SUBWAY Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED IMPROPER WATER TEMPERATURE AT 40.8F AT HAND WASHING SINK IN WOMEN'S BATHROOM. ALSO OBSERVED IMPROPER WATER TEMPERATURE AT 44.7F AT HAND WASHING SINK IN MEN'S BATHROOM. MINIMUM WATER TEMPERATURE AT HAND WASHING SINKS MUST BE AT 100.0F OR ABOVE THROUGH A MIXING VALVE OR COMBINATION FAUCET. PRIORITY 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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED SLICED TOMATOES AT IMPROPER COLD HOLDING TEMPERATURE AT 50.2F. ALSO OBSERVED THE FOLLOWING TCS FOODS STORED AT IMPROPER TEMPERATURE. CHOPPED ROMAINE LETTUCE FOUND AT 50.3F AND SPINACH FOUND AT 49.8F. TCS FOODS MUST BE HELD AT PROPER COLD HOLDING TEMPERATURE OF 41.0F OR BELOW. FOOD IS DISCARDED AND DENATURED. FOOD WEIGHING APPROXIMATELY 10 POUNDS AT A COST OF $25.00. 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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: MUST INSTALL DURABLE SPLASH GUARD AT HAND SINK LOCATED AT PREP LINE OR REMOVE PLASTIC DRINK LIDS AND SINGLE USE UTENSILS AWAY FROM HAND SINK.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: MUST STORE EMPLOYEE BELONGINGS (PURSE AND JACKET) IN A DESIGNATED AREA AWAY FROM DRY STORAGE GOODS.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: MUST STORE EMPLOYEE BELONGINGS (PURSE AND JACKET) IN A DESIGNATED AREA AWAY FROM DRY STORAGE GOODS.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.