SUBWAY Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED NO HOT OR COLD RUNNING WATER AT HAND WASHING SINK IN FRONT PREP AREA. INSTRUCTED MANAGER TO PROVIDE AT LEAST 100F WATER AT HAND WASHING SINK FOR PROPER HAND WASHING. PRIORITY 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.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED CRACKERS, CROUTONS, AND CONDIMENTS STORED INSIDE CABINET UNDER FRONT HAND WASHING SINK. INSTRUCTED MANAGER TO REMOVE ALL FOOD ITEMS UNDER HAND WASHING SINK TO PROTECT FROM POTENTIAL LEAKAGE. OBSERVED CASES OF POP STORED INSIDE EMPLOYEE WASHROOM. INSTRUCTED MANAGER TO REMOVE ALL FOOD AND DRINK ITEMS FROM WASHROOM TO PROTECT FROM CONTAMINATION.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: OBSERVED SINGLE SERVICE CUP LIDS NOT INVERTED IN SELF-SERVICE BEVERAGE AREA. INSTRUCTED MANAGER TO INVERT ALL SINGLE SERVICE CUP LIDS TO PROTECT FROM CONTAMINATION. OBSERVED SINGLE SERVICE ARTICLES STORED INSIDE CABINET UNDER FRONT HAND WASHING SINK. INSTRUCTED MANAGER TO REMOVE SINGLE SERVICE ARTICLES UNDER HAND WASHING SINK TO PROTECT FROM POTENTIAL LEAKAGE.

Contaminated single-use items transfer pathogens to food and customers.

Single-use items must be protected from contamination.

Store in original packaging; Protect from contamination; Handle by non-contact surfaces; Cannot reuse.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED CARDBOARD STORED UNDER MICROWAVE ON BOTTOM OF REAR PREP TABLE AND ON FLOOR UNDER 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO REMOVE ALL CARDBOARD FROM PREP TABLE AND FLOORS. ALL FOOD AND NON-FOOD CONTACT SURFACES SHALL BE SMOOTH AND EASILY CLEANABLE.

Poor design creates areas that harbor bacteria.

All surfaces must be designed to be easily cleanable.

Smooth, non-porous surfaces; Free of cracks and crevices; Easily disassembled; Accessible for cleaning.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED LEAKING FAUCET HANDLES ON 3-COMPARTMENT SINK. INSTRUCTED MANAGER TO REPAIR AND MAINTAIN.

Backflow can contaminate entire water supply with sewage or chemicals.

Plumbing must be properly installed with backflow prevention.

Air gaps at fixtures; Backflow preventers on connections; No cross-connections; Annual testing of devices; Proper drainage.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED OPENINGS ALONG BASEBOARDS IN PREP AREA. INSTRUCTED MANAGER TO SEAL ALL OPENINGS ALONG BASEBOARDS AND MAINTAIN.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED OPENINGS ALONG BASEBOARDS IN PREP AREA. INSTRUCTED MANAGER TO SEAL ALL OPENINGS ALONG BASEBOARDS AND MAINTAIN.

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.