Skip to content
Loading map…

POTBELLY SANDWICH WORKS # 102

5428 S LAKE PARK AVE, CHICAGO, IL 60615 · Restaurant

Inspection summary

POTBELLY SANDWICH WORKS # 102 has been inspected 8 times by Chicago Department of Public Health since September 28, 2010. The most recent inspection, on November 4, 2015, found no infractions.

1 of 8 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Handwashing and staff hygiene and Pests.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 3 times across 2 separate inspections, most recently on October 6, 2015. For example: REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded once on September 28, 2015. For example: HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on September 28, 2015. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on February 14, 2012. For example: FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 21 times across 7 separate inspections, most recently on October 6, 2015. For example: FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

About this data

These results come from Chicago Department of Public Health, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

8 inspections

  1. Canvass

    0 infractions

  2. Canvass Re-Inspection

    6 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • Inspector Comments: MUST REPAIR OR REPLACE DAMAGED INTERIOR LID ON TOPSIDE OF MIDDLE PREP COOLER ON SERVING LINE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • Inspector Comments: MUST CLEAN DEBRI FROM ALL PREP COOLERS,CUTTING BOARDS,ICE DISPENSER ON SODA MACHINE,BLENDER STATION UNIT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • Inspector Comments: MUST CLEAN DEBRI FROM FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT PREP AREAS AND WALK IN COOLERS,GARBAGE CANS IN DINING AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • Inspector Comments: MUST CLEAN DEAD INSECTS FROM LIGHT SHIELDS WHERE NEEDED..MUST REPAIR OR REPLACE DAMAGED WINDOW TRIM IN ADDITIONAL DINING AREA.MUST SCRAPE AND PAINT PEELING PAINT ON WALLS IN REAR PREP AREAS.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • Inspector Comments: MUST PROVIDE THERMOMETERS FOR ALL PREP COOLERS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • Inspector Comments: MUST STORE WET MOPS ON HOOKS TO DRY PROPERLY.
  3. Canvass

