Potbelly Sandwich Shop 418

Year by year

Inspections

1. Jul 21, 2026 Follow Up · No items found

   No violations cited.

2. Feb 17, 2026 Routine · 2 priority, 2 priority foundation, 6 core
   • Serious Priority Corrected on site

     WHEN TO WASH

     Employee observed not washing hands after touching hat. Employee proceeded to prepare a sandwiche on prep line. Instructed employee to wash their hands. Employee then discarded their gloves, washed their hands, and don a new pair.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority

     TCS FOOD - COLD HOLDING

     Observed container of sliced hard boiled eggs in 2 drawer prep cooler is cold held at 47°F. Informed PIC and PIC took temperature and got 45F. PIC stated they had placed the container in the cooler 1 hour ago. Observed top of cooler was left open and one of two drawer on cooler is broken and left open. PIC stated they will cool down all TCS foods down to 41F and keep all TCS in another cooler until 2 drawer cooler is fixed. PIC then moved all TCS food into another cooler to cool down.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation

     PROPER COOLING METHODS - CRITERIA

     Observed improper cooling methods are observed for container of cooling prep tuna fish salad in 2 drawer prep cooler and container of cooling prep pulled pork in walk in cooler. Observed food items in deep containers with lids on it. Provided education and instructed Person In Charge to place prep TCS food items into shallow containers and not to cover them until food reached 41F. PIC stated they will talk to staff and makeusre they are cooling food items properly.

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.

     Code 3-501.15 (A)

   • Not serious Priority Foundation Corrected on site

     USING A HANDWASHING SINK - HANDWASHING ONLY

     Observed employee rinse off their thermometer in handwashing sink during inspection and is unavailable for proper handwashing. Employee then grabbed sanitizer cloth and sanitized the thermometer. Instructed employee that they handwashing sink can only be used for handwashing only. Employee stated they will makesure handwashing sinks are only used for hand washing.

     Correction: Keep handwashing sink free of obstructions at all times to allow for frequent handwashing.

     Code 5-205.11 (B)

   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     Observed there is no approved or current certified food manager for this establishment. PIC is aware and stated their CFPM just left and new staff are being trained to obtain theirn CFPM.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 days.

     Code 12-201.11 (A) (1)

   • Not serious Core Corrected on site

     PERSONAL CLEANLINESS - JEWELRY

     Employee noted wearing a watch on arm while working with food. Instructed employee to either remove the watch. Employee then removed watch.

     Correction: Except for a plain ring such as a wedding band, prohibit food employees wearing jewelry on the hands or wrists while working with food.

     Code 2-303.11

   • Not serious Core

     EQUIPMENT AND UTENSILS - FIXED , SPACING OR SEALING - INSTALLATION

     Observed all three handwashing sinks and prep table are fixed in place and not easily movable to allow for cleaning. Observed caulk is coming off. Instructed PIC to repair the caulk that is coming off. PIC stated thye will get a work order to repair the caulk.

     Correction: Equipment shall be spaced from wall and other equipment to allow cleaning on all sides, sealed to adjoining equipment or walls, or elevated on legs to allow for easy cleaning.

     Code 4-402.11

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Observed two of the 4 drawer coolers are not maintained in good repair. Observed the top of drawer handle is broken off and is missing. Observed another 2 drawer cooler drawer is broken and cannot close. PIC is aware and started a work order is in to repair it.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Observed the sides of the prep coolers on prep line, shelfs on prep line and top of 3 comaprtment sink are not cleaned on a frequent basis. Instructed PIC to increase the cleaning frequency of these areas. PIC stated they will have an employee clean these areas.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     Observed the floors under equipment in the prep line and floors under racks in walk in cooler, observed walls near 3 compartment sink and ice cream stations and walls near prep cooler are accumulation of debris. Instructed PIC to increase the cleaning frequnecy. PIC stated they will get these areas cleaned.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code 6-501.12

3. Dec 3, 2024 Routine · 1 priority, 2 priority foundation, 10 core, 2 repeat
   • Serious Priority Corrected on site

     WHEN TO WASH

     Employee observed not washing hands after switching tasks. Employee on sandwich prepline swtich from assembling RTE food and obtaining foods from WI cooler without washing hands. Instructed Manager to provide eduation to staff regarding when to wash. Manager spoke with staff members regarding when to wash hands.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Not serious Priority Foundation

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events. Procedures are not posted. Also, supplies for vomitus and diarrheal event clean up are not available. Instructed Manager to obtain printed procedures and supplies for vomit and diarrhea clean up. Manager will obtain procedures and supplies. KCPH provided fact sheets on clean up supplies and procedures.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

     Code 2-501.11

   • Not serious Priority Foundation Corrected on site

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at employee handwashing sink for hand drying. Paper toweling was not available at prepline handwashing sink. Instructed Manager to provide toweling at handwashing sink. Manager provided paper towel at handwashing station.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

   • Not serious Core Repeat

     CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

     There is no approved or current food protection manager’s certificate posted in the food establishment. Certification is kept in a binder in back office. Instructed Manager to post certification in an area visible to the public. Manager will post certification on wall visible to the public.

     Correction: Post current food protection manager certification in conspicuous view within the food establishment.

     Code 12-201.11 (B)

   • Not serious Core Corrected on site

     FOOD CONTAMINATION PREVENTED - FOOD CONTACT WITH WATER OR ICE

     Cookie dough improperly stored in opened bags and boxes in Walk-in Freezer. Frozen cookie dough is stored in opened bags and boxes exposed to dripping ice build up in walk-in cooler. Instruted Manager to discard contaminated product. Manager discarded contaminated product.

     Correction: Remove and discard potentially contaminated food.

     Code 3-303.12

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Stem thermometer was improperly stored without a protective method. Instructed Manager to provide a method to prevent contamination of stem thermometer while in-use.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core Corrected on site

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

     Carboard sheet in the storage area is used on rack for non-TCS beverages. Instructed Manager to replace cardboard with a cleanable surface such as a plastic sheet or no sheet at all. Manager removed cardboard from shelf.

     Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth material.

     Code 4-101.19

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Walk-in freezer is not in good repair. Observed ice build up in walk-in freezer. Instructed Manager to remove ice-build up. Manager will remove ice builb up or have freezer serviced for build up.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Lids for cooler with preptop are not maintained in good repair. Lids are easily dislodged causing them to fall inside preptop area. Instructed Manager to repair or replace loose/broken lids. Manager will submit an order to repair lids.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Observed multiple non-food contact surfaces soiled. The soda dispenser at drive through window, floors under equipment in food preparation area, floors under shelves in food storage area, floors under sink in warewashing area, door of 1-dr cooler door at prepline, and seal at handwashing sink, wareawashing sinks, and mop sink are not cleaned on a frequent basis. Instructed Manager to ensure mentioned areas are cleaned at frequent basis to prevent buildup of residues. Manager will increase cleaning frequency of these areas.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

   • Not serious Core

     UTENSILS, EQUIPMENT AND LINENS - STORAGE OF SOILED LINENS

     Soiled rags are improperly stored. Soiled rags are stored in an plastic bin that opens to the air drying counter of the warewashing sink creating a source of cross-contamination with cleaned utensils. Instructed Manager to separate soiled linens away from cleaned utensils. Manager will move bin to others side of wall away from warewashing sink.

     Correction: Store soiled linens in a manner to prevent contamination in a clean, non-absorbent receptacle or in a clean, washable laundry bag.

     Code 4-803.11

   • Not serious Core

     UTENSILS, EQUIPMENT AND SINGLE USE ARTICLES, LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION

     Clean utensils are improperly stored in soiled plastic crate in warewashing area. Observed clean utentils air drying inside a soiled plastic crate in warewashing area. Instructed Manager to replace soil crate. Manager has ordered new crates and will replace soiled crates.

     Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.

     Code 4-903.11 (A)

   • Not serious Core

     PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

     The handwashing sink in prepline is not maintained in good repair. Wastewater in handwashing sink in prepline does not drain fast enough to prevent contamination of washed hands with wastewater. Instructed Manager to repair sink to provide fast drainage of wastewater. Manager will sumbit a work order for sink drainage.

     Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.

     Code 5-205.15 (B)

   • Not serious Core Corrected on site

     OPERATING WITHOUT A LICENSE - POSTING A RETAIL FOOD LICENSE

     Retail food establishment permit is not posted in a conspicous area. Permit is posted in back office. Instructed Manager to post permit in a location visible to the public. Manager will move permit to a wall visible to the public.

     Correction: Post retail food establishment permit in a public area.

     Code ATCP 75.06 (1) (b)

4. Dec 3, 2024 Routine · No items found

   No violations cited.

5. Jan 2, 2024 Routine · 1 priority, 1 priority foundation, 3 core
   • Serious Priority

     PLUMBING - BACKFLOW PREVENTION - AIR GAP

     No air gap provided on Ice Bin, Dipper Well.

     Correction: Provide an air gap on water supply side to protect water supply.

     Code 5-202.13

   • Not serious Priority Foundation

     HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE

     Hot water temperature at handwashing sink is at 96°F under low pressure. Observed two employees adding cold water to offset water pressure issue bringing the temperature down to the mid 50F.

     Correction: Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F.

     Code 5-202.12 (A)

   • Not serious Core

     CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

     There is no approved or current food protection manager’s certificate posted in the food establishment.

     Correction: Post current food protection manager certification in conspicuous view within the food establishment.

     Code 12-201.11 (B)

   • Not serious Core Corrected on site

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The Ice Cream Chest is not cleaned on a frequent basis. Observed Ice Cream on bottom of cooler. Cleaning Frequency occurs on weekly basis not as needed.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

   • Not serious Core

     UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

     Clean utensils are being stored or stacked without being air-dried.

     Correction: Air dry all clean utensils before storage and before contact with food.

     Code 4-901.11