POTBELLY SANDWICH SHOP Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND REFRIGERATED PREP COOLER NEXT TO OVEN IN FRONT FOOD PREP AREA HOLDING AT INADEQUATE TEMPERATURE OF 57.0F. PLUG NOT PROPERLY SECURED IN WALL SOCKET. ALL PRODUCTS FOUND AT IMPROPER TEMPERATURES DISCARDED. CRITICAL VIOLATION 7-38-005(A).

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: TUNA SALAD-60.1F, HAM-58.1F, TURKEY-58.1F, PULLED PORK-59.6F, HUMMUS-58.7F. ALL POTENTIALLY HAZARDOUS FOODS FOUND AT IMPROPER TEMPERATURES DISCARDED. 40LB VALUED AT $150 VOLUNTARILY DISCARDED.

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: FLY ACTIVITY OBSERVED IN THE DINING AREA. 30 SMALL FLIES OBSERVED CRAWLING ON BOTH WINDOW LEDGES AND GLASS IN DINING AREA AND IN SELF SERVICE POP DISENSING AREA. 5 LARGE HOUSE FLIES ALSO NOTED ON PREMISES IN DINING AND DISHWASHING AREA. MUST CONTACT PEST CONTROL COMPANY AND REQUEST SERVICE. SERIOUS VIOLATION 7-38-020.

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: PREVIOUS MINOR VIOLATION NOTED 6-16-14 ON REPORT# 1467335 NOT CORRECTED: -32-MUST SEAL SMALL OPENINGS BETWEEN THE TWO FRONT ENTRANCE DOORS. NON COMPLIANT VIOLATION 7-42-090.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: REMOVE EXCESSIVE ICE BUILD-UP INSIDE LARGE REACH-IN FREEZER IN REAR FOOD PREP/DISHWASHING AREA.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: SEE VIOLATION #29

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN AND SANITIZE OR REPLACE HEAVILY STAINED(BLACK) CUTTING BOARD IN REAR PREP AREA. CLEAN THE SHELF UNDERNEATH THE DIPPER WELL IN FRONT FOOD PREP AREA.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: LARGE PUDDLE OF WATER NOTICED N FLOOR NEAR CAPPED DRAIN IN FRONT FOOD PREP AREA, MUST REMOVE WATER AND KEEP AREA DRY.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: LARGE PUDDLE OF WATER NOTICED N FLOOR NEAR CAPPED DRAIN IN FRONT FOOD PREP AREA, MUST REMOVE WATER AND KEEP AREA DRY.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.