SUBWAY Gets Conditional Pass on Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: NO VERIFIED WRITTEN EMPLOYEE HEALTH POLICY ON SITE AVAILABLE FOR REVIEW DURING THE INSPECTION. CERTIFIED FOOD MANAGER PROVIDED BLANK POLICIES NOT SIGNED OR VERIFIED BY ALL EMPLOYEES. MUST PROVIDE FOR ALL EMPLOYEES. PRIORITY FOUNDATION VIOLATION 7-38-010 CITATION ISSUED.

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: INADEQUATE HOT WATER IN THE WOMEN'S WASHROOM. HOT WATER TEMPERATURE NOTED AT A MAXIMUM TEMPERATURE OF 79.5F. MANAGER TURN ON THE NOZZLE UNDER THE SINK BASIN TO INCREASE THE HOT WATER TEMPERATURE. ALSO NOTED A TRICKLE OF HOT WATER DISPENSING AT THE REAR DISH/PREP HAND WASHING SINK. MANAGER ALSO TURNED THE NOZZLE ON UNDER THE SINK TO PROVIDE ADEQUATE HOT WATER DURING THE INSPECTION. REVIEWED HOT WATER WITH A MINIMUM TEMPERATURE OF 100 F MUST BE AVAILABLE AT ALL HAND WASHING SINKS 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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING TCS FOODS HELD AT IMPROPER COLD HOLDING TEMPERATURES IN THE FRONT PREP REACH-IN COOLER: CHICKEN SALAD AT 54.6F AND 49.1F, CHEDDAR CHEESE AT 51.1F, MOZZARELLA CHEESE AT 47.1F.ALL FOODS DISCARDED. 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.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: NOTED THE FRONT PREP REACH-IN COOLER UNABLE TO MAINTAIN ADEQUATE TEMPERATURE. COOLER FOUND AT 51.8F WITH FOODS SUCH AS CHICKEN SALAD AT 54.6F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 41F OR BELOW, C.D.P.H CONTACTED FOR INSPECTION AND TAG REMOVAL. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: NOTED THE FRONT PREP REACH-IN COOLER UNABLE TO MAINTAIN ADEQUATE TEMPERATURE. COOLER FOUND AT 51.8F WITH FOODS SUCH AS CHICKEN SALAD AT 54.6F. COOLER TAGGED HELD FOR INSPECTION AND MUST NOT USE UNTIL REPAIRED AND MAINTAINS A TEMPERATURE OF 41F OR BELOW, C.D.P.H CONTACTED FOR INSPECTION AND TAG REMOVAL. PRIORITY VIOLATION 7-38-005 CITATION ISSUED.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.