SUBWAY Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND FRONT PREP REACH IN COOLER NOT ABLE TO MAINTAIN THE REQUIRED TEMPERATURE OF 40F OR LOWER, AIR TEMPERATURE WAS 55.4F. INSTRUCTED TO HAVE UNIT SERVICED SO IT MAINTAINS THE REQUIRED TEMPERATURE. CRITICAL VIOLATION 7-38-005(A)

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOODS STORED IN THE ABOVE MENTIONED COOLER AT IMPROPER TEMPERATURES. PIZZAS (55.3F), EGGS (54.2F), ROAST BEEF (52.7F), PEPPERONI (52.6F) AND HAM (52.6F). ALL ITEMS WERE DISCARDED AND DENATURED. A COMBINED WEIGHT OF APPROX. 25LBS. VALUED AT $150. INSTRUCTED TO KEEP ALL COLD FOODS AT 40F OR LOWER AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A)

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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND POTENTIALLY HAZARDOUS FOODS STORED IN THE ABOVE MENTIONED COOLER AT IMPROPER TEMPERATURES. PIZZAS (55.3F), EGGS (54.2F), ROAST BEEF (52.7F), PEPPERONI (52.6F) AND HAM (52.6F). ALL ITEMS WERE DISCARDED AND DENATURED. A COMBINED WEIGHT OF APPROX. 25LBS. VALUED AT $150. INSTRUCTED TO KEEP ALL COLD FOODS AT 40F OR LOWER AT ALL TIMES. CRITICAL VIOLATION 7-38-005(A)

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.