FIRENZE- ITALIAN STREET FOOD Fails Health Inspection - Chicago Restaurant

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE PREPARING TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (SLICED DELI MEAT AND TOMATOES, PESTO, ETC) DURING TIME OF INSPECTION. INSTRUCTED TO PROVIDE AT LEAST ON CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WITH VALID ORIGINAL CERTIFICATE POSTED. MUST MAINTAIN . PRIORITY FOUNDATION VIOLATION. 7-38-012. NO CITATION ISSUED.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO SIGNED EMPLOYEE HEALTH POLICES FOR ALL FOOD AND CONDITIONAL EMPLOYEES. MUST PROVIDE AND REMAIN ON SITE FOR REVIEW. PRIORITY FOUNDATION VIOLATION. 7-38-010. NO CITATION ISSUED.

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.

PROPER EATING, TASTING, DRINKING, OR TOBACCO USE - Comments: OBSERVED OPEN EMPLOYEE CUP WITH STRAW INSIDE LOCATED ON PREP TABLE NEXT TO CUTTING BOARD. INSTRUCTED TO PROVIDE A CUP WITH LID AND DESIGNATE AN AREA TO CONSUME BEVERAGES.

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO METAL STEM THERMOMETER AVAILABLE ON SITE FOR TESTING INTERNAL TEMPERATURES OF FOOD. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED DELI MEAT STORED ON THE SHELVING UNITS LOCATED INSIDE THE 2 DOOR REFRIGERATOR IN PREP AREA. INSTRUCTED TO REMOVE AND PLACE INSIDE FOOD GRADE CONTAINER TO PREVENT POSSIBLE CONTAMINATION. MUST MAINTAIN.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED EXCESSIVE FOOD DEBRIS LOCATED ON FLOORS THROUGHOUT PREP AREA UNDERNEATH ALL HEAVY EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED NO FOOD HANDLER TRAINING CERTIFICATES ON SITE FOR REVIEW. INSTRUCTED TO PROVIDE AND MAINTAIN.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED NO FOOD HANDLER TRAINING CERTIFICATES ON SITE FOR REVIEW. INSTRUCTED TO PROVIDE AND MAINTAIN.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.