PORTILLO'S

Basic - Equipment and utensils not properly air-dried - wet nesting. Clear containers on dish drying rack. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer floor. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. On clear container on dish drying rack. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen at salad station. Repeat Violation

Intermediate - No soap provided at handwash sink. Handwash sink on cooks line near kitchen entrance.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting of metal pans on dish drying rack. Repeat Violation

Basic - Food stored on floor. Bulk oil on floor in dry storage area. Manager relocated. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer floor and air curtains. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink on cooks line near kitchen entrance.

Basic - Old labels stuck to food containers after cleaning on metal pas on dish drying rack.

Intermediate - Handwash sink used for purposes other than handwashing. Ice dumped in he's near ice machine in kitchen. Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at bread station. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting of metal pans on dish drying rack.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Floor walk in freezer.

Intermediate - Handwash sink used for purposes other than handwashing. Gloves in handwash sink at baking area. Operator removed at time of inspection. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Food stored on floor. Bulk eggs on floor in baking area. Employee relocated at time of inspection. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tong handles in cut lettuce in reach in cooler . Operator removed. Corrected On-Site

Basic - Stored food not covered. Cut lemons in walk in cooler. Operator covered at time of inspection. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen.

Basic - Equipment in poor repair. Door broken on ice machine in kitchen.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer.

High Priority - Dented/rusted cans present. See stop sale. Dented can of cheese in dry storage.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine. Repeat Violation

Basic - Damaged/spoiled/recalled food not properly segregated. Dented can of cheese in dry storage.

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans wet nesting near 3 Compartment Sink. Repeat Violation

Basic - Ice bucket/shovel stored on floor between uses. Ice bucket on floor near grill, operator removed at time of inspection. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Old labels on containers near 3 Compartment Sink and on cook line.

Basic - Working containers of food removed from original container not identified by common name. Malt powder not labeled on cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 65 F, operator placed on ice. Corrective Action Taken Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Metal containers wet nesting next to 3 Compartment Sink.

Basic - In-use tongs stored on equipment door handle between uses. Operator removed at time of inspection. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Operator hung at time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese 45 F, operator added ice to ice bath. Corrective Action Taken Repeat Violation

Intermediate - No soap provided at handwash sink. Handwash sink on cook line.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Plastic cups not inverted in kitchen. Single-service articles improperly stored. Plastic cups stored on floor in dry storage area.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwash sink have standing water near drive through window.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Three compartment sink set with 0 ppm of quaternary, Corrected , quaternary at 300 ppm . Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over whipping cream , corrected , manager placed raw eggs on bottom shelf . Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Gravy and shredded cheese held out of temperature in reach in cooler over 24 hrs.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Gravy 49°, shredded cheese 49° held over 24 hrs .

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.

Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). Corrected , big six hand out emailed to operator. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cooked chicken and open container of milk held over 24 hrs not date marked.

Intermediate - Handwash sink not accessible for employee use at all times. Tubs stored in front of employee hand wash sink by ice machine, corrected , employee removed tubs during inspection. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed. Current license not on display, corrected manager printer license during inspection. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee stored in food prep table .

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food stored in walk cooler not identified nor separated. Corrected , employee removed food at time if inspection. Corrected On-Site

Basic - Garbage on the ground and/or pad around dumpster. Debris around dumpster pad.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed heavy ice build up around motor fan in walk in freezer . B. Ice tub chipped .

Basic - Old labels stuck to food containers after cleaning. Old labels stuck on clean pans .

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Did not observed paper towels at handwash sink located in ware washing area. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed plastic in without handle stored in cooked noodles. Located inside walk in cooler.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Old labels stuck to food containers after cleaning. Observed old labels stuck to clean containers. Stored on drying rack next to three compartment sink.

Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters not stored in a protected manner. Operator stored in a protected manner at time of inspection to prevent contamination. Corrected On-Site