Health Report #108169

Establishment Name: Potbelly Sandwich Works
Report Date: 08/08/2011
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Backflow prevention Backflow/backsiphonage prevention device(s) Air gap self service area ice bin Not provided on Ice holding bin Found the drain line of the ice bin at the self service soft drain station without proper air gap above the drain it drains into. To correct provide an air gap of the drain line of the ice bin located at the soft drain customer self service station as required. An air gap would be twice the diameter of the drain line of the ice bin above the drain it drains into
Critical Ready-to-Eat Food, Disposition Ready to eat, potentially hazardous food(s) walk in cooler Beyond consume by date Observed a previously opened plastic container of coleslaw with a date mark of 7-29 located on shelf of the walk-in refrigerator on 8/8/2011. The person in charge corrected this item by discarding the food item. To discuss this item with employees regarding proper datemarking of food items and discarding if not consumed by expiration dates
Critical Backflow prevention Backflow/backsiphonage prevention device(s) Air gap self service area ice bin Not provided on Ice holding bin Found the drain line of the ice bin at the self service soft drain station without proper air gap above the drain it drains into. To correct provide an air gap of the drain line of the ice bin located at the soft drain customer self service station as required. An air gap would be twice the diameter of the drain line of the ice bin above the drain it drains into. ,
Critical Hot and cold holding Cold food item(s) prep unit top section of make unit Stored above 41 degrees F A few freshly sliced boiled eggs and sliced cheeses prepared after 11am were found at a temperature of 46 degrees f. After 1pm located in insert pans of refrigerator. The person in charge corrected this item by relocating the sliced eggs and cheeses to the walk-in refrigerator operating at 41 degrees f. Or less temperatures and closing doors to the prep refrigerator for the unit to return to proper temperatures of 41 degrees f. Or below as required. Note: routine food product temperatures are taken by the pic to verify cold holding temperatures of time/temperature control for safety food items. A food product temperature log is completed daily at specified times during the day. The standard at this facility is to cold hold food items at 40 degrees f. Or less
Normal Equipment and Utensils, Air-Dr Clean equipment and utensil(s) pots/pans Utensil rack shelf Stored/stacked wet Found pans located at shelf above the three compartment sink with water drops on surfaces between stacking of pans together. To correct should allow pans to air dry prior to stacking pans together
Normal System Maintained in Good Repa Plumbing system Drain line(s) walk in cooler Condensate line Not maintained Found water collecting on the floor surfaces inside the walk-in cooler under the condensate drain. To correct should service condensate line to operate properly.
Normal Wiping Cloths, Use Limitation Wiping cloth(s) wiping cloth solution N/A Wiping cloth found stored in a solution without proper level of sanitizer in the solution. The person in charge corrected this item by providing fresh sanitizer solution for the wiping cloths at proper concentration of the sanitizer
Normal Clean Freq, Nonfood-Contact Su Nonfood contact surface(s) shake machine blender With accumulation of debris Found the housing of the waring blender to need routine cleaning
Normal Cooling, Heating, and Holding Equipment prep table reach in cooler Not provided Found food being held at 46 degrees f. At preparation area refrigerator. To correct should schedule service to the units to maintain proper cold holding temperatures of the food to be at 41 degrees f. Or less as required for time/temperature control for safety food items