PASS W/ CONDITIONS
Risk 1 (High)
SUBWAY Gets Conditional Pass on Health Inspection - Chicago Restaurant
March 30, 2022
License
License #2840404
2
Total Violations
2
Critical
Violations Cited by Chicago Health Inspector
2
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TCS FOODS AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE IN SANDWICH PREP COOLER (AIR TEMPERATURE OF 41.0F). FOUND INTERNAL TEMPERATURE OF THE FOLLOWING FOOD PRODUCTS. SLICED TURKEY AT 50.3F, CHICKEN AT 46.0F, 45.8F AND HAM AT 49.8F INSTRUCTED ALL TCS FOODS MUST MAINTAIN COLD OLDING TEMPERATURE OF BELOW 41.0F AND HOT HOLDING TEMPERATURE OF ABOVE 135.0F. OPERATOR VOLUNTARILY DISCARDED AND DENATURED FOODS DURING INSPECTION. TOTAL VALUE $15.00 TOTAL WEIGHT 2 LBS. PRIORITY VIOLATIONI 7-38-005. CITATION ISSUED.
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TCS FOODS AT IMPROPER TEMPERATURE REQUIREMENT DURING STORAGE IN SANDWICH PREP COOLER (AIR TEMPERATURE OF 41.0F). FOUND INTERNAL TEMPERATURE OF THE FOLLOWING FOOD PRODUCTS. SLICED TURKEY AT 50.3F, CHICKEN AT 46.0F, 45.8F AND HAM AT 49.8F INSTRUCTED ALL TCS FOODS MUST MAINTAIN COLD OLDING TEMPERATURE OF BELOW 41.0F AND HOT HOLDING TEMPERATURE OF ABOVE 135.0F. OPERATOR VOLUNTARILY DISCARDED AND DENATURED FOODS DURING INSPECTION. TOTAL VALUE $15.00 TOTAL WEIGHT 2 LBS. PRIORITY VIOLATIONI 7-38-005. CITATION ISSUED.
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
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