Tuscan Kitchen
PASSWednesday, March 20, 2019 at 3:03 PM
Violations Cited
03-401.11-.12
Cooking Temperatures
Establishment is offering smoked duck breast cooked at commissary. Duck breast skin is carmamelized with a torch but not fully reheated and served. Provide final cooking temperature of 135F assuming it is commercially prepared. Chef stated that duck is prepared in a USDA licensed facility. Provide more information on how duck is prepared. Provided handout on non continous cooking. Menu has a consumer advisory asterick next to duck on menu.
Why This Matters
DEADLY CONSEQUENCES: Undercooked foods kill. Salmonella in undercooked chicken affects 1.35 million Americans yearly, killing 420. E. coli O157:H7 in undercooked ground beef causes kidney failure in children. Undercooked pork can transmit Trichinella parasites. Raw eggs may contain Salmonella Enteritidis. Just 10 E. coli bacteria can cause severe illness. Cooking is the ONLY step that kills pathogens in contaminated food.
Code Requirements
MINIMUM COOKING TEMPERATURES: Poultry (chicken, turkey, duck): 165°F for 15 seconds; Ground meats (beef, pork, lamb): 155°F for 15 seconds; Eggs for hot holding: 155°F for 15 seconds; Whole meats (beef, pork, lamb): 145°F for 15 seconds; Fish and seafood: 145°F for 15 seconds; Reheated foods: 165°F within 2 hours; Microwave cooking: 165°F and let stand 2 minutes. MUST verify with calibrated thermometer in thickest part.
Corrective Actions
IMMEDIATE: Continue cooking ALL undercooked items to proper temperature; Discard if cannot reheat properly; Calibrate all thermometers NOW; Post cooking temperature chart at all stations; Assign temperature checking to specific staff; Log all cooking temperatures; Retrain all cooks immediately
37-6-501.11-.12
Improper Maintenance of Walls/Ceilings
Dust buildup on ceiling above shave ice machine. Clean to remove.
Why This Matters
OVERHEAD CONTAMINATION: Peeling paint and debris fall into food. Condensation on ceilings drips bacteria onto prep surfaces. Studies found ceiling tiles harbor Bacillus cereus spores. Restaurant ceiling collapse contaminated food service for 200 guests.
Code Requirements
Walls/ceilings must be: Smooth and washable in food areas; Light-colored for easy soil detection; Free of holes, cracks, peeling paint; Sealed at all joints and attachments; Clean and free of grease, dust, cobwebs; Non-absorbent in areas subject to moisture.
Corrective Actions
Repair all holes within 14 days; Repaint with washable paint; Replace damaged ceiling tiles; Seal all penetrations; Clean walls and ceilings monthly; Fix any leaks immediately; Install FRP panels in splash zones
39-6-304.11
Rooms and Equipment Vented
Table top frialator in use without a vent. Discontinue or placed under commercial vent hood.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper equipment procedures. Train all staff. Document corrective actions taken.