SUBWAY SANDWICH Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: INTERNAL TEMPERATURE TAKEN OF POTENTIALL HAZARDOUS FOODS AT THE HOT HOLDING UNIT WAS FOUND AT IMPROPER TEMPERATURE RANGING FROM 118.9F TO 131.9F, THE FOOD PRODUCTS WERE CHICKEN BREAST,MEATBALLS,AND SOUP, THE MANAGER VOLUNTARILY DENATURED AND DISCARDED THE FOOD PRODUCTS DURING INSPECTION,TOTAL WEIGHT 7LBS AND TOTAL COST $25.00,CRITICAL VIOLATION 7-38-005(A)

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED - Comments: OBSERVED THE EXPOSED HANDSINKS IN FRONT AND REAR PREP AREA,STOPPED UP,THE REAR EXPOSED HANDSINK IS STOPPED UP TO THE TOP OF SINK AND THE FRONT EXPOSED SINK IS STOPPED UP HALF WAY TO SINK,INSTRUCTED TO REPAIR SINKS,CRITICAL VIOLATION 7-38-030

Inadequate facilities lead to poor hygiene practices and potential fecal contamination.

Sufficient, properly maintained toilet facilities required.

Adequate number for staff; Convenient location; Self-closing doors; Toilet paper; Covered waste receptacles; Maintained clean; Proper ventilation.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: OPERATING WITHOUT A CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALL HAZARDOUS FOODS ARE PREPARED AND SERVED SUCH AS,CHICHEN BREAST,MEATBALLS,SOUP,AND SANDWICHES,SERIOUS VIOLATION 7-38-012

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: OPERATING WITHOUT A CERTIFIED FOOD MANAGER ON SITE WHILE POTENTIALL HAZARDOUS FOODS ARE PREPARED AND SERVED SUCH AS,CHICHEN BREAST,MEATBALLS,SOUP,AND SANDWICHES,SERIOUS VIOLATION 7-38-012

Temperatures above 41°F allow rapid bacterial multiplication, doubling every 20 minutes.

Cold foods must be held at 41°F or below.

Maintain 41°F or below; Check temperatures regularly; Properly functioning refrigeration; Thermometers in all units; Keep doors closed.