SUBWAY Gets Conditional Pass on Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: OBSERVED NO EMPLOYEE HEALTH POLICY ON PREMISES DURING INSPECTION. INSTRUCTED TO HAVE SAID POLICY AND MAINTAIN. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-010

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: OBSERVED NO CLEAN-UP FOR VOMITING AND DIARRHEA PROCEDURE AND CLEAN-UP KIT ON PREMISES DURING INSPECTION. INSTRUCTED MANAGER TO HAVE SAID POLICY ALONG WITH REQUIRED CLEAN-UP KIT EQUIPMENT. PRIORITY FOUNDATION VIOLATION. NO CITATION ISSUED. 7-38-005

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.

HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED EMPLOYEE MAKING A SANDWICH AND TOUCHING AN IPAD AT THE SAME TIME, AS WELL AS REACH TO GRAB COOKIES FROM THE CASE AND PICK UP THE IPAD ALL WHILE NOT CHANGING HIS GLOVES. INSTRUCTED THAT WHEN THERE IS A CHANGE IN TASK, GLOVES MUST BE DISCARDED TO PREVENT POTENTIAL CROSS CONTAMINATION. PRIORITY VIOLATION. CITATION ISSUED. 7-38-010

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED AN APPROX. 1/4 IN GAP AT THE BOTTOM OF THE FRONT DOOR AND THE FLOOR. INSTRUCTED THAT DOORS MUST BE TIGHT FITTING TO CONTROL THE PRESENCE OF PEST IN THE FOOD ESTABLISHMENT, INCLUDING ELIMINATION OF ENTRY POINTS AND HARBORAGE AREAS.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED A LEAKING FAUCET AT THE THREE COMPARTMENT SINK IN THE REAR PREP AREA. INSTRUCTED TO REPAIR AND MAINTAIN.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED MISSING LIGHT SHIELD IN THE REAR PREP AREA ABOVE THE THREE COMPARTMENT SINK. INSTRUCTED TO REPLACE AND MAINTAIN.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: OBSERVED MISSING LIGHT SHIELD IN THE REAR PREP AREA ABOVE THE THREE COMPARTMENT SINK. INSTRUCTED TO REPLACE AND MAINTAIN.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.