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Potbelly
April 5, 2011 · Pass w/ Conditions
😬mid
- official resultPass w/ Conditions
- resultPass w/ Conditions
- inspection typeCanvass
- failed findings6
- critical findings3
Failed findings
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sick-employee policy not followedcriticalOfficial wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And ServiceInspector note: All cold food shall be stored at a temperature of 40F or less.FOUND POTENTIALLY HAZARDOUS FOOD STORED INSIDE DISPLAY COOLER AT IMPROPER TEMPERATURE:VARIOUS KIND OF ALREADY MADE SANDWICHES (BEEF,CHEESE, TURKEY ETC,)AT TEMP OF 53.7F TO 54F.NO PROOF OF TIME AND TEMPERATURE LOG PROVIDED.COOLER MAINTAIN TEMP OF 40.5F.FOOD DISCARDED AND DENATURED. POUNDS 11.5, VALUE 40F. CRITICAL VIOLATION:7-38-005(A) H000071676-11
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Source Of Cross Contamination Controlled I.E. Cutting Boards, Food Handlers, Utensils, EtccriticalInspector note: All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles. SOURCE OF CONTAMINATION.OBSERVED INTERIOR OF ICE MACHINE WATER RESERVOIR WITH BLACK SLIME SUBSTANCE ALSO FROM THE NOZZLE DISPENSER OF UNIT(POP DISPENSER).TAGGED UNIT "HELD FOR INSPECTION" DO NOT USE. BUY ICE IN BAGS FROM A RETAIL FOOD LICENSE,KEEP RECEIPT. INSTRUCTED TO CLEAN AND SANITIZE UNIT.FAX A LETTER TO PUBLIC HEALTH TO REINSPECT THE UNIT(FAX #312-746-4240).CRITICAL VIOLATION:7-38-005(A)H000071677-12
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hand hygiene slippingcriticalOfficial wording: Hands Washed And Cleaned, Good Hygienic Practices; No Bare Hand Contact With Ready-To-Eat Foods.Inspector note: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. POOR HYGIENIC PRACTICES.OBSERVED EMPLOYEE SLICING ROAST BEEF WITH GLOVES ON, WITH RIGHT HAND PULLED THE GARBAGE CONTAINER TOWARD HIM (LINER IN THE CONTAINER WAS DIRTY AND WITH FOOD IN IT) AND WITHOUT REMOVING FOOD GLOVES CONTINUE TO SLICE MEAT AND STORE IT IN BAGS(BEEF IS A READY TO IT PRODUCTS. HAND WASHING PROCEDURE WAS GIVEN TO MANAGER.CRITICAL VIOLATION:7-38-010(A) H00007167-11
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hot/cold holding temps offOfficial wording: * Certified Food Manager On Site When Potentially Hazardous Foods Are Prepared And ServedInspector note: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO ORIGINAL CITY SANITATION CERTIFICATE POSTED ON PREMISES,OR NOR A CERTIFIED FOOD HANDLER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOOD WERE PREPARED AND SERVED(ROAST BEEF, TURKEY,TUNA ETC.).INFORMATION GIVEN HOW TO OBTAINED SANITATION CERTIFICATE.SERIOUS VIOLATION:7-38-012 H000071677-12
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Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods UsedInspector note: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.DETAIL CLEAN FLOOR THROUGHOUT THE PREMISES INCLUDED WALK-IN FLOOR.CLEAN CORNERS AND BASEBOARD WALL.REMOVE ENCRUSTED FOOD
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Appropriate Method Of Handling Of Food (Ice) Hair Restraints And Clean Apparel WornInspector note: All employees shall be required to use effective hair restraints to confine hair. OBSERVED EMPLOYEE COMING IN, THRU THE FRONT PREP AREA TO START THEIR SHIFT,INSTRUCTED MANAGER TO HAVE EMPLOYEE COMING IN FROM REAR DOOR.EMPLOYEE MUST HAVE A HAIR RESTRAINT IN PREP AREA.
What changed since the previous inspection?
Compared with Pass on June 29, 2010: 6 findings appeared for the first time. 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.