Portillo's Hot Dogs

Inspector's notes

Observed wet wipe cloth sitting on prep table counter. Informed PIC that all wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed handsink closest to restrooms across from bakers station with water valves shut off at time of inspection. After restoring water to handsink, water was observed to reach 130*F. Handsink has a metered faucet. Water was observed to be continuously running. Facilities must be maintained in a condition that promotes handwashing. Person-in-charge (PIC) contacted a plumber and had handsink repaired at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed floor drain under vegetable prep sink across from four-compartment sink not properly draining after grey water is discharged into drain. Observed grey water conveyed onto floor once faucet was turned on. All other floor drains were observed to be properly draining at time of inspection. PIC contacted a plumber at time of inspection. Floor drain was repaired and was observed to be properly draining at time of inspection. Discussed with PIC that all plumbing must be maintained in good repair at all times. Also discussed cleaning procedure with PIC. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed handles of scoops and tongs in contact with tomatoes, lettuce, Italian beef, and other food items throughout the cookline. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Discussed with person-in-charge on training staff to ensure utensil handles do not contact open food products. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4614/AMC-Toolbox---Hot-Holding.>>>Observed liquid cheese sauce in pre-portioned cups with an internal temperature of 112*F in a hot holding unit next to their catering refrigerator. The measured ambient temperature of the unit using a min/max thermometer was 114.5*F. The person in charge indicated they were reheated, pre-portioned, and put in the unit 1 hour before inspection; an employee laid the cups of on a sheet pan and moved them to a different hot holding unit with a measured ambient temperature of 165.0*F to heat back up to 135*F; person in charge indicated in 1 hour they would check the temperature and if they were not at least 135*F they would discard of them. Bacterial growth and/or toxin production can occur if time/temperature control for safety food remains in the temperature "Danger Zone" of 41*F to 135*F too long. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less OR 135*F or more. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling.>>>Observed liquid cheese sauce in pre-portioned cups with an internal temperature of 112*F in a hot holding unit next to their catering refrigerator. The measured ambient temperature of the unit using a min/max thermometer was 114.5*F. The person in charge indicated they were reheated, pre-portioned, and put in the unit 1 hour before inspection; an employee laid the cups of on a sheet pan and moved them to a different hot holding unit with a measured ambient temperature of 165.0*F to heat back up to 135*F; person in charge indicated in 1 hour they would check the temperature and if they were not at least 135*F they would discard of them. Hot holding units MUST maintain time/temperature controlled for safety food items at 135*F and above. Time/temperature controlled for safety foods CANNOT be stored in the hot holding unit(s) stated above until the the inspector verifies that the unit is working . Re-inspection on or before 12/15/23. Correct By: Correct Prior To Reinspection