SUBWAY Fails Health Inspection - Chicago Restaurant

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: OBSERVED COLD HOLING UNIT UNDER OVEN WAS NOT MET PROPER TEMPERATURE. AIR TEMPERATURE OF THIS UNIT WAS 52.0F. MUST MAINTAIN COLD HOLDING UNIT AT 40F OR BELOW. HELD FOR INSPECTION TAG PLACED ON UNIT. ONCE REPAIR, FAX LETTER TO 312-746-4240 WHEN READY. (CRITICAL 7-38-005 A)

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: OBSERVED POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURE IN ABOVE MENTIONED COOLER SUCH AS 2 LBS OF ROAST BEEF 44.9F, 2.5 LBS OF CHICKEN 49.5F, 2 LBS OF STEAK 49.0F, 1 LB COLD CUT COMBO 44.2F, 1/2 LB LETTUCE 49.0 F, 1 LB EGG WHITE 50.0F, 1/2 LB VEGGIE PATTIE 52.0F, 1 LBS BUFFALO CHICKEN 49.F. PRODUCT WAS DISCARED BY MANAGER. MUST HAVE COLD HOLDING FOOD AT 40.0F OR BELOW. APPX. 28.5 LBS $90 (CRITICAL 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.

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED POOR HYGIENIC PRACTICES BY FOOD HANDLERS. FOOD HANDLERS HANDLED MONEY AT REGISTER AND SHE PUT ON PLASTIC GLOVES AND HANDLED BREAD AND READY TO EAT LUNCHEON MEAT, ALSO SAME EMPLOYEE SCRATCHED HER FACE AND HANDLED FOOD WITHOUT WASHING HAND. MUST WASH HAND AFTER EVERY POSSIBLE CONTAMINATION. (CRITICAL 7-38-010 A)

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: OBSERVED OPENINGS AT BOTTOM OF BACK DOOR ABOUT 1/4" AND DOOR WAS NOT TIGHTLY FITTING. OBSERVED 30 OR MORE DROPPINGS ON LOWER SHELF UNDER REGISTER, AND RECEIPT STORAGE, AND COLD HOLDING PREP TABLE. MUST REPAIR/REPLACE DOOR TO BE TIGHTLY FITTING AND REMOVE DROPPINGS, CLEAN AND SANITIZE AREA. RECOMMEND TO HAVE PEST CONTROL TO SERVICE PREMISE. ( SERIOUS 7-38-020)

Unprotected openings allow pest entry, leading to contamination of food and surfaces.

Building openings must be protected against pest entry.

Doors tight-fitting and self-closing; Windows screened; Openings sealed; Pest control log maintained; Regular monitoring; Professional service when needed.

* INSPECTION REPORT SUMMARY DISPLAYED AND VISIBLE TO ALL CUSTOMERS - Comments: OBSERVED NO PREVIOUS SUMMARY REPORT WAS DISPLAYED AND VISIBLE TO ALL CUSTOMERS TO VIEW. A NEW SUMMARY WAS GIVEN TO POST AT THIS TIME. (SERIOUS 7-42-010 B)

Unpasteurized products can contain dangerous pathogens.

Only pasteurized dairy and eggs in certain situations; no prohibited foods.

Pasteurized eggs for recipes not fully cooked; Pasteurized dairy products; No home-prepared foods.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: OBSERVED TORN GASKET ON DOOR OF WALK-IN COOLER. REPAIR/REPLACE DAMAGED GASKET.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: OBSERVED SOILED AND DUSTY LOWER SHELVES UNDER COLD HOLDING UNIT AT FRONT, INSIDE CABINET UNDER SODA MACHINE AND BEHIND COFFEE MAKER NEXT TO SODA MACHINE. MUST 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: MUST REPAIR THE GAPS BETWEEN TILES AND BASE BOARD UNDER THE 2 DOOR COOLER AT FRONT. MUST CLEAN THE FLOOR UNDER THE COOLERS AT FRONT AND UNDER THE PREP TABLE IN BACK.

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: MUST REPAIR OR REPLACE DAMAGED LIGHT SHEILD ABOVE SHELVING UNIT IN BACK AND REPAIR LIGHT ABOVE OVEN AT FRONT.

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.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST REPAIR OR REPLACE VENTILATION COVER INSIDE WALK-IN COOLER AND REPAIR LOW COLD WATER PRESSURE IN WOMEN'S TOILET.

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.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: NO METAL STEM THERMOMETER. MUST PROVIDE METAL STEM THERMOMETER TO CHECK INTERNAL TEMPERATURE OF FOOD.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: NO METAL STEM THERMOMETER. MUST PROVIDE METAL STEM THERMOMETER TO CHECK INTERNAL TEMPERATURE OF FOOD.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.