SUBWAY Gets Conditional Pass on Health Inspection - Chicago Restaurant

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: No certified food service manager on site with a valid certificate while serving and handling TCS foods ( deli meat, chicken...) instructed to obtain. Priority foundation violation 7-38-012.

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.

PROPER COLD HOLDING TEMPERATURES - Comments: Found the following items held at improper temperature. 5 lbs of shredded chicken at 58.4f, 3 lbs of tuna salad at 60.2f, 2 lbs deli meat at 58.5f. Instructed manager to hold all cold TCS foods at 41f or lower. Items discarded valued at $35. Priority violation 7-38-005.

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 COLD HOLDING TEMPERATURES - Comments: Found the following items held at improper temperature. 5 lbs of shredded chicken at 58.4f, 3 lbs of tuna salad at 60.2f, 2 lbs deli meat at 58.5f. Instructed manager to hold all cold TCS foods at 41f or lower. Items discarded valued at $35. Priority violation 7-38-005.

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.