SUBWAY SANDWICH Fails Health Inspection - Chicago Restaurant

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: Observed poor hygienic practices: observed an employee holding a cell phone in a gloved hand and touching with a hand with no glove on then put phone away and place glove on hand and handle sandwiches and food without washing hands; also observed employees changing gloves without washing hands first. Instructed facility to wash hands at all possible points of contamination and always before placing new gloves on. Critical citation issued 7-38-010 (a).

Hands are #1 vehicle for pathogen transfer. Bare hand contact with ready-to-eat foods causes majority of foodborne outbreaks.

Proper handwashing and no bare hand contact with ready-to-eat foods.

Wash hands for 20 seconds with soap and warm water; Use utensils, deli tissue, or gloves for ready-to-eat foods; Wash hands after restroom, handling raw foods, touching face/hair, and between tasks.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: Observed a black, mold-like substance on the upper interior portion of the ice machine. Instructed facility to dispose of all ice, clean and sanitize machine, and maintain. Serious citation issued 7-38-005(a).

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Observed the GE microwave at the front counter to have a worn interior with peeling paint. Instructed facility to stop using (not in use during inspection) and remove.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Observed the GE microwave at the front counter to have a worn interior with peeling paint. Instructed facility to stop using (not in use during inspection) and remove.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.