SUBWAY Fails Health Inspection - Chicago Restaurant

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NOTED NO CERTIFIED FOOD MANAGER ON DUTY WHILE TCS FOODS ARE BEING PREPARED,HANDLED AND SERVED SUCH AS CHICKEN, TUNA , TOMATOES, ETC. INSTRUCTED MANAGER THAT A CERTIFIED FOOD MANAGER MUST BE ON SITE AT ALL TIMES. PRIORITY FOUNDATION 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: NOTED NO PAPER TOWELS OR SANITARY HAND DRYING DEVICES AT HAND WASHING SINK IN BOTH TOILET ROOMS. INSTRUCTED MANAGER TO PROVIDE. PRIORITY FOUNDATION. CITATION ISSUED 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: NOTED IMPROPER COLD HOLD TEMPERATURE OF TUNA AT 45.6F. MANAGER DISCARDED AND DENATURED APPORXIMATELY 2LBS OF TUNA. INSTRUCTED MANAGER THAT COLD HOLD TEMPERATURES MUST BE MAINTAINED AT 41.0F OR BELOW AT ALL TIMES. PRIORITY. 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.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: NOTED 50-60 RODENT DROPPINGS UNDERNEATH BEVERAGE DISPENSING MACHINE AND 30-40 ANTS CRAWLING ON BEVERAGE DISPENSING LEDGE AND ON WINDOW SILL NEXT TO BEVERAGE DISPENSING STATION. INSTRUCTED MANAGER TO CONTACT PEST CONTROL COMPANY FOR SERVICE, REMOVE DROPPINGS, CLEAN AND SANITIZE. PRIORITY FOUNDATION 7-38-020(A). CITATION ISSUED.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

PERSONAL CLEANLINESS - Comments: NOTED TWO MALE EMPLOYEES WITH NO HAIR RESTRAINTS. INSTRUCTED MANAGER TO PROVIDE HAIR NETS, HATS, ETC. AND MAINTAIN.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: NOTED STRONG URINE SMELL IN MENS TOILET ROOM. INSTRUCTED MANAGER TO CLEAN EFFECTIVELY AND MAINTAIN.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: NOTED TWO MALE EMPLOYEES WITH NO FOOD HANDLERS CERTIFICATES. INSTRUCTED MANAGER TO MEET REQUIREMENT.

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: NOTED TWO MALE EMPLOYEES WITH NO FOOD HANDLERS CERTIFICATES. INSTRUCTED MANAGER TO MEET REQUIREMENT.

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.