PORTILLO'S HOT DOGS

Food-contact surfaces: cleaned & sanitized — Inspector Note: 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

Proper cold holding temperatures — Inspector Note: 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)

Time as a public health control: procedures and records — Inspector Note: 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 cutting is rendered a time/temperature control for safety food, or (II) It is a ready-to-eat hermetically sealed food that upon opening is rendered a time/temperature control for safety food, (III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and (IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II). (iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control;Pf (iv) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control;P and (v) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded. COS: items discarded and replaced with items at 41F or below and then placed on a 4 hour time indicated by time stickers.