PORTILLO'S HOT DOGS Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: THE FOLLOWING COOLERS CURRENTLY IN USE & IN POOR REPAIR, UNABLE TO MAINTAIN PROPER TEMPERATURE: MAIN SALAD PREP COOLER TOP LINE AT 54.2F REACH IN SALAD COOLER AT 50F, ADDITIONAL SALAD REACH COOLER AT 48.2F, REACH IN COOLER FOR SOFT SERVE/DESSERTS AT 65.3F AND 4 DOOR DRAWER COOLER UNDER GRILL AT 54.4F. ALL UNITS TAGGED AND HELD FOR INSPECTION AT THIS TIME. INSTD NOT TO USE UNTIL REPAIRED AND REINSPECTED BY CDPH. CITATION ISSUED 7-38-005A CRITICAL

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: THE FOLLOWING POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES IN COOLERS THAT ARE IN POOR REPAIR: CONTAINERS OF CHICKEN 52.8-53.0F, CONTAINER OF DICED TOMATOES 50.0F, CONTAINER OF BLACK BEANS 55.0F, CONTAINER OF BLUE CHEESE 47.7F, CONTAINER OF SALAD DRESSING AT 45.9F. LARGE CONTAINERS OF POLISH SAUSAGE AT 52.6F, RIBS 57.8F, ITALIAN SAUSAGE 45.9F, AND BEEF AT 46.2F. ALL PRODUCT DISPOSED OF AND DENATURED. APPROX 60LBS. $300 VALUE. CITATION ISSUED 7-38-005A CRITICAL.

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: NO HOT WATER AT REAR SALAD PREP AREA (TURNED OF AT CONNECTION UNDERNEATH). MGR TURNED ON AND OBTAINED HOT WATER DURING INSPECTION. NO PAPER TOWELS/SANITARY HAND DRYING DEVICE AT EXPOSED HANDSINK AT COOKING LINE. INSTD TO PROVIDE HOT/TEMPERED WATER AND SANITARY HAND DRYING DEVICE AT ALL TIMES. CITATION ISSUED 7-38-030 CRITICAL.

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: VENT AND SURROUNDING CEILING TILES ABOVE HOT HOLDING LINE WITH DUST ACCUMULATION. CLEAN SAME AND MAINTAIN.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: TIMED FAUCET AT SALAD PREP EXPOSED HANDSINK INADEQUATE. INSTD TO PROVIDE ADEQUATE RUNNING WATER OF AT LEAST 15 SECONDS.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: TIMED FAUCET AT SALAD PREP EXPOSED HANDSINK INADEQUATE. INSTD TO PROVIDE ADEQUATE RUNNING WATER OF AT LEAST 15 SECONDS.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.