Chicago Pizza

Inspector notes: Observed raw chicken stored next to salmon and whiting in the same drawer uncovered in the main kitchen below the stove C/A Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented COS Manager had employee re-arrange the cold holding drawer

Inspector notes: Observed a stack of raw eggs stored above containers of raw chicken meat in the WIC in the main kitchen area. C/A Arranging each type of food in equipment so that cross contamination of one type with another is prevented COS Kitchen employee was directed to move the eggs to the bottom of the shelf

Inspector notes: Observed the RIC in the main kitchen with the cooling fan above the dough covered in black mold. Upon removing the dough the top wire shelf was also covered in mold. C/A In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. COS Manager had the employee clean the shelf and the blowing fan

Inspector notes: Observed metal bowl and plastic tray that was placed on the shelf in the main kitchen across from the three compartment sink as clean with visible food residue still left on them. Observed mixing dough blade stored on the shelf as clean with visible food residue still left on the blade. C/A Equipment and utensils that are cleaned and sanitized as specified under DPH Rule 511-6-1-.05(7) COS Manager had the employee place the items in the three compartment sink to be re-washed

Inspector notes: Observed employee actively washing dishes in the warewashing machine in the main kitchen with a sanitizer at 10ppm. C/A . A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution between 50-100ppm COS Manager primed the warewashing and the sanitizer was tested at 50 ppm. He was advised to re-wash the dishes

Inspector notes: Observed employee in the main kitchen at the pizza station actively prepping pizza without a beard net. C/A Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. 2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles. COS Manager removed the employee from that station and placed him somewhere where he is not prepping food