Il Toscano Ristorante

What the inspector found on Oct 11, 2024

• 🌡️

  Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.

  After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.

  Critical
• 🔀

  Raw and ready-to-eat foods were not kept separate, risking contamination.

  Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.

  Critical
• 🍽️

  An issue with how food is prepared, protected, or handled during service.

  Food Protection Certificate (FPC) not held by manager or supervisor of food operations.

  Critical
• 📌

  A general health-code issue noted during the inspection.

  Thawing procedure improper.

• 🧽

  A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.

  Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

Inspection history