SUBWAY SANDWICH Gets Conditional Pass on Health Inspection - Chicago Restaurant

MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTING - Comments: 2-102.14(A) OBSERVED NO EMPLOYEE HEALTH POLICY.INSTRUCTED MANAGER TO PROVIDE EMPLOYEE HEALTH POLICY.PRIORITY FOUNDATION 7-38-012(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.

PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTS - Comments: 2-501.11 OBSERVED NO CLEAN UP POLICY FOR VOMITING OR DIARRHEAL EVENTS.INSTRUCTED MANAGER TO PROVIDE CLEAN UP POLICY.PRIORITY FOUNDATION 7-38-005. -

Vomit and diarrhea contain millions of viral particles. One incident can contaminate entire facility and cause outbreak affecting dozens.

Written procedures required for cleaning bodily fluid events to prevent disease transmission.

Written procedure must address: Isolating contaminated area; Removing and discarding affected food; Using proper PPE; Cleaning and sanitizing with appropriate concentration; Proper disposal of contaminated materials.

PROPER COLD HOLDING TEMPERATURES - Comments: 3-501.16 (A)(2) FOUND (TCS FOODS) STORED AT IMPROPER TEMPERATURES DURING STORAGE INSIDE THE WALK-IN-COOLER(AMBIENT AIR TEMPERATURE OF 40.7F).FOUND INTERNAL TEMPERATURES OF THE FOLLOWING FOOD PRODUCTS:TUNA (45.1F-46.7F),CHICKEN (47.8F-48.1F),SLICED TOMATOES 47.8F.INSTRUCTED MANAGER ALL (TCS FOODS) MUST BE HELD COLD AT 41F OR BELOW AT ALL TIMES.MANAGEMENT VOLUNTARILY DISCARDED/DENATURED 10#'S OF (TCS FOODS) WORTH APPROX. $120.00 AS STATED BY MANAGEMENT. PRIORITY VIOLATION 7-38-005,CITATION ISSUED-COS.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: 5-204.12 Backflow preventer not located at ice machine. Instructed to install so that it can be located to be serviced and maintained.

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.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES - Comments: 5-204.12 Backflow preventer not located at ice machine. Instructed to install so that it can be located to be serviced and maintained.

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.