SUBWAY Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: OBSERVED INADEQUATE INTERNAL TEMPERATURES OF VARIETY OF POTENTIALLY HAZARDOUS FOODS(READY TO EAT MEAT) IN THE COLD HOLDING SERVING LINE SUCH AS: TUNA AT 45.1F, CORN BEEF AT 48.5F, HAM AT 45F TO 47F, AND STEAK AT 45.6F. APPX 15LBS OF FOOD ITEMS AT $85 WAS DISCARDED AND DENATURED. CRITICAL CITATION WAS ISSUED #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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN THE STORAGE CADINET UNDERNEATH THE FRONT EXPOSED HAND SINK TO REMOVE DEBRIS.

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.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN THE STORAGE CADINET UNDERNEATH THE FRONT EXPOSED HAND SINK TO REMOVE DEBRIS.

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.