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

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FACILITIES UNABLE TO MAINTAIN PROPER TEMPERATURE. PREP COOLER FOUND IN TEMPERATURES RANGING BETWEEN 51.F TO 54.F WITH FOODS SUCH AS CHICKEN SALAD AT 49.8F. COOLER TAGGED HELD FOR INSPECTION. REPAIR PERSON CONTACTED AND ARRIVED DURING INSPECTION AND ABLE TO REPAIR TO OPERATE AT 40F. CRITICAL CITATION ISSUED 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: THE FOLLOWING FOODS FOUND HELD IN THE ABOVE MENTIONED COOLER AT IMPROPER TEMPERATURES. APPROXIMATELY 1/2 LB. CHICKEN SALAD AT 49.8F AND 5 LBS. ASSORTED CUT VEGETABLES SUCH AS ARTICHOKES AT 50.9F. ALL FOODS DISCARDED MANAGEMENT STATES ESTIMATED VALUE TO BE $10.00. CRITICAL CITATION ISSUED 7-38-005(A).

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: THE FOLLOWING FOODS FOUND HELD IN THE ABOVE MENTIONED COOLER AT IMPROPER TEMPERATURES. APPROXIMATELY 1/2 LB. CHICKEN SALAD AT 49.8F AND 5 LBS. ASSORTED CUT VEGETABLES SUCH AS ARTICHOKES AT 50.9F. ALL FOODS DISCARDED MANAGEMENT STATES ESTIMATED VALUE TO BE $10.00. CRITICAL CITATION ISSUED 7-38-005(A).

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.