SUBWAY Fails Health Inspection - Chicago Restaurant

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: OBSERVED MISSING SANITIZING SOLUTION FOR NOROVIRUS. MUST PROVIDE ALL NECESSARY SUPPLIES AS OUTLINED IN POLICY. PRIORITY FOUNDATION. 7-38-005.

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED MISSING EMPLOYEE HAND WASHING SIGNAGE AT HAND WASHING SINK IN FRONT. MUST PROVIDE.

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 COLD HOLDING TEMPERATURES - Comments: OBSERVED CHICKEN AT IMPROPER COLD HOLDING TEMPERATURE AT 53.6F IN COOLER. ALSO OBSERVED THE FOLLOWING TCS FOOD ITEMS AT IMPROPER COLD HOLDING TEMPERATURE AT COOLER IN FRONT SERVING LINE. TERIYAKI CHICKEN FOUND AT 49.2F, ROAST BEEF FOUND AT 47.5F, TURKEY DELI MEAT FOUND AT 45.5F, SLICED HAM FOUND AT 48.2F, TUNA FOUND AT 44.6F, SLICED MOZZARELLA CHEESE FOUND AT 51.8F, PEPPER JACK CHEESE FOUND AT 53.2F, SALAMI FOUND AT 49.8F AND BOLOGNA FOUND AT 45.9F. PROPER COLD HOLDING TCS FOOD ITEMS MUST BE STORED AT 41.0F OR BELOW. INSTRUCTED TO DISCARD AND DENATURE ALL FOOD. ALL FOOD WEIGHING APPROXIMATELY 175 LBS AT A COST OF $350.00. 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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED IMPROPER AMBIENT TEMPERATURE INSIDE OF COOLER AT 45.6F AT FRONT SERVING LINE. AMBIENT TEMPERATURE MUST BE AT 41.0F OR BELOW INSIDE OF A COLD HOLDING UNIT TO STORE TCS FOOD ITEMS AT PROPER TEMPERATURE. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED. COOLER WAS LATER FIXED BY MANAGER TOWARDS THE END OF INSPECTION.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED IMPROPER AMBIENT TEMPERATURE INSIDE OF COOLER AT 45.6F AT FRONT SERVING LINE. AMBIENT TEMPERATURE MUST BE AT 41.0F OR BELOW INSIDE OF A COLD HOLDING UNIT TO STORE TCS FOOD ITEMS AT PROPER TEMPERATURE. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED. COOLER WAS LATER FIXED BY MANAGER TOWARDS THE END OF INSPECTION.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.