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

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED THE FOLLOWING HANDSINKS WITHOUT HOT WATER DURING TIME OF INSPECTION... HANDSINK IN SALAD PREP AREA AT 57.9F, AND HANDSINK IN CAKE PREP AREA IN REAR @ 50.2F. INSTRUCTED MANAGER THAT ALL HANDSINKS MUST REACH A MINIMUM OF 100F AND BE MAINTINED AT ALL TIMES FOR PRPER HANDWASHING. MANAGER PROVIDED HOT WATER THROUGH MIXING VALVE BEFORE CLOSE OF INSPECTION, NOTED TEMPERATURE OF @119F THROUGH MIXING VALVE AT THIS TIME.PRIORITY VIOLATION. 7-38-030(C).CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED THE FOLLOWING HANDSINKS WITHOUT HOT WATER DURING TIME OF INSPECTION... HANDSINK IN SALAD PREP AREA AT 57.9F, AND HANDSINK IN CAKE PREP AREA IN REAR @ 50.2F. INSTRUCTED MANAGER THAT ALL HANDSINKS MUST REACH A MINIMUM OF 100F AND BE MAINTINED AT ALL TIMES FOR PRPER HANDWASHING. MANAGER PROVIDED HOT WATER THROUGH MIXING VALVE BEFORE CLOSE OF INSPECTION, NOTED TEMPERATURE OF @119F THROUGH MIXING VALVE AT THIS TIME.PRIORITY VIOLATION. 7-38-030(C).CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.