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

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED COOKED ITALIAN BEEF AT IMPROPER COLD HOLDING TEMPERATURE AT 49.3F INSIDE OF COOLER. OBSERVED THE FOLLOWING TCS FOODS AT IMPROPER COLD HOLDING TEMPERATURES. CHOPPED SALAD FOUND AT 45.1F, CHOPPED CHICKEN FOUND AT 51.0F, BLUE CHEESE FOUND AT 47.4F, CHOPPED TOMATOES FOUND AT 46.0F, COOKED PASTA NOODLES FOUND AT 62.2F AND HARD-BOILED EGGS FOUND AT 49.2F. TCS FOODS MUST BE HELD AT 41.0F OR BELOW. FOOD WAS VOLUNTARILY DISCARDED BY FOOD EMPLOYEE. FOOD WEIGHING APPROXIMATELY 100 LBS AT A COST OF $500.00. 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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED IMPROPER AMBIENT TEMPERATURE INSIDE OF COOLER AT 53.2F. AMBIENT TEMPERATURE INSIDE OF A COLD HOLDING UNIT MUST BE AT 41.0F OR BELOW. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED IMPROPER AMBIENT TEMPERATURE INSIDE OF COOLER AT 53.2F. AMBIENT TEMPERATURE INSIDE OF A COLD HOLDING UNIT MUST BE AT 41.0F OR BELOW. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.

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.