Chicago's Pizza

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...

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: 511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. 1. Equipment food-contact surfaces and utensils shall be cleaned: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Note: Observed pink mold on baffle of ice machine. PIC was instructed to wash, rinse and sanitize ice machine.

Inspector notes: 511-6-1.05(6)(n) - Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration, Hardness (P,Pf) (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 P, and shall be used as follows: Note: Sanitizer bucket registered 10ppm Chlorine at time of inspection. PIC remade to appropriate chlorine concentration of 50ppm.

Inspector notes: 511-6-1.07(6)(a) - Original Container-ID Info (Pf) (a) Original Containers, Identifying Information. Containers of poisonous or toxic materials shall bear a legible manufacturer's label. Pf Note: Observed an unlabeled bottle stored in facility dish room. Consulted with PIC on labeling chemical so they can be ID'd

Inspector notes: 511-6-1.04(6)(c) - Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F 5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or (ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection. Note: Observed individually ROP salmon thawing under refrigeration without being removed from packaging. PIC was educated on proper thaw...