Potbelly Sandwich Shop, 6901 Rockside Rd, Independence, OH 44131 - Commercial FSO < 25000 sq. ft. inspection findings and violations

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Business Info

Restaurant name: Potbelly Sandwich Shop
Address: 6901 Rockside Rd, Independence, OH 44131
Restaurant type: Commercial FSO < 25000 sq. ft.
Last inspection: 01/06/2016
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Inspection findings

Inspection date

Type
  • Critical: Food employee(s) did not wash hands in situations that specifically require them to do so. After touching hair and right before touching clean gloves and food contact surfaces the employee failed to wash hands with warm soapy water.
    To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food
  • Critical: TCS foods were not being held at the proper temperature. Meatballs in hot wells were 124.9F which could support pathogen growth.
    To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. Corrected-employee rapidly reheated the meatballs to 165F and then returned them to the hot well with water to help insulate and hold the meatballs hot.
  • Observed a build-up of dirt and debris. The floor is dirty beneath the ice cream freezer and in hard to reach areas.
    The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. Thoroughly clean the floor to eliminate build up and to deter pests.
01/06/2016Standard Inspection
  • Food employee(s) did not wash hands in situations that specifically require them to do so. Food prep employee repeatedly touched her hair prior to donning gloves and touching food contact surfaces.
    To prevent contamination, food employees shall clean their hands and exposed portions of their arms after switching between working with raw food and with ready to eat food
  • Employee could correctly answer hot and cold holding temperature questions.
  • Meatballs in hot well were 124.9F which could support pathogen growth.
    TCS foods must be held hot at or above 135F to inhibit pathogen growth
01/06/2016Critical Control Point Inspection
No violation noted during this evaluation. 06/29/2015Standard Inspection
  • The person in charge properly applies restrictions and exclusions for ill employees.
  • The person in charge is Certified in Food Protection
  • Observed food employee cooking foods to the required temperatures.
 06/29/2015Critical Control Point Inspection
No violation noted during this evaluation. 02/04/2015Standard Inspection
  • Food employee was demonstrating good hygiene practices.
  • Hand washing facilities are properly supplied.
  • The person in charge is Certified in Food Protection
 02/04/2015Critical Control Point Inspection

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