
Separation Segregation Cross Contamination
Observed food worker handle raw poultry with gloved hand and then adjust knob on stove and touch other surfaces. Remove gloves and wash hands after handling raw potentially hazardous foods.
Why This Matters
Cross-contamination can spread dangerous pathogens throughout the facility
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
12-2-301.12-.15
Adequate Handwashing/Where/When/How
Food service workers observed not to be washing hands with the proper frequency between changing gloves and tasks. Provide adequate frequent handwashing between changing gloves and tasks and upon returning to work.
Why This Matters
Inadequate handwashing is a leading cause of foodborne illness transmission
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
M-2-103.11
PIC Performing Duties
The CFPM is not monitoring employee handwashing handsinks fully stocked choke save certification cross contamination. Provide active managerial control as it is defined in the 1999 food code.
Why This Matters
EXTREME RISK: Without active management, ALL five CDC risk factors go unchecked. Studies show restaurants without certified managers have 2.5 times more critical violations. Lack of supervision leads to: temperature abuse (bacteria double every 20 minutes), cross-contamination spreading pathogens, sick employees working with food, improper cooking allowing pathogen survival. This single violation enables conditions for major outbreaks.
Code Requirements
PIC MUST: Be present during ALL operating hours; Hold valid food safety certification; Actively monitor employee health and hygiene; Ensure proper cooking, cooling, and holding temperatures; Verify foods from approved sources; Monitor handwashing compliance; Ensure equipment properly sanitized; Take immediate corrective actions for violations; Demonstrate knowledge to health inspector; Train and supervise all food employees.
Corrective Actions
IMMEDIATE: Designate qualified PIC immediately; If no certified manager available, cease operations; Implement active managerial control system; Create monitoring logs for all CDC risk factors; Retrain management on responsibilities; Post PIC duties checklist
M-2-201.11/.14 .15
Non-Compliance w/Employee Health Policy
Establishment has no written employee illness policy. Provide. Handout provided.
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section . Implement proper management & personnel procedures. Train all staff. Document corrective actions taken.
07-3-306.14
Reservice of PHF or Unwrapped Foods
Establisment re-using hollowed out cheese wheel for preparation of table side menu item per CFPM. Discontinue.
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
08-3-305-307.11
Food Protection
Establishment offering "Tagliatelle Al Tartufo " prepared at tableside without approval from health division. Discontinue. Provided variance application to the CFPM. No sneeze guard at pizza station with open preparation of foods in close proximinty to seating for the public. Provide smooth durable non porous easily cleanable barrier for adequate food protection.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
32-6-301.11-02.11
Hand Cleaner Drying Tissue Signage
Both cookline handsinks without paper towels. Two bar handsinks without soap in soap dispsensers. No signage at bar handsinks. Provide. Maintain handsinks fully stocked with soap and paper towels at all times. Dessert bar handsink not labeled. Provide proper signage at all handsinks noted.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
590.009(E)
Anti-Choking
Choke save certificate on site is expired. Provide current.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.009(E). Implement proper food safety procedures. Train all staff. Document corrective actions taken.