SUBWAY Gets Conditional Pass on Health Inspection - Chicago Restaurant

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: FOOD CONTAINERS BEING CLEANED IN THE THREE COMPARTMENT SINK ARE BEING RINSED IN PLAIN WATER BECAUSE THE SANITIZER PUMP IS NOT FUNCTIONING AND 0 PPM OF QUATERNARY AMMONIA WAS DETECTED. THE MANAGER MANUALLY ADDED QUATERNARY AMMONIA AND A 300 PPM SANITIZING RINSE IS NOW BEING USED TO RE SANITIZE ALL OF THE DISHES.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED MANAGER ON PREMISES FOR THE FIRST 45 MINUTES OF THE INSPECTION, A VALID CERTIFIED MANAGERS CERTIFICATE IS REQUIRED WHEN PREPARING, DISPLAYING AND SERVING POTENTIALLY HAZARDOUS FOODS.

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.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED MANAGER ON PREMISES FOR THE FIRST 45 MINUTES OF THE INSPECTION, A VALID CERTIFIED MANAGERS CERTIFICATE IS REQUIRED WHEN PREPARING, DISPLAYING AND SERVING POTENTIALLY HAZARDOUS FOODS.

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.