Chicago's Pizza

Inspector notes: Observed chlorine sanitizer at dishwasher with 0ppm concentration. CFSM fixed dishwasher to have a chlorine sanitizer concentration of 100ppm to COS. Ensure frequent testing of sanitizer concentration at dishwasher to ensure it is functioning properly with the required sanitizer concentration. (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions

Inspector notes: Observed wings on ice bath next to fryer with temperatures higher than 41F or below for cold holding, see temperature observations. TCS foods under cold holding must be maintained at 41F or below. Discussed with PIC better practices for ice bath procedures - shallow pans, more ice water in containers, etc. PIC is using 4-hour time as a public health control (TPHC) on current batch of wings to COS. (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated usi...