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Tuscan Kitchen

March 7, 2019 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings3
critical findings1

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Failed findings

Cooking Temperaturescritical

Inspector note: 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.
code 03-401.11-.12*** · critical food-safety factorstatus: Fail
premises not properly maintained or cleaned

Official wording: Improper Maintenance of Walls/Ceilings
Inspector note: Dust buildup on ceiling above shave ice machine. Clean to remove.
code 37-6-501.11-.12* · lower-severity findingstatus: Fail
Rooms and Equipment Vented

Inspector note: Table top frialator in use without a vent. Discontinue or placed under commercial vent hood.
code 39-6-304.11* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Fail on May 1, 2018: 3 findings appeared for the first time. 8 previous findings did not recur.

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About this record

This record comes from Boston Inspectional Services, Health Division. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Analyze Boston.