    10 infractions

    • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE
      • OBSERVED IMPROPER TEMPERATURES OF READY TO EAT FOODS SUCH AS 7.5LBS POTATO SALAD 44.8F-44.9F,6.5 LBS.COLE SLAW 45.6F-45.7F,4.25 LBS.SLICED TURKEY 45.3F,45LBS. SHREDDED LETTUCE 45.7F-54.8F IN WALK IN COOLER.PRODUCT WAS DUMPED AND DENATURED BY MANAGER.MUST HAVE COLD HOLDING AT 40.0F OR BELOW.APPX 63.2LBS. $73.24. (CRITICAL 7-38-005A)
    • 12. HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA
      • OBSERVED HAND WASHING FACILITIES FOR STAFF NOT MAINTAINED IN PREP AREAS WITH NO HAND DRYING DEVICE AT FRONT HAND SINK AND A GALLON OF MILK IN HAND SINK BASIN IN REAR PREP AREA.MUST REMOVE MILK AND KEEP ACCESSIBLE AND PROVIDE HAND DRYING DEVICES AT ALL TIMES.(CRITICAL 7-38-030)
    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • OBSERVED FRONTDOUBLE ENTRY DOORS NOT TIGHT FITTING IN CENTER AND ALONG BOTTOM AND REAR DOOR NOT TIGHT FITTING ALONG BOTTOM AND DOOR RUSTED OUT ALONG BOTTOM.MUST RODENT PROOF DOORS TO BE TIGHT FITTING.(SERIOUS 7-38-020)
    • 26. ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED
      • OBSERVED TOILET HAND WASHING SINK FOR CUSTOMERS NOT MAINTAINED.OBSERVED HOT WATER FAUCET HANDLE MISSING AT HAND SINK TO TURN ON WATER TO WASH HANDS IN MEN'S TOILETROOM.MUST PROVIDE HANDLE AND MAINTAIN.(SERIOUS 7-38-030)
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST REPAIR OR REPLACE DAMAGED INTERIOR LID ON TOPSIDE OF MIDDLE PREP COOLER ON SERVING LINE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST CLEAN DEBRI FROM ALL PREP COOLERS,CUTTING BOARDS,ICE DISPENSER ON SODA MACHINE,BLENDER STATION UNIT.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST CLEAN DEBRI FROM FLOOR UNDER,AROUND,ALONG WALL BASES THROUGHOUT PREP AREAS AND WALK IN COOLERS,GARBAGE CANS IN DINING AREA.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST CLEAN DEAD INSECTS FROM LIGHT SHIELDS WHERE NEEDED..MUST REPAIR OR REPLACE DAMAGED WINDOW TRIM IN ADDITIONAL DINING AREA.MUST SCRAPE AND PAINT PEELING PAINT ON WALLS IN REAR PREP AREAS.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • MUST PROVIDE THERMOMETERS FOR ALL PREP COOLERS.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • MUST STORE WET MOPS ON HOOKS TO DRY PROPERLY.
  4. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • MUST CLEAN ICE DISPENSER CHUTE AT SODA MACHINE IN DINING AREA.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOOR DRAINS UNDER EQUIPMENT WHERE NEEDED.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • MUST REMOVE DUST FROM LIGHT SHIELDS AND VENT ABOVE OVEN IN FRONT PREP AREA. LIGHT SHIELDS ABOVE THREE COMP SINK IN REAR PREP AREA NEED CLEANING TO REMOVE DUST AND PARTICLES OBSERVED INSIDE OF SHIELDS. ONE SHIELD IS LOOSE; REATTACH SHIELD. REMOVE DUST FROM VENTILATION FANS IN WASHROOMS.
  5. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • REPAIR SMALL OPENING AT REAR OUTSIDE GARBAGE RECEPTACLE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MUST DETAIL CLEAN THE TOILETS IN BOTH WASHROOMS. MUST ALSO DETAIL CLEAN ALL REACH IN COOLERS AND FREEZERS AND REMOVE FOOD DEBRIS. MUST ALSO DETAIL CLEAN WINDOW SILLS IN THE DINING AREA AND REMOVE DUST AND DEAD INSECTS.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • MUST DETAIL CLEAN THE FLOORS THROUGHOUT PREP AREAS.
  6. Canvass

    6 infractions

    • 30. FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED
      • LABEL ALL BULK CONTAINERS IN PREP AND STORAGE AREAS.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR AND EXTERIOR OF SHAKE MIXER, ICE DISPENSER ON POP MACHINE, COOLERS, HOLDING UNITS, VENTILATION HOOD.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FLOORS NEED CLEANING UNDER ALL EQUIPMENT ALONG WALLS AND IN ALL CORNERS IN PREP AND STORAGE AREAS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPLACE MISSING AND DAMAGED TILES ALONG WALLS NEAR CASHIER.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • REPAIR LEAKING FAUCET ON FRONT EXPOSED SINK.
    • 43. FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED
      • STORE WASH CLOTHS IN SANITIZING SOLUTION.
  7. Canvass

    4 infractions

    • 31. CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES
      • FOUND CONTAINERS ON SHELVING UNITS NOT STORED PROPERLY. (MUST STORE INVERTED).
    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • FOUND SHELVING UNITS AT REAR PREPARATION AREAS NOT ORGANIZED.(MUST REMOVE CLUTTER AND ORGANIZE)
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOUND FLOORS NOT SWEPT BEHIND AND UNDER HEAVY EQUIPMENT.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • FOUND WALLS BEHIND REAR PREPARATION AREAS WITH CHIPPING PAINT.(MUST SEAL)
  8. Canvass

    3 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST REPLACE BROKEN ELECTRICAL OUTLET COVER BEHIND PREP COOLER TO PREVENT INSECT HARBORAGE.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST DETAIL CLEAN ALL PREP TABLES,PREP COOLERS AND ALL EQUIPMENT AND REMOVE FOOD DEBRIS BUILD UP.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST DETAIL CLEAN ALL FLOORS UNDERNEATH AND BEHIND EQUIPMENT AND AROUND MOP SINK AND REMOVE FOOD DEBRIS.

Nearby inspected facilities

Own this business? Add a badge to your website