POTBELLY SANDWICH WORKS Passes Health Inspection - Chicago Restaurant

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: EXPOSED INSULATION AT PREP COOLER COVER DOOR, INTRUCTED TO SEAL.

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: DRAWER COOLERS BOTTOM SHELF NOT CLEAN, FOOD DEBRIS AND DIRT NOTED, INSTRUCTED TO CLEAN 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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: EMPLOYEES DRINKS STORED NEXT TO FOOD IN WALK-IN COOLER, FLY TRAP TOO CLOSE TO REAR PREP AREA, INSTRUCTED TO REMOVE.

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: EMPLOYEES DRINKS STORED NEXT TO FOOD IN WALK-IN COOLER, FLY TRAP TOO CLOSE TO REAR PREP AREA, INSTRUCTED TO REMOVE.

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.