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

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: DISPOSABLE PAPER TOWELS NOT PROVIDED AT HAND SINKS IN THE BASEMENT DESSERT PREP AREA AND IN THE RESTROOMS ON THE 2ND FLOOR. DISPOSABLE PAPER TOWELS MUST BE PROVIDED AT ALL HAND SINKS. PRIORITY FOUNDATION VIOLATION 7-38-030 (C) CITATION ISSUED. MANAGER PROVIDED PAPER TOWELS TO HAND SINKS WHILE ON SITE.

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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: OBSERVED CHLORINE SANITIZER CONCENTRATION AT 0PPM AT BEER AREA DISH MACHINE. INSTRUCTED TO MAINTAIN IT AT 50-200PPM. UNIT WAS TAGGED AND HELD FOR INSPECTION. FACILITY CANNOT USE THE DISH MACHINE UNIT IT MAINTAINS A CONCENTRATION BETWEEN 50-200PPM. ONCE REPAIRED, FACILITY MUST CONTACT CDPHFOOD@CITYOFCHICAGO.ORG FOR AN INSPECTOR TO REMOVE STICKER IF REPAIRED PROPERLY. PRIORITY 7-38-025 CITATION ISSUED.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: INTERIOR OF DISH MACHINE IN BAR AREA IS HEAVILY SOILED. FOOD CONTACT SURFACES OF DISHWARE AND OTHER EQUIPMENT MUST BE CLEANED, SANITIZED, AND MAINTAINED. DISH MACHINE WAS CLEANED ON SITE.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

PROPER HOT HOLDING TEMPERATURES - Comments: COOKED CHICKEN BREASTS TEMPERATURE MEASURED AT 122.6F IN HOT HOLDING UNIT IN SALAD PREP AREA. APPROXIMATELY HALF A POUND OF CHICKEN WAS DISCARDED AT AN APPROXIMATE COST OF $15. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

THERMOMETERS PROVIDED & ACCURATE - Comments: THERMOMETERS IS NOT PROVIDED IN STAND UP COOLER NEAR DRIVE-THRU AND IN PREP-LINE COOLER IN SALAD STATION. ALL COLD/HOT HOLDING EQUIPMENT USED FOR TIME/TEMPERATURE CONTROL FOR SAFETY SHALL HAVE AT LEAST ONE THERMOMETER IN AN EASILY VIEWED LOCATION.

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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: PLASTIC BOWLS USED AS A SCOOP WITHOUT A HANDLE IN THE PASTA COOLER DRAWERS. FACILITY MUST PROVIDE A UTENSIL/SCOOP THAT HAS A HANDLE ON IT.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: UNNECESSARY ITEMS / NONFUNCTIONAL EQUIPMENT FOUND IN BASEMENT. THE PREMISES SHALL BE FREE OF ITEMS UNNECESSARY TO THE OPERATION OR MAINTENANCE OF THE ESTABLISHMENT. THIS INCLUDES EQUIPMENT THAT IS NONFUNCTIONAL OR NO LONGER USED.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: PUDDLE WATER FOUND ON BASEMENT FLOOR IN CHEMICAL CLOSET AREA. FACILITY MUST CLEAN AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: BASE COVING MISSING/IN DISREAPIR. FACILITY MUST PROVIDE BASE COVING ALONG WALLS IN DISH AREA.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: BASE COVING MISSING/IN DISREAPIR. FACILITY MUST PROVIDE BASE COVING ALONG WALLS IN DISH AREA.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.