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

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED THAT THE PREP TOP COOLER CLOSEST TO THE CONVEYOR GRILL WAS HOLDING IMPROPER TEMPERATURE, NOTED AT 45-51 DEGREES. POTENTIALLY HAZARDOUS FOODS WERE STORED IN THE COOLER AT TIME OF INSPECTION. INSTRUCTED FACILITIES TO MAINTIAN TEMPERATURE AT OR BELOW 40 DEGREES. 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: OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES IN THE SANDWICH PREP COOLER: SALAD DRESSING (LABEL ON CONTAINER STATES THAT REFRIGERATION IS REQUIRED) 50 DEGREES, 14 LBS/$10; BEANS, 49 DEGREES, 6 LBS/$5. OPERATOR VOLUNTARILY DISCARDED AND DENATURED THESE PRODUCTS. INSTRUCTED FACILITY TO MAINTAIN COLD POTENTIALLY HAZARDOUS FOODS AT THE PROPER TEMPERATURE OF 40 DEGREES OR BELOW. 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: OBSERVED POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES IN THE SANDWICH PREP COOLER: SALAD DRESSING (LABEL ON CONTAINER STATES THAT REFRIGERATION IS REQUIRED) 50 DEGREES, 14 LBS/$10; BEANS, 49 DEGREES, 6 LBS/$5. OPERATOR VOLUNTARILY DISCARDED AND DENATURED THESE PRODUCTS. INSTRUCTED FACILITY TO MAINTAIN COLD POTENTIALLY HAZARDOUS FOODS AT THE PROPER TEMPERATURE OF 40 DEGREES OR BELOW. 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.