PORTILLO'S HOT DOGS Fails Health Inspection - Chicago Restaurant

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED POOR HYGIENIC PRACTICES BY SEVERAL FOOD HANDLERS.OBSERVED A MALE EMPLOYEE HANDLING AND CUTTING LOAVES OF BREAD,THEN HE GOT A BAG OF CHILI AND OPENED IT AND BOUGHT IT BACK TO HOT HOLDING UNIT,THEN RUBBED HIS CHEST WITH THE SAME PLASTIC GLOVES ON AND THEN HANDLED A CUT PIECE OF BREAD AND PUT ITALIAN BEEF IN BREAD AND WRAPPED IT UP WITHOUT CHANGING GLOVES AND HAND WASHING,A FEMALE FOOD HANDLER WAS SWEEPING THE FLOOR AND THEN CAME OVER TO SALAD BAR AND HANDLED UTENSILS ON BAR WITHOUT CHANGING GLOVES AND WASHING HANDS.ALSO ANOTHER FEMALE FOOD HANDLERS WAS CUTTING FULLY COOKED CHICKEN ON A CUTTING BOARD,WENT TO AND OPENED DOOR OF WALK IN COOLER AND GOT ANOTHER TRAY OF CHICKEN TO CUT WITH SAME GLOVES ON AND STARTED CUTTING CHICKEN WITHOUT CHANGING GLOVES AND WASHING HANDS.MUST WASH HANDS AFTER EVERY POSSIBLE CONTAMINATION.(CRITICAL 7-38-010A)

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: OBSERVED A LOW TEMPERATURE DISH MACHINE (GLASSES NOT BEING USED AT THIS TIME NOT SANITIZING AT THIS TIME.0.0PPM.ONCE REPAIRED FAX LETTER TO (312)746-4240 WHEN READY.USE 3- COMP SINK TO WASH,RINSE AND SANITIZE.(NO CITATION ISSUED)

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED EVIDENCE OF APPX. 30 OR MORE LIVE SMALL FLIES CRAWLING IN FLOOR DRAIN IN DINING AREA PICK UP AREA AND ON WALLS AND CEILING IN PREP AREA,DISH WASHING AREAS,DRY FOOD STORAGE AREA.ALSO APPX. 8 LIVE ROACHES CRAWLING ON FLOOR AROUND FOOD DEBRIS UNDER HOT HOLDING UNIT,IN GAPS IN BETWEEN WALL ABOVE COLD HOLDING UNIT.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 11/20/17.(SERIOUS 7-38-020)

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS - Comments: OBSERVED NO INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS FROM PREVIOUS INSPECTION AT THIS TIME.I POSTED A INSPECTION SUMMARY REPORT AT THIS TIME.(SERIOUS 7-42-010B)

Unpasteurized products can contain dangerous pathogens.

Only pasteurized dairy and eggs in certain situations; no prohibited foods.

Pasteurized eggs for recipes not fully cooked; Pasteurized dairy products; No home-prepared foods.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPAIR OR REPLACE WORN DOOR GASKET ON MIX REACH IN COOLER AT PICK UP WINDOW AREA.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN DUST BUILD UP FROM FAN GUARD COVERS IN WALK IN COOLERS AND WALK IN FREEZER.MUST CLEAN FOOD DEBRIS BUILD UP WALK IN COOLER (FOOD & BEER) SHELVING UNITS,INTERIOR PANEL OF ICE MACHINE,INTERIOR OF FRYER CABINETS.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST REMOVE ICE FROM FLOOR IN WALK IN FREEZER.MUST CLEAN FLOOR DRAINS WHERE NEEDED.MUST GROUT FLOOR IN PREP AREAS UNDER AND AROUND EQUIPMENT.MUST REPAIR BROKEN FLOOR TILE NEAR BREAD CUTTING STATION.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST SEAL GAP IN WALLS UNDER AND AROUND EQUIPMENT IN FRONT PREP AREAS AND NEXT TO 3- COMP SINK.

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.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST REPLACE BURNTOUT LIGHT IN WALK IN FREEZER.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST REPLACE BURNTOUT LIGHT IN WALK IN FREEZER.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.