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

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: OBSERVED EXPOSED HAND SINK IN THE REAR PREP/DISH AREA BEING USED TO STORED DIRTY FOOD CONTAINERS AND LID OF THE CONTAINERS. INSTRUCTED MANAGER THAT EXPOSED HAND SINK IS FOR HAND WASHING ONLY NOT FOR STORAGE. CRITICAL VIOLATION 7-38-030. MANAGER ASKED ONE OF THE EMPLOYEE TO REMOVE ALL DIRTY FOOD CONTAINERS AND LIDS DURING INSPECTION.

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS - Comments: FOUND NO PREVIOUS SUMMARY REPORT FROM REPORT #1609303 DATED 1/5/16, NOT POSTED/DISPLAYED IN PLAIN VIEW. INSTRUCTED MANAGER THAT SUMMARY REPORT MUST BE POSTED ALL THE TIMES IN PLAIN VIEW FOR THE CUSTOMER TO SEE. SERIOUS VIOLATION 7-42-010(B)

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.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: ALL CLEAN UTENSILS, POTS,PANS, FOOD CONTAINERS, TRAYS MUST BE STORED UPSIDE DOWN/INVERTED TO PREVENT POSSIBLE CONTAMINATION AND DUST BUILD -UP AND MAINTAIN.

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: CAULK WORN OUT WITH BLACK MOLDY LIKE SUBSTANCE ALONG THE SPLASH GUARD OF THE 3 COMPT SINK. MUST RE CAULK AND MAINTAIN.

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: DETAIL CLEAN AND SANITIZE INTERIOR WALLS OF THE PREP COOLERS IN THE FRONT PREP AREA 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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: DETAIL CLEAN THE FLOOR UNDER AND BEHIND ALL COOLERS IN THE FRONT PREP AND REAR PREP/DISH AREA AND MAINTAIN.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: CLUTTER OUTSIDE THE EXIT DOOR. BROKEN CHAIRS,TABLES,DEBRIS ON THE GROUND. INSTRUCTED TO CLEAN, DISCARD ITEMS/ARTICLES NOT BEING USED,CLEAN,REMOVE DEBRIS AND MAINTAIN, TO PREVENT RODENT/INSECTS HARBORAGE.

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: CLUTTER OUTSIDE THE EXIT DOOR. BROKEN CHAIRS,TABLES,DEBRIS ON THE GROUND. INSTRUCTED TO CLEAN, DISCARD ITEMS/ARTICLES NOT BEING USED,CLEAN,REMOVE DEBRIS AND MAINTAIN, TO PREVENT RODENT/INSECTS HARBORAGE.

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.