SUBWAY Gets Conditional Pass on Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: OBSERVED NO PIC WITH A CITY OF CHICAGO CERTIFICATE. INSTRUCTED TO HAVE A CERTIFIED FOOD MANAGER WITH THE CITY OF CHICAGO CERTIFICATE ON SITE AT ALL TIME.

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: NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE DURING THE INSPECTION WHILE THE TEMPERATURE CONTROL FOR SAFETY FOODS (HOT AND COLD SANDWICHES) HAS BEEN PREPARED AND SERVED. INSTRUCTED A CITY OF CHICAGO CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES FOODS ARE BEING PREPARED AND SERVED. PRIORITY FOUNDATION VIOLATION 7-38-012,CITATION ISSUED

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: OBSERVED NO WRITTEN EMPLOYEE HEALTH POLICIES ON SITE DURING INSPECTION. INSTRUCTED TO PROVIDE AND MAINTAIN WITH ALL EMPLOYEES SIGNATURES. PRIORITY FOUNDATION VIOLATION (7-38-010), CITATION ISSUED.

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: OBSERVED FRONT PREP LINE COOLER WITH IMPROPER COLD HOLDING TEMPERATURES ON TCS FOODS SUCH AS TUNA (51.5 F), CHICKEN STRIPS (47.4 F ),TURKEY (51.0 F), COLD CUT TURKEY (57.0 F), ROAST BEEF (54.3 F), DELI MEAT (50.9 F), SALAMI/PEPPERONI (58.2 F), HAM (50.3 F), SHREDDED CHEESE (48.2 F), PEPPER JACK CHEESE (54.3 F), PROVOLONE CHEESE (52.7 F), MOZZARELLA CHEESE (50.0 F), BUFFALO CHICKEN (49.0 F), SLICED CUCUMBER (48.0 F), CUT LEAFY LETTUCE (50.0 F), VEGGIE PATTY (54.8 F). INSTRUCTED TO MAINTAIN ALL COLD FOODS AT 41.0 F OR BELOW AT ALL TIMES. 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: OBSERVED FRONT PREP LINE COOLER AT IMPROPER TEMPERATURE OF 54.7 F. INSTRUCTED TO REPAIR SAID COOLER MAINTAIN A MININUM OF 41.0 F OR LOWER AT ALL TIMES. 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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED A SMALL LEAK AT THE CONDENSOR IN THE WALK-IN COOLER. INSTRUCTED TO REPAIR AND MAINTAIN.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED OPENING BETWEEN WALL AND MOP SINK AT THE LOWER LEFT CORNER. INSTRUCTED TO REPAIR AND MAINTAIN.

Deteriorated facilities harbor pests and prevent proper cleaning.

Building must be maintained in good condition.

No holes in walls/ceilings; Doors and windows intact; Fixtures functional; No water damage; Surfaces intact.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED FOOD HANDLERS ON SITE WITH NO PROOF OF CERTIFIED FOOD HANDLING CERTIFICATES. INSTRUCTED TO HAVE ALL FOOD HANDLERS OBTAIN CERTIFICATES AND MAINTAIN RECORDS ON SITE AT ALL TIME.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED FOOD HANDLERS ON SITE WITH NO PROOF OF CERTIFIED FOOD HANDLING CERTIFICATES. INSTRUCTED TO HAVE ALL FOOD HANDLERS OBTAIN CERTIFICATES AND MAINTAIN RECORDS ON SITE AT ALL TIME.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.