POTBELLY SANDWICH WORKS.

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 MUST BE ON SITE AT ALL TIMES WHILE TCS FOODS ARE PREPARED AND SERVED TO THE PUBLIC. PRIORITY FOUNDATION VIOLATION. 7-38-012. CITATION ISSUED.

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

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

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

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.

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

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

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

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

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.

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

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 if they are not capable of being resurfaced. INSTRUCTED TO MAINTAIN.

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

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

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

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.

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

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 all times.

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 rear prep area. Instructed manager to detail clean and maintain at all times. Observed foot panel located at entrance floor in walk-in cooler broken, loose and in poor repair. Informed manager to repair said area. Maintain it all times.

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

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.

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 hair in hair restraint properly to prevent possible contamination. Maintain at all times.

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.

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

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 all refrigeration units, at all times. All items removed. Coolers have been tagged and may not be used until repaired, and tag removed by Chicago Department of Public Health. Critical violation 7-38-005(a).

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 of meatballs @ 90.2F; in the walk in cooler: and 3lbs of chicken @ 60.8F. Instructed all potentially hazardous foods must be held at 40F or less, or 140F or more at all times. Operator voluntarily discarded denatured foods during inspection. Critical violation 7-38-005(a).

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.

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

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

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.

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 BEEN CONTACTED AND HAS REMOVED THE TAG. CRITICAL CITATION ISSUED: 7-38-005(A).

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 PEAS (50 DEGREES, 4 LBS WORTH $7). INSTRUCTED TO MAINTAIN COLD POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES OR BELOW DURING STORAGE, PREPARATION, DISPLAY AND SERVICE. CRITICAL CITATION ISSUED: 7-38-005(A)

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

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.

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

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

MUST DETAIL CLEAN THE WALLS UNDER THE THREE COMPARTMENT SINK.

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

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

MUST DETAIL CLEAN THE WALLS UNDER THE THREE COMPARTMENT SINK.

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 BELOW. ALSO, THE SOUP STEAM TABLE WAS INEFFECTICVE DUE A LACK OF WATER INSIDE THE UNIT. INSTRUCTED MANAGER TO PROVIDE THE PROPER AMOUNT OF WATER IN THE STEAM TABLE TO MAINTAIN HOT FOODS AT 140 DEGREES F. CRITICAL CITATION ISSSUED 7-38-005A

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 TABLE AT AN IMPROPER TEMPERATURE OF 124.1 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES F AND BELOW OR 140 DEGREES F AND ABOVE. CRITICAL CITATION ISSUED 7-38-005A

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 7-38-030

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

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

MUST DETAIL CLEAN THE WALLS UNDER THE THREE COMPARTMENT SINK.

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

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

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

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

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

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

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

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

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.

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 AND SANITARY FROM CORNER TO CORNER.

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.

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.

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.

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.

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

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.

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 freezer, & make floor smooth/easily cleanable.

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 storage room must be eliminated & all stock must be elevated off the floor.