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

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: DURING INSPECTION FOUND A ONE DOOR REFRIGERATOR NOT MAINTAINING 40F AND BELOW. FOUND ABOVE REFRIGERATOR AT 62.1F ALL REFRIGERATION UNITS MUST ALWAYS MAINTAIN 40F AT ALL TIMES. ABOVE UNIT WAS TAGGED.DO NOT USE UNIT UNTIL CDPH INSPECTS UNIT.

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: DURING INSPECTION FOUND POTENTIALLY HAZARDOUS FOODS IN A LARGE STAINLESS STEEL HOLDING PAN WITH APPROXIMATELY 2 LBS OF SAUSAGE PATTIES AT 61.5F (VALUE $25.00) IN A 1DR REFRIGERATOR NOT MAINTAINING PROPER TEMPERATURE OF 40F AND BELOW. COLD FOODS MUST ALWAYS BE 40F AND BELOW. ALSO FOUND A HOT HOLDING UNIT NOT PROPERLY SET-UP FOR USE TO MAINTAIN HOT POTENTIALLY HAZARDOUS FOODS AT 140F. FOUND APPROXIMATELY 3.5 LBS OF MEATBALLS(VALUE $40.00) AT TEMPERATURES RANGING FROM 104.5F TO 120.9F. HOT POTENTIALLY HAZARDOUS FOODS MUST MAINTAIN 140F AND ABOVE AT ALL TIMES. ALSO INSTRUCTED MANAGEMENT TO PROPERLY SET-UP HOT HOLDING WITH WATER IN ORDER TO MAINTAIN 140F AND ABOVE AT ALL TIMES. CDI. MANAGEMENT DISCARDED ABOVE STATED FOODS.

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: MUST DETAIL CLEAN AND SANITIZE THE CAULKING AT THE SHAKE MAKING STATION. FOUND ENCRUSTED BLACK/GREENISH GRIME AT THE CAULKING AT THE BLENDER RINSING SINK STATION. ALSO MUST CLEAN AND SANITIZE ICE CHUTE AT THE SODA DISPENSING MACHINE. FOUND GRIME BUILD-UP AT ABOVE. MUST DETAIL CLEAN AND SANITIZE THE INTERIOR WALLS AND BOTTOM SHELF AT ALL COOLERS ALONG THE SANDWICH PREP AREAS TO REMOVE FOOD DEBRI AND CRUMBS. MUST DEFROST ICE CREAM FREEZER AT THE SHAKE MAKING AREA TO REMOVE EXCESSIVE ICE/FROST BUILD-UP.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN AND SANITIZE THE CAULKING AT THE SHAKE MAKING STATION. FOUND ENCRUSTED BLACK/GREENISH GRIME AT THE CAULKING AT THE BLENDER RINSING SINK STATION. ALSO MUST CLEAN AND SANITIZE ICE CHUTE AT THE SODA DISPENSING MACHINE. FOUND GRIME BUILD-UP AT ABOVE. MUST DETAIL CLEAN AND SANITIZE THE INTERIOR WALLS AND BOTTOM SHELF AT ALL COOLERS ALONG THE SANDWICH PREP AREAS TO REMOVE FOOD DEBRI AND CRUMBS. MUST DEFROST ICE CREAM FREEZER AT THE SHAKE MAKING AREA TO REMOVE EXCESSIVE ICE/FROST BUILD-UP.

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.