Potbelly Sandwich Works

Year by year

Inspections

1. Apr 3, 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.

     At time of inspection facility did not have a CFPM on site. Obtain and post a copy of CFPM certificate as required. Note: GM has a ServSafe Certificate and is working on obtaining a state CFPM certificate.

     Code MN Rule 4626.0033A

   • Not serious Priority 3 Corrected on site

     In food preparation or dish washing areas, employees must not eat, drink from an unapproved container, or use tobacco.

     In walk-in cooler observed an open container of Red Bull on shelf directly above sliced ham. On prep table outside walk-in cooler observed an open drink next to can opener. Store employee beverages in an approved location. This was immediately corrected by manager.

     Code MN Rule 4626.0105A

   • Not serious Priority 3

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

     Repair the following equipment: 1)Observed ambient temperature in walk-in cooler of 43*F. Lower thermostat to maintain a temperature of 41*F or less. 2) At cookline repair broken handle on middle small Coldwell unit lid.

     Code MN Rule 4626.0735AB

2. Sep 27, 2023 Routine Score 96
   • 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.

     At time of inspection facility did not have a CFPM on site. Obtain and post a copy of CFPM certificate as required. Note: Sky has a ServSafe Certificate and is working on obtaining a state CFPM certificate.

     Code MN Rule 4626.0033A

   • Serious Priority 1

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

     Multiple cold foods observed to be holding at unapproved temperatures - in refrigerated drawers observed sliced turkey at 52*F and sliced meat (ham?) at 66*F. (these items were discarded). Manager said meats put in refrigerated drawers earlier in the morning. Observed sliced turkey at 48*F roast beef at 45*F and sliced ham at 45*F in Upright cooler in back room. Most foods in walk-in cooler were at 45*F. Diced chicken in right side refrigerated drawer was at 46*F. Maintain all cold TCS foods at 41*F or less.

     Code MN Rule 4626.0395A2

   • Not serious Priority 3

     When utensils are stored in food, keep the handles stored above the level of the food to prevent contamination.

     In Coldwell at front counter observed a knife and handle laying partially buried in container of shredded lettuce. Store knife in such a manner that the handle is not in contact with any of the food. (cos).

     Code MN Rule 4626.0275A

   • Not serious Priority 3

     In food preparation or dish washing areas, employees must not eat, drink from an unapproved container, or use tobacco.

     In the one-door upright True refrigerator observed 2 employee beverages stored on shelf with sliced meats. Discontinue this procedure. Store employee beverages separate from food or utensil storage.

     Code MN Rule 4626.0105A

   • Not serious Priority 3

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

     In the walk-in cooler observed containers of meat stored on floor under storge racks. Store all food up off the floor at least 6 inches.

     Code MN Rule 4626.0300A

   • Not serious Priority 3

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

     Repair the following coolers: 1) Observed ambient temperature of upright cooler in back room at 50*F 2) Observed ambient temperature in walk-in cooler of 45*F 3) Observed left side refrigerated drawers holding ambient temperatures of 51*F and 66*F. Right side refrigerated drawer holding ambient temp of 46*F Lower thermostats or have units serviced so that they maintain an ambient temperature of 41*F or less. 4) Observed a large ice build-up around walk-in cooler compressor - repair unit to remove ice build-up.

     Code MN Rule 4626.0735AB