PASS
Risk 1 (High)
MR. SUBMARINE Passes Health Inspection - Chicago Restaurant
November 18, 2022
Complaint
License #2791936
4
Total Violations
3
Critical
1
Minor
Violations Cited by Chicago Health Inspector
4
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: HANDWASHING AID (SOAP DISPENSER) LOCATED ABOVE 3-COMPARTMENT SINK. INSTD TO RELOCATE ABOVE HANDWASH SINK.
Why This Matters
Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.
Food Code Requirement
Handwashing sinks must be accessible, properly supplied, and used only for handwashing.
Specific Requirements
Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.
CDPH Food Code: Section 5-202.12, 6-301.11
Violation #28
CRITICAL
Violation Details
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, & USED - Comments: EMPLOYEE PERSONAL BELONGINGS (LOTION, TOOTHPASTE) IMPROPER STORED. INSTD TO STORE IN DESIGNATED AREA.
Why This Matters
Unpasteurized products can contain dangerous pathogens.
Food Code Requirement
Only pasteurized dairy and eggs in certain situations; no prohibited foods.
Specific Requirements
Pasteurized eggs for recipes not fully cooked; Pasteurized dairy products; No home-prepared foods.
CDPH Food Code: Section 3-401.11
Violation #47
MINOR
Violation Details
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: IMPROPER SHELVING FOR WALK IN COOLER AND FREEZER. INSTD TO USE PROPER SHELVING TO ELEVATE 6 INCHES AND FLOOR ACCESSIBLE UNDERNEATH FOR CLEANING
Why This Matters
Poor design creates areas that harbor bacteria.
Food Code Requirement
All surfaces must be designed to be easily cleanable.
Specific Requirements
Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.
CDPH Food Code: Section 4-101.11
Violation #47
MINOR
Violation Details
FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: IMPROPER SHELVING FOR WALK IN COOLER AND FREEZER. INSTD TO USE PROPER SHELVING TO ELEVATE 6 INCHES AND FLOOR ACCESSIBLE UNDERNEATH FOR CLEANING
Why This Matters
Poor design creates areas that harbor bacteria.
Food Code Requirement
All surfaces must be designed to be easily cleanable.
Specific Requirements
Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.
CDPH Food Code: Section 4-101.11
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection