PORTILLO'S HOT DOGS Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO SOAP AT HAND WASHING SINK LOCATED BY HOTDOG PREP LINE. MUST PROVIDE SOAP AT HAND WASHING SINK AT ALL TIMES FOR EMPLOYEES TO PROPERLY WASH HANDS. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). SEE ABOVE FOR CITATION COMMENTS.

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 NO PAPER TOWELS AT HAND WASHING SINK LOCATED AT HOTDOG PREP LINE. INSTRUCTED TO PROVIDE PAPER TOWELS AT HAND WASHING SINK AT ALL TIMES TO PROPERLY DRY HANDS. PRIORITY FOUNDATION VIOLATION. 7-38-030(C). SEE ABOVE FOR CITATION COMMENTS.

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 AUTOMATIC HAND SINK NEAR CATERING PREP AREA WITH BROKEN SENSOR MAKING IT INACCESSIBLE FOR EMPLOYEES TO WASH HANDS. MUST REPAIR ISSUE. PRIORITY FOUNDATION 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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED HARD BOILED EGGS AT IMPROPER COLD HOLDING TEMPERATURE AT 54.1F. ALSO OBSERVED THE FOLLOWING TCS FOOD ITEMS AT IMPROPER COLD HOLDING TEMPERATURE AT SALAD PREP LINE COOLER. CRUMBLED BLUE CHEESE FOUND AT 52.5F AND CHOPPED TOMATOES FOUND AT 44.7F. TCS FOOD ITEMS MUST BE HELD AT A PROPER COLD HOLDING TEMPERATURE OF 41.0F OR BELOW. MANAGER VOLUNTARILY DISCARADED AND DENATURED FOOD. ALL FOOD WEIGHING APPROXIMATELY 15 POUNDS AT A COST OF $30.00. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED HEAVY GREASE BUILD UP INSIDE OF COOKING FRYERS THROUGHOUT ESTABLISHMENT. MUST DETAIL CLEAN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED LARGE LEAK AT PIPE BELOW HAND WASHING SINK LOCATED BY FIRST DRIVE THRU WINDOW. INSTRUCTED TO REPAIR. PRIORITY VIOLATION. 7-38-030(C). CITATION ISSUED.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED BURNT OUT LIGHTS AT MULTIPLE VENTILATION HOODS THROUGHOUT PREP AREAS. MUST REPLACE WITH WORKING LIGHT BULBS.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED BURNT OUT LIGHTS AT MULTIPLE VENTILATION HOODS THROUGHOUT PREP AREAS. MUST REPLACE WITH WORKING LIGHT BULBS.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.