Potbelly Sandwich Works LLC

THERMOMETERS PROVIDED & ACCURATE

refrigeration thermometer stored in rear section of cooler, instructed to keep in warmest part.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

OBSERVED THE CLEAN UP KIT MISSING A PROTECTION MASK. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION#:7-38-005. NO CITATION ISSUED.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED AN ACCUMULATION OF GREASE AND FOOD DEBRIS ON THE FLOOR IN THE FRONT PREP AND DISHWASHING AREA. MUST DETAIL CLEAN AND MAINTAIN. OBSERVED STAINED CEILING TILES IN THE REAR PREP AREA. MUST REPLACE AND MAINTAIN.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

NO VOMIT AND DIARRHEA CLEANING PROCEDURE WITH BIOHAZARD CLEAN-UP KIT ON PREMISES. INSTRUCTED MANAGER MUST HAVE A VOMIT AND DIARRHEA CLEANNING PROCEDURE WITH BIOHAZARD CLEAN-UP KIT ON PREMISES. PRIORITY FOUNDATION. NO CITATION ISSUED.

PROPER COLD HOLDING TEMPERATURES

THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOODS HELD AT IMPROPER TEMPERATURE- OPENED MAYONNAISE HELD BETWEEN 67.2 F AND 68.6 F, CHICKEN SALAD HELD AT 47.0 F. INSTRUCTED MANAGER ALL TIME/TEMPERATURE FOR SAFETY FOODS MUST BE HELD AT 41.0 F OR B...

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

FOUND BACK UP REACH IN COOLER AMBIENT AIR TEMPERATURE HELD AT 50.0 F AND DRESS 1 STATION REACH IN COOLER AMBIENT AIR TEMPERATURE AT 51.0 F, FOUND CHICKEN SALAD AND OPENED CONTAINERS OF MAYONNAISE HELD INSIDE COOLERS. INSTRUCTED MANAGER REACH IN COOLE...

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

DISHWASH AREA HANDWASH BOWL FAUCET LEAKING. INSTRUCTED MANAGER MUST REPAIR AND MAINTAIN SINK.

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

FOOD DEBRIS NOTED BEHIND GREASE TRAP, INSTRUCTED TO CLEAN AND MAINTAIN.

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

FLY TRAP INSTALLED IN KITCHEN AREA WALL CLOSE TO FOOD ITEMS, INSTRUCTED TO RELOCATE TO OUT OF PREP AREA.

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

DETAIL CLEAN THE FLOORS OF THE WALK-IN COOLER TO REMOVE LIQUID SPILLAGE-MAINTAIN.

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

REMOVE CLUTTER AND UNECCESSARY ITEMS FROM THE MOP SINK IN THE REAR AND MAINTAIN.

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

CLEAN INTERIOR BOTTOM OF REFRIGERATION UNITS AT FRONT AND WHERE NECESSARY.

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

CLEAN FLOORS IN PREP AREA, REAR AND WALK-IN COOLER OF FOOD SPILLS.

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

REMOVE CLUTTER IN THE FORM OF BOXES AT EXTERIOR OF REAR DOOR.

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

OBSERVED CUTTING BOARD IN THE BACK PREP AREA WITH DEEP DARK GROOVES. INSTRUCTED TO PROVIDE NEW CUTTING BOARDS.

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

OBSERVED CEILING VENTS IN THE FRONT PREP AREA WITH ACCUMULATED DUST. INSTRUCTED TO CLEAN AND MAINTAIN CEILING VENTS.

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

OBSERVED BLOWN LIGHT BULBS OVER THE WALK IN COOLER DOOR. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHTING.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

OBSERVED FRONT PREP COOLER WITHOUT A THERMOMETER. INSTRUCTED TO PROVIDE AND MAINTAIN THERMOMETERS FOR ALL REFRIGERATION.

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

OBSERVED WET MOPS SITTING BY THE MOP SINK. INSTRUCTED TO HAND OR INVERT WET MOPS TO PREVENT PEST ACTIVITY.

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

DETAIL CLEAN THE EXTERIOR OF THE GREASE TRAP UNDER THE 3 COMPARTMENT SINK.

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

REPAIR THE WALL OPENING IN THE DRYWALL WALL IN THE STORAGE ROOM BEHIND THE CHEST FREEZER.

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

MEAT SLICER BLADE HOUSING NOT CLEAN, FOOD DEBRIS STUCK ON SURFACES. INSTRUCTED TO CLEAN AND MAITNAIN.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

(7-38-020) PEST ACTIVITY NOTED ON PREMISES. FOUND OVER 20-SMALL/FRUIT FLIES HOVERING ON A MOP HEAD AT MOP SINK, 10-ON WALLS AROUND MOP SINK, 6-ON A WALL POSTER BY REAR DOOR. INSTRUCTED TO ELIMINATE SOURCE & CLEAN ALL AREAS AFFECTED BY PESTS. All ne...

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

INTERIOR FLOORS OF COOLERS & GASKETS OF COOLER DOORS MUST BE FREE OF FOOD DEBRIS/SPILLS/STAINS. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

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

WALK-IN COOLER FLOOR IS BUCKLING-UP & THE SEAMS BETWEEN METAL PLATES ARE OPEN-MUST SEAL/REPAIR, TO MAKE SMOOTH/EASILY CLEANABLE. FLOORS BEHIND & UNDER EQUIPMENT AT FRONT PREP MUST BE FREE OF FOOD/DEBRIS. The floors shall be constructed per code, be...

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

ALL WALLS AFFECTED BY PEST ACTIVITY MUST BE CLEANED/SANITIZED. The walls and ceilings shall be in good repair and easily cleaned.

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. ALL CUTTING BOARDS WITH DEEP GROOVES MUST BE SANDED/BLEACHED.

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 AROUND CORNERS OF WALK-IN COOLER MUST BE KEPT CLEAN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules...

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. All utensils shall be thoroughly cleaned and sanitized after each usage. CLEAN ALL EXTERIOR OF REACH-IN COOLERS, PRE...

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. FLLORS THROUGHOUT IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD-UP. MUST CLEAN AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly co...