POTBELLY SANDWICH WORKS

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: 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 - Comments: 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 - Comments: 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).

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: 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).

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: 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 - Comments: 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 - Comments: 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 - Comments: 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 - Comments: 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).

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: 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)

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: 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 - Comments: 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 - Comments: 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 - Comments: 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 - Comments: MUST DETAIL CLEAN THE WALLS UNDER THE THREE COMPARTMENT SINK.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: 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 - Comments: 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 - Comments: MUST DETAIL CLEAN THE WALLS UNDER THE THREE COMPARTMENT SINK.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: 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

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

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

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: 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 - Comments: 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 - Comments: MUST DETAIL CLEAN THE WALLS UNDER THE THREE COMPARTMENT SINK.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: 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 - Comments: 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 - Comments: 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 - Comments: 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 - Comments: 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 - Comments: 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 - Comments: 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 - Comments: MUST CLEAN SPILLS OFF THE FLOOR AT WALK-IN COOLER.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: 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 - Comments: 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.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: 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.