POTBELLY SANDWICH WORKS LLC Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED BOTTOM DOOR OF PREP COOLER IN POOR REPAIR.PREP COOLER MAINTAINING IMPROPER TEMPERATURE OF 66.8F. MUST NOT USED PREP COOLER FOR FOOD STORAGE.MUST USED ADDITIONAL COOLER ON PREMISES THATS 40F OR BELOW-CDI. COOLER TAGGED HELD FOR INSPECTION.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( 3 LBS CHICKEN SALAD 51.6F , 5LBS CHOPPED BOILED EGGS-54.6F AT IMPROPER TEMPERATURES STORED INSIDE PREP COOLER THATS NOT MAINTAINED. ALSO 4 COOKED EGGS MAINTAINED AT 117.8F IN HOT HOLDING UNIT. ALL FOODS WAS REMOVED AND DISCARDED TOTTAL COST APPROX 8 LBS/$25.00-CDI. CRITICAL VIOLAQTION 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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: OBSERVED PREVIOUS MINOR VIOLATION #34- STILL EXITS FROM LAST INSPECTION REPORT #1418794,DATED 1-22-2015.MUST REGROUT FLOORS IN FRONT OF THE 3-COMPARTMENT SINK. SERIOUS VIOLATION ISSUED 7-42-090.

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED STORAGE UNITS IN REAR DISH WASHING/PREP NOT CLEAN OF DEBRIS.MUST DETAIL CLEAN/MAINTAIN.ALSO INTERIOR SHELES INSIDE PREP COOLERS.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED LIGHT SHIELD IN CEILING ABOVE REAR PREP TABLE IN POOR REPAIR.MUST REPAIR.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED LIGHT SHIELD IN CEILING ABOVE REAR PREP TABLE IN POOR REPAIR.MUST REPAIR.

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.