PACIFIC SUBMARINE INC Gets Conditional Pass on Health Inspection - Chicago Restaurant

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED FOOD HANDLER PREPARING HAMBURGER,AND HOT DOG SANDWICHES,NOT WEARING GLOVES,HANDLING/ SLICED TOMATOES,PICKLES,ONIONS,BREADS WITH BARE HAND CONTACT.HANDLING MONEY FROM ORDERS THEN, OBSERVED FOOD HANDLER WASHING HANDS USING WATER ONLY.NO SOAP.EMPLOYEE USING POOR HYIGENIC PRACTICES.INSTRUCTED FOOD HANDLER TO WASH HANDS USING SOAP,AND TO USE GLOVES.CRITICAL VIOLATION ISSUED7-38-010A

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: OBSERVED NO CERTIFIED MANAGER ON PREMISES WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED,IE COOK TO ORDER SANDWICHES AND DELI MEATS,OR NO VALID CITY OF CHICAGO FOOD SANITATION CERTIFICATE POSTED.EXPIRED CERTIFICATE POSTED.SERIOUS VIOLATION ISSUED 7-38-012

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

TOILET ROOMS ENCLOSED CLEAN, PROVIDED WITH HAND CLEANSER, SANITARY HAND DRYING DEVICES AND PROPER WASTE RECEPTACLES - Comments: OBSERVED NO SOAP OR HAND DRYING TOWELS IN WASHROOM.MUST PROVIDE (SOAP/TOWELS)AT ALL TIME.EMPLOYEE WENT TO STORE DURING INSPECTION TO PROVIDE. ,CDI.SERIOUS VIOLATION ISSUED 7-38-030

Missing allergen information can cause life-threatening reactions.

All food must be properly labeled with required information.

Label with common name; List ingredients and allergens; Date marking for prepared foods; Country of origin for certain foods.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: NO ADEQUATE TOWEL DEVICE INSTALLED FOR PAPER TOWEL.MUST INSTALL.

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: NO METAL STEM THERMOMETER FOR FOOD HANDLERS USE TO MONITOR/CHECK TEMPERATURES OF FOODS.MUST PROVIDE.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: NO METAL STEM THERMOMETER FOR FOOD HANDLERS USE TO MONITOR/CHECK TEMPERATURES OF FOODS.MUST PROVIDE.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.