POTBELLY SANDWICH WORKS LLC Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO SOAP PROVIDED AT FRONT HANDWASHING SINK IN PREP AREA.INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION: 7-38-030(C),CITATION ISSUED

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NO PAPER TOWELS ARE PROVIDED AT THE HANDWASHING SINK IN THE FRONT PREP AREA. THE MANAGER STATED PAPERS ARE IN BACKORDER. MUST SUPPLY PAPER TOWEL OR HAND-DRYING UNIT AT SAID SINK FOR PROPER HANDWASHING PRIORITY FOUNDATION VIOLATION:7-38-030(C) "CONSOLIDATED WITH ABOVE CITATION"

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

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.

PROPER COLD HOLDING TEMPERATURES - Comments: TCS FOOD STORED INSIDE THE PREP COOLER IN THE FRONT PREP AREA AT IMPROPER TEMPERATURE: SLICED TOMATOES 48.7F TO 50.3F; CHOPPED LETTUCE AT TEMP OF 59.1F TO 62F, THREE BOTTLES OF MAYO AT TEMP OF 59F. COLD /CHOPPED FOODS MUST MAINTAIN A TEMP OF 41F AND BELOW. PRIORITY VIOLATION:7-38-005,CITATION ISSUED.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: SMALL PREP COLD UNIT AT FRONT PREP AREA WITH INADEQUATE AIR TEMP OF 50F TO 66.5F. TCS FOOD WAS STORED INSIDE MENTIONED UNIT: SLICED TOMATOES(48.7F TO 50.3F) AND CHOPPED LETTUCES(59.1F TO 62F). THE COLD UNIT MUST MAINTAIN AIR TEMP OF 41F AND BELOW. TAGGED UNIT" HELD FOR INSPECTION" DO NOT USE. PRIORITY VIOLATION: 7-38-005, CITATION ISSUED

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 & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: CONDENSATION FROM CONDENSER UNIT INSIDE THE WALK-IN COOLER ON SHELVES, INSTRUCTED TO REPAIR ISSUE AND NO FOOD SHOULD BE STORED UNDER SAID UNIT. NO FOOD UNDER THE UNIT.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: SOIL DEBRIS WAS FOUND THROUGHOUT THE FLOORS BASEMENT AND SODA SYRUP WAS FOUND SPILLED ON THE FLOOR IN THE BASEMENT AREA UNDER THE SODA BOX DISPENSING AREA.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: SOIL DEBRIS WAS FOUND THROUGHOUT THE FLOORS BASEMENT AND SODA SYRUP WAS FOUND SPILLED ON THE FLOOR IN THE BASEMENT AREA UNDER THE SODA BOX DISPENSING AREA.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.