PASS W/ CONDITIONS
Risk 1 (High)
POTBELLY SANDWICH SHOP Gets Conditional Pass on Health Inspection - Chicago Restaurant
February 24, 2021
Complaint
License #2534897
3
Total Violations
2
Critical
1
Major
Violations Cited by Chicago Health Inspector
3
Violation #5
CRITICAL
Violation Details
PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED EPLOYEE PROCEDURE FOR VOMITING EVENTS. HOWEVER SUPPLIES NOT PROVIDE. INSTRUCTED TO PROVIDE ALL THE NECESSARY ITEMS OUTLINED IN PROCEDURE. PRIORITY FOUNDATION NO CITATION
Why This Matters
Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.
Food Code Requirement
Written procedures required for cleaning bodily fluid events to prevent disease transmission.
Specific Requirements
Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.
CDPH Food Code: Section 2-501.11
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER COLD TEMPERATURE OF 45.0F OF HUMMUS INSIDE PREP COOLER. INSTRUCTED TO MAINTAIN COLD ( TCS) FOODS AT 41.0F OR BELOW. FOOD REMOVED AND DISCARDED BY PIC-COS AT COST APPROX $8.00. PRIORITY VIOLATION ISSUED 7-38-005.
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER COLD TEMPERATURE OF 45.0F OF HUMMUS INSIDE PREP COOLER. INSTRUCTED TO MAINTAIN COLD ( TCS) FOODS AT 41.0F OR BELOW. FOOD REMOVED AND DISCARDED BY PIC-COS AT COST APPROX $8.00. PRIORITY VIOLATION ISSUED 7-38-005.
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection