Potbelly Sandwich Works

Year by year

Inspections

1. Jul 23, 2026 Routine Score 92
   • Not serious Priority 3

     The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

     OBSERVED NO CURRENT STATE OF MN CERTIFIED FOOD MANAGER FOR ESTABLISHMENT. INCLUDED BELOW IS A DIRECT LINK TO OBTAIN INFORMATION ON HOW TO BECOME A CERTIFIED FOOD PROTECTION MANAGER. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html PROVIDE AND POST CURRENT CERTIFICATION ON PREMISES

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Store all food: • In a clean, dry location • At least 6 inches above the floor

     Observed several boxes of food stored on floor of walk-in cooler and walk-in freezer. Store all food items off the floor.

     Code MN Rule 4626.0300A

   • Serious Priority 1

     Keep a log to record employee illness symptoms. Have it available upon request.

     Provide and keep an up-to-date employee illness log. See attachment.

     Code MN Rule 4626.0040C

   • Serious Priority 1 Corrected on site

     Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.

     Correct the following: 1) Observed diced chicken on Coldwell unit at 49*F. This was placed in an ice bath and temp came down to 41*F in 10 minutes. 2) Observed several containers of hm, turkey and roast beef in lowboy under coldwell unit holding a temp of 50*F. All meats re-located to a working refrigerator.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.

     Repair the following: 1) Observed Coldwell holding ambient temp of 49*F and lowboy underneath it holding an ambient temp of 50*F. Repair units so that they maintain an ambient temperature of 41*F or less. 2) Observed a build-up of ice around compressors in walk-in freezer. Remove ice build-up from freezer.

     Code MN Rule 4626.0735AB

   • Not serious Priority 3

     Keep the physical facilities in good repair.

     Install a mop hanger over the mop sink.

     Code MN Rule 4626.1515

2. Jan 6, 2025 Routine Score 100
   • Not serious Priority 3

     The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

     OBSERVED NO CURRENT STATE OF MN CERTIFIED FOOD MANAGER FOR ESTABLISHMENT. INCLUDED BELOW IS A DIRECT LINK TO OBTAIN INFORMATION ON HOW TO BECOME A CERTIFIED FOOD PROTECTION MANAGER. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html PROVIDE AND POST CURRENT CERTIFICATION ON PREMISES

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     Clean floor beside coldwell unit near door going into back prep area.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Store all food: • In a clean, dry location • At least 6 inches above the floor

     Observed 2 sacks of onions stored on floor in walk-in cooler. Store all food up off floor at least 6 inches.

     Code MN Rule 4626.0300A

   • Not serious Priority 3

     Clean non-food contact surfaces of equipment. Keep them clean.

     Clean build-up of food debris on right side of Coldell unit / refrigerated drawer unit near hood unit.

     Code MN Rule 4626.0840C

3. Jul 19, 2023 Routine Score 100
   • Not serious Priority 3

     The business must employ at least one valid Minnesota Food Protection Manager's certification (CFPM). Find more information on the Minnesota Department of Health web page.

     OBSERVED NO CURRENT STATE OF MN CERTIFIED FOOD MANAGER FOR ESTABLISHMENT. INCLUDED BELOW IS A DIRECT LINK TO OBTAIN INFORMATION ON HOW TO BECOME A CERTIFIED FOOD PROTECTION MANAGER. https://www.health.state.mn.us/communities/environment/food/cfpm/index.html PROVIDE AND POST CURRENT CERTIFICATION ON PREMISES

     Code MN Rule 4626.0033A

   • Not serious Priority 3

     Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

     OBSERVED STYROFOAM CUPS AND PE LINED CUPS TO NOT BE COMPLIANT WITH THE MINNEAPOLIS PACKAGING ORDINANCE. REPLACE EXISTING ITEMS WITH COMPLIANT PRODUCTS. AN INFORMATIONAL SHEET ON THE ORDINANCE IS BEING SENT OUT WITH THE INSPECTION REPORT.

     Code MCO 204.30A

   • Not serious Priority 3

     Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

     OBSERVED A HANDWASHING SIGN TO BE MISSING AT THE FRONT LINE HAND SINK. PROVIDE AND POST ON SITE.

     Code MN Rule 4626.1457

   • Not serious Priority 3

     Clean all physical facilities (floors, walls, ceilings). Keep them clean.

     OBSERVED VARIOUS CEILING TILES IN THE BACK WAREWASHING AREA TO BE DIRTY AND IN NEED OF CLEANING. CLEAN AND MAINTAIN CEILING TILES IN A CLEAN CONDITION.

     Code MN Rule 4626.1520A

   • Not serious Priority 3

     Keep the plumbing system in good repair.

     OBSERVED THE DRAIN COVER TO BE MISSING AT THE MOP SINK DRAIN. PROVIDE DRAIN COVER AND SECURE.

     Code MN Rule 4626.1040B

   • Not serious Priority 3 Corrected on site

     Store food preparation or dispensing utensils in running water of sufficient velocity to flush particles to the drain.

     OBSERVED AN IN USE ICE CREAM SCOOP TO BE STORED IN THE DIPPER WELL WITH NO RUNNING WATER. OPERATOR TURNED ON WATER IN DIPPER WELL WHILE ON SITE.

     Code MN Rule 4626.0275D