Potbelly Sandwich Works

PROPER HOT HOLDING TEMPERATURES

OBSERVED MEATBALLS AND RED SAUCE BETWEEN 110.0F AND 130.0F AT THE FRONT PREPARATION AREA WARMER. INSTRUCTED TO DENATURE AND DISCARD LISTED TCS FOOD ITEM(S) AT IMPROPER HOT-HOLDING TEMPERATURES AND MAINTAIN ALL TCS FOOD ITEM(S) AT 135.0F OR ABOVE FOR ...

PROPER COLD HOLDING TEMPERATURES

OBSERVED CUT TOMATOES AT 50.1F IN THE FRONT PREPARATION AREA MINI COOLER. INSTRUCTED TO DENATURE AND DISCARD LISTED TCS FOOD ITEM(S) AT IMPROPER COLD-HOLDING TEMPERATURES AND MAINTAIN ALL TCS FOOD ITEM(S) AT 41.0F OR BELOW FOR COLD-HOLDING. APPROXIMA...

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED STORAGE CLOSET IN THE REAR AREA (NEAR EMPLOYEE RESTROOM) TO BE EXCESSIVELY CLUTTERED. INSTRUCTED TO REDUCE CLUTTER AND ELIMINATE ITEMS UNNECESSARY TO FOOD OPERATIONS TO ALLOW FOR ADEQUATE PEST MONITORING AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED FLOORS BENEATH 3-COMPARTMENT SINK AND CHEST FREEZER IN THE REAR WAREWASHING/UTILITY AREA TO BE SOILED WITH DRIED FOOD DEBRIS AND DUST DEBRIS. INSTRUCTED TO CLEAN FLOORS BENEATH EQUIPMENT TO PREVENT BUILD UP OF DUST, DRIED FOOD DEBRIS, AND OT...

NON-FOOD/FOOD CONTACT SURFACES CLEAN

Meat slicer not clean on the back side of blade, food debris noted. Instructed to clean and maintain.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

No hot running water at front prep area and both restroom hand wash sinks, water temp at 66f. Instructed manager to provide no 100-120 hot water at all hand wash sinks. Priority violation 7-38-030(C)

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED FOOD SPLASH OF MILK AND OTHER FOOD DEBRIS IN THE BOTTOM DESSERT COOLER AND BOTTOM SALAD COOLER. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED FOOD DEBRIS AND SPILLS ON THE FLOORS AND SURFACES THROUGHOUT THE FACILITY. INSTRUCTED TO DETAIL CLEAN UNDER ALL SHELVING UNITS, INTERIOR OF PREP DISH AREA, AROUND GREASE TRAP, PREP TABLES AND ALL COOKING EQUIPMENT TO REMOVE SPILLS, FOOD DEBR...

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE

FOUND NO VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE WHILE TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (CHICKEN) ARE BEING PREPARED AND SERVED TO THE PUBLIC. A VALID CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER AND CERTIFICATE MU...

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

FOUND GASKET ON REACH IN COOLER BROKEN . INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

FOUND PAINT PEELING ON CEILING AND WALL WHERE DEEP FREEZER IS LOCATED. INTRUCTED MANAGER TO REPAIR AND MAINTAIN TO PREVENT CONTAMINATION.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

FOUND FLOORS FILLED WITH AN EXCESSIVE AMOUNT OF ACCUMILATED FOOD DEBRIS. INSTRCUETD MANAGER TO CLEAN SANITIZE AND MAINTAIN TO PREVENT PEST HARBORAGE.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

NOTED THE INTERIOR OF THE REACH IN ICE CREAM FREEZER WITH CONDENSATION AND ICE CREAM RESIDUE/SPILLAGE ON BOTTOM RACK. INSTRUCTED TO CLEAN AND MAINTAIN.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED

OBSERVED NO COVERED RECEPTACLE FOR PROPER DISPOSAL OF SANITARY NAPKINS IN 1 OF 2 ALL GENDER WASHROOMS. INSTRUCTED TO PROVIDE COVERED WASTE RECEPTACLE.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

OBSERVED EXCESSIVE FOOD DEBRIS ENCRUSTED ON HEAVY EQUIPMENT IN FRONT PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED HANDSINK IN REAR PREP AREA SLOW DRAINING. INSTRUCTED TO REPAIR AND MAINTAIN IN GOOD CONDITION.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED FOOD DEBRIS ALONG SIDE OF DEEP FREEZER ON FLOORS LOCATED IN REAR PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

NO CLEAN UP KIT OR PROCEDURES ONSITE FOR VOMITING OR DIARRHEA EVENTS. . INSTRUCTED TO PROVIDE CLEAN UP KIT AND POST PROCEDURES FOR EMPLOYEES TO FOLLOW. PRIORITY FOUNDATION 7-38-005. NO CITATIONS ISSUED.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED

MUST DETAIL CLEAN INTERIOR PANEL AND HOSES IN ICE MACHINE ABOVE SELF-SERVE SODA MACHINE, INSTRUCTED TO MAINTAIN.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

MUST REPLACE CUTTING BOARD ON PREP COOLER BEHIND FRONT SERVICE COUNTER. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded...

