Potbelly Sandwich Works LLC

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

OBSERVED CONTAINERS/BAGS OF FOOD STORED ON THE FLOOR IN THE WALK-IN COOLER. FACILITY MUST ELEVATE ITEMS AT LEAST 6 INCHES ABOVE THE GROUND.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

UNNECESSARY ITEMS / NONFUNCTIONAL EQUIPMENT FOUND IN BASEMENT. THE PREMISES SHALL BE FREE OF ITEMS UNNECESSARY TO THE OPERATION OR MAINTENANCE OF THE ESTABLISHMENT. THIS INCLUDES EQUIPMENT THAT IS NONFUNCTIONAL OR NO LONGER USED.

ALLERGEN TRAINING AS REQUIRED

FOOD ALLERGEN CERTIFICATION NOT PROVIDED ON SITE. ALL CITY/PENDING CERTIFIED MANAGERS MUST OBTAIN A VALID FOOD ALLERGEN CERTIFICATION AND PROVIDE ON SITE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED BUILD UP OF STICKY RESIDUE ON GROUND UNDERNEATH BAG-IN-A-BOX DISPENSING SYSTEM LOCATED IN BASEMENT. INSTRUCTED TO CLEAN AND MAINTAIN IN GOOD CONDITION.

FOOD PROPERLY LABELED; ORIGINAL CONTAINER

MUST LABEL FOOD STORAGE CONTAINERS WITH COMMON FOOD NAMES WHEN FOOD HAS BEEN REMOVED FROM ORIGINAL PACKAGING.

INSECTS, RODENTS, & ANIMALS NOT PRESENT

MUST INSTAL A WEATHER STRIP ON THE BOTTOM OF THE REAR EXTERIOR DOOR LEADING TO THE GARBAGE DUMPSTER, INSTRUCTEE TO MAINTAIN.

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

MUST PROVIDE A SPLASH GUARD AT THE HANDWASHING SINK BETWEEN THE SINK AND THE INDUCTION BURNER IN REAR. INSTRUCTED TO INSTALL AND MAINTAIN.

NON-FOOD/FOOD CONTACT SURFACES CLEAN

MUST REMOVE ICE ACCUMULATION FROM INSIDE DEEP FREEZER STORED IN BASEMENT, INSTRUCTED TO DEFROST AND MAINTAIN.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

MUST REPAIR LEAKY KNOB ON 3-COM SINK IN REAR, INSTRUCTED TO MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

MUST REPLACE BURNED OUT LIGHT IN UNISEX TOILET ROOM, INSTRUCTED TO MAINTAIN.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED EXPOSED HAND WASHING SINK IN FOOD PREP AREA DRAINING SLOW. MUST REPAIR AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED DEAD INSECTS AND DEBRIS INSIDE LIGHT SHIELDS COVERS IN REAR DISHWAHING AREA. MUST CLEAN AND MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

OBSERVED GREASE AND FOOD DEBRIS ON FLOOR SURROUNDING GREASE TRAP IN BASEMENT STORAGE AREA. MUST CLEAN AND MAINTAIN.

PROPER COLD HOLDING TEMPERATURES

OBSERVED TIME TEMPERATURE CONTROL FOR SAFETY FOODS (SLICED: ROAST BEEF, SALAMI, TURKEY AND HAM) AT IMPROPER COLD HOLDING TEMPERATURES LOCATED IN A COLD HOLDING UNIT DURING THE INSPECTION; TEMPERATURES RANGING FROM 47 F- 50 F. INSTRUCTED TO DISCARD AN...

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

OBSERVED NO BACKFLOW PREVENTION DEVICE FOR ICE MACHINE AND COFFEE BREWER. A BACK FLOW PREVENTION DEVICE MUST BE LOCATED, SO THAT IT MAY BE SERVICED AND MAINTAINED. INSTRUCTED MANAGER TO PROVIDE.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

Observed 2 door drawer cooler, at salad station, at improper temperature of 48.5f, holding potentially hazardous foods. Unit was tagged during inspection, instructed not to use. Instructed manager to service unit and ensure temperature maintains 40...

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

Observed potentially hazardous food stored at improper temperature in 2 drawer cooler, at salad station: 45.5f, 2lbs of diced grill chicken, at a value of $5.00: dated 6/21/18 46.7f, 2.5lbs of Hummus, at a value of $5.00: dated 6/21/18 45.6f, 1....

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

Observed standing water and decomposing matter around and under water heater in basement dry storage areas. Instructed manager to detail clean, find source of water, repair and maintain it all times. Observed 1 compartment sink located in dish washi...

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

Observed inoperable thermometers in 2 cooler units. Instructed manager to manager to provide. Maintain at all times.

