BEST SUB INCORPORATED Fails Health Inspection - Chicago Restaurant

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: OUTSIDE GREASE RECEPTACLE NOT MAINTAINED: OBSERVED GREASE COVERING THE LID, EXTERIOR SURFACE, AND DROPLETS OF GREASE HANGING OFF THE SIDE OF THE RECEPTACLE. EXTERIOR GREASE RECEPTACLE AND THE GROUND SURFACE BELOW MUST REMAIN CLEAN WITH NO GREASE AT ALL TIMES. INSTRUCTED TO DETAIL CLEAN THE EXTERIOR SURFACE TO REMOVE ALL GREASE AND MAINTAIN. SERIOUS VIOLATION 7-38-020

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED LARGE BOTTLES OF SALAD DRESSING CUT IN HALF AND THEN PLASTIC WRAPPED OVER THE BOTTOM IN THE WALK-IN COOLER. FOOD CONTAINERS MUST BE MAINTAINED IN GOOD REPAIR.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED TIN FOIL BEING USED AS A LINER ON THE STORAGE SHELF IN THE FRONT PREP AREA FOR SINGE SERVICE ITEMS. INSTRUCTED TO USE NON ABSORBENT MATERIALS THAT WON'T BREAK, CHIP, OR TEAR TO ALLOW ROUTINE CLEANING.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO DETAIL CLEAN THE MEAT SLICER, GASKETS AROUND THE DOORS OF THE COLD HOLDING UNIT, AND THE FRONT, BACKS, AND SIDES OF COOKING EQUIPMENT TO REMOVE FOOD DEBRIS BUILDUP AND MAINTAIN.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: INSTRUCTED TO DETAIL CLEAN THE MEAT SLICER, GASKETS AROUND THE DOORS OF THE COLD HOLDING UNIT, AND THE FRONT, BACKS, AND SIDES OF COOKING EQUIPMENT TO REMOVE FOOD DEBRIS BUILDUP AND MAINTAIN.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.