FAIL
Risk 1 (High)
SUBWAY Fails Health Inspection - Chicago Restaurant
June 13, 2018
Canvass
License #2109775
5
Total Violations
3
Critical
2
Minor
1
Corrected On Site
Violations Cited by Chicago Health Inspector
5
Violation #16
CRITICAL
Violation Details
FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: Observed ice machine with visible mold like substance(black/slimy substance)severe build-up inside machine, on cover, and water spout portion. Instructed person in charge to discard ice, discontinue the use of contaminated ice, clean and sanitize machine. Serious Violation 7-38-005A
Why This Matters
Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.
Food Code Requirement
All food contact surfaces must be properly cleaned and sanitized.
Specific Requirements
Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.
CDPH Food Code: Section 4-601.11, 4-602.11
Violation #21
CRITICAL
Violation Details
* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: Observed no City of Chicago Certified Food Manager on site when potentially hazardous food are prepared and served. Instructed person in charge City of Chicago Certified Food Manager must remain on site while potentially hazardous foods are prepared and served. Manager arrived 20 minutes later with Certified Food Manager certificate. Serious Violation 7-38-012.
Why This Matters
Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.
Food Code Requirement
Cold foods must be held at 41°F or below.
Specific Requirements
Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.
CDPH Food Code: Section 3-501.16(A)(2)
Violation #29
CORRECTED
CRITICAL
Violation Details
PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: Previous minor violation not corrected from inspection 1989217 performed on 2-16-17. Violation # 36 REPLACE MISSING LIGHT SHIELD IN WALK-IN FREEZER. #41 STORE MOP HEAD UPRIGHT TO PREVENT INSECT BREEDING. Serious Violation 7-42-090
Why This Matters
Specialized processes without proper controls can create deadly toxins like botulism.
Food Code Requirement
Special processes require approved HACCP plans or variances.
Specific Requirements
Written HACCP plan for: Vacuum packaging; Sous vide; Smoking for preservation; Curing; Using additives. Plan must be approved by CDPH.
Status
This violation was corrected during the inspection.
CDPH Food Code: Section 8-201.14
Violation #43
MINOR
Violation Details
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: Beverages stored on floor inside employee restroom the is not utilized. Must relocated beverages for proper food protection.
Why This Matters
Improper storage contaminates utensils between uses.
Food Code Requirement
In-use utensils must be properly stored between uses.
Specific Requirements
Store in food with handle out; On clean surface; In running water; In water at 135°F or above.
CDPH Food Code: Section 3-304.12
Violation #43
MINOR
Violation Details
FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: Beverages stored on floor inside employee restroom the is not utilized. Must relocated beverages for proper food protection.
Why This Matters
Improper storage contaminates utensils between uses.
Food Code Requirement
In-use utensils must be properly stored between uses.
Specific Requirements
Store in food with handle out; On clean surface; In running water; In water at 135°F or above.
CDPH Food Code: Section 3-304.12
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection