PASS W/ CONDITIONS
Risk 1 (High)
POTBELLY SANDWICH WORKS Gets Conditional Pass on Health Inspection - Chicago Restaurant
March 23, 2023
Canvass
License #1841496
3
Total Violations
1
Critical
1
Major
1
Minor
Violations Cited by Chicago Health Inspector
3
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: WE OBSERVED COLD TCS FOOD AT IMPROPER TEMPERATURE:SLICED TOMATOES AT TEMP OF 46.OF;INDIVIDUAL RANCH DRESSING 1.5oz EACH AT TEMP OF 50.1F(CONTAINERS STATED "KEEP REFRIGERATOR);CHICKEN INDIVIDUALLY WRAPED AT TEMP OF 49.1F TO 51.2F; HUMMUS AT TEMP OF 48.5F; BLUE CHEESE AT TEMP 49.4. CUT LETTUCE AT TEMP OF 49.6F AND CHOPPED BOILED EGGS AT TEMP OF 48.9F. FOOD WAS STORED AT FRONT SERVING COOLER READY TO BE SERVED. FOOD DISCARDED AND DENATURED BY THE MANAGER. COLD FOOD MUST MAINTAIN TEMP OF 41F AND BELOW. POUNDS 36,VALUE 84 PRIORITY VIOLATION:7-38-005, CITATION ISSUED
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 #33
MAJOR
Violation Details
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: WE OBSERVED FRONT PREP/SERVING COOLER AT AIR TEMP OF 49.6F TO 50.0F. COLD TCS FOOD WERE STORED INSIDE THE UNIT: HUMMS,BOILED CHOPPED EGGS,SLICED TOMATOES ETC. PREP COOLER MUST MAINTAIN AIR TEMP OF 41F AND BELOW. TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE. PRIORITY VIOLATION: 7-38-005,CITATION ISSUED.
Why This Matters
Dirty equipment harbors bacteria and attracts pests.
Food Code Requirement
All equipment and utensils must be clean and properly maintained.
Specific Requirements
Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.
CDPH Food Code: Section 4-601.11
Violation #33
MAJOR
Violation Details
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: WE OBSERVED FRONT PREP/SERVING COOLER AT AIR TEMP OF 49.6F TO 50.0F. COLD TCS FOOD WERE STORED INSIDE THE UNIT: HUMMS,BOILED CHOPPED EGGS,SLICED TOMATOES ETC. PREP COOLER MUST MAINTAIN AIR TEMP OF 41F AND BELOW. TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE. PRIORITY VIOLATION: 7-38-005,CITATION ISSUED.
Why This Matters
Dirty equipment harbors bacteria and attracts pests.
Food Code Requirement
All equipment and utensils must be clean and properly maintained.
Specific Requirements
Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.
CDPH Food Code: Section 4-601.11
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