PASS W/ CONDITIONS
Risk 1 (High)
SUBWAY 28330 Gets Conditional Pass on Health Inspection - Chicago Restaurant
January 13, 2020
Canvass
License #1474226
1
Total Violations
1
Critical
Violations Cited by Chicago Health Inspector
1
Violation #22
CRITICAL
Violation Details
PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED TIME/TEMPERATURE CONTROL FOR SAFETY FOODS (SWEET TERIYAKI CHICKEN, ROAST BEEF, SHREDDED CHICKEN, CHOPPED CHICKEN,) AT IMPROPER COLD HOLDING TEMPERATURES RANGING FROM 58F- 53.7F LOCATED IN COLD HOLDING PREP COOLER DURING THE INSPECTION. INSTRUCTED TO DISCARD AND DENATURE ALL SAID TCS FOODS AND ALWAYS MAINTAIN ALL COLD HOLDING TCS FOODS AT 41F OR BELOW AT ALL TIMES. MANAGER DISCARDED ALL SAID TCS FOODS AT 7 LBS, COST OF ALL FOODS $150. 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