SUBWAY Fails Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: OBSERVED NO DESIGNATED PERSON IN CHARGE. FOOD HANDLER, SANGITABEN PATEL, ON DUTY WAS WITHOUT PROOF OF FOOD SAFETY MANAGEMENT TRAINING DURING TIME OF INSPECTION. MUST PROVIDE.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: OBSERVED NO CERTIFIED CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE AT START TIME OF INSPECTION WHILE TCS FOODS (MEATBALLS, DELI MEAT, AND SOUP) WERE BEING PREPPED. THE DESIGNATED PERSON IN CHARGE, SHALL PHYSICALLY BE ON SITE AND MUST OBTAIN/MAINTAIN A VALID CITY OF CHICAGO FOOD SERVICE SANITATION LICENSE. VIOLATION CORRECTED ON SITE; THE CERTIFIED CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ARRIVED ON SITE AT 11:10AM. PRIORITY FOUNDATION VIOLATION #7-38-012. CITATION ISSUED

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.

This violation was corrected during the inspection.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: REFER TO VIOLATION #60

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.

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING FOOD NOT MEETING REQUIRE TEMPERATURE OF 135F DEGREES OR ABOVE IN THE DESIGNATED HOT-HOLDING UNIT: MEATBALLS AT 102F AND GRILLED CHICKEN BREAST AT 91F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 5 LBS OF PRODUCTS WORTH A COMBINED $100 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION CONSOLIDATED WITH BELOW.

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

PROPER COLD HOLDING TEMPERATURES - Comments: NOTED INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE THE SANDWICH ASSEMBLY COLD HOLD UNITS TO BE IMPROPER: Sliced Tomato (45.9 �F), Steak (46.8 �F), Turkey Ham (48.2 �F), Sliced Ham (45.3 �F), AND Shredded Lettuce (52�F). MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 15 LBS OF PRODUCTS WORTH A COMBINED $100 THROUGH THE DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED LIVE PEST ACTIVITY WITH APPROX. 3 COCKROACHES AND ANTS DURING INSPECTION. COCKROACH ACTIVITY WAS NOTED UNDER THE 3-COMP SINK, TWO COCKROACHES WERE CRAWLING UNDER THE SINK AND 1 OTHER COCKROACH WAS NOTED ALONG THE WALL WHERE THE SINK IS LOCATED. ANT ACTIVITY WAS OBSERVED ON THE FLOOR UNDER THE REAR PREP HANDSINK. INSTRUCTED TO CONSULT PEST CONTROL AS ADDITIONAL SERVICES ARE NEEDED TO MINIMIZE OR ELIMINATE ACTIVITY PRIOR TO RE-INSPECTION. PRIORITY FOUNDATION VIOLATION #7-38-020(A). CITATION ISSUED.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED LEAK AT MOP SINK FAUCET WHEN HOT WATER IS IN USE. THE FRONT PREP HANDSINK WAS ALSO OBSERVED TO BE SLOW DRAINING. INSTRUCTED TO CORRECT AND REPAIR BOTH SINKS.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED THE REAR PREP HANDSINK NOT MAINTAINED WITH HOT WATER. FOOD HANDLER STATED THAT DUE TO A LEAK AT MOP SINK FAUCET, HOT WATER WAS TURNED OFF. FOOD HANDLER PROCEEDED TO RESTORE HOT WATER BY TURNING HOT WATER SUPPLY HANDLER UNDERNEATH SINK. INSTRUCTED TO DISCONTINUE TURNING WATER HOT WATER OFF. FOOD HANDLER AND PERSON IN CHARGE WERE ALSO INFORMED THAT HOT WATER AT ALL HAND WASHING SINKS MUST BE AT LEAST 100F. FOOD HANDLER WAS ONCE AGAIN OBSERVED MANUALLY TURNING OFF HOT WATER. PRIORITY VIOLATION #7-38-030(C). CITATION ISSUED.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: INSTRUCTED TO DETAIL CLEAN AND MAINTAIN FLOOR SURFACES UNDER ALL COOKING EQUIPMENT, RACKS AND SHELVING UNITS WHERE LOOSE DEBRIS, DUST AND DIRT BUILD-UP ARE PRESENT.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: REFER TO VIOLATION #60

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.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED NO PROOF OF TRAINING FOR FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN RECORDS AT ALL TIMES.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED NO PROOF OF TRAINING FOR FOOD HANDLERS. INSTRUCTED TO PROVIDE AND MAINTAIN RECORDS AT ALL TIMES.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.