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POTBELLY SANDWICH WORKS LLC

520 N MICHIGAN AVE, CHICAGO, IL 60611 · Restaurant

Inspection summary

POTBELLY SANDWICH WORKS LLC has been inspected 15 times by Chicago Department of Public Health since August 3, 2010. The most recent inspection, on December 29, 2022, found no infractions.

3 of 15 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 last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 4 times across 3 separate inspections, most recently on January 28, 2020. For example: THERMOMETERS PROVIDED & ACCURATE

  • 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 2 times across 2 separate inspections, most recently on February 14, 2019. For example: PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS

  • 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 December 12, 2011. For example: NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

  • 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 17 times across 10 separate inspections, most recently on July 24, 2018. For example: FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 8 times across 8 separate inspections, most recently on February 14, 2019. For example: PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

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.

15 inspections

  1. Canvass

    0 infractions

  2. Canvass

    0 infractions

  3. Canvass

    1 infraction

    • 36. THERMOMETERS PROVIDED & ACCURATE
      • refrigeration thermometer stored in rear section of cooler, instructed to keep in warmest part.
  4. Canvass

    2 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • OBSERVED THE CLEAN UP KIT MISSING A PROTECTION MASK. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION#:7-38-005. NO CITATION ISSUED.
    • 55. PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN
      • OBSERVED AN ACCUMULATION OF GREASE AND FOOD DEBRIS ON THE FLOOR IN THE FRONT PREP AND DISHWASHING AREA. MUST DETAIL CLEAN AND MAINTAIN. OBSERVED STAINED CEILING TILES IN THE REAR PREP AREA. MUST REPLACE AND MAINTAIN.
  5. Canvass

    4 infractions

    • 5. PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS
      • NO VOMIT AND DIARRHEA CLEANING PROCEDURE WITH BIOHAZARD CLEAN-UP KIT ON PREMISES. INSTRUCTED MANAGER MUST HAVE A VOMIT AND DIARRHEA CLEANNING PROCEDURE WITH BIOHAZARD CLEAN-UP KIT ON PREMISES. PRIORITY FOUNDATION. NO CITATION ISSUED.
    • 22. PROPER COLD HOLDING TEMPERATURES
      • THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOODS HELD AT IMPROPER TEMPERATURE- OPENED MAYONNAISE HELD BETWEEN 67.2 F AND 68.6 F, CHICKEN SALAD HELD AT 47.0 F. INSTRUCTED MANAGER ALL TIME/TEMPERATURE FOR SAFETY FOODS MUST BE HELD AT 41.0 F OR BELOW IF HELD COLD. ALL OUT OF TEMPERATURE TCS FOODS HAVE BEEN VOLUNTARILLY DISCARDED AT THIS TIME. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
    • 33. PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL
      • FOUND BACK UP REACH IN COOLER AMBIENT AIR TEMPERATURE HELD AT 50.0 F AND DRESS 1 STATION REACH IN COOLER AMBIENT AIR TEMPERATURE AT 51.0 F, FOUND CHICKEN SALAD AND OPENED CONTAINERS OF MAYONNAISE HELD INSIDE COOLERS. INSTRUCTED MANAGER REACH IN COOLERS AMBIENT AIR TEMPERATURE MUST BE 41.0 F OR BELOW. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
    • 47. FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED
      • DISHWASH AREA HANDWASH BOWL FAUCET LEAKING. INSTRUCTED MANAGER MUST REPAIR AND MAINTAIN SINK.
  6. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • FOOD DEBRIS NOTED BEHIND GREASE TRAP, INSTRUCTED TO CLEAN AND MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • FLY TRAP INSTALLED IN KITCHEN AREA WALL CLOSE TO FOOD ITEMS, INSTRUCTED TO RELOCATE TO OUT OF PREP AREA.
  7. Canvass

    2 infractions

    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • DETAIL CLEAN THE FLOORS OF THE WALK-IN COOLER TO REMOVE LIQUID SPILLAGE-MAINTAIN.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE CLUTTER AND UNECCESSARY ITEMS FROM THE MOP SINK IN THE REAR AND MAINTAIN.
  8. Canvass

    3 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • CLEAN INTERIOR BOTTOM OF REFRIGERATION UNITS AT FRONT AND WHERE NECESSARY.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • CLEAN FLOORS IN PREP AREA, REAR AND WALK-IN COOLER OF FOOD SPILLS.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • REMOVE CLUTTER IN THE FORM OF BOXES AT EXTERIOR OF REAR DOOR.
  9. Canvass

    5 infractions

    • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED
      • OBSERVED CUTTING BOARD IN THE BACK PREP AREA WITH DEEP DARK GROOVES. INSTRUCTED TO PROVIDE NEW CUTTING BOARDS.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • OBSERVED CEILING VENTS IN THE FRONT PREP AREA WITH ACCUMULATED DUST. INSTRUCTED TO CLEAN AND MAINTAIN CEILING VENTS.
    • 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED
      • OBSERVED BLOWN LIGHT BULBS OVER THE WALK IN COOLER DOOR. INSTRUCTED TO PROVIDE AND MAINTAIN ADEQUATE LIGHTING.
    • 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS
      • OBSERVED FRONT PREP COOLER WITHOUT A THERMOMETER. INSTRUCTED TO PROVIDE AND MAINTAIN THERMOMETERS FOR ALL REFRIGERATION.
    • 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED
      • OBSERVED WET MOPS SITTING BY THE MOP SINK. INSTRUCTED TO HAND OR INVERT WET MOPS TO PREVENT PEST ACTIVITY.
  10. Canvass

    2 infractions

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • DETAIL CLEAN THE EXTERIOR OF THE GREASE TRAP UNDER THE 3 COMPARTMENT SINK.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • REPAIR THE WALL OPENING IN THE DRYWALL WALL IN THE STORAGE ROOM BEHIND THE CHEST FREEZER.
  11. Canvass

    1 infraction

    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • MEAT SLICER BLADE HOUSING NOT CLEAN, FOOD DEBRIS STUCK ON SURFACES. INSTRUCTED TO CLEAN AND MAITNAIN.
  12. Canvass Re-Inspection

    0 infractions

  13. Canvass

    4 infractions

    • 18. NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS
      • (7-38-020) PEST ACTIVITY NOTED ON PREMISES. FOUND OVER 20-SMALL/FRUIT FLIES HOVERING ON A MOP HEAD AT MOP SINK, 10-ON WALLS AROUND MOP SINK, 6-ON A WALL POSTER BY REAR DOOR. INSTRUCTED TO ELIMINATE SOURCE & CLEAN ALL AREAS AFFECTED BY PESTS. All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines.
    • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS
      • INTERIOR FLOORS OF COOLERS & GASKETS OF COOLER DOORS MUST BE FREE OF FOOD DEBRIS/SPILLS/STAINS. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
    • 34. FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED
      • WALK-IN COOLER FLOOR IS BUCKLING-UP & THE SEAMS BETWEEN METAL PLATES ARE OPEN-MUST SEAL/REPAIR, TO MAKE SMOOTH/EASILY CLEANABLE. FLOORS BEHIND & UNDER EQUIPMENT AT FRONT PREP MUST BE FREE OF FOOD/DEBRIS. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
    • 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS
      • ALL WALLS AFFECTED BY PEST ACTIVITY MUST BE CLEANED/SANITIZED. The walls and ceilings shall be in good repair and easily cleaned.
  14. 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. ALL CUTTING BOARDS WITH DEEP GROOVES MUST BE SANDED/BLEACHED.
    • 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. FLOORS AROUND CORNERS OF WALK-IN COOLER MUST BE KEPT CLEAN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. MUST FIX THE WATER LINE AT THE 1-COMP SINK BY THE ICE CREAM AREA.
  15. Canvass

    3 infractions

    • 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. All utensils shall be thoroughly cleaned and sanitized after each usage. CLEAN ALL EXTERIOR OF REACH-IN COOLERS, PREP TABLES, TOASTER OVEN TO REMOVE BUILD-UP OF FOOD DEBRIS. MUST CLEAN AND MAINTAIN.
    • 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. FLLORS THROUGHOUT IN NEED OF CLEANING TO REMOVE ALL FOOD SPILLS AND BUILD-UP. MUST CLEAN AND MAINTAIN.
    • 38. VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED
      • The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health. MUST CLEAN ALL DRAINS TO REMOVE ALL BUILD-UP. MUST CLEAN AND MAINTAIN.

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