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: OBSERVED EMPLOYEE PREPARING THE SANDWICH. AFTER SHE PREPARED THE SANDWICH, SHE REMOVED HER GLOVES AND THROW THEM ON THE GARBAGE,WITHOUT WASHING HER HANDS, THEN SHE STARTED USING THE CASHIER MACHINE. OBSERVED MANAGER WENT TO CHECKED THE OUT OF ORDER MENS WASHROOM. THEN SHE CAME TO THE CASHIER MACHINE TO CHECKED OUT THE CUSTOMER BEFORE AND AFTER HANDLING MONEY WITHOUT WASHING HER HANDS ALSO. CRITICAL VIOLATION 7-38-010(A).INSTRUCTED MANAGER THAT WASHING HANDS EVERY OTHER TASK IS VERY IMPORTANT. INSTRUCTED TO WASH HANDS WITH HAND SOAP AND HOT WATER IN THE EXPOSED HAND SINK BEFORE WEARING THE GLOVES AND AFTER REMOVING THE GLOVES AND EVERY OTHER TASK. EMPLOYEE AND MANAGER STARTED WASHING THEIR HANDS EVERY OTHER TASK AND BEFORE WEARING THE GLOVES AND AFTER REMOVING THE GLOVES DURING INSPECTION.

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.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED - Comments: NO CERTIFIED FOOD MANAGER WHILE PREPARING AND SERVING POTENTIALLY HAZARDOUS FOODS SUCH AS TUNA SANDWICH, BEEF SANDWICH, TURKEY SANDWICH,ETC. SERIOUS VIOLATION 7-38-012. NAJDATE BOURAIMA CERTIFIED FOOD MANAGER ARRIVED ON SITE AT 10:00AM DURING INSPECTION.

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.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST RE CAULK ALONG THE SPLASH GUARD OF THE 3 COMPARTMENT SINK AND MAINTAIN. (CAULK WORN OUT WITH MOLDY LIKE SUBSTANCE). INSTALL A SPLASH GUARD BETWEEN THE DRAIN BOARD FOR CLEAN DISHES OF THE 3 COMPARTMENT SINK AND THE ONE COMPARTMENT PREP SINK.

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 EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN AND REMOVE DUST BUILD-UP ON THE ONE DOOR REACH IN COOLER IN THE FRONT AREA AND MAINTAIN.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: CLEAN AND REMOVE DUST BUILD-UP ON THE ONE DOOR REACH IN COOLER IN THE FRONT AREA AND MAINTAIN.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.