PASS W/ CONDITIONS
Risk 1 (High)
SUBWAY Gets Conditional Pass on Health Inspection - Chicago Restaurant
April 24, 2019
Canvass Re-Inspection
License #1948417
4
Total Violations
2
Critical
1
Major
1
Minor
Violations Cited by Chicago Health Inspector
4
Violation #5
CRITICAL
Violation Details
PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED INCOMPLETE VOMIT AND DIARRHEA CLEAN UP KIT. MUST PROVIDE CORRESPONDING EQUIPMENT OUTLINE IN PROCEDURE INCLUDING DISINFECTANT EFFECTIVE AGAINST NOROVIRUS. PRIORITY FOUNDATION VIOLATION.
Why This Matters
Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.
Food Code Requirement
Written procedures required for cleaning bodily fluid events to prevent disease transmission.
Specific Requirements
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.
CDPH Food Code: Section 2-501.11
Violation #23
CRITICAL
Violation Details
PROPER DATE MARKING AND DISPOSITION - Comments: OBSERVED IMPROPER DATE MARKING ON PREPPED TCS FOODS INSIDE WALK IN COOLER. MUST PROPERLY LABEL ALL PREPPED TCS FOODS WITH DISCARD / SELL BY DATES. MUST CORRECT AND MAINTAIN SAME. PRIORITY FOUNDATION VIOLATION.
Why This Matters
Inadequate reheating fails to kill bacteria that grew during storage.
Food Code Requirement
Foods must be reheated to 165°F within 2 hours.
Specific Requirements
Reheat to 165°F within 2 hours; Use proper equipment (not hot holding units); Discard if not reaching temperature in time.
CDPH Food Code: Section 3-403.11
Violation #39
MAJOR
Violation Details
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED KITCHEN EQUIPMENT (PANS, ETC.) STORED IN THE EMPLOYEE RESTROOM. INSTRUCTED MUST REMOVE ALL KITCHEN EQUIPMENT AND/OR UTENSILS FROM RESTROOM TO PREVENT CONTAMINATION. MUST PROPERLY STORE ALL ITEMS IN PREP AREAS, OR DESIGNATED DRY STORAGE AREA.
Why This Matters
Contamination during preparation is a leading cause of foodborne illness.
Food Code Requirement
Prevent contamination during all food handling.
Specific Requirements
Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.
CDPH Food Code: Section 3-307.11
Violation #39
MAJOR
Violation Details
CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED KITCHEN EQUIPMENT (PANS, ETC.) STORED IN THE EMPLOYEE RESTROOM. INSTRUCTED MUST REMOVE ALL KITCHEN EQUIPMENT AND/OR UTENSILS FROM RESTROOM TO PREVENT CONTAMINATION. MUST PROPERLY STORE ALL ITEMS IN PREP AREAS, OR DESIGNATED DRY STORAGE AREA.
Why This Matters
Contamination during preparation is a leading cause of foodborne illness.
Food Code Requirement
Prevent contamination during all food handling.
Specific Requirements
Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.
CDPH Food Code: Section 3-307.11
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