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

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: PREP COOLER BEING USED MAINTAINING IMPROPER AIR TEMPERATURE OF 49.8F. COOLER MUST MAINTAIN 40.0F OR BELOW. COOLER WILL BE TAGED HELD FOR INSPECTION.MUST NOT USE. MUST CONTACT CDPH FOR TAG REMOVAL. MUST USE ADDITIONAL COOLERS ON PREMISES THATS 40F OR BELOW. CRITICAL VIOLATION ISSUED 7-38-005A.

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: FOUND POTENTIALLY HAZARDOUS FOODS MAINTAINED AT IMPROPER TEMPERATURES.APPROX 4LBS OF CHICKEN SALAD AT 61.7F,CHOPPED EGGS AT 50.8F, 18 LBS OF ASSORTED DELI MEATS AT 51.8F,45F.ALSO APPROX 72 LBS OF OVEN ROASTED TURKEY BREAST AT 44.7F,46.4F,44.7F,AND 27 LBS OF HAM AT 45.1F. MUST MAINTAIN COLD FOODS AT 40F OR BELOW.FOODS REMOVED FROM COOLERS AND DISCARDED BY MANAGER APPROX COST 125 LBS/$300.00/-CDI.CRITICAL VIOLATION ISSUED 7-38-005A

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INTERIOR PIPE INSIDE ICE MACHINE SLIGHT BUILD-UP.MUST CLEAN/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: STORAGE SUPPLY EQIPMENT FOR STORE STORED ON FLOOS IN HEATER CLOSET.MUST PROBALY ELEVATE ON ADEQUATE SHELVING OFF FLOORS AT LEAST 6- INCHES.

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: STORAGE SUPPLY EQIPMENT FOR STORE STORED ON FLOOS IN HEATER CLOSET.MUST PROBALY ELEVATE ON ADEQUATE SHELVING OFF FLOORS AT LEAST 6- INCHES.

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.