SUBWAY Gets Conditional Pass on Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: 2-102.14 OBSERVED THE PERSON IN CHARGE WITHOUT THE CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER'S ON-SITE WHILE TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (DELI MEAT, MEATBALLS) ARE BEING PREPARED, HANDLED, AND SERVED TO THE PUBLIC. PRIORITY FOUNDATION. CITATION ISSUED UNDER VIOLATION #2.

Without knowledgeable supervision, critical food safety practices may be overlooked, significantly increasing risk of foodborne illness outbreaks affecting multiple customers.

The person in charge must be present during all hours of operation, hold valid certification, and demonstrate food safety knowledge.

Person in charge must: Be present during all operating hours; Hold valid City of Chicago Food Service Sanitation Certificate; Demonstrate knowledge of foodborne disease prevention, HACCP principles, and Code requirements; Ensure employee compliance with food safety practices.

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: 2-101.11 2-102.14 OBSERVED NO CITY OF CHICAGO FOOD SERVICE SANITATION MANAGERS ON-SITE WHILE TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (DELI MEAT, MEATBALLS) ARE PREPARED, HANDLED, AND SERVED TO THE PUBLIC. INSTRUCTED ALWAYS TO HAVE A CITY OF CHICAGO FOOD SERVICE SANITATION MANAGER ON SITE AT ALL TIMES THE FACILITY IS OPEN AND OPERATING. PRIORITY FOUNDATION. CITATION ISSUED 7-38-012.

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: 2-102.14(O) OBSERVED NO EMPLOYEE HEALTH POLICY ON SITE. INSTRUCTED TO PROVIDE. PRIORITY FOUNDATION 7-38-010.

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

PROPER COLD HOLDING TEMPERATURES - Comments: 3-501.16(A:2,&B) OBSERVED TCS FOODS AT INADEQUATE COLD HOLDING TEMPERATURES LOCATED IN A 2 DOOR REFRIGERATOR. OBSERVED ABOUT 3 LBS OF DELI MEAT AT 53F, ABOUT 3 LBS OF SLICED TOMATOES AT 54F, ABOUT 15 LBS OF COOKED BEEF IN THE FOOD PREP AREA AT 88F AND ABOUT 3 LBS OF CHOPPED LETTUCE AT 55F. INSTRUCTED TO DISCARD AND DENATURE SAID TCS FOODS AND ALWAYS MAINTAIN ALL COLD TCS FOODS AT 41F OR BELOW AT ALL TIMES. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

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: 4-301.11 OBSERVED A REFRIGERATION UNIT, WITH TCS FOODS INSIDE, AT AN INADEQUATE COLD HOLDING TEMPERATURE OF 53F. INSTRUCTED TO ALWAYS MAINTAIN ALL COLD HOLDING UNITS AT 41F OR BELOW AT ALL TIMES. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: 5-205.15 OBSERVED A LEAKY PIPE UNDERNEATH THE 1 COMP PREP SINK IN THE REAR. MUST REPAIR AND MAINTAIN.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: 5-205.15 OBSERVED A LEAKY PIPE UNDERNEATH THE 1 COMP PREP SINK IN THE REAR. MUST REPAIR AND MAINTAIN.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.