SUBWAY Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED IMPROPER TEMPERATURES OF POTENTIALLY HAZARDOUS FOODS STORED ON TOPSIDE OF COLD HOLDING UNIT SUCH AS 3LBS. STEAK 48.5F,2LBS.HAM 45.1F,4LBS. TURKEY 44.6F,2LBS.EGGS 46.5F,2LBS. EGG WHITES 48.0F,1LB. TUNA 44.2F,2LBS. COLD CUT COMBO 46.8F.PRODUCT WAS DISCARDED BY MANAGER.MUST HAVE COLD HOLDING FOODS AT 40.0F OR BELOW.16LBS.$143(CRITICAL 7-38-005A)

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: OBSERVED NO CERTIFIED FOOD MANAGER ON DUTY WHILE POTENTIALLY HAZARDOUS FOODS ARE BEING PREPARED,HANDLED AND SERVED SUCH AS (TUNA,TURKEY,HAM,EGGS,ETC)MUST BE ON SITE AT ALL TIMES.(SERIOUS 7-38-012)

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.

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: OBSERVED PREVIOUS MINOR VIOLATIONS FROM REPORT #1981600 1/17/17 NOT CORRECTED #32-MUST REMOVE RUST FROM EXTERIOR OF GREASE TRAP AT 3- COMP SINK,RUSTY SHELVING UNITS IN WALK IN COOLER.#33-MUST CLEAN DUST BUILD UP FROM LOWER SHELVING UNITS OF HOT & COLD HOLDING UNITS,WALK IN COOLER SHELVING UNITS.#35-MUST ADJUST THRESHOLD AT REAR DOOR.MUST REPAIR OR REPLACE STAINED CEILING TILES IN DINING AREA.MUST REPAIR AND MAINTAIN.(SERIOUS 7-42-090)

Specialized processes without proper controls can create deadly toxins like botulism.

Special processes require approved HACCP plans or variances.

Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.

This violation was corrected during the inspection.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REMOVE RUST FROM LOWER SHELF OF REAR PREP TABLE.

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.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST CLEAN FOOD DEBRIS FROM FLOOR IN BETWEEN COLD HOLDING UNITS AND WALL BASES IN FRONT PREP AREA.MUST REMOVE ICE BUILD UP FROM FLOOR IN WALK IN FREEZER.

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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST REPAIR OR REPLACE LOOSE AND MISSING WALL BASES IN REAR PREP AREA,DAMAGED TRIM ON EXTERIOR OF WALK IN FREEZER.MUST CLEAN DUST BUILD UP FROM VENTS ABOVE OVENS.MUST ADJUST FRONT DOOR THRESHOLD

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST REPAIR OR REPLACE LOOSE AND MISSING WALL BASES IN REAR PREP AREA,DAMAGED TRIM ON EXTERIOR OF WALK IN FREEZER.MUST CLEAN DUST BUILD UP FROM VENTS ABOVE OVENS.MUST ADJUST FRONT DOOR THRESHOLD

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.