Potbelly Sandwich Works

• official resultFail
• resultFail
• inspection typeCanvass
• failed findings3
• critical findings1

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Failed findings

• 📋certified manager paperwork missingcritical
  Official wording: Facilities To Maintain Proper Temperature
  Inspector note: FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. OBSERVED THE LINE PREP COOLER NEXT TO THE SANDWICH OVEN WITH AN AIR TEMPERATURE OF 43.7F. THE UNIT WAS USED TO STORE POTENTIALLY HAZARDOUS FOODS SUCH AS BLUE CHEESE AND CUT TOMATOES. ALL POTENTIALLY HAZARDOUS FOODS STORED IN THE COOLER WERE AT A PROPER TEMPERATURE. UNIT TAGGED HELD FOR INSPECTION. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN THE COOLER BELOW 40F. CRITICAL VIOLATION 7-38-005A.
  code 2Priority
• ☠️toxic items stored near food
  Official wording: No Evidence Of Rodent Or Insect Outer Openings Protected/Rodent Proofed, A Written Log Shall Be Maintained Available To The Inspectors
  Inspector note: OBSERVED LIVE FRUIT FLIES ON THE WALLS AND STORAGE IN THE REAR AND FRONT PREP AREAS AND IN THE DINING ROOM. 21 LIVE FRUIT FLIES WERE OBSERVED IN THESE AREAS. ADDITIONAL PEST CONTROL SERVICE IS NEEDED TO MINIMIZE OR ELIMINATE THE PEST ACTIVITY. SERIOUS VIOLATION 7-38-020.
  code 18
• 🧫food prep surfaces dirty
  Official wording: Food And Non-Food Contact Equipment Utensils Clean, Free Of Abrasive Detergents
  Inspector note: DETAIL CLEAN THE INTERIOR OF THE LINE PREP COOLERS.
  code 33

What changed since the previous inspection?

Compared with Pass on June 12, 2012: 2 findings appeared for the first time. 1 finding recurred. 1 previous finding did not recur.

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.