SUBWAY Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: Found $65 (as stated by operator) of potentially hazardous foods at improper temperatures in the prep cooler: 5lbs of cooked meatballs at 121.7f, 4lbs of chicken at 52.2f, 2lbs of bologna at 48.8f, 4.5lbs of sliced tomatoes at 50.3f, 4lbs of sliced cucumbers at 51.2f, and 7lbs of turkey at 45.1f. Operator discarded and denatured said food items. Instructed facility to maintain all potentially hazardous foods at 40f or below or 140f or above. Critical citation issued 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.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: Observed the interior portion of the ice machine with a buildup of a black, mold-like substance. Instructed facility to discard all ice, clean and sanitize machine, and maintain. Serious citation issued 7-38-005(a).

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: Observed the three compartment sink not maintained: when one compartment full of water is released it drains slow and backs up into another empty compartment. Instructed facility to repair and maintain so sink drains properly. Serious citation issued 7-38-030.

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Observed the rear exposed handsink to be slow draining. Instructed facility to repair and maintain. Observed a small leak at the hot handle on the three compartment sink and below the sanitizing compartment at the three compartment sink. Instructed facility to repair all and maintain.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Observed the rear exposed handsink to be slow draining. Instructed facility to repair and maintain. Observed a small leak at the hot handle on the three compartment sink and below the sanitizing compartment at the three compartment sink. Instructed facility to repair all and maintain.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.