SUBWAY SANDWICH Gets Conditional Pass on Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND HOT CHICKEN BREASTS IN HOT HOLDING UNIT AT IMPROPER TEMPERATURES RANGING FROM 103.1(AT THE TOP) TO 134.1(ON THE BOTTOM) INSIDE PAN. INSTRUCTED TO RAPIDLY REHEAT ALL CHICKEN TO 165F AND HOLD PRODUCT AT 140 DEGREES OR ABOVE UNTIL SERVED. ALSO INSTRUCTED TO MAKE SURE AN ADEQUATE AMOUNT OF HOT WATER IS INSIDE THE HOT HOLDING UNIT WHICH SHOULD BE PRE-HEATED BEFORE PLACING ANY REHEATED POTENTIALLY HAZARDOUS FOODS INSIDE. 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.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED MGR. WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED OR PROVIDED AT THE START(FOR 30 MINUTES) OF THE INVESTIGATION, WHILE POTENTIALLY HAZARDOUS FOODS(MAKING SANDWICHES) WERE BEING PREPARED AND/OR SERVED. SERIOUS VIOLATION 7-38-012(A).

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: NO CERTIFIED MGR. WITH CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE POSTED OR PROVIDED AT THE START(FOR 30 MINUTES) OF THE INVESTIGATION, WHILE POTENTIALLY HAZARDOUS FOODS(MAKING SANDWICHES) WERE BEING PREPARED AND/OR SERVED. SERIOUS VIOLATION 7-38-012(A).

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.