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

MUST DISCONTINUE USING SODA RACKS AS STORAGE RACKS IN THE WALK IN COOLER, INSTRUCTED TO PROVIDE DUNNAGE RACKS AND MAINTAIN.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

MUST REPAIR BROKEN LID ON ICE CREAM FREEZER BEHIND FRONT SERVICE COUNTER, INSTRUCTED TO MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST DETAIL CLEAN DRIED FOOD DEBRIS FROM FLOOR IN WALK IN COOLER, SMALL STORAGE CLOSET, AND IN MANAGER'S OFFICE. INSTRUCTED TO MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST DETAIL CLEAN UNKNOWN DEBRIS IN LIGHT SHIELDS IN REAR PREP AND IN MANAGER'S OFFICE. ALSO, CLEAN DUST ACCUMULATION FOR VENTS IN TOILET ROOMS. INSTRUCTED TO MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

MUST REPLACE BURNED OUT LIGHT IN REAR PREP, INSTRUCTED TO MAINTAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

Observed chipped paint and rust stains on lip cover of grease trap, located underneath three-compartment sink in rear prep area. Informed manager that all surfaces must be smooth and easily cleanable. Instructed manager to resurface and maintain it a...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

Observed cracked floor tile along front counter area on dining room side. Informed manager that surfaces must be smooth and easily cleanable. Instructed manager to repair and maintain at all times. Observed food and debris behind grease trap on in ...

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

Observed stained light shield in rear office area. Instructed manager to detail clean and maintain at all times.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

Observed paper goods stored on floor, inside paper good closet located across from customer rest room area. Instructed manager to organize items and elevate items at least 6 inches off the floor at all times. Maintain at all times.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

Observed 2 female food handler with long hair not properly restrainedsecured in hair net/restraint. Said hair was past shoulders and observed resting on shoulder area and front blouse area. Informed manager that all employee must restrain and secure ...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

Found excessive accumulation of ice build up on inside of chest freezer in rear of prep area. Must remove ice buildup, clean and sanitize. Must maintain same.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

Observed several coolers without thermometer visible inside cooling unit. Must provide thermometers in a conspicuous spot inside of all coolers. Must maintain same.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

Found 2 prep coolers unable to maintain proper temperature of 40F or less. Found ambient air temperature of prep cooler 2nd from the left @ 49.3F and prep cooler 3rd from the left @ 54.5F. Must maintain ambient air temperature of 40F or less, inside ...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

Found the following potentially hazardous foods at improper temperatures in the front prep coolers: 1lb of eggs @ 51.1F; 3lbs of hummus @ 53.2F; 5lbs of chicken salad @ 51.0F; in the Hot holding unit in the front prep: 1/2lb of sausage @ 109.7F; 5lbs...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

Found excessive accumulation of ice build up on inside of chest freezer in rear of prep area. Must remove ice buildup, clean and sanitize. Must maintain same.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

Observed several coolers without thermometer visible inside cooling unit. Must provide thermometers in a conspicuous spot inside of all coolers. Must maintain same.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

OBSERVED FROST BUILD UP IN THE ICE CREAM FREEZER. INSTRUCTED TO DEFROST AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

OBSERVED ACCUMULATION OF FOOD DEBRIS AND GARBAGE ON THE FLOORS UNDER THE DRY STORAGE SHELVES AND UNDER THE COOLERS IN THE FRONT PREP LINE. INSTRUCTED TO CLEAN AND MAINTAIN.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

THE 4TH PREP TOP COOLER WAS OBSERVED TO BE HOLDING AN AMBIENT AIR TEMPERATURE OF 51 DEGREES, WITH POTENTIALLY HAZARDOUS FOODS STORED INSIDE AT IMPROPER TEMPERATURES. THE COOLER HAS BEEN TAGGED AND CANNOT BE USED UNTIL IT IS REPAIED, AND THE CDPH HAS ...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

THE FOLLOWING POTENTIALLY HAZARDOUS FOODS WERE OBSERVED AT IMPROPER TEMPERATURES IN THE 4TH PREP TOP COOLER AND WERE VOLUNTARILY DISCARDED AND DENATURED BY THE MANAGER: EGGS (50 DEGREES, 2LBS WORTH $7) CHEESE (51 DEGREES, 6 LBS WORTH $17, AND CHICK P...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

OBSERVED FROST BUILD UP IN THE ICE CREAM FREEZER. INSTRUCTED TO DEFROST AND MAINTAIN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

