SUBWAY Gets Conditional Pass on Health Inspection - Chicago Restaurant

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TCS FOODS BEING SERVED AT IMPROPER TEMPERATURES: SLICED HAM (57.0F), SLICED TURKEY (47.1F), SHREDDED BEEF (45.8F), SLICED TOMATOES (46.2F) ALL MENTIONED PRODUCTS WERE INSIDE THE FOOD PREP COOLER AT THE FRONT FOOD PREP AREA. FOOD DISCARDED AND DENATURED BY EMPLOYEE.POUNDS 20, VALUE $40. INSTRUCTED FOOD MANAGER THEY MUST MEET COMPLIANCE WITH THE COLD HOLDING TEMPERATURES FOR TCS FOODS 41F OR BELOW AND MAINTAIN. 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.

PERSONAL CLEANLINESS - Comments: OBSERVED THE FOOD HANDLER ON DUTY WITHOUT A HAIR RESTRAINT IN THE FOOD PREP AREA HANDLING FOOD. INSTRUCTED MANAGEMENT THAT ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT WHILE IN THE FOOD PREP AREA AND PREPARING FOODS AT ALL TIMES.

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.

PERSONAL CLEANLINESS - Comments: OBSERVED THE FOOD HANDLER ON DUTY WITHOUT A HAIR RESTRAINT IN THE FOOD PREP AREA HANDLING FOOD. INSTRUCTED MANAGEMENT THAT ALL FOOD HANDLERS MUST WEAR A HAIR RESTRAINT WHILE IN THE FOOD PREP AREA AND PREPARING FOODS AT ALL TIMES.

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.