SUBWAY Fails Health Inspection - Chicago Restaurant

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: NO ORIGINAL AND VALID CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE WAS POSTED NOR PROVIDED ON SITE FOR THE PRESENT MANAGER ON DUTY WHILE TCS FOODS SUCH AS DELI MEATS WERE PREPARED ON SITE. NO VALID DOCCUMENTATION ON PREMISES. INSTRUCTED TO PROVIDE. A LEAST ONE CERTIFIED FOOD MANAGER MUST BE ON SITE WHEN FOOD IS HANDLED. 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.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED HAND SINK IN NON-WORKING ORDER. HOT AND COLD-WATER VALVE UNDER THE REAR PREP HAND SINK WAS SHUT OFF COMPLETELY NOT PROVIDING WATER SUPPLY OF AT LEAST 100F DUE TO LEAK UNDERNEATH. FACILITY MUST PROVIDE WATER OF A TEMPERATURE MEASURED AT LEAST 100F AT ALL TIMES. PRIORITY VIOLATION 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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: UNNECESSARY ITEMS / NONFUNCTIONAL EQUIPMENT (OVEN) FOUND STORED ON TOP OF GREASE TRAP IN DISH AREA. THE PREMISES SHALL BE FREE OF ITEMS UNNECESSARY TO THE OPERATION OR MAINTENANCE OF THE ESTABLISHMENT. THIS INCLUDES EQUIPMENT THAT IS NONFUNCTIONAL OR NO LONGER USED.

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.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED - Comments: EMPLOYEE CLOTHING/PERSONAL ITEMS WERE FOUND STORED IMPROPERLY ON TOP OF DRY STORAGE FOOD CONTAINER SHELVING. FOOD ESTABLISHMENTS SHALL A) PROVIDE DESIGNATED DRESSING ROOMS OR DRESSING AREAS FOR EMPLOYEES THAT ROUTINELY CHANGE THEIR CLOTHES IN THE ESTABLISHMENTS; B) PROVIDE LOCKERS OR OTHER SUITABLE FACILITIES FOR THE ORDERLY STORAGE OF EMPLOYEES' CLOTHING AND OTHER POSSESSIONS.

Poor ventilation causes condensation and grease buildup; inadequate lighting hides contamination.

Proper ventilation and lighting required throughout.

Ventilation prevents condensation; Adequate lighting for operations; Fixtures shielded; Hoods over cooking equipment.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: CURRENT EMPLOYEE ON SITE IS NOT FOOD HANDLER CERTIFIED AND DID NOT PROVIDE PROOF OF CERTIFICATION. ALL EMPLOYEES (WHO DO NOT HAVE A CITY MANAGER CERTIFICATE) MUST OBTAIN A FOOD HANDLER CERTIFICATION.

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: CURRENT EMPLOYEE ON SITE IS NOT FOOD HANDLER CERTIFIED AND DID NOT PROVIDE PROOF OF CERTIFICATION. ALL EMPLOYEES (WHO DO NOT HAVE A CITY MANAGER CERTIFICATE) MUST OBTAIN A FOOD HANDLER CERTIFICATION.

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.