OBSERVED ACCUMULATION OF FOOD DEBRIS AND GARBAGE ON THE FLOORS UNDER THE DRY STORAGE SHELVES AND UNDER THE COOLERS IN THE FRONT PREP LINE. INSTRUCTED TO CLEAN AND MAINTAIN.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

MUST DETAIL CLEAN THE INTERIOR OF COOLERS. ALSO DETAIL CLEAN PREP TABLES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

MUST DETAIL CLEAN FLOORS IN THE PREP AREAS AND UNDER THE THREE COMPARTMENT SINK.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

MUST DETAIL CLEAN THE WALLS UNDER THE THREE COMPARTMENT SINK.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

MUST DETAIL CLEAN THE INTERIOR OF COOLERS. ALSO DETAIL CLEAN PREP TABLES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

MUST DETAIL CLEAN FLOORS IN THE PREP AREAS AND UNDER THE THREE COMPARTMENT SINK.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

MUST DETAIL CLEAN THE WALLS UNDER THE THREE COMPARTMENT SINK.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

REFRIGERATED FOOD STORAGE FACILITIES AT IMPROPER TEMPERATURES. NOTED A SMALL REACH IN COOLER IN THE FRONT PREP AREA WITH AN INTERNAL AIR TEMPERATURE BETWEEN 46-51 DEGREES F. MUST MAINTAIN REFRIGERATED FOOD STORAGE FACILITIES AT 40 DEGREES F AND BEL...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

NOTED POTENTIALLY HAZARDOUS FOODS AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 5LBS OF HUMMUS, COOKED/SLICED EGGS, AND BLUE CHEESE AT IMPROPER TEMPERATURES RANGING BETWEEN 45.2-50.1 DEGREES F. ALSO NOTED APPROXIMATELY 2LBS OF SOUP IN THE STEAM TAB...

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED

DISHWASHING FACILITIES NOT PROPERLY MAINTAINED. NOTED WASTE WATER BACKING UP FROM THE 3RD COMPARTMENT INTO THE MIDDLE COMPARTMENT WHEN WATER DRAINED FROM THE SINK BASIN. MUST REPAIR SO THAT WASTE WATER DRAINS PROPERLY. SERIOUS CITATION ISSUED 7-38-...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

MUST DETAIL CLEAN THE INTERIOR OF COOLERS. ALSO DETAIL CLEAN PREP TABLES.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

MUST DETAIL CLEAN FLOORS IN THE PREP AREAS AND UNDER THE THREE COMPARTMENT SINK.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

MUST DETAIL CLEAN THE WALLS UNDER THE THREE COMPARTMENT SINK.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

MUST NOT USE CARDBOARD AS A LINER FOR SHELVING. MUST BE A SMOOTH, CLEANABLE SURFACE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

REAR PREP CUTTING BOARDS IN POOR REPAIR WITH DEEP BLACKENED GROOVES. MUST REPLACE OR RE-SURFACE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FLOOR UNDER THREE COMPARTMENT SINK AND AROUND GREASE TRAP WITH DIRT AND DEBRIS. MUST CLEAN AND MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

MUST PROVIDE INTERNAL THERMOMETERS FOR DAIRY AND CUSTOMER TALL REACH-IN DISPLAY COOLER.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

MUST CLEAN FLOORS AROUND, UNDER AND BEHIND ALL EQUIPMENT TO REMOVE DEBRIS AND SPILLS. ALSO CLEAN FLOORS INSIDE WALK IN COOLER.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

MUST MAKE WALL ACCESSIBLE IN FRONT STORAGE SUPPLY CLOSET FOR CLEANING AND MONITORING PURPOSES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

MUST CLEAN AND SANITIZE INTERIOR AND EXTERIOR OF COOLERS AT MAIN SANDWICH PREP LINE TO REMOVE FOOD DEBRIS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

MUST CLEAN SPILLS OFF THE FLOOR AT WALK-IN COOLER.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. The base of the chest freezer is dirty, clean and resael the surface.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. The floor perimeter and space under the ice cream dipping well is dirty, CLEAN AND MAINTAIN THE FLOORS AND BASEBOARDS SO THEY ARE SMOOTH ...

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

All employees shall be required to use effective hair restraints to confine hair. A food handler with hair flowing down the back must restrain there hair.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Wash, rinse and sanitize the walk in cooler shelves and dunnage rack to remove dirt and mildew.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. Wash, rinse and sanitize the ice dispenser chute of lite buildup.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Clean and repair the baseboards behind the front line oven so they are smooth and sanitary from corner to corner.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

Remove the broken glass bulb inside the shield above the front oven.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. Interior ledges of front coolers, shelf above a pot on rear prep table must be kept clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Floors under ice cream prep sink & small dry storage room (close to bathrooms), must be free of debris. Also must re-seal floor under chest ...

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. Any clutter/unnecessary articles in small dry goods ...