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

POTENTIALLY HAZARDOUS FOOD PROPERLY THAWED - Comments: OBSERVED CHICKEN (AT 14.1F) SITTING IN THE REAR PREP 1 COMPARTMENT SINK IN WATER (WITHOUT ANY RUNNING WATER) TO THAW. INSTRUCTED FACILITY THAT THAWING MUST BE DONE IN AN APPROPRIATE METHOD: Thawing of frozen food for further processing of use shall be accomplished by storage in a refrigerator at 40�F or less, Under potable running water at a temperature of 70�F or below with sufficient water velocity to agitate and float off loose food particles into the overflow, or In a microwave oven only when the food will be immediately transferred to conventional cooking facilities as part of a continuous cooking process or when the entire uninterrupted cooking process takes place in the microwave oven. FACILITY PLACED CHICKEN IN A PAN SUBMERGED WITH WATER UNDER CONTINUOUS RUNNING WATER AT 70F OR BELOW. SERIOUS CITATION ISSUED 7-38-005(A).

Improper thawing allows surface bacteria to multiply while interior remains frozen.

Time/temperature control foods must be thawed safely.

Approved thawing methods: Under refrigeration; Under cold running water; In microwave if immediately cooked; As part of cooking. Never at room temperature.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED SLIGHT DIRT AND MINERAL ACCUMULATION ON THE UPPER INTERIOR PORTION OF THE ICE MACHINE. INSTRUCTED FACILITY TO CLEAN, SANITIZE, AND MAINTAIN. OBSERVED DIRT AND FOOD DEBRIS ACCUMULATION ON THE BOTTOM LEDGE OF THE SALAD PREP COOLER. INSTRUCTED FACILITY TO CLEAN, SANITIZE, AND 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: OBSERVED DIRT AND DEBRIS ON FLOORS OF WALK IN COOLER AND UNDER AND AROUND EQUIPMENT AND STORAGE SHELVING. INSTRUCTED FACILITY TO CLEAN AND MAINTAIN ALL AREAS OF FLOOR.

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: OBSERVED DIRT AND DEBRIS ON FLOORS OF WALK IN COOLER AND UNDER AND AROUND EQUIPMENT AND STORAGE SHELVING. INSTRUCTED FACILITY TO CLEAN AND MAINTAIN ALL AREAS OF FLOOR.

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.