POTBELLY SANDWICH WORKS # 100 Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED PREP COOLER NEXT TO CASH REGISTER SECTION MAINTAINING IMPROPER AIR TEMPERATURE OF 58.3F.PREMISES MUST NOT USE COOLER UNTIL REINSPECTED BY CDPH.MUST USE ADDITIONAL COOLERS ON PREMISES THATS 40F OR BELOW,CDI.CRITICAL VIOLATION ISSUED 7-38-005A

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: FOUND POTENTIALLY HAZARDOUS FOODS MAINTAINED AT IMPROPER TEMPERATURES INSIDE COOLER.HUMMUS-53.6F, SLICE TOMATO-53.0F COOKED CHICKEN-53.0F,CHICKEN SALAD-53.9F, COOKED EGGS-106.5F,RAW SPINACH-53.0F,GARBANZO BEAN 56.7F,CHOP EGGS-54.1F.MUST MAINTAIN COLD FOODS AT 40F OR BELOW,AND HOT FOODS AT 140F OR HIGHER.APPROX 12LBS OF FOOD AT COST APPROX $80.00 WAS REMOVED FROM COOLER AND DISCARDED BY MANAGER-CDICRITICAL VIOLATION ISSUED 7-38-005A.

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.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: OBSERVED OUTSIDE GARBAGE WASTE AREA NOT MAINTAINED,(IE OPEN OVERFLOWING DUMPSTER,TRASH ON GROUNDS AROUND DUMPSTER.INSTRUCTED THAT DUMPSTER MUST BE KEPT COVERED AND AREA AROUND DUMPSTER KEPT CLEAN/MAINTAINED.CRITICAL VIOLATION ISSUED 7-38-020.

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: OBSERVED PREVIOUS MINOR VIOLATION STILL EXIST FROM LAST INSPECTION DATED (1-15-2016,REPORT #1609779) #35 -EXCESSIVE DUST BUILD-UP ON 2-LIGHT SHIELD COVER IN REAR PREP AREA.MUST CLEAN/MAINTAIN.ALSO CHIP PEELING PAINT ON WALL AREAS IN REAR HAND SINK CORNER AND PREP AREA.MUST REPAIR ALL WALLS. SERIOUS VIOLATION ISSUED 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: EXTERIOR OF STORAGE FOOD CABINET HAS PEELING PAINT LOCATED ABOVE HOT HOLDING UNIT AND COFFEE MACHINE IN FRONT PREP AREA.MUST REPAIR.

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: OBSERVED COOLERS AND STORAGE EQUIPMENT NOT CLEAN/MAINTAIN.INTERIOR/EXTERIOR OF ALL FRONT PREP COOLERS NOT CLEAN,SHELF ABOVE COOLER FORPRINTER, BOTH OVEN TOASTERS,INCLUDING LEGGS OF EQUIPMWNT,FOOD UNITS INSIDE OF WALS IN COOLER EXTERIOR AND INTERIOR OF WALK IN COOLER DOOR.MUST DETAIL CLEAN /MAINTAIN.

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: FLOORS NOT CLEAN INSIDE OF THE WALK IN COOLER,UNDER AND AROUND HEAVY EQUIPMENT,(STORAGE UNITS).MUST CLEAN/MAINTAIN.

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: FLOORS NOT CLEAN INSIDE OF THE WALK IN COOLER,UNDER AND AROUND HEAVY EQUIPMENT,(STORAGE UNITS).MUST CLEAN/MAINTAIN.

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.