Potbelly Sandwich Shop

Inspector's notes

Observed wet wiping cloth stored air drying on the counter and multiple sanitizer buckets with 0ppm quat sanitizer. Person in charge portioned santitzer solutions with 150-400ppm quat sanitizer in all sanitizer buckets. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk in cooler, sliced deli meats/ 56*F prepared <1 hour and cooling in shallow covered containers. Sliced deli meats were partially uncovered to continue the cooling process. Discusse proper cooling methods with manager. (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination, as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD. Corrective Action: Corrected at time of inspection.

Inspector's notes

In small meat prep table cooler, lid loose with styrofoam visible. Repair lid to prevent breaking of styrofoam in to food. (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At self service soda fountain, soda nozzles with accumulation of dark residue. Maintain clean to prevent build up of residue. (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-2-301.14, P: When to Wash. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. .........At front service counter, employee took boxes to trash, returned, changed gloves, handled food equipment and utensils, touched register, all without washing hands in between contamination. Instructed employee to remove gloves, wash hands, and don new gloves to continue with tasks. Discussed the importance of proper handwashing after contamination. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. ..........At in use 3-compartment sink, at dishware surfaces, no detectable quat sanitizer. After empty bottle was exchanged for full bottle, quat sanitizer with a concentration of 150-400ppm. Discussed more frequent monitoring of sanitizer solution, especially at start of day and after periods of heavy warewashing. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. .........In small cheese prep table cooler, sliced cheeses (provolone, swiss, cheddar) and hummus with internal temperatures of 48*-53*F. Per manager, TCS foods were in prep table cooler overnight. Sliced cheeses (provolone, swiss, cheddar) and hummus were discarded. See embargo form. Ambient temperature of prep table cooler was 46.4*F, taken with inspector min/max irreversible thermometer and 50*F with establishment ambient air thermometer. Discontinue use of prep table cooler for storing of TCS foods until able to maintain proper cold holding temperature throughout the day, especially at busier times of service. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-3-501.15 (B), C: Cooling Methods; Cooling containers. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling.........In walk in cooler, cut tomatoes/ 55*F prepared and stored in shallow covered containers. Containers of cut tomatoes were partially uncovered to continue the cooling process. Discussed proper cooling methods with employees. (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination, as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd