Chicago Deep Dish Pizza

**Corrected**, Chlorine spray bottle in the back kitchen measured 25 ppm., - Operator remade the solution and tested 100 ppm. , , **Ensure chlorine sanitizer is maintained at 100 ppm at all times.

**Corrected**, Butter in the kitchen measured 21.4*C internally. , - Operator discarded the butter duing inspection. , , **Ensure high risk foods are stored at 4*C or lower at all times.

Cut green peppers stored in the walk-in-cooler were not covered. , , **Ensure processed food items are covered at all times to prevent from contamination.

Chlorine test strips were not present onsite. , , **Please ensure chlorine test strips are available at all times to measure sanitizer concentration

Tiles were broken in the following areas:, - under the oven., - front of standup cooler in the back kicthen. , - front of the back door., , **Please repair the above mentioned areas.

Raw wood observed beside the door in the left corner in walk-in-cooler, which is not easily cleanable. , , **Please remove or paint the wood.

Cardboard was observed throughout the facility. , , **Please remove the cardboard as it is not easy to clean. , **Ensure all surfaces in the facility are durable, smooth and non-absorbent.

Cleaning required in the following areas:, - Hard-to-reach areas along the cookline such as underneath the oven. , - Ceiling vents and lighting fixtures were visiby dirty. , - Shelves in the walk-in-cooler had a dust build up.