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

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED REACH IN COOLER BEHIND CASHIER WITH FOOD STORED INSIDE MAINTAINING IMPROPER TEMPERATURE OF 55.9F.COOLER MUST MAINTAIN 40.0F OR BELOW. MUST NOT USE COOLER.MUST USE ADDITIONAL COOLER ON PREMISES THATS 40.0F OR BELOW,CDI.MUST CONTACT THE HEALTH DEPT FOR TAG REMOVAL.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 FOODS MAINTAINED AT IMPROPER COLD TEMPERATURES INSIDE OF COOLERS. APPROX 2-LBS OF CHICKEN SALAD AT 45.0F,POTATO SALAD -53.4F,MACARONI SALAD AT 55.4F.MUST MAINTAIN COLD FOODS AT 40.0F OR BELOW.ALL FOODS REMOVED FROM COOLERS AND DISCARDED, APPROX 2 1/2 LBS,COST $10.00-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.

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS - Comments: OBSERVED LAST INSPECTION REPORT SUMMARY NOT POSTED,DISPLAYED AND VISIBLE TO ALL CUSTOMERS FROM LAST INSPECTION DATED 5-13-2016 REPORT #1770709. MANAGER REMOVED SUMMARY FROM BEHIND EQUIPMENT ON THE OTHER SIDE OF COUNTER BY PRINTER MACHINE. INSTRUCTED MANGER THAT SUMMARY MUST ALWAYS BE POSTED AND VISIBLE TO CUSTOMERS.SERIOUS VIOLATION ISSUED 7-42-010B.

Unpasteurized products can contain dangerous pathogens.

Only pasteurized dairy and eggs in certain situations; no prohibited foods.

Pasteurized eggs for recipes not fully cooked; Pasteurized dairy products; No home-prepared foods.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: OBSERVED FLOORS THROUGH-OUT FRONT PREP AREA AND REAR PREP/DISH WASHING AREAS NEED RE-GROUTING, (3-COMP SINK,MOP SINK,IN FRONT WALK IN COOLER,HAND SINKS,COOLERS,OVENS,ETC).MUST REPAIR ALL FLOOR AREAS THROUGH-OUT.

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: OBSERVED FLOORS THROUGH-OUT FRONT PREP AREA AND REAR PREP/DISH WASHING AREAS NEED RE-GROUTING, (3-COMP SINK,MOP SINK,IN FRONT WALK IN COOLER,HAND SINKS,COOLERS,OVENS,ETC).MUST REPAIR ALL FLOOR AREAS THROUGH-OUT.

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.