Inspection fumble; Tuscany Square in New Castle- shelving in walk in cooler has heavy accumulation of food residuals, 5 violations

New Castle, PA

Tuscany Square


The Pennsylvania Department of Agriculture’s Bureau of Food Safety and Laboratory Services conducted an unannounced retail food inspection on 5/18/2020. As a result of that inspection, and due to the severity of the specific violations Tuscany Square was cited as being, “Out of Compliance” with Pennsylvania’s food safety regulations. During this inspection a total of 5 violations were found.

The inspector made the following comments in support of the violations found during the inspection:

  • 2 door prep cooler in grill line area has ambient temperature of 53*F. Unit emptied.*
  • Sealant in Ware washing machine area(Pre-scrape sprayer area) has black residue and is cracked.
  • Wall in back prep line area has dried dough/grease/food splatter.
  • Exterior surface of steam kettle/kettles control box and area has accumulation of dried food/sauce residuals/splatter.
  • Exterior of Walk In Cooler Doors(2) have black residuals (handle areas)
  • Wire shelving in walk in cooler has heavy accumulation of food residuals.
  • Sautéed onions in top of prep cooler(recently sautéed within 2 hours) for cooling. Cool hot foods prior to placing in prep cooler. Foods shall be cooled from 135*F to 41*F or below within 6 hrs.*
  • Paper towel dispenser empty at the handwash sink in the ice cream/pizza and men’s restroom area. Roll of paper towels next to sink.
  • Deli meat was held at 53*F °F, in the 2 door prep cooler in grill line area, rather than 41°F or below as required. Product disposed.*

*The temperature danger zone is food temperatures between 41 and 135 degrees Fahrenheit and the most rapid bacteria growth occurs between 70 and 125 degrees Fahrenheit. The longer food sits in this temperature range, the greater the risk that bacteria will begin to grow on food. These violations are considered, "Food Borne Illness Risk Factor" violations.