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Riccardo Trattoria Toscana

November 2, 2012 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings4
critical findings1

Failed findings

sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED BLUE CHEESE AT 48.3F, COOKED BEANS AT 44.6F, MOZZARELLA CHEESE AT 45.5F, CUT MELON AT 45.3F, SWEET CREAM AT 46.7F, SHEEP MILK CHEESE AT 46.4F, TIRAMISU AT 48.3F, SAUCE AT 49.6F, AND PANNA COTTA AT 44.6F. MANAGEMENT VOLUNTARILY DISCARDED 20# OF FOOD WORTH $90. CRITICAL VIOLATION 7-38-005A.
code 3Priority
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: REPLACE THE TORN DOOR GASKETS INSIDE OF THE 3 DOOR PREP COOLER.
code 32
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: CLEAN THE FLOOR UNDER AND AROUND THE DISHMACHINE.
code 34
pests in the house

Official wording: Ventilation: Rooms And Equipment Vented As Required: Plumbing: Installed And Maintained
Inspector note: REPAIR THE LEAK UNDER THE 3 COMPARTMENT SINK.
code 38

What changed since the previous inspection?

Compared with Pass on September 3, 2010: 2 findings appeared for the first time. 2 findings recurred. 3 previous findings did not recur.

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.