SUBWAY Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: All hot food shall be stored at a temperature of 140F or higher. FOUND POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE,CHICKEN AT TEMP OF 96.7F, STORED IN STEAM TABLE,WHICH WATER TEMPERATURE WAS 125.6F.INSTRUCTED TO REHEAT FOOD AT 165F AND ABOVE PRIOR TO STORE IT IN STEAM TABLE.STEAM TABLE IS ONLY A HOT HOLDING UNIT.FOOD DISCARDED AND DENATURED. POUND 4, VALUE $10. CRITICAL VIOLATION:7-38-005(A) HOOOO70340-16

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA - Comments: Adequate and convenient hand washing facilities shall be provided for all employees. FOUND EXPOSED HAND SINK IN REAR PREP AREA NOT MAINTAINED, IN FRONT OF IT WAS STORED:6 PLASTIC POP CRATES,45 ALUMINUM COOKIE TRAYS,AND 33 SOFT PLASTIC BREAD TRAYS. ALSO THE FAUCET WAS TURNED TOWARD SOUTH WALL,AND NO SOAP OR NOR PAPER TOWELS PROVIDED.INSTRUCTED EXPOSED HAND SINK MUST BE FREE AND SOAP AND PAPER TOWELS MUST BE PROVIDED AT ALL TIMES FOR PROPER HAND WASHING. CRITICAL VIOLATION:7-38-030 HOOOO70341-17

Missing supplies prevent proper handwashing, forcing inadequate cleaning that spreads pathogens.

All handwashing sinks must have soap and hand drying provisions.

Soap in dispensers at each sink; Paper towels in dispensers or air dryers; Supplies maintained during all hours; Waste receptacles if paper towels used.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: A certified food service manager must be present in all establishments at which potentially hazardous food is prepared or served. NO CERTIFIED FOOD HANDLER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOOD WERE REHEATED,STORED AND SERVED.INFORMATION GIVEN TO ENROLL ADDITIONAL EMPLOYEE TO SANITATION CLASS,DUE TO BUSINESS HOURS. SERIOUS VIOLATION:7-38-012(a) HOOOO70340-16

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.REMOVE ALL ITEMS FROM INSIDE THE PERP SINK,IN REAR AREA.

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: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. REMOVE DUST BUIL-UP BEHIND THE FRONT COUNTER, ON SHEVES.

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: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. REMOVE DUST BUIL-UP BEHIND THE FRONT COUNTER, ON SHEVES.

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.