SUBWAY Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: Observed the following potentially hazardous foods at improper temperatures in the walk in cooler: chicken @ 47.5F-51.8F; shredded cheese @ 56.8F, veggies patties @ 53.4F; cheddar cheese slices @ 58.1F; provolone slices @ 58.5F; meatballs @ 52.5F; 52.5F-53.9F; and cheese pizzas @ 60.1F. Instructed all potentially hazardous foods must be held @ 40F or less or 140F or more at all times. Operator voluntarily discarded denatured foods during inspection. Critical violationi 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.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: Observed the following potentially hazardous foods at improper temperatures in the walk in cooler: chicken @ 47.5F-51.8F; shredded cheese @ 56.8F, veggies patties @ 53.4F; cheddar cheese slices @ 58.1F; provolone slices @ 58.5F; meatballs @ 52.5F; 52.5F-53.9F; and cheese pizzas @ 60.1F. Instructed all potentially hazardous foods must be held @ 40F or less or 140F or more at all times. Operator voluntarily discarded denatured foods during inspection. Critical violationi 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.