SUBWAY Fails Health Inspection - Chicago Restaurant

DISH WASHING FACILITIES: PROPERLY DESIGNED, CONSTRUCTED, MAINTAINED, INSTALLED, LOCATED AND OPERATED - Comments: Observed the three compartment sink not properly maintained: when water is released from a compartment, said water drains into an air gapped floor drain. This floor drain is unable to handle the volume of waste water draining and spills over from drain onto the floor. Instructed facility to repair the drain so all water is contained when drained and to maintain. Serious violation 7-38-030.

Inadequate facilities prevent proper cleaning and sanitization of equipment.

Warewashing facilities must meet design and operational requirements.

3-compartment sink with drainboards; Mechanical dishwasher with proper temperatures; Test strips; Thermometers; Adequate size.

TOILET ROOMS ENCLOSED CLEAN, PROVIDED WITH HAND CLEANSER, SANITARY HAND DRYING DEVICES AND PROPER WASTE RECEPTACLES - Comments: Observed no soap in the customer washroom. Instructed facility to maintain soap and a sanitary hand drying device at all times in the washrooms. Facility installed at time of inspection. Serious violation 7-38-030.

Missing allergen information can cause life-threatening reactions.

All food must be properly labeled with required information.

Label with common name; List ingredients and allergens; Date marking for prepared foods; Country of origin for certain foods.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Observed slight dirt accumulation in the upper interior portion of the ice machine used for human consumption. Instructed facility to clean, sanitize, and maintain.

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: Observed slight dirt accumulation in the upper interior portion of the ice machine used for human consumption. Instructed facility to clean, sanitize, and maintain.

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.