SUBWAY Gets Conditional Pass on Health Inspection - Chicago Restaurant

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: THE PERSON IN CHARGE DID NOT HAVE A CITY OF CHICAGO FOOD SERVICE MANAGERS CERTIFICATE; INSTRUCTED THAT A CITY OF CHICAGO FOOD SERVICE MANAGER MUST BE PRESENT AND ON DUTY AT ALL TIMES TCS FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO EMPLOYEE HEALTH POLICIES SIGNED OR DOCUMENTATION VERIFYING TRAINING ON THE EMPLOYEE HEALTH POLICY AS REQUIRED; MUST PROVIDE. FOUND SIGNATURES OF EMPLOYEES ON A VOMIT AND DIARRHEA CLEAN UP PROCEDURE FORM. A CORRECT FORM WAS ON SITE; INSTRUCTED TO CORRECT VIOLATION. PRIORITY FOUNDATION VIOLATION 7-38-010.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: INSTRUCTED TO CLEAN THE FLOORS IN CORNER AREAS AROUND AND BEHIND EQUIPMENT WHERE NEEDED.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: INSTRUCTED TO CLEAN THE VENT ABOVE THE CONVECTION OVENS IN THE FRONT PREP AREA TO REMOVE DUST BUILD UP.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: INSTRUCTED TO CLEAN THE VENT ABOVE THE CONVECTION OVENS IN THE FRONT PREP AREA TO REMOVE DUST BUILD UP.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.