SUBWAY Gets Conditional Pass on Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: OBSERVED NO PERSON ON SITE WITH FOOD SERVICE SANITATION MANAGER TRAINING.

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: OBSERVED NO VALID FOODSERVICE SANITATION CERTIFICATE ON SITE. INSTRUCTED PERSON IN CHARGE TO OBTAIN FOODSERVICE MANAGER TRAINING AND RETAIN CERTIFICATE ON SITE. 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.

APPROVED THAWING METHODS USED - Comments: OBSERVED IMPROPER THAWING OF TCS FOOD (BEEF).INSTRUCTED PERSON IN CHARGE TO ONL THAW FOODS UNDER RUNNING COLD WATER OR UNDER REFRIGERATION.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

APPROVED THAWING METHODS USED - Comments: OBSERVED IMPROPER THAWING OF TCS FOOD (BEEF).INSTRUCTED PERSON IN CHARGE TO ONL THAW FOODS UNDER RUNNING COLD WATER OR UNDER REFRIGERATION.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.