FAIL
Risk 1 (High)
SUBWAY Fails Health Inspection - Chicago Restaurant
November 24, 2020
Canvass
License #2099425
3
Total Violations
2
Critical
1
Major
Violations Cited by Chicago Health Inspector
3
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: PIPE BROKEN UNDERNEATH HANDWASH SINK IN REAR PREP/WAREWASHING AREA. INSTD TO REPAIR AND MAINTAIN. CITATION ISSUED 7-38-030(C) PRIORITY FOUNDATION
Why This Matters
Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.
Food Code Requirement
Handwashing sinks must be accessible, properly supplied, and used only for handwashing.
Specific Requirements
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.
CDPH Food Code: Section 5-202.12, 6-301.11
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: TCS FOODS AT IMPROPER TEMPERATURES IN PREP COOLER: CONTAINER OF COOKED CHICKEN AT 47.9F AND CONTAINERS OF SOUPS AT 47.1F. CHICKEN AND SOUP WERE COOKED YESTERDAY AND CONTAINERS OBSERVED WITH TIGHTLY FITTING LIDS AND EXCESSIVE CONDENSATION ON CONTAINERS AND LIDS. PRODUCT DISCARDED AND DENATURED AT THIS TIME. APPROX 10LBS, $50 VALUE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: TCS FOODS AT IMPROPER TEMPERATURES IN PREP COOLER: CONTAINER OF COOKED CHICKEN AT 47.9F AND CONTAINERS OF SOUPS AT 47.1F. CHICKEN AND SOUP WERE COOKED YESTERDAY AND CONTAINERS OBSERVED WITH TIGHTLY FITTING LIDS AND EXCESSIVE CONDENSATION ON CONTAINERS AND LIDS. PRODUCT DISCARDED AND DENATURED AT THIS TIME. APPROX 10LBS, $50 VALUE. PRIORITY VIOLATION 7-38-005 CITATION ISSUED
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
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