POTBELLY SANDWICH WORKS Passes Health Inspection - Chicago Restaurant

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: LABEL ALL BULK DRY FOOD CONTAINER AND MAINTAIN.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST DEFROST THE CHEST FREEZER WITH HEAVY ICE ACCUMULATED.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN IN DETAIL THE BOTTOM SHELVE OF THE REACH IN FREEZER IN THE BASEMENT AND THE ICE CREAM FREEZER IN THE FRONT SERVING AREA 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: STANDING WATER IN THE BASEMENT BY THE STAIR. INSTRUCTED TO DRY THE FLOOR TO PREVENT INSECTS HARBORAGE. MUST CLEAN IN DETAIL THE FLOOR INSIDE THE CABINET UNDER THE SODA MACHINE ,FLOOR THRU-OUT THE BASEMENT ALONG THE WALL BASE ALL CORNER,FLOOR THRU-OUT THE PREP IN THE FRONT AND REAR PREP/DISH WASHING AREA UNDER ALL COOLERS, 3 COMPARTMENT SINKS AND MAINTAIN. MUST ELEVATE ALL BOXES,ITEM/ARTICLES THRU OUT BASEMENT AND MAINTAIN.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: SEAL THE GAP AROUND THE PIPES AND CONDUITS IN THE REAR PREP/DISH WASHING AREA.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: CLUTTER IN THE REAR DISH WASHING AREA,GARBAGE, EMPTY BOXES,ETC. INSTRUCTED TO CLEAN, DISPOSE THE GARBAGE AND EMPTY BOXES TO PREVENT RODENT/INSECTS HARBORAGE.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: CLUTTER IN THE REAR DISH WASHING AREA,GARBAGE, EMPTY BOXES,ETC. INSTRUCTED TO CLEAN, DISPOSE THE GARBAGE AND EMPTY BOXES TO PREVENT RODENT/INSECTS HARBORAGE.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.