PORTER KITCHEN AND DECK Gets Conditional Pass on Health Inspection - Chicago Restaurant

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: HIGH TEMP DISH WASHING MACHINE (CONVEYOR BELT TYPE) NOT SANITIZING. FINAL RINSE TEMP AT 160F,TEMP VERIFIED WITH AN IRREVERSIBLE THERMOMETER, INSTRUCTED MANAGER TO PROVIDE 180F WATER TEMP OR HIGHER FINAL RINSE.PRIORITY VIOLATION 7-38-025. MACHINE IS TAGGED NOT ALLOWED TO USE, MUST CONTACT THE OFFICE OF CDPH WHEN REAPIRED.

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.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: DELI CUPS NOT AIR DRIED PROPERLY AFTER WASHING. INSTRUCTED TO AIR DRY ALL FOOD UTENSILS.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.

UTENSILS, EQUIPMENT & LINENS: PROPERLY STORED, DRIED, & HANDLED - Comments: DELI CUPS NOT AIR DRIED PROPERLY AFTER WASHING. INSTRUCTED TO AIR DRY ALL FOOD UTENSILS.

Clutter harbors pests and prevents proper cleaning.

Facility must be free of unnecessary items and litter.

Remove unnecessary equipment; No litter; Organized storage; No living quarters; Personal items in designated areas.