THE FLORENTINE Fails Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE AN EMPLOYEE HEALTH POLICY THAT INCLUDES A SIGNED ACKNOWLEDGEMENT FROM EACH EMPLOYEE TO PERSON IN CHARGE. PRIORITY FOUNDATION. 7.38.010. 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.

REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION - Comments: FOUND NO RECORDED DATE ON TAG OR LABEL WHEN THE LAST SHELLSTOCK FROM THE CLAM CONTAINER IS SOLD OR SERVED. MUST PROVIDE THE DATE WHEN THE LAST SHELLSTOCK FROM THE CONTAINER IS SOLD OR SERVED, IT MUST BE RECORDED ON THE TAG OR LABEL. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.

Uncorrected violations continue posing health risks and often worsen over time.

Previous critical violations must be corrected.

All previous violations corrected within required timeframes; Critical violations corrected immediately; Documentation of corrections maintained.

REQUIRED RECORDS AVAILABLE: SHELLSTOCK TAGS, PARASITE DESTRUCTION - Comments: FOUND A CONTAINER OF CLAMS LOCATED IN WALK IN COOLER WITHOUT SHELL STOCK TAGS. SHELLSTOCK TAGS OR LABELS SHALL REMAIN ATTACHED TO THE CONTAINER IN WHICH THE SHELLSTOCK ARE RECEIVED UNTIL THE CONTAINER IS EMPTY. INSTRUCTED TO DISCARD. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.

Uncorrected violations continue posing health risks and often worsen over time.

Previous critical violations must be corrected.

All previous violations corrected within required timeframes; Critical violations corrected immediately; Documentation of corrections maintained.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: FOUND AN EXCESSIVE AMOUNT OF BLACK AND YELLOW MOLD LIKE SUBSTANCE THROUGHOUT TOP INTERIOR OF ICE MACHINE. ICE IS USED FOR HUMAN CONSUMPTION. MUST CLEAN SANITIZE AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. 7-38-005. CITATION ISSUED.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (TCS): COOKED CHICKEN, TIRAMISU, COOKED SHRIMP, ETC.HELD FOR OVER 24 HOURS WITHOUT DISCARD DATE. INSTRUCTED FACILITY TO PROVIDE DISCARD DATE FOR ANY READY-TO-EAT TCS FOODS HELD FOR OVER 24 HOURS. PRIORITY FOUNDATION. 7-38-005. CITATION ISSUED.

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD - Comments: FOUND NO FOOD ADVISORY ON BREAKFAST MENU. FOUND NO DISCLOSURE OR DISCLOSURE FOOTNOTE ON DINNER AND LUNCH MENU. OBSERVED EGGS, FILET MIGNON AND BURGERS ON MENU, SAID ITEMS CAN BE ORDERED UNDER COOKED. INSTRUCTED FACILITY TO PROVIDE FOOTNOTE-DISCLOSURE, DISCLOSURE AND REMINDER FOR ALL MENU ITEMS THAT CAN BE ORDERED UNDER COOKED. PRIORITY FOUNDATION.7-38-005. CITATION ISSUED.

Dirty surfaces attract pests and can contaminate food indirectly.

Non-food contact surfaces must be kept clean.

Clean as often as necessary; Remove grease and debris; Maintain equipment exteriors; Keep walls, ceilings, floors clean.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED 2 OUT OF 2 HOTLINE PREP COOLER CUTTING BOARDS DISCOLORED, WITH DEEP GROOVES. INSTRUCTED TO RE-PLACE AND MAINTAIN.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS - Comments: FOUND NO TEST STRIPS FOR HIGH TEMPERATURE DISH MACHINE ON SITE. IN HOT WATER MECHANICAL WAREWASHING OPERATIONS, AN IRREVERSIBLE REGISTERING TEMPERATURE INDICATOR SHALL BE PROVIDED AND READILY ACCESSIBLE FOR MEASURING THE UTENSIL SURFACE TEMPERATURE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED.

Cannot verify sanitization without test strips, risking contaminated equipment.

Warewashing facilities must be properly equipped and supplied.

3-compartment sink or dishwasher; Test strips for sanitizer; Thermometers for water temperature; Adequate drainboards; Proper detergents.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: FOUND MAIN KITCHEN FOOD PREPARATION AREA WITH INADEQUATE LIGHTING (WATTAGE).INSTRUCTED TO INCREASE LIGHT INTENSITY (WATTAGE) IN AREAS WHERE FOOD IS PREPPED AND HANDLED.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: FOUND MAIN KITCHEN FOOD PREPARATION AREA WITH INADEQUATE LIGHTING (WATTAGE).INSTRUCTED TO INCREASE LIGHT INTENSITY (WATTAGE) IN AREAS WHERE FOOD IS PREPPED AND HANDLED.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.