SUBWAY #51581 Fails Health Inspection - Chicago Restaurant

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED THE EXPOSED HANDWASHING SINK IN THE FRONT SERVICE PREP AREA NOT MAINTAINED DUE TO NOZZLE MISSING FROM FAUCET TO PROPERLY OPERATE THE HOT/COLD WATER. INSTRUCTED PERSON IN CHARGE THAT HOT AND COLD RUNNING WATER MUST BE PROVIDED AND THAT HOT WATER AT ALL HAND WASHING SINKS MUST BE AT LEAST 100F. MUST PROVIDE HOT WATER BETWEEN 100-120F AT THE HANDWASHING SINKS AND REPLACE NOZZLE. PRIORITY FOUNDATION 7-38-030(C). NO 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: NOTED INTERNAL TEMPERATURES OF THE FOLLOWING TIME/TEMPERATURE CONTROL FOR SAFETY FOOD ITEMS INSIDE THE COLD-HOLD PREP COOLERS LOCATED BEHIND THE FRONT SERVICE LINE: TURKEY DELI MEAT (52F), CHICKEN PATTY (50F), AND CHOPPED STEAK (50.5F). MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 10 LBS OF PRODUCTS WORTH $25.00 THROUGH DENATURING PROCESS. 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: OBSERVED FACILITY EQUIPMENT FOR COLD HOLDING IN DISREPAIR. NOTED TWO COLD-HOLD PREP COOLERS LOCATED BEHIND THE FRONT SERVICE LINE TO BE AT IMPROPER AT 53F AND 55F. INFORMED PERSON IN CHARGE TO REPAIR OR REPLACE FOR PROPER COLD HOLDING OF 41 DEGREES F OR BELOW. UNITS TAGGED. 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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: OBSERVED NOZZLE MISSING FROM FROM EXPOSED HANDSINK. INSTRUCTED TO PROVIDE.

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.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED NO COVERED RECEPTACLE FOR SANITARY NAPKINS IN UNISEX WASHROOM. INSTRUCTED TO PROVIDE COVERED WASTE RECEPTACLE.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.

TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED - Comments: OBSERVED NO COVERED RECEPTACLE FOR SANITARY NAPKINS IN UNISEX WASHROOM. INSTRUCTED TO PROVIDE COVERED WASTE RECEPTACLE.

Inadequate facilities lead to poor hygiene and contamination.

Toilet rooms must be properly equipped and maintained.

Self-closing doors; Toilet paper; Covered waste receptacles; Handwashing supplies; Cleaned regularly; Proper ventilation.