SUBWAY Fails Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO EMPLOYE HEALTH POLICY ON PREMISES. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION VIOLATION, 7-38-010, 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: OBSERVED NO VOMIT OR DIARHERRA KIT OR CLEAN UP PROCEDURES POSTED. INSTRUCTED TO PROVIDE. NECESARY ITEMS TO OBTAIN ARE AS FOLLOWS: GLOVES, FACE MASK, DISPOSABLE MOP AND APROPRIATE DISINFECTANT THAT IS NORO VIRUS RATED. 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: HANDWASHING SINK KNOB BROKEN. PIC USING SHUT OF VALVE TO TURN HOT WATER OFF AND ON. INSTRUCTED TO REPAIR. PRIORITY FOUNDATION VIOLATION. 7-38-030(c)CITATION ISSUED.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TEMPERATURES IN WALKIN COOLER AT CHICKEN 43.6, SALAMI 48.0 AND SOUP AT 48.4. INSTRUCTED PERSON IN CHARGE TO DISPOSE OF COMPRIMISED FOODS. PRIORITY VIOLATION. COS CITATION ISSUED. 7-38-005

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED WALK-IN COOLER AT 55.2 AT THIS TIME. INSTRUCTED PIC TO REPAIR. COOLER TAGGED AND SHALL REMAIN TAGED UNTIL IT REACHES 41.0 OR BELOW AND CAN MAINTAIN A TEMPERATURE OF 41.0 DEGRES OR BELOW. PRIORITY VIOLATION 7-38-005 CITATION ISSUED

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.

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED NO THERMOMETER IN WALK-IN COOLER OR WALK-IN FREEZER. INSTRUCTED TO PROVIDE.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED DEBRIS UNDERNEATH FOOD SERVICE EQUIPMENT IN FRONT PREP AREA AND UNDERNEATH SHELVES IN STORAGE AREA. INSTRUCTED TO CLEAN AND SANITIZED.

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.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED NO FOOD HANDLERS CERTIFICATES FOR EMPLOYES POSTED. PIC STATED THAT EMPLOYES ARE NEW AND THAT THEY WILL ENROLL IN CLASS 2/18/2019.

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: OBSERVED NO FOOD HANDLERS CERTIFICATES FOR EMPLOYES POSTED. PIC STATED THAT EMPLOYES ARE NEW AND THAT THEY WILL ENROLL IN CLASS 2/18/2019.

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.