PASS W/ CONDITIONS
Risk 1 (High)
SUBWAY Gets Conditional Pass on Health Inspection - Chicago Restaurant
April 9, 2019
Canvass
License #2026344
3
Total Violations
1
Critical
1
Major
1
Minor
Violations Cited by Chicago Health Inspector
3
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TCS FOODS AT IMPROPER INTERIOR TEMPERATURE INSIDE THE FRONT STORAGE COOLER: 1lbs OF TUNA AT 48.5F AND 2lbs OF STEAK AT 48.5F. TCS FOODS WERE DISCARDED AND DENATURED, TOTAL COST $75. PRIORITY CITATION ISSUED #7-38-005.
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Violation #33
MAJOR
Violation Details
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED THE FRONT STORAGE COOLER WITH AN AIR TEMP OF 50.7F, SAID COOLER HOLD TCS FOODS SUCH AS STEAK AND TUNA. INSTRUCTED MANAGER NOT TO USE SAID COOLER UNTIL IT CAN HOLD THE PROPER TEMP OF 41F OR BELOW. COOLER TAGGED/HELD FOR INSPECTION. PRIORITY VIOLATION CITATION ISSUED #7-38-005.
Why This Matters
Dirty equipment harbors bacteria and attracts pests.
Food Code Requirement
All equipment and utensils must be clean and properly maintained.
Specific Requirements
Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.
CDPH Food Code: Section 4-601.11
Violation #33
MAJOR
Violation Details
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED THE FRONT STORAGE COOLER WITH AN AIR TEMP OF 50.7F, SAID COOLER HOLD TCS FOODS SUCH AS STEAK AND TUNA. INSTRUCTED MANAGER NOT TO USE SAID COOLER UNTIL IT CAN HOLD THE PROPER TEMP OF 41F OR BELOW. COOLER TAGGED/HELD FOR INSPECTION. PRIORITY VIOLATION CITATION ISSUED #7-38-005.
Why This Matters
Dirty equipment harbors bacteria and attracts pests.
Food Code Requirement
All equipment and utensils must be clean and properly maintained.
Specific Requirements
Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.
CDPH Food Code: Section 4-601.11
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection