SUBWAY Fails Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO WRITTEN EMPLOYEE HEALTH POLICY ON SITE. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION 7-38-010 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: NO WRITTEN CLEANING PROCEDURE FOR A VOMITING/DIARRHEA EVENT OR ANY REQUIRED EQUIPMENT FOR CLEAN UP. MUST PROVIDE BOTH. PRIORITY FOUNDATION VIOLATION. 7-38-005 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: INADEQUATE HOT WATER TEMPERATURE IN THE STAFF/CUSTOMER WASHROOM. HOT WATER TEMPERATURE FOUND AT 86.7F. MUST PROVIDE HOT WATER WITH A MINIMUM TEMPERATURE OF 100F AT ALL HAND WASHING SINKS. PRIORITY VIOLATION. NO 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED HOT AND COLD WATER TURNED OFF UNDER THE HAND WASHING SINK IN THE REAR DISH WASHING AREA DUE TO SEVERE LEAKING FROM PIPING UNDER THE SINK. UNABLE TO USE TO WASH HANDS. MUST REPAIR SINK TO PROVIDE HOT AND COLD RUNNING WATER FROM THE FAUCET AND INSTRUCTED TO USE FRONT PREP HAND WASHING SINK UNTIL TIME GIVEN TO REPAIR. PRIORITY 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.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: INTERIOR UPPER WATER RESERVOIR OF THE ICE MACHINE WHERE ICE IS MADE FOUND WITH EXCESSIVE AMOUNTS OF BLACK SLIME SUBSTANCE ON ICE/WATER CONTACT SURFACES AND DRIPPING DOWN INTO THE ICE BIN. INSTRUCTED TO CLEAN, SANITIZE AND REMOVE ALL BLACK SLIME SUBSTANCE FROM ALL SURFACES INSIDE THE MACHINE. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

FOOD-CONTACT SURFACES: CLEANED & SANITIZED - Comments: INTERIOR UPPER WATER RESERVOIR OF THE ICE MACHINE WHERE ICE IS MADE FOUND WITH EXCESSIVE AMOUNTS OF BLACK SLIME SUBSTANCE ON ICE/WATER CONTACT SURFACES AND DRIPPING DOWN INTO THE ICE BIN. INSTRUCTED TO CLEAN, SANITIZE AND REMOVE ALL BLACK SLIME SUBSTANCE FROM ALL SURFACES INSIDE THE MACHINE. PRIORITY FOUNDATION VIOLATION 7-38-005 CITATION ISSUED.

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.