FAIL
Risk 1 (High)
SUBWAY Fails Health Inspection - Chicago Restaurant
December 4, 2020
Canvass
License #1938179
2
Total Violations
1
Critical
1
Major
1
Corrected On Site
Violations Cited by Chicago Health Inspector
2
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER COLD TEMPERATURE OF TIME/ TEMPERATURE CONTROL FOR SAFETY FOODS TUNA AT 63 F, HAM AT 46.8F, STEAK AT 49 F AND TURKEY AT 48F. INSTRUCTED TO MAINTAIN COLD (TCS) FOODS AT 41F OR BELOW. ALL FOODS REMOVED BY (PIC) AND DISCARDED-COS AT COST APPROX $ 50.00. 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: OBSERVED IMPROPER COLD TEMPERATURE OF TIME/ TEMPERATURE CONTROL FOR SAFETY FOODS TUNA AT 63 F, HAM AT 46.8F, STEAK AT 49 F AND TURKEY AT 48F. INSTRUCTED TO MAINTAIN COLD (TCS) FOODS AT 41F OR BELOW. ALL FOODS REMOVED BY (PIC) AND DISCARDED-COS AT COST APPROX $ 50.00. 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