FAIL
Risk 1 (High)
SUBWAY Fails Health Inspection - Chicago Restaurant
July 7, 2015
Canvass
License #2262950
3
Total Violations
2
Critical
1
Minor
Violations Cited by Chicago Health Inspector
3
Violation #16
CRITICAL
Violation Details
FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: ICE CUBES ARE NOT PROTECTED DURING STORAGE INSIDE THE ICE MAKER. INTERIOR PANEL OF THE ICE MAKER NOT MAINTAINED. TUBE WHERE THE WATER IS COMING FROM, BOTTOM, RIGHT AND LEFT SURFACES WITH BLACK WET MOLDY LIKE SUBSTANCE. INSTRUCTED TO CLEAN AND SANITIZE SURFACES AND THE TUBE. CITATION ISSUED SERIOUS 7-38-005(A).
Why This Matters
Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.
Food Code Requirement
All food contact surfaces must be properly cleaned and sanitized.
Specific Requirements
Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.
CDPH Food Code: Section 4-601.11, 4-602.11
Violation #21
CRITICAL
Violation Details
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED FOOD MANAGER ON SITE AT THE TIME OF INSPECTION. ESTABLISHMENT WITH TWO CITY OF CHICAGO CERTIFICATE POSTED ON THE WALL BUT THE SAID PERSONS ARE NOT ON SITE. SERIOUS VIOLATION 7-38-012. CERTIFIED FOOD MANAGER CECILIA GUTIERREZ ARRIVED ON SITE AT 9:20AM
Why This Matters
Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.
Food Code Requirement
Cold foods must be held at 41°F or below.
Specific Requirements
Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.
CDPH Food Code: Section 3-501.16(A)(2)
Violation #21
CRITICAL
Violation Details
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED FOOD MANAGER ON SITE AT THE TIME OF INSPECTION. ESTABLISHMENT WITH TWO CITY OF CHICAGO CERTIFICATE POSTED ON THE WALL BUT THE SAID PERSONS ARE NOT ON SITE. SERIOUS VIOLATION 7-38-012. CERTIFIED FOOD MANAGER CECILIA GUTIERREZ ARRIVED ON SITE AT 9:20AM
Why This Matters
Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.
Food Code Requirement
Cold foods must be held at 41°F or below.
Specific Requirements
Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.
CDPH Food Code: Section 3-501.16(A)(2)
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection