PASS W/ CONDITIONS
Risk 1 (High)
PORTILLO'S HOT DOGS Gets Conditional Pass on Health Inspection - Chicago Restaurant
July 1, 2021
Complaint
License #2433064
4
Total Violations
1
Critical
2
Major
1
Minor
Violations Cited by Chicago Health Inspector
4
Violation #2
CRITICAL
Violation Details
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NO CERTIFIED FOOD SERVICE MANAGER ON SITE NO BALID CERTIFICATE POSTED, WHILE PREPARING AND CERVING TCS FOODS ( BEEF, CHICKEN...) INSTRUCTED TO OBTAIN. PRIORITY FOUNDATION VIOLATION 7-38-012.
Why This Matters
Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.
Food Code Requirement
Valid City of Chicago Food Service Sanitation Certificate required and must be posted.
Specific Requirements
Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.
CDPH Food Code: Section 2-102.11
Violation #17
MAJOR
Violation Details
PROPER DISPOSITION OF RETURNED, PREVIOUSLY SERVED, RECONDITIONED & UNSAFE FOOD - Comments: STORING UNSAFE FOOD. FOUND 4 GALLONS OF MILK THAT ARE SPOILED, FOUL ODOR WITH USE BY DATE 6-16-21 STORED NEXT WITH GOOD WHOLSOME MILK. INSTRUCTED TO DISCARD UNDAFE FOOD. PRIORITY VIOLATION 7-38-005. SPOILED MILK DISCARDED.
Why This Matters
Improper thawing allows surface bacteria to multiply while interior remains frozen.
Food Code Requirement
Time/temperature control foods must be thawed safely.
Specific Requirements
Approved thawing methods: Under refrigeration; Under cold running water; In microwave if immediately cooked; As part of cooking. Never at room temperature.
CDPH Food Code: Section 3-501.13
Violation #47
MINOR
Violation Details
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: REHEATING CHEESE SAUCE IN TIN CANS, INSTRUCTED NOT TO USE TIN CANS IN REHEATING PROCESS AND USE PROPER FOOD EQUIPMENT.
Why This Matters
Poor design creates areas that harbor bacteria.
Food Code Requirement
All surfaces must be designed to be easily cleanable.
Specific Requirements
Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.
CDPH Food Code: Section 4-101.11
Violation #47
MINOR
Violation Details
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: REHEATING CHEESE SAUCE IN TIN CANS, INSTRUCTED NOT TO USE TIN CANS IN REHEATING PROCESS AND USE PROPER FOOD EQUIPMENT.
Why This Matters
Poor design creates areas that harbor bacteria.
Food Code Requirement
All surfaces must be designed to be easily cleanable.
Specific Requirements
Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.
CDPH Food Code: Section 4-101.11
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection