PASS W/ CONDITIONS
Risk 1 (High)
SUBWAY Gets Conditional Pass on Health Inspection - Chicago Restaurant
January 8, 2021
Canvass
License #1841435
3
Total Violations
2
Critical
1
Major
Violations Cited by Chicago Health Inspector
3
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER TEMPERATURES OF (TCS) FOODS INSIDE COOLERS. APPROX 4-LBS OF STEAK AT 50.9F,2-LBS OF TUNA AT 46.8F.INSTRUCTED TO MAINTAIN TCS FOODS AT 41.0F OR BELOW. ALL FOODS WAS REMOVED AND DISCARDED BY PIC-COS AT COST APPROX $ 30.00 PRIOTITY VIOLATION ISSUED 7-38-005
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 #33
MAJOR
Violation Details
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED WALK IN COOLER MAINTAINING IMPROPER COLD TEMPERATURE OF 46.0F TO 48.0F. INSTRUCTED COOLER MUST BE MAINTAINED AT 41.0F OR BELOW. OWNER ARRIVED ON SITE AND MADE ADJUSTMENT TO TEMPERATURE OF WALK IN COOLER. AIR TEMPERATURE OF COOLER SOON MAINTAINED 42.0F-COS. PRIORITY VIOLATION ISSUED 7-38-005.
Why This Matters
Dirty equipment harbors bacteria and attracts pests.
Food Code Requirement
All equipment and utensils must be clean and properly maintained.
Specific Requirements
Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.
CDPH Food Code: Section 4-601.11
Violation #33
MAJOR
Violation Details
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED WALK IN COOLER MAINTAINING IMPROPER COLD TEMPERATURE OF 46.0F TO 48.0F. INSTRUCTED COOLER MUST BE MAINTAINED AT 41.0F OR BELOW. OWNER ARRIVED ON SITE AND MADE ADJUSTMENT TO TEMPERATURE OF WALK IN COOLER. AIR TEMPERATURE OF COOLER SOON MAINTAINED 42.0F-COS. PRIORITY VIOLATION ISSUED 7-38-005.
Why This Matters
Dirty equipment harbors bacteria and attracts pests.
Food Code Requirement
All equipment and utensils must be clean and properly maintained.
Specific Requirements
Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.
CDPH Food Code: Section 4-601.11
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