Subway Fails Health Inspection - Chicago Restaurant

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: STAFF /CUSTOMERS WASHROOM NOT MAINTAINED. FOUND METERED FAUCET HOT WATER AT TEMP OF 69.6F TO 71.9F IN BOTH WASHROOMS(MALE AND FEMALE). MUST PROVIDE WARM WATER AT 85F,TWO DAYS GIVEN. MUST PROVIDE WARM WATER. INSTRUCTED EMPLOYEE TO WASH HANDS AT EXPOSED HAND SINK AT FRONT PREP COUNTER,PRIOR TO HANDLE FOODS. CRITICAL VIOLATION:7-38-030

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOOD(ICE) NOT PROTECTED DURING STORAGE. WE OBSERVED INTERIOR OF ICE MACHINE WATER RESERVOIR WITH BLACK SLIME SUBSTANCE DRIPPING INTO WATER WHERE ICE IS MADE,ALSO BLACK SLIM OBSERVED ON INTERIOR PANELS OF THE UNIT.RUSTY METAL PLATE INSIDE THE LID OF THE ICE BIN,INSTRUCTED TO CLEAN,SANITIZE AND MAINTAIN UNIT. SERIOUS VIOLATION: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.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: FOOD(ICE) NOT PROTECTED DURING STORAGE. WE OBSERVED INTERIOR OF ICE MACHINE WATER RESERVOIR WITH BLACK SLIME SUBSTANCE DRIPPING INTO WATER WHERE ICE IS MADE,ALSO BLACK SLIM OBSERVED ON INTERIOR PANELS OF THE UNIT.RUSTY METAL PLATE INSIDE THE LID OF THE ICE BIN,INSTRUCTED TO CLEAN,SANITIZE AND MAINTAIN UNIT. SERIOUS VIOLATION: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.