SUBWAY 33077 Fails Health Inspection - Chicago Restaurant

PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIES - Comments: OBSERVED THE PERSON IN CHARGE WITH NO CHICAGO FOOD SANITATION CERTIFICATE. INSTRUCTED PIC TO OBTAIN AND MAINTAIN THE SANITATION CERTIFICATE.

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 FOOD MANAGER ON SITE WHILE PREPARING/SERVING TCS FOODS (TUNA 36.2F; SOUP 154.4F, ETC.). INSTRUCTED MANAGER TO HAVE A CHICAGO CERTIFIED FOOD MANAGER ON SITE AT ALL TIMES WHEN PREPARING/SERVING TCS FOODS. PRIORITY FOUNDATION 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.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED THE HOSES ON THE 3-COMPARTMENT SINKS TOO LONG TOUCHING THE BOTTOM OF THE SINK. INSTRUCTED MANAGER TO CUT HOSES THAT THEY ARE ABOVE THE WATER LINES WHEN FILLED WITH WATER. MAINTAIN SAME. MUST PROVIDE A SPLASH GUARD TO THE FRONT HAND WASHING SINK TO PREVENT SPLASHING ON TO THE CUPS/LIDS STORED NEXT TO IT. MAINTAIN SAME.

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.

NON-FOOD/FOOD CONTACT SURFACES CLEAN - Comments: OBSERVED DIRT/DEBRIS ON THE LOWER SURFACE IN THE CABINET UNDER THE BEVERAGE STATION. INSTRUCTED MANAGER TO CLEAN AND MAINTAIN. MUST REMOVE ICE BUILD UP IN WALK IN FREEZER AND MAINTAIN.

Accumulated soil attracts pests and harbors bacteria.

All surfaces must be kept clean.

Clean equipment interiors and exteriors; Walls, ceilings, floors clean; Remove grease and debris; Clean as often as necessary.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED THE FLOOR DRAIN UNDER THE 3-COMPARTMENT SINK IN NEED OF DETAIL CLEANING. INSTRUCTED MANAGER TO DETAIL CLEAN AND MAINTAIN.

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.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED EMPLOYEE ON SITE WITH NO PROOF OF THE FOOD HANDLER'S TRAINING. INSTRUCTED MANAGER TO HAVE ALL FOOD HANDLERS MEET THE REQUIREMENTS AND MAINTAIN PROOF.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: OBSERVED EMPLOYEE ON SITE WITH NO PROOF OF THE FOOD HANDLER'S TRAINING. INSTRUCTED MANAGER TO HAVE ALL FOOD HANDLERS MEET THE REQUIREMENTS AND MAINTAIN PROOF.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.