FOOD HANDLER REQUIREMENTS MET

Observed 1 food handler card expired at time of inspection. Instructed manager to meet food handler requirements. Maintain it all times

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

FOUND WORN DOWN GROUT IN THE REAR 3-COMP SINK AREA AND UNDER THE SLICER PREP AREA. MUST REGROUT FLOOR AT ABOVE STATED AREA TO PREVENT PEST BREEDING. IN THE BASEMENT DRY STORAGE AREA ON THE SOUTHEAST CORNER FOUND WATER PUDDLE SEAPING UNDER THE WALL CO...

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

FOUND DUST COVERED CEILING PANELS, WATER DAMAGED CEILING PANELS AND DIRTY LIGHT SHIELD COVERS ABOVE THE 3-COMP SINK AREA. MUST CLEAN AND MAINTAIN.

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

OBSERVED FLAKY MATERIAL AND BROWNISH COLORED STAINS SURROUNDING THE HOT WATER HEATER. INSTRUCTED TO CLEAN THE FLOOR.

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

OBSERVED STAINED CEILING TILES THROUGHOUT THE BACK PREP HALLWAY. INSTRUCTED TO REPLACE ALL STAINED CEILING TILES AND REPAIR ANY LEAKS.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS.

NOTED EMPLOYEES MOVING FROM ONE PREP AREA WHILE WEARING GLOVES OPENS THE WALK IN COOLER DOOR TO GET FOOD THEN BACK TO THE PREP SERVING LINE; THEN WIPES FOOD CONTAINERS WITH HAND STILL WEARING SAME GLOVES AND THEN PROCEEDS TO PREPARE FOOD AT THE PREP...

SEWAGE AND WASTE WATER DISPOSAL, NO BACK SIPHONAGE, CROSS CONNECTION AND/OR BACK FLOW

NOTED SEWER BACKING UP WATER ON THE FLOOR AROUND THE SUM PUMP AT THE BASEMENT FOOD STORAGE AREA GENERATING A STRONG AND OFFENSIVE ODOR.MANAGER IMMEDIATELY CALLED FOR BUILDING MAINTENANCE(PLUMBER) CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030

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

NOTED SOME MOLD ON SHELVES INSIDE WALK IN COOLER. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

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

NOTED A DENT ON WALL AT THE BOTTOM STAIR WAY LEADING TO THE BASEMENT FOOD STORAGE AREA. INSTRUCTED TO REPAIR AND MAINTAIN.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NOTED NO CERTIFIED FOOD MANAGER ON DUTY OR CURRENT CITY OF CHICAGO FOOD SERVICE CERTIFICATE ON SITE WHILE POTENTIALLY HAZARDOUS FOOD S ARE PREPARED AND SERVED (CHICKEN,TUNA,SOUPS ETC). INSTRUCTED TO HAVE A FOOD SERVICE MANAGER AND CITY OF CHICAGO FOO...

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

NOTED LOOSE RUBBER GASKET ON DOOR OF SERVICE COOLER AT THE FRONT PREP LINE. INSTRUCTED TO REPAIR AND MAINTAIN OR REPLACE.

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

INSTRUCTED TO CLEAN FLOORS ALONG WALL BASE AND UNDERNEATH EQUIPMENT ESPECIALLY AT THE PREP LINE AND BASEMENT DRY STORAGE AREA AND MAINTAIN.

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

NOTED STAINED CEILING TILES AND MISSING PANELS AT THE REAR PREP AREA. INSTRUCTED TO CLEAN,REPLACE MISSING PANEL AND/OR REPLACE STAINED TILES AND MAINTAIN.

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

GREASE AND DUST BUILD-UP ON CEILING VENT ABOVE TOASTER OVEN, INSTRUCTED TO CLEAN AND MAINTAIN.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

REFRIGERATION THERMOMETERS TUCKED IN REAR OF PREP COOLERS, INSTRUCTED TO PLACE ALL THERMOMETER IN WARMEST PAR OF COOLER.

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. OBSERVED FOOD DEBRIS ON SHELVES BEHIND FRONT COUNTER. MUST DETAIL CLEAN ALL UNCLEAN SHELVES AND MAINTAIN.

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

The walls and ceilings shall be in good repair and easily cleaned. OBSERVED DUST BUILD UP ON CEILING TILES AND VENTILATION COVER ABOVE REAR HANDWASH BOWL. MUST CLEAN AND MAINTAIN ALL UNCLEAN CEILINT TILES/VENTILATION COVER.

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 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. Prep coolers door rubber gaskets ripped. Must repair or replace all damaged cooler door gaskets.

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. The following not clean- observed accumilated food debris on prep area shelves and inside prep coolers gaskets. Must...

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. Must detail clean floor under all equipment and along all corners/walls throughout basement.

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

The walls and ceilings shall be in good repair and easily cleaned. Must recaulk slicer prep table to walls (seal all gaps between prep table and walls).

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. Must elevate all items 6" off floor throughout ba...