SUBWAY 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: All employees who handle food shall wash their hands as often as necessary to maintain a high degree of personal cleanliness and should conform to hygienic practices prescribed by the Board of Health. OBSERVED POOR HYIGENIC PRACTICES OF SEVERAL FOOD HANDLERS NOT WASHING HANDS AFTER HANDLING MONEY AT CASH REGISTER,PROCEEDING TO PUT GLOVES ON WITHOUT WASHING HANDS FIRST. EMPLOYEES SOMETIMES WASH HANDS ,SOMTIMES DONT WHEN HAVING DIRET CONTACT WITH READY TO EAT FOODS MEATS,CHEESE/RE-FILLING LETTUCE GREEN PEPPERS,ETC .INSTRUCTED MANAGER TO WASH HANDS ALWAYS AFTER ANY POSSIBLE CONTAMINATION. CRITICAL CITATION ISSUED,7-38-010

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.