PASS W/ CONDITIONS
Risk 1 (High)
SUBWAY Gets Conditional Pass on Health Inspection - Chicago Restaurant
June 10, 2024
Canvass
License #1980425
2
Total Violations
1
Critical
1
Major
Violations Cited by Chicago Health Inspector
2
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED EGG WHITES AT IMPROPER COLD HOLDING TEMPERATURE AT 56F INSIDE OF COOLER. OBSERVED SLICED TOMATOES AND SPINACH RANGING FROM 48-56F. TCS FOODS MUST BE HELD AT 41F OR BELOW. FOOD DISCARDED BY EMPLOYEE. FOOD WEIGHING APPROXIMATELY 10 LBS AT A COST OF $20.00. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED EGG WHITES AT IMPROPER COLD HOLDING TEMPERATURE AT 56F INSIDE OF COOLER. OBSERVED SLICED TOMATOES AND SPINACH RANGING FROM 48-56F. TCS FOODS MUST BE HELD AT 41F OR BELOW. FOOD DISCARDED BY EMPLOYEE. FOOD WEIGHING APPROXIMATELY 10 LBS AT A COST OF $20.00. PRIORITY VIOLATION. 7-38-005. CITATION ISSUED.
Why This Matters
Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.
Food Code Requirement
Hot foods must be held at 135°F or above.
Specific Requirements
Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.
CDPH Food Code: Section 3-501.16(A)(1)
Health Department Information
Department
Chicago Department of Public Health (CDPH)
Division
Food Protection Program
Report Issues
Call 311 or File Online
More Information
CDPH Food Protection