SUBWAY SANDWICH & SALAD Gets Conditional Pass on Health Inspection - Chicago Restaurant

HANDS WASHED AND CLEANED, GOOD HYGIENIC PRACTICES; NO BARE HAND CONTACT WITH READY-TO-EAT FOODS. - Comments: POOR HYGIENIC PRACTICES. OBSERVED EMPLOYEE AT SERVING LINE HANDLING CUSTOMER SANDWICH;HANDLED CASH AND CASH REGISTER,RETURNED AT SERVING LINE REMOVE FOOD, GLOVES AND PUT ON A NEW PAIR OF GLOVES, WITHOUT HAND WASHING PRIOR TO PUT ON NEW PAIR GLOVES. ANOTHER EMPLOYEE WAS IN DINING ROOM EATING WHEN FINISHED RETURNED TO SERVING AREA PUT ON FOOD GLOVES AND ASKED ME WHAT DO I NEED. DISCUSSED APPROPRIATE HAND WASHING WITH MANAGER WHICH SHE RELATED TO EMPLOYEE. OBSERVED CHANGE IN HYGIENE PRACTICES. CRITICAL VIOLATION: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.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: PIPE ON WALL BY THE EXIT DOOR IS PARTIALLY COVERED WITH BLACK SUBSTANCE AND UNKNOWN MATERIAL, NOT SMOOTH AND CLEANABLE.INSTRUCTED TO REMOVE AND PROVIDE A SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: PIPE ON WALL BY THE EXIT DOOR IS PARTIALLY COVERED WITH BLACK SUBSTANCE AND UNKNOWN MATERIAL, NOT SMOOTH AND CLEANABLE.INSTRUCTED TO REMOVE AND PROVIDE A SMOOTH,CLEANABLE AND NON-ABSORBENT MATERIAL

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.