SUBWAY Gets Conditional Pass on Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FRONT PREP LINE COOLER IN POOR REPAIR, UNABLE TO MAINTAIN PROPER TEMPERATURE, INTERNAL AIR TEMPERATURE OF 45.1F. UNIT TAGGED AND HELD FOR INSPECTION AT THIS TIME. INSTD NOT TO USE UNTIL REINSPECTED BY CDPH AND ABLE TO MAINTAIN PRODUCT TEMPERATURE OF 40F OR BELOW. INSTD TO UTILIZE OTHER REFRIGERATION ON SITE. CITATION ISSUED 7-38-005A CRITICAL.

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: THE FOLLOWING POTENTIALLY HAZARDOUS FOODS AT FRONT LINE PREP COOLER AT IMPROPER TEMPERATURES: CONTAINER OF TURKEY AT 48.2F, CONTAINER OF HAM AT 47.9F, CONTAINER OF STEAK AT 50.2F, CONTAINER OF CHICKEN AT 47.6F. ALL PRODUCT VOLUNTARILY DISPOSED OF AND DENATURED AT THIS TIME. APPROX 20LBS $150 VALUE. CITATION ISUSUED 7-38-005A CRITICAL.

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: THE FOLLOWING POTENTIALLY HAZARDOUS FOODS AT FRONT LINE PREP COOLER AT IMPROPER TEMPERATURES: CONTAINER OF TURKEY AT 48.2F, CONTAINER OF HAM AT 47.9F, CONTAINER OF STEAK AT 50.2F, CONTAINER OF CHICKEN AT 47.6F. ALL PRODUCT VOLUNTARILY DISPOSED OF AND DENATURED AT THIS TIME. APPROX 20LBS $150 VALUE. CITATION ISUSUED 7-38-005A CRITICAL.

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.