SUBWAY Fails Health Inspection - Chicago Restaurant

HANDS CLEAN & PROPERLY WASHED - Comments: OBSERVED A FOOD EMPLOYEE IN THE FRONT PREP AREA NOT WASHING HANDS BEFORE PUTTING ON CLEAN GLOVES AND AFTER TOUCHING THEIR PHONE AND HAIR. INSTRUCTED EMPLOYEE TO WASH HANDS WHEN SWITCHING TASKS AND AFTER TOUCHING HAIR/PHONE. PRIORITY 7-38-010. CITATION ISSUED.

Improper sanitization fails to kill pathogens, allowing contaminated equipment to spread illness throughout facility.

Sanitizing solutions and rinse water must meet specific requirements for effectiveness.

Chemical sanitizers: Chlorine 50-100 ppm, Quaternary ammonium 200-400 ppm, Iodine 12.5-25 ppm; Hot water: 171°F for 30 seconds or 180°F at dish surface; Test strips required; Proper contact time.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: THE REAR PREP HANDWASHING SINK IS NOT MAINTAINED/INOPERABLE; WATER WAS TURNED OFF BELOW AT PIPES UPON ARRIVAL. PER MANAGEMENT, HOT WATER HANDLE IS BROKEN; WHEN WATER IS TURNED ON; WATER LEAKS FROM UNDERNEATH SINK. MUST REPAIR. PRIORITY FOUNDATION VIOLATION 7-38-030(c). CITATION ISSUED.

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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: FOUND NO SOAP AT THE FRONT PREP AREA HANDWASHING SINK. INSTRUCTED MANAGEMENT TO PROVIDE. PRIORITY FOUNDATION 7-38-030(C). CITATION ISSUED.

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: FOUND TCS FOODS AT IMPROPER TEMPERATURES INSIDE OF 2 PREP COOLERS LOCATED IN THE FRONT PREP AREA. OBSERVED COOKED CHICKEN, ROAST BEEF, SLICED HAM, SLICED TURKEY, SHREDDED STEAK, SLICED BOLOGNA, AND MOZZARELLA IN THE "MEAT/CHEESE" PREP COOLER AT TEMPERATURES RANGING FROM 44F TO 50F. FOUND SLICED TOMATO, SHREDDED LETTACE, AND TORN SPINACH IN THE "VEGETABLE/DRESSINGS" PREP COOLER AT TEMPERATURES RANGING FROM 46F TO 51F. ALSO NOTED 4 BAGS OF COOKED CHICKEN SITTING ON A COUNTER AT 61F. INSTRUCTED TO DISCARD ALL SAID TCS FOODS AND ALWAYS MAINTAIN ALL COLD HOLDING TCS FOODS AT 41F OR BELOW. MANAGER VOLUNTARILY DISCARDED ALL SAID TCS FOODS. 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: EQUIPMENT NOT MAINTAINING PROPER TEMPERATURE. NOTED TEMPERATURE OF THE "MEAT/CHEESE" DELI PREP COOLER IN THE FRONT PREP AREA TO BE IMPROPER, WITH VARIOUS PARTS OF THE COOLER OPERATING AT DIFFERENT TEMPERATURES RANGING FROM 44F TO 51F. NOTED TEMPERATURE OF THE "VEGETABLE/DRESSINGS" PREP COOLER IN THE FRONT PREP AREA TO BE IMPROPER; THE LEFT PORTION OF THE COOLER IS OPERATING AT 46F. INSTRUCTED MANAGEMENT TO DISCONTINUE USE OF BOTH COOLERS UNTIL RE-INSPECTED BY CDPH AND MAINTAINING PROPER TEMPERATURE OF 41F AND BELOW. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

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: EQUIPMENT NOT MAINTAINING PROPER TEMPERATURE. NOTED TEMPERATURE OF THE "MEAT/CHEESE" DELI PREP COOLER IN THE FRONT PREP AREA TO BE IMPROPER, WITH VARIOUS PARTS OF THE COOLER OPERATING AT DIFFERENT TEMPERATURES RANGING FROM 44F TO 51F. NOTED TEMPERATURE OF THE "VEGETABLE/DRESSINGS" PREP COOLER IN THE FRONT PREP AREA TO BE IMPROPER; THE LEFT PORTION OF THE COOLER IS OPERATING AT 46F. INSTRUCTED MANAGEMENT TO DISCONTINUE USE OF BOTH COOLERS UNTIL RE-INSPECTED BY CDPH AND MAINTAINING PROPER TEMPERATURE OF 41F AND BELOW. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.

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.