Portillo's Hot Dogs

Inspector's notes

Observed employee working at register then touch face several times, then donned gloves to work with ready to eat foods without a handwash, then touched swinging doors when moving between front and back of kitchen, then continued working with ready to eat bread without a proper handwash. Educated employee on proper handwashing and where to wash, depending on task. Employee washed hands and donned new gloves to continue with task. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk in cooler, shallow covered containers of shaved beef/47*F-49*F prepared <4 hours and cooling. Plastic wrap and lid were moved to facilitate the heat transfer from the surface of the food. Recommended discontinuing plastic wrap and continue to use lids for storage. (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination, as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD. Corrective Action: Corrected at time of inspection.

Inspector's notes

No handwashing cleanser at prep area handwashing sink. Manager provided handwashing cleanser at time of inspection. Maintain all handwashing sinks stocked with handwashing cleanser at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

On prep line, several cold holding stations with TCS foods (cut lettuce, cut tomatoes, sliced and shredded cheeses) using time as a public health control. At time of inspection, TCS foods without time documentation. Employees provided start/ discard time to stickers on containers of cut lettuce, cut tomatoes, and sliced and shredded cheeses. Establishment unable to located written time as a public health control procedures. Procedures were written at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no chlorine sanitizer in final rinse of in-use mechanical dishwasher. Staff to use the three compartment sink until the dish machine is repaired and properly sanitizing. Corrective Action: Corrected at time of inspection.

Inspector's notes

In two sanitizer buckets, observed quaternary ammonium over 500ppm. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. Sanitizer was diluted by PIC to approved levels at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the icemaker, observed some dark residue in crevices of upper interior surfaces. Burn the ice and detail clean/sanitize the ice as needed. Corrective Action: Correct prior to next routine inspection.

Core-4-602.13, C: Nonfood Contact Surfaces.......Observed soiled surfaces including black mold on exterior surface of the icemaker near the opening; excessive chemical buildup on dispenser tubing of the small dish machine; and parts of the shake blending machine. Clean and maintain soiled surfaces throughout as needed. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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/4573/AMC-Toolbox---Handwashing........Observed two kitchen handwashing sinks without disposable towels. After instruction, towels were provided. Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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/4573/AMC-Toolbox---Handwashing......Observed worker dump a container of water in a kitchen handwashing sink. Also observed a box and stack of flattened cardboard boxes near a handwashing sink making access somewhat difficult. Worker was instructed and management advised regarding handwashing sink access. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-202.11, Pf: Restriction-Presence and Use.....In chemical storage room, observed two cans of "Claire" flying insect spray. Remove unapproved chemicals and use only licensed exterminators for all pest control applications. The manager voluntarily discarded the insecticides. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold 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/4576/AMC-Toolbox---Cold-Holding.......In center cold table/56F, observed cut lettuce/52-57F and cheese slices/56F. Establishment's own refrigerator thermometer read 55F. Maintain cold TCS food at or below 41F. It was determined that the foods were in the unit for no more than two hours, and they were transferred to the walk-in cooler or had ice baths set up to cool and cold hold the food. The manager indicated that the unit would be serviced. Correct By: Corrected At Time Of Inspection,Repeat Violations: 3rd