FIRENZE- ITALIAN STREET FOOD Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: Observed potentially hazardous food stored at room temperature on top of prep table, at time of inspection: 70.1f, 3lbs of chopped romaine lettuce, at value of $6.99 67.8f, 1lb of mixed arugula greens, at a value of $2.00 67.8f, 3lbs of green pesto sauce, at $5.00 66.8f, 3lbs artichoke pesto sauce, at value $5.00 67.8f, 3lbs of truffle cream sauce, at value of $5.00 Manager voluntarily discarded and denatured a total weight 13lbs at a total value of $24.00 Instructed manager that potentially hazardous food must be held at 40f or less for cold foods and 140f or more for hot foods, at all times. Critical violation #7-38-005 (A)

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: Observed potentially hazardous food stored at room temperature on top of prep table, at time of inspection: 70.1f, 3lbs of chopped romaine lettuce, at value of $6.99 67.8f, 1lb of mixed arugula greens, at a value of $2.00 67.8f, 3lbs of green pesto sauce, at $5.00 66.8f, 3lbs artichoke pesto sauce, at value $5.00 67.8f, 3lbs of truffle cream sauce, at value of $5.00 Manager voluntarily discarded and denatured a total weight 13lbs at a total value of $24.00 Instructed manager that potentially hazardous food must be held at 40f or less for cold foods and 140f or more for hot foods, at all times. Critical violation #7-38-005 (A)

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.