Portillo's Hot Dogs

Inspector notes: Observed several food items (milkshake base, pasta, cooked chicken x2, and roast beef) holding above 41F in units located in the main kitchen area. C/A: cold time/temperature control for safety food shall be maintained at 41°F or below COS: chicken discarded and milkshake base discarded; pasta and roast beef (thin) allowed to cool to 41F (per PIC these items were prepped at 9:30am)

Inspector notes: Per PIC the lettuce, cheese, and tomatoes throughout the facility are on 4 hour time as a public health control (TPHC) Observed the cheese (shredded and sliced), lettuce, and tomatoes (sliced and diced), placed on time as a public health control without any marking indicating when it was placed on time. C/A: If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;P (ii) The food may have an initial temperature of 70°F (21°C) or less if; (I) It is a ready-to-eat fruit or vegetable that upon...

Inspector notes: Observed black build up on the interior dispensing portion of the soda nozzles located at the drink machine at the drive thru and in the main dining area. Observed black build up on the interior dispensing portion of the tea nozzles located in the main dining area. C/A: In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. COS: soda nozzles removed and cleaned to sign and touch

Inspector notes: Guacamole and salsa, in the cooling state, were stored in the walk in cooler covered in plastic wrap. The plastic wrap was removed. Proper cooling methods must be used to cool food rapidly to 41F or below.

Inspector notes: Wet wiping cloth left on table in kitchen. Person in charge put wiping cloth back in sanitizing bucket.

Inspector notes: Employee drinks in kitchen across from chip storage in a disposable cup with no lid or straw. CA - Employee drinks must be in a disposable cup with a lid and straw. Person in charge discarded employee drinks with no lid or straw.