SUBWAY Gets Conditional Pass on Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: 2-102.14(A)-OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE PRIORITY FOUNDATION VIOLATION#: 7-38-012(A) NO CITATION ISSUED. -

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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: 2-501.11 OBSERVED NO VOMITING AND DIARRHEAL INCIDENT CLEAN UP POLICY IN PLACE AND KIT ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION. 7-38-005. NO CITATION ISSUED - - -

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

NO BARE HAND CONTACT WITH RTE FOOD OR A PRE-APPROVED ALTERNATIVE PROCEDURE PROPERLY ALLOWED - Comments: 3-301.11(B)OBSERVED CERTIFIED MANAGER USING CASH REGISTER, THAN PICKED UP CHANGE LEFT BEHIND BY THE CUSTOMER AND PUT IT TO A CHANGE CONTAINER,THAN WITHOUT HAND WASHING GLOVED HANDS AND MADE A SANDWICH FOR CUSTOMER: PICKED UP SLICED FRESH PICKLES, A HAND FULL OF SPINACH LEAF AND OTHER CONDIMENTS. FOOD EMPLOYEE MUST USE UTENSILS SUCH AS: DELI TISSUE, SPATULA, TONGS, SINGLE USE GLOVES. INFORMATION GIVEN ON HAND WASHING AND GLOVE PROCEDURE. MANAGER WASHED AND GLOVED HANDS PRIOR TO HELP NEXT CUSTOMERS. PRIORITY VIOLATION: 7-38-010, CITATION ISSUED.

Contaminated water spreads waterborne diseases. Insufficient hot water prevents proper sanitization.

Potable water supply must be adequate, protected, and properly heated.

Water from approved public system; Sufficient pressure for all operations; Hot water minimum 120°F at fixtures, 180°F for high-temp dishwashers; Backflow prevention installed; No cross-connections.

PROPER DATE MARKING AND DISPOSITION - Comments: 3-501.17(A) ALL PREPARED FOODS IN COOLERS MUST BE PROPERLY LABELED WITH PRODUCT NAME, PREPARATION DATE AND EXPIRATION DATE WITHIN 7 DAYS. PRIORITY FOUNDATION VIOLATION:7-38-005. NO CITATION ISSUED. - - -

Inadequate reheating fails to kill bacteria that grew during storage.

Foods must be reheated to 165°F within 2 hours.

Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: 6-202.15.OBSERVED REAR DOOR WITH BROKEN STRIP AT BOTTOM OF THE DOOR. INSTRUCTED TO REPLACE AND MAINTAIN TIGHT-FITTING DOOR.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: 3-305.12(B)FOUND SODA BOTTLES,PACKED CHIPS IN BOXES, CUPS LIDS, NAPKINS IN BOX STORED INSIDE TH TOILET ROOM.ITEMS ARE STORED ON TOP THE TOILET BOWL AND HAND WASHING SINK ALMOST COVER FROM STORED FOOD ITEMS.NEED TO REMOVE ALL FOOD PRODUCTS

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: 4.401.11(B-2)OBSERVED NON-FOOD ITEMS STORED INSIDE THE TOILET ROOM: EQUIPMENT,PAPER ,BOXES WITH UNKNOWN ITEMS INSIDE. INSTRUCTED TO REMOVE.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: 4-601.11 (C) UPPER, INTERIOR PARTS OF NON-FOOD CONTACT SURFACES OF ICE MACHINE IN DINING AREA WITH BEGINNING OF MINERAL DEPOSITS AND SLIME. INSTRUCTED TO CLEAN AND MAINTAIN. -

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: 5-204.12 UN LOCATED NOR VISIBLE BACK FLOW PREVENTION DEVICE PROVIDED AT WATER LINE AT ICE MACHINE AND MECHANICAL COFFEE MACHINE AT FRONT SELF SERVE AREA.INSTRUCTED TO PROVIDE SAID DEVICE OR TO KNOW THE LOCATION

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: 6-201.16 FOUND FLOOR DRAIN UNDER THREE COMPARTMENT SINK WITH BLACK SLIME SUBSTANCE BUILD UP. MUST CLEAN AND MAINTAIN FLOOR DRAIN ACCUMULATION OF ICE BUILD-UP ON SOUTH-EAST FLOOR INSIDE THE WALK-IN FREEZER, REMOVE,CLEAN AND MAINTAIN. -

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: NO FOOD HANDLER CERTIFICATE PROVIDED AT PRESENT TIME,INSTRUCTED TO PROVIDE

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: NO FOOD HANDLER CERTIFICATE PROVIDED AT PRESENT TIME,INSTRUCTED TO PROVIDE

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.