Subway Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURE. FOUND 2 LBS OF VEGGIE PATTY ( MADE OF EGGS AND COOKED VEGETABLES) HELD AT 53.2F AT FRONT SERVICE LINE. INSTRUCTED MGR TO KEEP AT 40F OR LOWER.CRITICAL CITATION ISSUED 7-38-005 (A) FOOD DISCARDED VALUED AT $10.

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.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: REAR HAND SINK BLOCKED WITH A BUCKET IN SINK. OBSERVED A FOOD HANDLER MAKING SANDWICHES AND HANDLING MONEY WITHOUT WASHING HANDS WHEN CHANGING GLOVES. INSTRUCTED MGR TO KEEP ALL HAND SINKS ACCESSIBLE, WASH HANDS IN BETWEEN WHEN HANDLING MONEY AND FOOD. CRITICAL CITATION ISSUED 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.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED FOOD SERVICE MANAGER ON SITE NO CERTIFICATE POSTED. WHILE HANDLING AND SERVING POTENTIALLY HAZARDOUS FOODS. FACILITY OPEN 24 HRS AND. INSTRUCTED MGR TO OBTAIN SEVERAL CERTIFIED MANAGERS TO ACCOMMODATE THE 24 HRS OPERATION, SERIOUS CITATION ISSUED. 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.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED FOOD SERVICE MANAGER ON SITE NO CERTIFICATE POSTED. WHILE HANDLING AND SERVING POTENTIALLY HAZARDOUS FOODS. FACILITY OPEN 24 HRS AND. INSTRUCTED MGR TO OBTAIN SEVERAL CERTIFIED MANAGERS TO ACCOMMODATE THE 24 HRS OPERATION, SERIOUS CITATION ISSUED. 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.