POTBELLY SANDWICH WORKS

2026-02-24: Canvass

Pass w/ Conditions

• Not Critical: CHI-55 — PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: WALL AT THE HOT HOLDING UNIT WITH CHIPPING/PEELING PAINT, PLASTER. INSTRUCTED TO REPAIR TO BE SMOOTH AND CLEANABLE.
• Critical: CHI-21 — PROPER HOT HOLDING TEMPERATURES - Comments: NOTED APPROXIMATELY 5 LBS COOKED MEATBALLS IN A HOT HOLDING UNIT AT IMPROPER TEMPERATURES OF 110.7F, 112.4F. ALL DISCARDED. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
• Critical: CHI-22 — PROPER COLD HOLDING TEMPERATURES - Comments: NOTED THE FOLLOWING TCS FOODS HELD AT IMPROPER COLD HOLDING TEMPERATURES IN TWO COOLERS. SLICED BEEF AT 46.7, HAM AT 44.6F AND CHICKEN SALAD AT 51.6F. ALL TCS FOODS FOUND IN COOLERS DISCARDED. PRIORITY VIOLATION. SEE THE ABOVE VIOLATION #21 FOR CITATION.
• Critical: CHI-33 — PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: NOTED TWO PREP LINE ONE DOOR COOLERS UNABLE TO MAINTAIN ADEQUATE TEMPERATURES. ONE COOLER FOUND AT 44.2F WITH BEEF AT 46.7F. THE OTHER COOLER NOTED AT 55.2F WITH CHICKEN SALAD AT 51.6F. BOTH COOLERS TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED, MAINTAINS A TEMPERATURE OF 41F OR BELOW AND C.D.P.H CONTACTED FOR RE-INSPECTION AND TAG REMOVAL. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.
• Not Critical: CHI-47 — FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: MUST NOT USE PLASTIC CRATES AS A MEANS OF ELEVATION FOR STORED ITEMS UNDER THE REAR PREP TABLE AND INSIDE THE WALK-IN COOLER.