SUBWAY SANDWICH Gets Conditional Pass on Health Inspection - Chicago Restaurant

CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATE - Comments: FOUND NO CITY OF CHICAGO CERTIFIED FOOD MANAGER ON SITE WHILE SERVING TCS FOODS (I.E. STEAK, CHICKEN, SOUP, ETC.). INSTRUCTED TO HAVE ONE ON SITE AT ALL TIMES WHILE OPEN/PREPARING FOODS. PRIORITY FOUNDATION VIOLATION 7-38-012 CITATION ISSUED

Lack of certification indicates potential gaps in food safety knowledge, increasing risk of improper food handling and foodborne illness.

Valid City of Chicago Food Service Sanitation Certificate required and must be posted.

Certificate must be: Current and valid; Posted conspicuously in public view; Held by person in charge during all operating hours; Renewed before expiration date.

PROPER COLD HOLDING TEMPERATURES - Comments: OBSERVED STEAK AT 50.0F, TUNA AT 45.0F, TERIYAKI CHICKEN AT 46.2F, CUT TOMATOES AT 44.3 AND LETTUCE AT 49.0F ALL STORED FRONT COLD HOLDING UNIT. INSTRUCTED TO KEEP ALL TCS FOODS AT 41F OR LOWER. ALL ITEMS WERE DISCARDED, AN APPROXIMATE WEIGHT OF 10LBS. VALUED AT $10.00 PRIORITY CITATION 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.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: FOOD HANDLER ON SITE HAVE NOT MET THE IDPH FOOD HANDLER'S REQUIREMENT. INSTRUCTED TO HAVE ALL FOOD HANDLERS MEET THE REQUIREMENTS AND PROVIDE PROOF.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.

ALL FOOD EMPLOYEES HAVE FOOD HANDLER TRAINING - Comments: FOOD HANDLER ON SITE HAVE NOT MET THE IDPH FOOD HANDLER'S REQUIREMENT. INSTRUCTED TO HAVE ALL FOOD HANDLERS MEET THE REQUIREMENTS AND PROVIDE PROOF.

Smoking contaminates hands and food with nicotine and tar residues.

Smoking prohibited in food establishments.

No smoking in any part of establishment; Designated areas away from food; Proper signage posted.