FAIL
Risk 1 (High)
SUBWAY Fails Health Inspection - Chicago Restaurant
May 12, 2022
Canvass
License #2036795
4
Total Violations
2
Critical
2
Major
1
Corrected On Site
Violations Cited by Chicago Health Inspector
4
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED IMPROPER COLD HOLDING TEMPERATURES OF TCS FOODS IN THE WALK-IN COOLER, AND COLD HOLDING UNITS. OBSERVED HAM AT 46.9F, CHEESE AT 44.6F, BOLOGNA AT 44.6F, SALAMI AT 45.7F, TURKEY AT 45.9F, ROAST BEEF AT 45.9F, SHREDDED LETTUCE AT 47.5F. MANAGEMENT INSTRUCTED TO MAINTAIN COLD FOODS BELOW 41F. PRIORITY VIOLATION 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 #33
MAJOR
Violation Details
PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: OBSERVED INADEQUATE REFRIGERATION ON THE PREMISES. OBSERVED THE WALK-IN COOLER WITH AN AIR TEMPERATURE OF 46.9F AND THE COLD HOLDING UNIT WITH AN AIR TEMPERATURE OF 50F. MANAGEMENT INSTRUCTED TO REPAIR AND MAINTAIN ALL REFRIGERATION UNITS BELOW 41F. PRIORITY VIOLATION 7-38-005. CITATION ISSUED.
Why This Matters
Dirty equipment harbors bacteria and attracts pests.
Food Code Requirement
All equipment and utensils must be clean and properly maintained.
Specific Requirements
Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.
CDPH Food Code: Section 4-601.11
Violation #51
CRITICAL
Violation Details
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED THE LEFT SINK STOPPER AT THE 3 COMPARTMENT SINK IN DISREPAIR. MANAGEMENT INSTRUCTED TO REPAIR THE SINK STOPPER SO THAT IT CAN BE USED TO HOLD WATER IN THE SINK BASIN.
Why This Matters
Backflow can contaminate entire water supply with sewage or chemicals.
Food Code Requirement
Plumbing must be properly installed with backflow prevention.
Specific Requirements
Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.
CDPH Food Code: Section 5-202.13
Violation #51
CRITICAL
Violation Details
PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED THE LEFT SINK STOPPER AT THE 3 COMPARTMENT SINK IN DISREPAIR. MANAGEMENT INSTRUCTED TO REPAIR THE SINK STOPPER SO THAT IT CAN BE USED TO HOLD WATER IN THE SINK BASIN.
Why This Matters
Backflow can contaminate entire water supply with sewage or chemicals.
Food Code Requirement
Plumbing must be properly installed with backflow prevention.
Specific Requirements
Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.
CDPH Food Code: Section 5-202.13
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