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

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: TAGGED UNIT (4-DRAWER COOLER UNDER GRILL) CURRENTLY IN USE AND AT IMPROPER TEMPERATURE, INTERNAL TEMPERATURE OF 48F. UNIT REMAINS TAGGED AND 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 IN TAGGED UNIT THAT REMAINS IN POOR REPAIR: RIBS 51.0F, ITALIAN SAUSAGE AT 52.2F, AND POLISH SAUSAGE AT 45.9F. ALL PRODUCT DISPOSED OF AND DENATURE AT THIS TIME. APPROX 20LBS $200 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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: THE FOLLOWING POTENTIALLY HAZARDOUS FOODS IN TAGGED UNIT THAT REMAINS IN POOR REPAIR: RIBS 51.0F, ITALIAN SAUSAGE AT 52.2F, AND POLISH SAUSAGE AT 45.9F. ALL PRODUCT DISPOSED OF AND DENATURE AT THIS TIME. APPROX 20LBS $200 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.