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.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED COLD TCS FOODS HELD AT IMPROPER TEMPERATURES RANGING BETWEEN 45.1-51.8F(PROVOLONE CHEESE 51.8F, PEPPER JACK CHEESE 45.1F, SHREDDED CHICKEN 49.6F, BUFFALO CHICKEN 46.9F AND TERIYAKI CHICKEN 45.5F. INSTRUCTED ALL COLD TCS FOOD MUST BE HELD AT 41F OR BELOW. CORRECTED ON SITE MANAGER VOLUNTARILY DISCARDED AND DENATURED FOOD VALUED AT $80 WEIGHING 2LBS. 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.

This violation was corrected during the inspection.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED DRAIN PIPE OF HANDWASHING SINK IN FRONT PREP AREA LEAKING. INSTRUCTED TO REPAIR LEAKING DRAINPIPE OF FRONT PREP HANDWASHING SINK. OBSERVED LEAKING FAUCET OF HANDWASHING SINK IN REAR PREP/DISHWASHING AREA. INSTRUCTED TO REPAIR LEAKING FAUCET ON HANDWASHING SINK IN REAR PREP/DISHWASHING AREA.

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 FOOD DEBRIS ON FLOORS UNDERNEATH HOT HOLDING EQUIPMENT IN FRONT PREP AREA. INSTRUCTED TO CLEAN FLOORS UNDERNEATH HOT HOLDING EQUIPMENT IN FRONT PREP AREA.

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 HOLE IN LOWER WALL TO THE RIGHT OF FRONT PREP HANDWASHING SINK. INSTRUCTED TO SMOOTHLY REPAIR LOWER WALL TO THE RIGHT OF FRONT PREP HANDWASHING SINK. OBSERVED HOLE IN RIGHT LOWER WALL OUTSIDE DOOR LEADING FROM DINING ROOM INTO PREP/DISHWASHING AREA KITCHEN. INSTRUCTED TO SMOOTHLY REPAIR HOLE IN RIGHT LOWER WALL OUTSIDE DOOR LEADING FROM DINING ROOM INTO PREP/DISHWASHING AREA.

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 HOLE IN LOWER WALL TO THE RIGHT OF FRONT PREP HANDWASHING SINK. INSTRUCTED TO SMOOTHLY REPAIR LOWER WALL TO THE RIGHT OF FRONT PREP HANDWASHING SINK. OBSERVED HOLE IN RIGHT LOWER WALL OUTSIDE DOOR LEADING FROM DINING ROOM INTO PREP/DISHWASHING AREA KITCHEN. INSTRUCTED TO SMOOTHLY REPAIR HOLE IN RIGHT LOWER WALL OUTSIDE DOOR LEADING FROM DINING ROOM INTO PREP/DISHWASHING AREA.

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.