SUBWAY Gets Conditional Pass on Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: OBSERVED NO CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER ON PREMISES. INSTRUCTED CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER MUST BE ON PREMISES AT ALL TIMES. PRIORITY FOUNDATION VIOLATION.

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 CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER ON PREMISES. INSTRUCTED CITY OF CHICAGO CERTIFIED FOODSERVICE MANAGER MUST BE ON PREMISES AT ALL TIMES. 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 NO HANDWASHING SIGNAGE AT HANDWASHING SINKS IN ALL GENDER EMPLOYEE WASHROOM. INSTRUCTED TO PROVIDE CLEARLY VISIBLE HANDWASHING SIGNAGE AT ALL HANDWASHING SINKS USED BY FOOD EMPLOYEES.

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.

APPROVED THAWING METHODS USED - Comments: OBSERVED PACKAGES OF CHICKEN, CHICKEN NOODLE SOUP, GUACAMOLE AND ITALIAN BEEF THAWING IMPROPERLY ON THE PREP TABLE NEXT TO SLICER. CORRECTED ON SITE PACKAGES OF CHICKEN, CHICKEN NOODLE SOUP, GUACAMOLE AND ITALIAN BEEF PLACED IN WALKIN COOLER TO THAW 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.

This violation was corrected during the inspection.

INSECTS, RODENTS, & ANIMALS NOT PRESENT - Comments: OBSERVED OPENING AT CORNER SOUTHSIDE BASE OF FRONT ENTRANCE OUTER DOOR. INSTRUCTED TO SEAL ALL OUTER OPENINGS TO PREVENT PEST ENTRANCE.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

SINGLE-USE/SINGLE-SERVICE ARTICLES: PROPERLY STORED & USED - Comments: OBSERVED SINGLE USE BOWLS AND LIDS STORED IN CABINET UNDERNEATH FRONT PREP HANDWASHING SINK. CORRECTED ON SITE BOWLS AND LIDS RELOCATED TO ANOTHER AREA IN FRONT PREP AREA.

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.

This violation was corrected during the inspection.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED BOXES STORED IN REAR DRY STORAGE SOUTHSIDE CORNER STORED ON SODA CRATE. INSTRUCTED TO PROVIDED ADEQUATE SHELVING TO ELEVATE ALL FOOD AND NONFOOD ITEMS AT LEAST SIX INCHES OFF OF FLOOR FOR EASE OF CLEANABILITY.

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.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED DUST ON CEILING TILES AND CEILING VENT COVER IN FRONT PREP AREA NEAR COLD HOLDING UNITS. INSTRUCTED TO CLEAN CEILING TILES AND VENT COVER AND MAINTAIN IN SAID AREA OF FRONT PREP.

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 DUST ON CEILING TILES AND CEILING VENT COVER IN FRONT PREP AREA NEAR COLD HOLDING UNITS. INSTRUCTED TO CLEAN CEILING TILES AND VENT COVER AND MAINTAIN IN SAID AREA OF FRONT PREP.

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.