⚠️ Recent Failed Inspections ⚠️
PASS W/ CONDITIONS Risk 1 (High)

SUBWAY Gets Conditional Pass on Health Inspection - Chicago Restaurant

SUBWAY 3952 N SHERIDAN RD, CHICAGO 60613 Restaurant
July 10, 2019 Canvass Re-Inspection License #2457878
3
Total Violations
2
Critical
1
Major
1
Corrected On Site

Violations Cited by Chicago Health Inspector

3
Violation #3
CRITICAL
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.
Violation #10
CRITICAL
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.
Violation #10
CRITICAL
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.

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
Data sourced from Chicago Open Data Portal - Chicago Department of Public Health inspections