Potbelly Sandwich Works, 44060 Pipeline Plaza #100r, Ashburn, VA 20147 - Fast Food Restaurant inspection findings and violations



Business Info

Restaurant: Potbelly Sandwich Works
Address: 44060 Pipeline Plaza #100r, Ashburn, VA 20147
Type: Fast Food Restaurant
Phone: 571 223-0018
Total inspections: 9
Last inspection: 01/29/2016

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Inspection findings

Inspection date

Type

  • Toilet Rooms - Enclosed
    Observation: Toilet room is not completely enclosed
    Correction: Provide toilet rooms that are completely enclosed. Completely enclosed toilet facilities minimize the potential for the spread of disease by the movement of flies and other insects between the toilet facility and food preparation areas.
01/29/2016Routine
Owner called requesting updated permit. The most current permit is posted at facility (expires 12/2016).
Please replace pans in open spaces on top shelf of prep coolers to help keep cold air inside unit.

  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Items in prep line cooler (#4) cold holding at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. Cooler adjusted during inspection and open spaces on top were closed.
  • Critical: Toxics - Conditions of Use* (corrected on site)
    Observation: Pesticides are not being applied by a certified applicator
    Correction: Restricted used pesticides are to be applied by an applicator certified as defined in 7 USC 136(e) Certified Applicator, of the Federal Insecticide, Rodenticide Act, or a person under the direct supervision of a certified applicator.
09/28/2015Routine
LEX
828177
Report received by Public Health nurse of illness after eating 4/28/15 at Potbelly.
Person indicating eating chicken salad in a cup. Fully cooked chicken in mixed with pre-chilled mayo, celery, celery salt and black pepper. Facility does not receive any raw animal foods.
PIC Katie Cannonie indicated no Employees have reported illness as per employee health policy. Facility must report to health the department if any signs/symptoms are reported and exclude from working with food and clean equipment.
PIC Katie Cannonie indicated customer called to inform Potbelly's of illness and a detailed report was completed by Potbelly (copy provided for health dept). Any new reports by customers must be reported to health department.
Please continue to be careful of cross contamination. Be sure to wash, rinse, sanitize food contacts at least every 4 hrs.

No violation noted during this evaluation.
05/12/2015Complaint
LEX # 733479
caller indicated illness after eating at Potbelly on Sunday 2/8/15 mid-day 2-2:30pm.
turkey, wheat bread, lettuce, tomato, onion, oil and seasoning
Site visit, spoke with Manager Matt F. Facility has not received any customer complaints of illness.
Employee health policy is in place. No employees have reported illness.
*Facility must report any calls/complaints by customers and any restaurant employee illness as per employee health policy to the health dept.
health dept contact information provided.
Note: facility was inspected 1/29/15 (10 days prior) with 0 risk factor violations.

No violation noted during this evaluation.
02/11/2015Complaint
No violation noted during this evaluation.01/29/2015Risk Factor
Discussed slicing tomatoes on site in small batches to facilitate cooling and mixing tuna with cold mayo.
COOLING rules: to 41 in 4 hrs.
REHEAT to 165F in 2 hrs. for items used next day

  • Equipment - Good Repair and Proper Adjustment
    Observation: Cooler MIDDLE TRUE cooler #2 internal not maintaining cold holding temperatures (52F).
    Correction: Repair or adjust cooler as needed for proper cold holding.
08/07/2014Routine
No violations
new cutting boards-thank you
excellent date labeling

No violation noted during this evaluation.
03/18/2014Risk Factor
All temperatures taken are good.
Good use of gloves with ready to eat foods.

  • Equipment - Cutting Surfaces
    Observation: The cutting board(s) along the 1st prep cooler is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
10/24/2013Routine
Noted many items at 40-45 range at line. Coolers open for lunch. Facility takes frequent line checks (temperatures). Observed daily documentation with most pre/post lunch temperatures within proper range - good. Monitor. Recommend also using TIME control to document.
Observed glove use to prepare sandwiches.

  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
    Observation: Milk cold holding at improper temperatures. (Cooler observed 48-52F range)
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria. (items relocated to walkin cooler
06/03/2013Routine

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