SUBWAY Gets Conditional Pass on Health Inspection - Chicago Restaurant

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING TCS FOOODS AT IMPROPER COLD HOLDING TEMPERATURES: STEAK 58.5F, CHEESE 57.2F-64.2F, BUFFALO CHICKEN 58.3F, TERIYAKI CHICKEN 58.8F, ROASTED CHICKEN 60.6F, TUNA 62.2F, COLD CUT TRIO 60.1F, ROAST BEEF 63.9F, SLICED TOMATOES 48.9F, $310 TOTAL. 22LBS TOTAL. INSTRUCTED TO MAINTAIN COLD HOLDING TEMPERATURE OF 41F OR BELOW. MANAGER DISCARDED AND DENATURED THE ABOVE ITEMS. 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 LEFT FRONT PREP COOLER AT IMPROPER TEMPERATURE (59.7F). COOLER TAGGED HELD FOR INSPECTION BY CHICAGO DEPARTMENT OF HEALTH AND MUST NOT BE USED UNTIL REINSPECTED BY CHICAGO DEPARTMENT OF HEALTH. ALL COOLERS MUST MAINTAIN 41F OR BELOW. INSTRUCTED TO REPAIR/REPLACE AND MAINTAIN. 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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED PACKAGED CRACKERS AND SALAD DRESSING STORED UNDER HAND WASH SINK. INSTRUCTED TO STORE FOOD ITEMS AWAY FROM SPLASH/CONTAMINATION, KEEP CLEAN AND DRY AT ALL TIMES. MANAGER MOVED ITEMS.

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.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: OBSERVED SINGLE SERVICE ITEMS STORED UNDER HAND WASH SINK. INSTRUCTED TO STORE THESE ITEMS AWAY FROM SPLASH/CONTAMINATION, KEEP CLEAN AND DRY AT ALL TIMES. MANAGER MOVED ITEMS.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED FOOD RESIDUE BUILD UP ON INTERIOR AND EXTERIOR SURFACES OF ICE DISPENSER AND SPIGOTS ON FOUNTAIN DRINK MACHINE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED FOOD RESIDUE BUILD UP ON INTERIOR AND EXTERIOR SURFACES OF ICE DISPENSER AND SPIGOTS ON FOUNTAIN DRINK MACHINE. INSTRUCTED TO DETAIL CLEAN AND MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.