PASS W/ CONDITIONS
Risk 1 (High)
POTBELLY SANDWICH WORKS LLC Gets Conditional Pass on Health Inspection - Chicago Restaurant
May 30, 2019
Complaint Re-Inspection
License #1353702
4
Total Violations
2
Critical
1
Major
1
Minor
Inspection Summary
This restaurant was inspected by the Chicago Department of Public Health on May 30, 2019. The inspection type was "Complaint Re-Inspection" and resulted in a Pass w/ Conditions outcome.
This establishment is classified as Risk 1 (High), which determines the inspection frequency and focus areas.
The inspector documented 4 violations during this inspection, including 2 critical violations that required immediate attention.
Violations Cited by Chicago Health Inspector
4
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 6-301.11 OBSERVED FACILITY HAND SINK WITHOUT HAND SOAP/ CLEANSER IN REAR PREP AREA OF FACILITY. INFORMED PERSON IN CHARGE HAND SOAP/CLEANSER MUST BE AVAILABLE AT ALL TIMES AND MAINTAINED. PRIORITY FOUNDATION VIOLATION 7-38-030(C) CITATION ISSUED.
Why This Matters
Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.
Food Code Requirement
Handwashing sinks must be accessible, properly supplied, and used only for handwashing.
Specific Requirements
Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.
CDPH Food Code: Section 5-202.12, 6-301.11
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 6-301.14 OBSERVED FACILITY EMPLOYEE RESTROOM WITHOUT HAND WASHING SIGNAGE FOR EMPLOYEES. MUST OBTAIN AND MAINTAIN
Why This Matters
Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.
Food Code Requirement
Handwashing sinks must be accessible, properly supplied, and used only for handwashing.
Specific Requirements
Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.
CDPH Food Code: Section 5-202.12, 6-301.11
Violation #33
MAJOR
Violation Details
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: 4-301.11 OBSERVED COLD HOLDING UNIT IN DISREPAIR ONE DOOR REACH IN COOLER WITH DRAWERS COLD HOLDING AT 48.9 DEGREES F IN FRONT PREP AREA OF FACILITY AT TIME OF INSPECTION. INFORMED PERSON IN CHARGE FACILITY MUST REPAIR OR REPLACE COLD HOLDING UNIT AND MAINTAIN. PRIORITY VIOLATION 7-38-005 NO CITATION ISSUED. TAGGED UNIT/ TAG NOT REMOVED
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: 4-301.11 OBSERVED COLD HOLDING UNIT IN DISREPAIR ONE DOOR REACH IN COOLER WITH DRAWERS COLD HOLDING AT 48.9 DEGREES F IN FRONT PREP AREA OF FACILITY AT TIME OF INSPECTION. INFORMED PERSON IN CHARGE FACILITY MUST REPAIR OR REPLACE COLD HOLDING UNIT AND MAINTAIN. PRIORITY VIOLATION 7-38-005 NO CITATION ISSUED. TAGGED UNIT/ TAG NOT REMOVED
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