FAIL
Risk 1 (High)
POTBELLY SANDWICH WORKS Fails Health Inspection - Chicago Restaurant
July 25, 2016
Canvass
License #1841496
3
Total Violations
1
Critical
2
Major
Violations Cited by Chicago Health Inspector
3
Violation #11
MAJOR
Violation Details
ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: NO COLD WATER DURING INITIAL INSPECTION AT THE REAR PREP/DISH EXPOSED HAND SINK. COLD WATER WAS FOUND TURNED OFF FROM UNDER THE WASHBOWL. CRITICAL VIOLATION 7-38-030.
Why This Matters
Inadequate facilities lead to poor hygiene practices and potential fecal contamination.
Food Code Requirement
Sufficient, properly maintained toilet facilities required.
Specific Requirements
Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.
CDPH Food Code: Section 5-203.11, 6-302.11
Violation #22
CRITICAL
Violation Details
DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: NO CHLORINE CHEMICAL TEST STRIPS ON SITE. FACILITY USING CHLORINE DURING THIS INSPECTION WHILE WASHING UTENSILS/PANS AS A BACK-UP SANITIZER DUE TO RUNNING OUT OF ITS NORMAL QUATERNARY SANITIZER. INSTRUCTED TO PROVIDE THE APPROPRIATE TEST STRIPS FOR THE SANITIZERS BEING USED. SERIOUS VIOLATION 7-38-030
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Violation #22
CRITICAL
Violation Details
DISH MACHINES: PROVIDED WITH ACCURATE THERMOMETERS, CHEMICAL TEST KITS AND SUITABLE GAUGE COCK - Comments: NO CHLORINE CHEMICAL TEST STRIPS ON SITE. FACILITY USING CHLORINE DURING THIS INSPECTION WHILE WASHING UTENSILS/PANS AS A BACK-UP SANITIZER DUE TO RUNNING OUT OF ITS NORMAL QUATERNARY SANITIZER. INSTRUCTED TO PROVIDE THE APPROPRIATE TEST STRIPS FOR THE SANITIZERS BEING USED. SERIOUS VIOLATION 7-38-030
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection