SUBWAY Gets Conditional Pass on Health Inspection - Chicago Restaurant

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: OBSERVED POOR HYGEINIC PRACTICES OF FOOD HANDLER USING WIPING CLOTH TO WIPE DOWN COUNTER AND THEN SAME CLOTH TO WIPE KNIVES. FOOD HANDLER THEN RINSED KNIVES IN EXPOSED HAND SINK IN FRONT SERVICE AREA. INSTRUCTED OWNER THAT ALL UTENSILS ARE TO BE PROPERLY WASH RINSED AND SANITIZED IN 3 COMPARTMENT SINK AND EXPOSED HAND SINK IS FOR HANDWASHING ONLY. CRITICAL VIOLATION 7-38-010 (A)

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: OBSERVED VENT IN WASHROOM WITH EXCESS DUST ACCUMUATION. CLEAN AND MAINTAIN.

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.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED WET MOPS NOT HUNG AFTER USE. OBSERVED MOP SINK AREA CLEANING EQUIPMENT NOT PROPERLY STORED. INSTALL MOP AND BROOM HANGERS TO ORGANIZE AND HANG ALL MOPS TO DRY. OBSERVED CLUTTER IN REAR STORAGE AREA NEAR EXIT DOOR. REMOVE ALL UENESSARY ITEMS AND ORGANIZE ALL REMAINING ITEMS 6 INCHES OFF FLOOR AND 6 INCHES AWAY FROM WALL.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: OBSERVED WET MOPS NOT HUNG AFTER USE. OBSERVED MOP SINK AREA CLEANING EQUIPMENT NOT PROPERLY STORED. INSTALL MOP AND BROOM HANGERS TO ORGANIZE AND HANG ALL MOPS TO DRY. OBSERVED CLUTTER IN REAR STORAGE AREA NEAR EXIT DOOR. REMOVE ALL UENESSARY ITEMS AND ORGANIZE ALL REMAINING ITEMS 6 INCHES OFF FLOOR AND 6 INCHES AWAY FROM WALL.

Contaminated cloths spread bacteria across multiple surfaces.

Wiping cloths must be properly sanitized and stored.

Store in sanitizer between uses (200ppm quat or 50-100ppm chlorine); Separate cloths for food and non-food surfaces; Test sanitizer concentration.