SUBWAY Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: Observed potentially hazardous foods at improper temperatures in the front display/prep cooler: 4lbs of sliced cucumbers at 48.2f, 3lbs of roast beef at 51.9f, 2lbs of steak at 52.1f, 6lbs of tuna at 50.4f, 16lbs of chicken at 50.1f-62.7f, 6lbs of ham at 50.0f, 4lbs of salami at 47.1f, 4lbs of pepperoni at 48.0f, 10lbs of turkey at 46.1f-50.5f, 1lb of bologna at 48.9f, 9lbs of sliced tomatoes at 53.3f, 9lbs of cheese at 55.1f, 4lbs of sliced onions at 50.2f, 7lbs of falafel/veggie patties at 49.2f, and 3lbs of sliced green peppers at 47.1f. Also in the hot hold unit-12lbs of meatballs at 123.9f. Operator discarded and denatured said food, reported value of $150. Instructed 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.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: No City of Chicago Certified Foodservice Manager on site upon arrival (Maria Cruz arrived at 9:00am). Instructed facility that a City of Chicago Certified Foodservice Manager must be on site at all times when potentially hazardous foods are being prepared and/or served (chicken, beef, etc). Serious citation issued 7-38-012(a).

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 EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Observed dirt and debris in the sandwich prep cooler below the containers. Instructed facility to clean and maintain.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Observed dirt and debris on the floors along the wall bases in the dining room and prep areas as well as under tables in the dining room. Instructed facility to clean and maintain.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Observed the men's washroom to have very little light provided. Instructed facility to repair so washroom is well lit and maintain.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: Observed the men's washroom to have very little light provided. Instructed facility to repair so washroom is well lit and maintain.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.