POTBELLY SANDWICH WORKS Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED PRESLICED SANDWICH DELI MEATS NOT MAINTAINING PROPER TEMPERATURES IN THE DRAWERS OF THE COLD HOLDING UNIT UNDER THE FOODLINE AT THE TIME OF INSPECTION. THE TEMPERATURE OF THE PRESLICED DELI MEATS AT THE TIME OF INSPECTION WAS 47.6 ALL POTENTIALLY HAZARDOUS FOODS MUST BE STORED AT 40F OR LESS AT ALL TIMES. COLD HOLDING UNIT WAS TEMPED AT 40.1F. MANAGEMENT VOLUNTARILY DISCARDED DELI MEATS WITH AN ESTIMATED WEIGHT OF 10 POUNDS AND A VALUE OF $10.

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: DURING INSPECTION OBSERVED OUTSIDE GARBAGE AREA NOT MAINTAINED. ACCUMULATION OF GARBAGE OVERFLOWING OUTSIDE OF THE DESIGNATED RECEPTACLE AREA. GARBAGE SERVICE PROVIDED SERVICE DURING INSPECTION AT 12:45 PM. VIOLATION WAS CORRECTED DURING TIME OF INSPECTION. OUTSIDE GARBAGE AREAS MUST BE MAINTAINED WITH LIDS CLOSED AT ALL TIMES.

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.

This violation was corrected during the inspection.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: DURING INSPECTION NO CITY OF CHICAGO FOOD SANITATION CERTIFIED MANAGER ON PREMISE WHILE POTENTIALLY HAZARDOUS FOODS WERE BEING PREPARED. MUST ALWAYS HAVE A CITY OF CHICAGO CERTIFIED FOOD SERVICE MANAGER WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED, COOKED, OR HANDLED.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: DURING INSPECTION NO CITY OF CHICAGO FOOD SANITATION CERTIFIED MANAGER ON PREMISE WHILE POTENTIALLY HAZARDOUS FOODS WERE BEING PREPARED. MUST ALWAYS HAVE A CITY OF CHICAGO CERTIFIED FOOD SERVICE MANAGER WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED, COOKED, OR HANDLED.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.