FAIL
Risk 1 (High)
Subway Fails Health Inspection - Chicago Restaurant
March 12, 2021
Canvass
License #2203593
3
Total Violations
2
Critical
1
Minor
Violations Cited by Chicago Health Inspector
3
Violation #2
CRITICAL
Violation Details
CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NOTED NO CITY OF CHICAGO FOOD SERVICE MANAGER ON DUTY WHILE TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOODS ARE PREPARED AND SERVED (CHICKEN,TURKEY). INSTRUCTED MANAGER TO PROVIDE VALID CITY OF CHICAGO FOOD SERVIICE MANAGER AND CERTIFICATE AT ALL TIMES WHEN TCS FOODS ARE PREPARED AND SERVED.PRIORITY FOUNDATION VIOLATION. 7-38-012.CITATION ISSUED.
Why This Matters
Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.
Food Code Requirement
Valid City of Chicago Food Service Sanitation Certificate required and must be posted.
Specific Requirements
Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.
CDPH Food Code: Section 2-102.11
Violation #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: FOUND HANDWASHING SINK WATER TEMPERATURE AT 46.4F, LOCATED IN WOMENS WASHROOM. MUST PROVIDE A MINNIMUM HOT WATER TEMPERATURE OF 100F AT ALL TIMES. PRIORITY VIOLATION. 7-38-030(C).CITATION ISSUED.
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 #10
CRITICAL
Violation Details
ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: FOUND HANDWASHING SINK WATER TEMPERATURE AT 46.4F, LOCATED IN WOMENS WASHROOM. MUST PROVIDE A MINNIMUM HOT WATER TEMPERATURE OF 100F AT ALL TIMES. PRIORITY VIOLATION. 7-38-030(C).CITATION ISSUED.
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
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