POTBELLY SANDWICH SHOP Fails Health Inspection - Chicago Restaurant

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED POOR HYGIENIC PRACTICES BY FOOD HANDLER.OBSERVED A EMPLOYEE PUSH THE SWINGING DOOR WITH HER GLOVED HANDS AND PUT READY TO EAT VEGETABLES ON SANDWICH AND ANOTHER EMPLOYEE WENT INTO FRONT PREP AREA FROM DINING AREA,WORKED ON THE REGISTER AND THEN PUT ON GLOVES AND HANDLED READY TO EAT LUNCHEON MEATS WITHOUT WASHING HANDS AND CHANGING GLOVES.MUST WASH HANDS AFTER EVERY POSSIBLE CONTAMINATION.(CRITICAL 7-38-010A)

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED EVIDENCE OF APPX. 40 OR MORE LIVE SMALL FLIES ON WALLS ,CEILINGS,BOXES IN REAR DISH WASHING AREA,SUPPLY STORAGE,DINING AREA.RECOMMENDED TO HAVE A PEST CONTROL OPERATOR TO SERVICE PREMISES ON OR AFTER 11/8/17.(SERIOUS 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.

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS - Comments: OBSERVED NO INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS TO VIEW.I POSTED A NEW SUMMARY AT THIS TIME OF INSPECTION.(SERIOUS 7-42-010B)

Unpasteurized products can contain dangerous pathogens.

Only pasteurized dairy and eggs in certain situations; no prohibited foods.

Pasteurized eggs for recipes not fully cooked; Pasteurized dairy products; No home-prepared foods.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN FOOD DEBRIS FROM PREP TABLES,PREP COOLERS,GRILL TABLE,EXTERIOR OF GARBAGE CANS,REACH IN FREEZER,ICE DISPENSER ON SODA MACHINE,TEA DISPENSER.

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: MUST CLEAN FOOD DEBRIS FROM FLOOR AND DRAINS THROUGHOUT PREP AND DISH WASHING AREA,UNDER SODA MACHINE.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST SCRAPE AND PAINT PEELING PAINT ON WALLS IN DINING AREA.MUST REPAIR OR REPLACE HOLE IN WALL NEAR REAR DOOR TO DISH WASHING AREA.MUST CLEAN DUST BUILD UP AT HOOD ABOVE OVEN AND VENTILATION VENT IN REAR AREA.MUST CLEAN FOOD DEBRIS FROM WALLS IN DISH WASHING AREA.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST SCRAPE AND PAINT PEELING PAINT ON WALLS IN DINING AREA.MUST REPAIR OR REPLACE HOLE IN WALL NEAR REAR DOOR TO DISH WASHING AREA.MUST CLEAN DUST BUILD UP AT HOOD ABOVE OVEN AND VENTILATION VENT IN REAR AREA.MUST CLEAN FOOD DEBRIS FROM WALLS IN DISH WASHING AREA.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.